If you’re on the hunt for a no-fuss, deeply satisfying dinner, this Chicken Carbonara is pure comfort in a skillet. Creamy, rich and packed with bits of tender chicken, crispy pancetta, and silky pasta, this recipe brings the beloved flavors of Italian carbonara together with hearty chicken for extra flavor and protein. Boasting a glossy, cheese-laced sauce that clings to every strand of spaghetti, it’s the kind of dish you’ll want to tuck into with friends or family—and maybe even sneak seconds when no one’s looking!
Ingredients You’ll Need
Chicken Carbonara keeps things unfussy—each ingredient is chosen to deliver big flavor and make the creamy, crave-worthy texture this dish is famous for. Let’s run through what you’ll need and why:
- Chicken breast: Tender, juicy, and easy to cube, chicken breasts add protein and soak up all those mellow, savory notes from the sauce.
- Pancetta or bacon: Salty, crispy, and rich, these bits bring a pop of texture and classic carbonara flavor.
- Spaghetti: The ideal pasta for swooping up creamy sauce, though fettuccine or penne also work well.
- Egg yolks: Essential for an authentic, silky-smooth sauce you just can’t get from cream alone.
- Parmesan cheese: Salty and nutty, it melts right into the eggs to form that signature carbonara coating.
- Garlic: Just a clove or two infuses everything with gentle aroma and depth.
- Black pepper: A generous turn of freshly-cracked black pepper lifts the whole dish with zesty heat.
- Olive oil: Helps sauté the chicken and garlic to fragrant, golden perfection.
- Salt: To balance out the flavors and make the chicken sing.
- Fresh parsley (optional): A burst of green and a pop of freshness at serving time.
How to Make Chicken Carbonara
Step 1: Prepare the Pasta
Bring a large pot of salted water to a rolling boil and cook your spaghetti according to the package instructions until it’s just al dente. Make sure to scoop out about a cup of that starchy cooking water right before you drain—the extra-thick liquid is key for a super creamy Chicken Carbonara sauce later on.
Step 2: Sauté the Pancetta and Chicken
Grab your biggest skillet and warm up a splash of olive oil over medium heat. Scatter in the pancetta or bacon and cook until it’s beautifully crisp. Scoop it out with a slotted spoon, letting the savory fat stay behind. Next, toss the cubed chicken into the hot pan, sprinkle with a little salt, and cook until golden on the outside and just cooked through. Add the garlic and let it sizzle for 30 seconds—you’ll know it’s perfect when your kitchen smells amazing.
Step 3: Make the Carbonara Sauce
While the chicken cooks, grab a mixing bowl and whisk together egg yolks and grated parmesan until thick and creamy. Season with plenty of cracked black pepper. Your sauce will look a little thick here, and that’s what you want. This mixture is going to transform into Chicken Carbonara magic when it hits the warm pasta.
Step 4: Bring Everything Together
Add the drained spaghetti and crispy pancetta back into the skillet with the chicken. Working quickly so the eggs don’t scramble, remove the pan from the heat, then pour in the egg and cheese mixture. Toss and stir quickly, adding splashes of reserved pasta water until each strand is glossy and coated with sauce. The residual heat cooks the eggs ever so gently, making that creamy, dreamy carbonara finish. Taste and add extra parmesan or pepper if you like.
Step 5: Plate and Serve
Swirl generous portions of Chicken Carbonara onto plates or into bowls, making sure each serving gets plenty of chicken, pancetta, and twirls of silky pasta. Scatter over chopped parsley and an extra dusting of parmesan for a flourish. Dinner is served—a total showstopper!
How to Serve Chicken Carbonara
Garnishes
For that eye-catching finish, sprinkle your Chicken Carbonara with extra shaved parmesan, a few turns of black pepper, and a generous handful of finely chopped fresh parsley. If you love a little zip, try a pinch of red pepper flakes or a squeeze of lemon for brightness. A drizzle of good olive oil over the top just before serving makes the flavors really pop.
Side Dishes
This dish is rich and deserves simple, vibrant sides. A crisp green salad with lemony vinaigrette, garlic bread to mop up every drop of sauce, or roasted asparagus bring freshness and contrast to your Chicken Carbonara feast. Don’t forget a glass of chilled white wine if that’s your vibe!
Creative Ways to Present
Give your Chicken Carbonara an Italian bistro feel by plating it in big, shallow bowls and topping each with a dramatic parmesan crisp or a perfectly poached egg. Or, try serving it family-style on a huge platter, letting everyone dig in. For a cozy night, take it from stove to table in your favorite cast iron skillet—comfort food at its finest.
Make Ahead and Storage
Storing Leftovers
Chicken Carbonara is best enjoyed fresh, but leftovers make an excellent next-day lunch. Transfer cooled pasta to an airtight container and refrigerate within two hours. It’ll keep for up to 3 days, though keep in mind the sauce may thicken a bit in the fridge.
Freezing
Carbonara sauces made with eggs don’t always freeze perfectly, since the sauce can separate when thawed. But if you absolutely need to freeze, portion the cooled Chicken Carbonara into freezer-safe containers. Reheat with care, adding a splash of milk or cream when warming up to smooth out the sauce.
Reheating
To reheat Chicken Carbonara, warm it gently in a skillet over low heat. Add a spoonful or two of water or milk, stirring constantly so the sauce stays creamy and doesn’t clump. The microwave works in a pinch—use 50 percent power, pausing to stir halfway through for even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and even more flavorful in carbonara. Just dice them into bite-sized pieces and cook until tender and golden. They’ll add a little extra richness to your Chicken Carbonara.
Is it safe to eat raw eggs in this sauce?
Traditionally, carbonara is made with raw eggs that gently cook from the heat of the pasta and skillet. If you’re concerned, use farm-fresh eggs or pasteurized eggs, which are widely available. The residual heat cooks the sauce enough for most home cooks’ comfort.
Can I add vegetables?
Of course! Peas, sautéed mushrooms, or even wilted spinach are delicious in Chicken Carbonara. Add them during the last minute of cooking so they stay vibrant and don’t water down your sauce.
What pasta shapes work best?
While spaghetti is traditional and classic, fettuccine, linguine, or even short pastas like rigatoni will gladly soak up the creamy sauce. Use your favorite—or whatever’s handy in the pantry!
What’s the difference between Chicken Carbonara and Alfredo?
Chicken Carbonara is made with eggs, parmesan, and pancetta or bacon for a silky, savory sauce, while Alfredo uses butter and cream for its richness. Carbonara has a slightly lighter feel and a peppery kick, making it a distinct and irresistible favorite.
Final Thoughts
This Chicken Carbonara is pure comfort on a plate—creamy, savory, and full of love in every bite. Trust me, once you make it, you’ll understand why it’s a go-to favorite for weeknights and special occasions alike. Pour yourself a glass, gather your favorite people, and let this dish do the rest. You’re going to want to make Chicken Carbonara again and again!
PrintChicken Carbonara Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
A rich and creamy pasta dish combining tender chicken, crispy pancetta, and a velvety parmesan-egg sauce—comfort food perfection made in one skillet.
Ingredients
- 2 chicken breasts, cubed
- 4 oz pancetta or bacon, diced
- 12 oz spaghetti
- 3 egg yolks
- 3/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium. Add pancetta and cook until crispy. Remove with slotted spoon.
- In the same skillet, cook chicken cubes with a pinch of salt until golden and cooked through. Add garlic and sauté 30 seconds more. Turn off heat.
- In a bowl, whisk together egg yolks, Parmesan, and black pepper.
- Add drained pasta and pancetta back into the skillet. Remove from heat. Pour in egg-parmesan mixture, tossing quickly to coat the pasta and cook the eggs gently. Add reserved pasta water a little at a time until the sauce is creamy and glossy.
- Serve immediately, garnished with parsley, more Parmesan, and black pepper.
Notes
- Use chicken thighs for a juicier option.
- Peas or sautéed mushrooms make tasty veggie additions.
- If concerned about raw eggs, use pasteurized eggs.
- Reheat gently with a splash of milk or water to maintain sauce texture.
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