This chicken carbonara brings together crispy bacon, tender chicken strips, and silky strands of spaghetti all coated in a rich, golden Parmesan sauce. I first made this on a Tuesday night when I needed something comforting but didn't want to spend an hour in the kitchen, and it's been my go-to ever since. The best part? It comes together in about 30 minutes with ingredients you probably already have, and it tastes like something you'd order at a cozy Italian restaurant.
If you're craving more quick weeknight winners, try my Easy Garlic Butter Chicken Recipe (Ready in 20 Minutes!), One Pan Shawarma Chicken and Rice (30-Minute Dinner), or this Southwest Chicken Wrap Recipe (Ready in 35 Minutes!).
Why You'll Love This Chicken Carbonara Recipe
This creamy chicken carbonara checks all the boxes for a busy weeknight. It's ready in under 35 minutes, uses simple ingredients, and tastes absolutely restaurant-quality. The bacon adds a smoky, salty crunch, while the chicken makes it hearty enough to satisfy even the biggest appetites. My daughter Lily calls it "fancy mac and cheese," which is actually pretty accurate. The Parmesan sauce is so smooth and rich, you won't believe there's no heavy cream involved. Plus, you only need one skillet and one pot, so cleanup is a breeze.
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chicken carbonara Ingredients
Here's a simple breakdown of everything that goes into this bacon and chicken carbonara.
See Recipe Card Below This Post For Ingredient Quantities
For the Pasta and Base:
- Spaghetti: The long strands are perfect for catching all that creamy sauce. You can use any long pasta you have on hand.
- Egg yolks: These create the silky, rich sauce when combined with hot pasta water. Make sure they're at room temperature so they blend smoothly.
- Grated Parmesan cheese: The star of the sauce. Freshly grated melts better and tastes sharper than pre-shredded.
- Olive oil: Just a small amount to start cooking the bacon and keep everything from sticking.
For the Protein:
- Bacon strips: Adds smoky, salty flavor and a crispy texture. Chopped into bite-sized pieces so you get a little in every forkful.
- Boneless skinless chicken breasts: Pounded thin so they cook quickly and stay tender. Slicing them after cooking makes them easier to eat with the pasta.
For Seasoning:
- Salt: Divided throughout the recipe to season the chicken, pasta, and sauce properly.
- Pepper: Adds warmth and a little kick. The black pepper is essential to authentic carbonara flavor.
- Garlic cloves: Minced and cooked briefly for a sweet, mellow garlic flavor that doesn't overpower the dish.
- Freshly cracked black pepper: For serving. This adds a bold, peppery finish that really makes the flavors pop.
How to Make Chicken Carbonara
This easy chicken carbonara comes together in just a few simple steps.
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook it according to the package directions until al dente, usually 8 to 10 minutes. Before you drain it, scoop out 1-½ cups of the starchy pasta water and set it aside. This water is the secret to a silky sauce. Drain the rest and set the pasta aside.
Prepare the egg mixture: In a small bowl, whisk together the egg yolks and ¾ cup of grated Parmesan until smooth and well combined. This mixture will thicken into your creamy sauce, so make sure there are no lumps. Set it aside until you're ready to toss everything together.
Cook the bacon: Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and let it sizzle away for 7 to 8 minutes, stirring occasionally, until it's crispy and golden. The smell alone will make your mouth water. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain off the excess grease.
Cook the chicken: Season both sides of the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper. Place them in the skillet with the leftover bacon grease and cook for 4 to 5 minutes per side. You want the edges to turn golden brown and the internal temperature to reach 165°F. Remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes before slicing it into thin strips.
Make the sauce: In the same skillet, toss in the minced garlic and cook it for just one minute, stirring constantly so it doesn't burn. Pour in the reserved 1-½ cups of pasta water and bring everything to a gentle simmer. This step builds the base of your sauce.
Combine the pasta and sauce: Add the cooked spaghetti to the skillet with the simmering pasta water. Sprinkle in the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Turn the heat down to low. Pour the egg and cheese mixture over the pasta and immediately start tossing with tongs. Keep tossing for about a minute or two until the sauce thickens and clings to the noodles. The residual heat cooks the eggs without scrambling them.
Finish the dish: Add the crispy bacon back into the skillet and toss everything together one more time. The bacon adds little bursts of salty, smoky flavor in every bite.
Serve: Divide the carbonara pasta with chicken into bowls. Top each serving with sliced chicken, the remaining ½ cup of Parmesan cheese, and a generous crack of fresh black pepper. Serve it right away while it's hot and creamy.
Substitutions and Variations
Protein swaps: If you're not a fan of chicken, try using shrimp or even leaving it out entirely for a classic bacon chicken carbonara. Turkey bacon works too if you want a lighter option.
Pasta options: Swap the spaghetti for fettuccine, linguine, or even penne if that's what you have. Any pasta shape will work, though long noodles are traditional.
Cheese alternatives: Pecorino Romano is actually the traditional cheese for chicken carbonara and has a sharper, saltier flavor than Parmesan. You can use it instead or do a mix of both.
Add vegetables: Toss in some frozen peas, sautéed mushrooms, or fresh spinach for extra color and nutrition. Just stir them in when you add the pasta to the skillet.
Make it spicier: Add a pinch of red pepper flakes when you cook the garlic for a little heat.
Equipment for chicken carbonara
You don't need anything fancy to make this homemade chicken carbonara recipe. Here's what I use:
Cutting board and knife for slicing chicken: You'll need these to slice the cooked chicken into strips.
Large pot for boiling pasta: Any big pot will do. Make sure it's big enough that your pasta has room to move around.
Skillet: A large skillet is essential since you'll be cooking the bacon, chicken, and sauce all in the same pan.
Small bowl for egg mixture: Just something to whisk your eggs and cheese together.
Tongs for tossing pasta: Tongs make it so much easier to toss the pasta with the sauce without breaking the noodles.
How to Store Chicken Carbonara
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it cools, but that's totally normal.
Freezer: I don't recommend freezing carbonara because the egg-based sauce can separate and become grainy when reheated.
Reheating: Reheat gently in a skillet over low heat. Add a splash of milk, cream, or chicken broth to loosen up the sauce and bring back that creamy texture. You can also reheat individual portions in the microwave in 30-second intervals, stirring between each one.
Expert Tips
Use room temperature egg yolks. Cold eggs won't blend as smoothly into the sauce and could result in a lumpy texture.
Don't skip the pasta water. That starchy water is what helps the egg and cheese mixture turn into a silky sauce. It's not optional.
Keep the heat low when adding the eggs. If your pan is too hot, you'll end up with scrambled eggs instead of a creamy sauce. Low and slow is the way to go.
Toss constantly. Once you add the egg mixture, keep tossing the pasta with tongs. This distributes the heat evenly and prevents the eggs from cooking too fast in one spot.
Pound your chicken evenly. Thinner chicken breasts cook faster and more evenly, so you won't end up with dry, overcooked meat.
Save extra pasta water. If your sauce seems too thick after tossing, add a splash more pasta water to loosen it up.
Serve immediately. Carbonara is best enjoyed right away while the sauce is still creamy and hot. It doesn't sit well, so eat it fresh.
FAQ
What are the biggest carbonara mistakes?
The most common mistake is adding the egg mixture to pasta that's too hot, which scrambles the eggs instead of creating a creamy sauce. Another big one is not using enough pasta water. That starchy water is essential for the sauce to come together. Also, some people try to add cream, but traditional carbonara doesn't need it. The eggs and cheese do all the work.
How long does chicken carbonara take to cook?
From start to finish, this quick chicken carbonara takes about 34 minutes. The pasta cooks for 8 to 10 minutes, the bacon takes about 8 minutes, and the chicken cooks for 8 to 10 minutes total. The sauce comes together in just a few minutes once everything is cooked.
How long is chicken carbonara good for?
Leftover chicken carbonara will keep in the fridge for up to 3 days in an airtight container. Just remember that the sauce may thicken up as it cools, so you'll want to add a splash of liquid when you reheat it to bring back that creamy texture.
What is the secret to making carbonara?
The secret is all in the technique. You need to use the hot pasta water to create an emulsion with the eggs and cheese. The residual heat from the pasta gently cooks the eggs without scrambling them. Tossing constantly and keeping the heat low are key. Also, using freshly grated Parmesan instead of the pre-shredded stuff makes a huge difference in flavor and texture.
Related
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Pairing
These are my favorite dishes to serve with chicken carbonara:
Creamy Chicken Carbonara
Ingredients
Method
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. Reserve 1-½ cups of pasta water before draining the rest. prep
- In a small bowl, whisk together the egg yolks and ¾ cup of the grated Parmesan cheese; set aside. prep
- Whisk egg mixture
- Heat olive oil in a large skillet over medium heat. Add the bacon and cook until crispy, about 7-8 minutes. Remove to a paper towel-lined plate. prep
- Season both sides of the chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper. Add the chicken to the skillet with the bacon grease and cook for 4-5 minutes per side or until golden and fully cooked. Remove from the skillet and rest for 5 minutes, then slice into thin strips. prep
- In the same skillet, add the minced garlic and cook for 1 minute. Then, pour in the reserved 1-½ cups of pasta water and bring to a simmer. mix
- Add the cooked pasta, the remaining ¼ teaspoon salt, and ¼ teaspoon pepper to the skillet. Reduce heat to low and stir in the egg and cheese mixture, tossing the pasta until the sauce thickens. mix
- Return the cooked bacon to the skillet and toss everything together until evenly combined. finish
- Serve the carbonara in bowls, topping with the sliced chicken and the remaining ½ cup of grated Parmesan cheese. Optionally, top with freshly cracked black pepper. finish
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