Best-Ever Chicken Carbonara Recipe

Introduction

Chicken Carbonara is a creamy, comforting pasta dish that brings together tender chicken, crispy bacon, and a rich sauce made from eggs and Parmesan. This recipe elevates the classic carbonara with added chicken for a satisfying meal that’s perfect weeknight dinner or a special occasion.

Ingredients

• 12 oz. fettuccine
• 4 slices bacon
• 3 cloves garlic, minced
• 1/2 lb. boneless skinless chicken breasts, cut into strips
• Kosher salt
• Freshly ground black pepper
• 4 large eggs, beaten
• 3/4 cup freshly grated Parmesan, plus more for garnish
• 1/3 cup freshly chopped parsley, plus more for garnish

Instructions

1. Step 1: Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. Step 2: While the pasta cooks, cut bacon into bite-sized pieces and cook in a large skillet over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.
3. Step 3: Add the chicken strips to the skillet with bacon fat, season with salt and pepper, and cook over medium heat until golden and cooked through, about 5-7 minutes. Add minced garlic in the last minute and sauté until fragrant.
4. Step 4: Reduce heat to low. Return the bacon to the skillet, then add the drained pasta and toss to combine.
5. Step 5: Quickly pour the beaten eggs and Parmesan over the pasta, tossing continuously to create a creamy sauce. Use reserved pasta water a little at a time if the sauce needs loosening.
6. Step 6: Stir in chopped parsley, and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra Parmesan and parsley.

Tips & Variations

• Use pancetta instead of bacon for a more traditional flavor.
• Whisk the eggs and Parmesan together thoroughly before adding to prevent scrambling.
• Add a splash of cream if you prefer an extra rich and silky sauce.
• Substitute fettuccine with spaghetti or linguine as preferred.
• For a vegetarian option, omit bacon and use sautéed mushrooms instead.

Storage

Store leftover chicken carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of pasta water or cream to restore the sauce’s creaminess. Avoid microwaving directly to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this recipe works well with any long pasta like spaghetti, linguine, or tagliatelle. Just cook according to package instructions and proceed with the recipe.

How do I prevent the eggs from scrambling in the sauce?

To prevent scrambling, remove the skillet from direct heat before adding the egg mixture and toss quickly and continuously. Adding reserved pasta water gradually also helps create a smooth, creamy sauce.

Best-Ever Chicken Carbonara Recipe

Print Recipe

★★★★★

4.4 from 118 reviews

This Best-Ever Chicken Carbonara is a creamy and comforting Italian-inspired pasta dish that combines tender chicken strips, crispy bacon, and a luscious egg and Parmesan sauce. Perfect for a satisfying weeknight dinner, the rich flavors meld beautifully with fresh parsley and garlic, creating a deliciously indulgent meal everyone will love.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz. fettuccine

Protein

• 4 slices bacon
• 1/2 lb. boneless skinless chicken breasts, cut into strips

Sauce & Flavorings

• 3 cloves garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 large eggs, beaten
• 3/4 cup freshly grated Parmesan cheese, plus more for garnish
• 1/3 cup freshly chopped parsley, plus more for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
2. Cook the Bacon: In a large skillet over medium heat, cook the bacon slices until crispy. Remove bacon with a slotted spoon and place on paper towels to drain. Once cooled, roughly chop the bacon and set aside. Leave about 1 tablespoon of bacon fat in the skillet.
3. Sauté the Chicken and Garlic: Add the chicken strips to the skillet with the reserved bacon fat. Season with kosher salt and freshly ground black pepper. Cook over medium heat until the chicken is fully cooked and lightly browned, about 5-7 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Prepare the Sauce: In a medium bowl, whisk together the beaten eggs, grated Parmesan, and chopped parsley until combined.
5. Combine Pasta and Sauce: Reduce the heat to low. Add the drained fettuccine to the skillet with the chicken and garlic. Slowly pour the egg and Parmesan mixture over the pasta, tossing continuously to create a creamy sauce without scrambling the eggs. Add reserved pasta water a little at a time as needed to reach desired sauce consistency.
6. Add Bacon and Adjust Seasoning: Stir in the chopped crispy bacon. Taste and adjust seasoning with extra salt, pepper, or Parmesan cheese if desired.
7. Serve: Plate the chicken carbonara, garnish with additional chopped parsley and Parmesan cheese. Serve immediately for best flavor and texture.

Notes

• Be sure to toss the pasta with the egg mixture off the direct heat to prevent the eggs from scrambling.
• Reserve some pasta water to adjust the sauce consistency as the starch helps create a silky texture.
• For added richness, you can stir in a tablespoon of butter at the end.
• This dish is best served immediately as the creamy sauce thickens upon standing.
• Substitute pancetta for bacon for a more traditional carbonara flavor.

Keywords: Chicken Carbonara, Creamy Pasta, Bacon Pasta, Fettuccine Carbonara, Italian Chicken Recipe