Description

This Best-Ever Chicken Carbonara is a creamy, flavorful twist on the classic Italian pasta dish. Featuring tender chicken strips, crispy bacon, and a rich Parmesan egg sauce, it’s a perfect hearty meal ready in just 30 minutes. The recipe combines al dente fettuccine with savory bacon and garlic, then tosses everything together with a silky carbonara sauce enriched by freshly grated Parmesan and parsley for a fresh finish.

Ingredients

Pasta

12 oz. fettuccine (or spaghetti, bucatini, linguine, or capellini)

Meats

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

Other Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and return it to the pot to keep warm.
Cook the Bacon: Heat a large skillet over medium heat. Add the bacon slices and cook for about 5 minutes, turning occasionally, until they start to crisp. Add the minced garlic to the skillet and cook for another 2-3 minutes until fragrant. Transfer the bacon and garlic to a bowl and drain half of the fat from the skillet.
Cook the Chicken: Increase the heat to medium-high. Add the chicken strips to the skillet, seasoning with kosher salt and freshly ground black pepper. Cook the chicken for approximately 10 minutes, turning occasionally until golden brown and cooked through.
Combine Bacon and Pasta: Reduce the heat to low. Return the cooked bacon and garlic to the skillet and toss with the chicken. Add the cooked pasta back into the skillet and toss everything together until well combined.
Prepare the Carbonara Sauce: In a small bowl, whisk together the beaten eggs, freshly grated Parmesan cheese, and chopped parsley. Pour the mixture over the pasta while keeping the skillet on low heat, tossing continuously. Gradually add the reserved pasta water a little at a time to help create a creamy sauce that coats the pasta evenly.
Garnish and Serve: Remove from heat, garnish the pasta with additional Parmesan cheese and freshly chopped parsley. Serve immediately for best flavor and texture.

Notes

Reserve some pasta water as it helps to create the perfect creamy carbonara sauce without scrambling the eggs.
You can substitute the fettuccine with other long pasta types like spaghetti or linguine as per your preference.
Adjust seasoning to taste especially the salt, as bacon and Parmesan are already salty.
Make sure the skillet is on low heat when adding the egg mixture to prevent the eggs from scrambling.
This recipe serves 4 comfortably.