Chicken Carbonara is creamy, savory, rich, and downright indulgent. It is a protein-packed version of a classic Italian pasta dish. Create a lasting impression on your guests with this easy-to-make pasta dish any day or night of the week. Restaurant quality, dreamy chicken carbonara awaits you!
From my home in LA, I have had the pleasure of eating amazing food from all over the world. Let me tell you, there isn’t anything much better than a perfect forkful of pasta. Italian pasta dishes range from delicate and simple to impossibly cheesy and creamy, right where chicken carbonara falls.
For many, Italian food is synonymous with fancy restaurants and romance. But this recipe captures that magic in your own kitchen, and you won’t believe how comforting it is. The richness you crave with the saltiness and tanginess to bring it all together.
Why Chicken Carbonara Is an Italian Specialty
This dish originated in Rome and is typically made with fresh spaghetti. It all comes together with a luxurious pasta sauce made from fresh parmesan cheese, eggs, and pancetta. High-quality, fresh ingredients and attention to detail take an otherwise simple dish to the next level. This crazy easy chicken carbonara makes a fool-proof dish you can whip up any time.
Recipe Ingredients
Sauce
- Eggs – Four whole eggs plus two egg yolks give the sauce its richness.
- Heavy Cream – Would you like a sauce with a fail-proof silky texture? It also thickens the sauce without separating.
- Parmesan – IMHO, it’s the most essential ingredient for carbonara because of its deliciously sharp umaminess.
- Herbs – Fresh basil leaves bring an earthy, slightly sweet flavor to balance the sauce. I also save some for garnishing, along with a teaspoon of lemon zest and Italian seasoning.
Pasta
- Spaghetti – One pound of a good brand of spaghetti for your creamy sauce to cling to.
- Bacon – Use the thickest bacon cut you can find and chop it into small pieces. The fat from the bacon adds a punch of saltiness and meatiness to the dish.
- Chicken – Boneless skinless chicken breast absorbs the sauce’s flavor and makes the dish more satisfying. Cutting the chicken into bite-sized chunks before cooking saves time.
- Veggies – Yellow onion and garlic cloves, finely chopped, will smell intoxicating, and the slight caramelization will add even more flavor.
How to Make Chicken Carbonara
- Cook the Pasta – Boil a large pot of salted water and cook spaghetti as instructed on the package. Reserve ½ cup of pasta water.
- Make the Sauce – While the pasta cooks, combine eggs, heavy cream, Parmesan cheese, basil, lemon zest, and Italian seasoning in a medium bowl. Whisk thoroughly until fully combined and set aside. (Photos 1-2)
- Render the Bacon – Cook bacon in a cast iron skillet over medium heat until golden brown and crispy. Remove all but two tablespoons of bacon grease from the skillet. (Photo 3)
- Cook the Chicken – Add sliced chicken to the skillet, season with salt and pepper, and saute until chicken is slightly browned and fully cooked (about 8 minutes). Transfer chicken from the skillet to a plate and set aside. (Photos 4-5)
- Saute Veggies – Add 2 tablespoons of olive (or reserved bacon grease) to the hot skillet. Then add onion and garlic to the skillet and saute on medium until the onion is translucent and fragrant (2-3 minutes). (Photo 6)
- Assembly – Add spaghetti to the skillet and toss to combine. Cut the heat, add the sauce to the skillet, and then stir until the sauce has fully coated the spaghetti. (Photo 7)
- Meat – Add the bacon and chicken to the spaghetti and combine. Add 2 to 3 tablespoons of the reserved pasta water and continue cooking until creamy, for 2-3 minutes. (Photo 8)
- Garnish with basil and serve immediately with extra parmesan cheese.
Recipe Variations
- Use half-and-half instead of heavy cream for a lighter version of this carbonara. The results will be just as creamy but with fewer calories.
- Add seafood for a chicken and shrimp carbonara that rivals Olive Garden.
- To increase the complexity of flavor, try using a mixture of Parmesan and Pecorino Romano to give the dish more depth.
- For a gluten-free option, replace the spaghetti with your favorite gluten-free pasta.
Tips and Tricks
- Adding a little bit of pasta water to the cheese mixture will temper the eggs, and you won’t have to worry about the sauce scrambling when you add it to the hot pasta.
- Use fresh pasta if you can find it. It cooks faster and has a better texture than dried pasta.
Make-Ahead Instructions
This dish comes together fairly quickly, but prepping the bacon and chicken by pre-cutting or pre-cooking saves lots of time. If you want to make the dish to serve later, store it in the refrigerator and reheat it in a saucepan, adding a splash of water, milk, or cream to recover the creaminess.
Serving and Storage Instructions
Chicken carbonara is best served hot right out of the skillet because that’s when it is most creamy and delicious. Then top it with your favorite fresh herbs and, of course, lots of grated Parmesan.
Leftover carbonara will last in the fridge for up to 3 days. You can freeze carbonara sauce separately from the spaghetti for up to 3 months.
FAQs
The main difference is that carbonara has bacon which gives it a smokey, meaty flavor, whereas alfredo sauce is more buttery.
Yes, you can. Leftover rotisserie chicken, whether breast or thighs, works great for this recipe and is a super timesaver.
No. Don’t worry; this recipe has so many unique flavors going on that you won’t notice any egg flavor. The eggs emulsify the sauce and make it rich.
What to Serve With Chicken Carbonara
After a fabulicious Italian meal, why not enjoy a decadent dessert? Zeppole (Italian Donuts) is an excellent finisher for this meal if you want to keep with the classic Italian theme. Italian cream cake and tiramisu are also perfect complements to a delicious pasta main course.
More Incredible Pasta Recipes to Try
Conclusion
This chicken carbonara recipe is awesome for pasta lovers who want a luxurious and creamy indulgence fast. Want to add this delicious meal to your monthly meal plan? Make sure to save it on Pinterest! 😋
Chicken Carbonara
Ingredients
- 4 eggs
- 2 egg yolks
- ½ cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh basil chopped, plus more to garnish
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- 4 slices bacon, about 1 inch thick
- 2 chicken breasts, boneless, skinless, and cut into bite-size pieces
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 3 cloves garlic, finely chopped
- 1 pound spaghetti
- ¼ cup pasta water or chicken broth
- Salt and freshly ground pepper
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti as instructed on the package. Reserve ½ cup of pasta water.
- In a medium mixing bowl, combine eggs, heavy cream, Parmesan cheese, basil, lemon zest, and Italian. Whisk thoroughly to fully combine and set aside.
- Next, cook bacon in a cast iron skillet over medium heat until golden brown and crispy, then remove from the skillet and place on a paper-towel-lined plate to drain. Keep 2 tablespoons of bacon grease in the skillet and save the rest for other recipes.
- Add sliced chicken to the skillet, season with salt and pepper, and saute until chicken is slightly brown and fully cooked (5-8 minutes). Transfer chicken from the skillet to a plate and set aside.
- Next, add 2 tablespoons of olive to the skillet and heat. Then add onion and garlic and saute until the onion is translucent and fragrant (2-3 minutes).
- Add spaghetti to the skillet and toss to combine. Turn the heat to low and let the skillet cool for about 2-3 minutes. (If the skillet is too hot, you risk scrambling the eggs). Add the egg sauce to the skillet and toss with the pasta until fully incorporated.
- Return the bacon and chicken to the spaghetti and mix to combine. Add 2-3 tablespoons of the reserved pasta water and continue cooking until creamy for 2-3 minutes.
- Garnish with basil and serve immediately with extra parmesan cheese.
Tips & Notes:
- Adding a little bit of pasta water to the cheese mixture will temper the eggs, and you won’t have to worry about the sauce scrambling when you add it to the hot pasta.
- Use fresh pasta if you can find it. It cooks faster and has a better texture than dried pasta.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Suzanne Neblett says
Another winner! I love the lemon zest.
Imma says
Thanks, Suzanne!