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
Scale
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.
