If you are craving a dish that perfectly balances creamy richness with savory goodness, you are going to love this Chicken Carbonara Recipe. This dish takes the classic Italian carbonara and elevates it by adding tender, juicy chicken pieces alongside crispy bacon, all tossed in a luscious sauce made with eggs, Parmesan, and just a splash of cream. It’s comfort food that feels elegant yet is incredibly simple to prepare, making it a real weeknight winner. Once you try this recipe, it will quickly become one of your favorite go-to meals for satisfying both family and guests alike.
Ingredients You’ll Need
Getting the ingredients right is the first step to nailing this Chicken Carbonara Recipe. Luckily, each component plays an essential role, whether adding flavor, texture, or color, and none require any fancy shopping trips. From the al dente spaghetti providing a perfect base, to the crispy bacon and tender chicken that bring hearty satisfaction, these ingredients come together like magic.
- 12 oz spaghetti: The classic pasta choice that soaks up the creamy sauce beautifully.
- 1 lb chicken breasts, cut into bite-sized pieces: Tender protein that adds substance and flavor.
- 1 tbsp olive oil: For sautéing the chicken to golden perfection without drying it out.
- 6 slices bacon, diced: Adds a smoky crunch that complements the creamy sauce.
- 4 cloves garlic, minced: Brings aromatic depth and a subtle kick to the dish.
- 2 large eggs: The secret to that silky, rich carbonara sauce.
- 1 cup grated Parmesan cheese: Sharp, nutty flavor that defines the sauce’s character.
- 1/2 cup heavy cream: Adds extra creaminess for a luscious finish.
- Salt and black pepper to taste: Essential for seasoning and balancing flavors.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant touch that brightens the plate.
How to Make Chicken Carbonara Recipe
Step 1: Cook the Spaghetti
Start by bringing a large pot of salted water to a boil. Cooking the spaghetti al dente is key here, as it should retain a firm bite to hold up under the creamy sauce. Once cooked, reserve about one cup of pasta water before draining—the starchy water later helps adjust the sauce’s consistency perfectly.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat, then add the bite-sized chicken pieces. Season them generously with salt and black pepper. Cook until the chicken turns golden brown all over and is cooked through, about 5 to 7 minutes. The golden crust locks in juices ensuring each bite is tender and flavorful. Once done, set the chicken aside while you move on to the bacon.
Step 3: Cook the Bacon
In the same skillet, toss in your diced bacon. Let it cook until gloriously crispy, releasing that smoky fat which will infuse the garlic and sauce with amazing flavor. Remove the bacon with a slotted spoon and leave the rendered bacon fat in the skillet—that’s pure flavor gold.
Step 4: Sauté the Garlic
Add the minced garlic to the hot bacon fat and sauté for about a minute or until fragrant. The garlic infuses the fat, creating a flavorful base for the sauce without overpowering the delicate balance we’re aiming for.
Step 5: Make the Sauce
While the garlic is cooking, whisk together the eggs, grated Parmesan, and heavy cream in a bowl. This mixture is key to creating the silky, luxurious texture characteristic of a fantastic carbonara—no heavy cream-heavy Alfredo feel here, but just enough cream to add smoothness without dulling the sharpness of the cheese.
Step 6: Combine Everything
Reduce the skillet’s heat to low. Return the cooked chicken and bacon to the pan, then add the drained spaghetti. Toss everything together to combine evenly, then pour the egg and cheese mixture over the warm pasta. Stir quickly and continuously to let the residual heat gently cook the eggs and form a creamy sauce. If it feels too thick, gradually add reserved pasta water to reach your perfect sauce consistency.
Step 7: Season and Garnish
Give the dish a final seasoning with salt and freshly cracked black pepper. Don’t skip the chopped fresh parsley sprinkled on top—it adds a lovely pop of color and a refreshing herbal note that balances all the richness.
How to Serve Chicken Carbonara Recipe
Garnishes
Freshly chopped parsley not only brightens the look of your Chicken Carbonara Recipe but also adds a subtle freshness that cuts through the creamy richness. For an extra touch, a little more grated Parmesan right before serving never hurts!
Side Dishes
Since this dish is beautifully rich and filling, pairing it with something light, like a crisp green salad with a lemon vinaigrette or steamed vegetables, works wonderfully. It balances the meal and keeps things feeling fresh.
Creative Ways to Present
For a touch of restaurant flair, serve your Chicken Carbonara Recipe in individual shallow bowls rather than on a plate. Garnish with a sprig of parsley and maybe even a sprinkle of crunchy toasted breadcrumbs for texture contrast. A drizzle of good quality olive oil on top can elevate both appearance and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chicken Carbonara Recipe in an airtight container in the refrigerator for up to 3 days. Keep in mind that the sauce may thicken upon chilling, so it might need a little loosening when reheating.
Freezing
Freezing this dish is possible but not ideal because the creamy sauce can separate when thawed. If you choose to freeze, place it in a freezer-safe container and consume within 1 month for best quality. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers slowly over low heat on the stovetop, adding a splash of milk or reserved pasta water to bring back the creamy texture. Avoid microwaving at full power as this can scramble the eggs in the sauce. Stir frequently to ensure even heating and preserve that luscious, silky sauce.
FAQs
Can I use other types of pasta for Chicken Carbonara Recipe?
Absolutely! While spaghetti is traditional and works wonderfully, you can also use fettuccine, linguine, or even penne. Just adjust cooking times accordingly to ensure your pasta is al dente and ready to soak up the sauce.
Is heavy cream necessary in this Chicken Carbonara Recipe?
The heavy cream adds extra silkiness to the sauce but isn’t strictly necessary. Classic carbonara uses just eggs and cheese. If you prefer, you can omit the cream for a more traditional texture and flavor.
Can I substitute bacon with pancetta?
Yes, pancetta is a fantastic substitute and more traditional for carbonara. It adds a similar salty, savory flavor and crisps up nicely. Just cook it until crispy as you would with bacon.
How do I prevent the eggs from scrambling?
The key is to mix the egg mixture in off direct heat and toss quickly while the pasta is still warm but not boiling hot. Adding reserved pasta water gradually helps control the temperature and consistency, preventing curdling.
Can I make this dish vegetarian?
You can, by omitting the chicken and bacon and replacing them with sautéed mushrooms or smoked paprika-seasoned tofu for smokiness. The sauce remains the same, delivering plenty of creamy, cheesy goodness.
Final Thoughts
This Chicken Carbonara Recipe perfectly blends simplicity with impressive flavor, making it a staple you’ll want to revisit again and again. It has all the qualities of a classic comfort food but with a fresh twist that keeps it exciting. I can’t wait for you to try it and enjoy every creamy, delicious bite just like I do!
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Chicken Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This Chicken Carbonara recipe is a creamy, satisfying pasta dish featuring tender chicken, crispy bacon, and a rich Parmesan-egg sauce. Ready in just 35 minutes, it’s perfect for a hearty weeknight dinner or a comforting meal anytime. The luscious sauce is made by combining eggs, heavy cream, and Parmesan, tossed together with spaghetti, chicken, and bacon for a deliciously balanced flavor.
Ingredients
Pasta
- 12 oz spaghetti
Chicken
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and black pepper to taste
Bacon and Aromatics
- 6 slices bacon, diced
- 4 cloves garlic, minced
Sauce
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook the Bacon: In the same skillet, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Sauté Garlic: Add minced garlic to the skillet with the bacon fat and sauté for about 1 minute until fragrant.
- Make the Sauce: In a bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth and well combined.
- Combine Everything: Reduce the heat to low. Return the cooked chicken and crispy bacon to the skillet. Add the cooked spaghetti and toss to combine everything evenly.
- Add the Sauce: Pour the egg and cheese mixture over the pasta while stirring quickly to create a creamy sauce without scrambling the eggs. Add reserved pasta water as needed to adjust the sauce to your desired consistency.
- Season and Garnish: Season with additional salt and black pepper to taste. Garnish with chopped fresh parsley for a fresh, herbal finish.
- Serve Immediately: Serve this creamy chicken carbonara hot for the best taste and texture.
Notes
- Be sure to toss the pasta with the egg mixture off direct heat or on very low heat to avoid scrambled eggs.
- Reserve pasta water to help loosen the sauce and achieve the perfect creamy consistency.
- Use freshly grated Parmesan for the best flavor and texture.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
