There's nothing quite like a plate of creamy, rich Chicken Carbonara to turn an ordinary evening into something extraordinary. This indulgent dish features tender chicken, perfectly cooked pasta, and a silky sauce made with eggs, cheese, and a touch of cream. It’s a comforting classic that feels fancy but is deceptively simple to make.
I first discovered Chicken Carbonara when I was in college, trying to impress my friends with a "gourmet" dinner. With just a handful of ingredients and some kitchen basics, it became my signature dish—and it's been a family favorite ever since. Let me show you how to make it yours, too!
Why You'll Love This Chicken Carbonara Recipe
Get ready to fall head over heels for this Chicken Carbonara recipe. It's more than just delicious—it's a meal you'll want to make again and again.
First, this dish is unbelievably quick and easy to prepare. From start to finish, it takes just 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
Another reason to love this recipe is its luxurious flavor. The combination of crispy pancetta, juicy chicken, and a creamy, cheesy sauce creates a symphony of tastes that’s hard to beat.
It’s also budget-friendly. With a short list of ingredients, you can create a restaurant-quality meal at home without breaking the bank.
Finally, it’s endlessly customizable. Whether you’re looking to add veggies, swap proteins, or adjust the richness of the sauce, this recipe is flexible enough to suit your preferences.
So grab your apron, and let’s dive into the magic of Chicken Carbonara.
Ingredients Notes

The beauty of Chicken Carbonara lies in its simplicity, but every ingredient plays an essential role in building the dish’s flavor and texture.
Pasta: Traditional carbonara calls for spaghetti, but fettuccine or linguine also work beautifully. Their smooth texture pairs perfectly with the creamy sauce.
Chicken: Boneless, skinless chicken breasts are a go-to for this recipe. They’re easy to cook, tender, and provide a nice contrast to the creamy sauce. If you prefer darker meat, chicken thighs are a flavorful alternative.
Pancetta or Bacon: Pancetta is the classic choice for carbonara, offering a slightly salty, savory bite. Bacon can be used as a substitute and adds a hint of smokiness to the dish.
Eggs: The sauce’s creaminess comes from whisked eggs, which thicken the pasta when tossed with hot noodles. For best results, use large, fresh eggs.
Cheese: Pecorino Romano is the traditional cheese for carbonara, but Parmesan is a milder alternative that’s just as delicious.
If you have a microplane or fine grater, it’s a good idea to grate your cheese fresh—it melts more easily into the sauce and adds a burst of flavor.
How to Make This Chicken Carbonara

Making Chicken Carbonara is simpler than you might think. Follow these steps, and you’ll have a delicious meal on the table in no time.
Start by boiling a large pot of salted water for the pasta. While the water comes to a boil, cook your chicken. Slice it into bite-sized pieces, season with salt and pepper, and sauté in a hot skillet with olive oil until golden and cooked through. Set it aside.
In the same skillet, cook diced pancetta or bacon until it’s crispy and fragrant. Remove it from the pan and let it drain on paper towels.
While the pasta cooks, prepare the sauce. In a mixing bowl, whisk together eggs, grated cheese, and a splash of cream until smooth. Add a generous pinch of freshly ground black pepper.
Once the pasta is al dente, reserve about a cup of the starchy cooking water before draining. Immediately toss the hot pasta with the egg mixture, allowing the residual heat to cook the eggs into a creamy sauce. Stir in the pancetta and cooked chicken, adding reserved pasta water as needed to reach your desired consistency.
Serve the Chicken Carbonara immediately, topped with more grated cheese and a sprinkle of parsley for garnish.
Storage Options
Chicken Carbonara is best enjoyed fresh, but you can store leftovers if needed.
Transfer any leftovers to an airtight container and refrigerate for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to revive the sauce.
Avoid freezing this dish, as the creamy sauce doesn’t thaw well and may separate upon reheating.
Variations and Substitutions
One of the best things about Chicken Carbonara is how adaptable it is to your preferences and pantry.
If you’re looking for a lighter option, swap the heavy cream for milk or leave it out entirely. The sauce will still be rich and creamy, thanks to the eggs and cheese.
Want to add some greens? Toss in a handful of peas or sautéed spinach for a pop of color and extra nutrients.
For a heartier dish, consider adding mushrooms or sun-dried tomatoes. They pair beautifully with the creamy sauce and savory pancetta.
If you’re avoiding pork, substitute the pancetta with turkey bacon or even crispy prosciutto for a different take on the classic.
No Pecorino Romano on hand? Parmesan works just as well and is more readily available in most stores.
Experiment with these variations to make the recipe uniquely yours. You’re sure to find a combination that becomes a family favorite!
Chicken Carbonara is a dish that brings joy with every bite. Whether it’s a quick weeknight dinner or a special occasion, this recipe never fails to impress. Give it a try—you’ll soon see why it’s the best-ever version of this Italian classic.
PrintBest-ever Chicken Carbonara Recipe
This Best-ever Chicken Carbonara recipe features tender chicken, crispy bacon, and a creamy Parmesan sauce over pasta. Perfect for fans of classic Italian dishes, it’s an easy, flavorful, and indulgent dinner recipe to impress your family or guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 400g spaghetti or fettuccine
- 2 chicken breasts (sliced or diced)
- 4 slices of bacon (chopped)
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- ½ tsp black pepper
- Salt to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Cook pasta in salted boiling water according to package instructions. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked. Remove from skillet.
- In the same skillet, cook bacon until crispy. Add minced garlic and sauté for 1 minute.
- In a bowl, whisk eggs, Parmesan cheese, and black pepper. Gradually mix in ¼ cup of reserved pasta water to temper the eggs.
- Toss the cooked pasta in the skillet with bacon and garlic. Remove from heat, and stir in the egg mixture, ensuring a creamy consistency. Add more pasta water if needed.
- Fold in cooked chicken. Garnish with fresh parsley and serve immediately.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Work quickly when mixing the egg mixture to avoid scrambling.
- Adjust consistency with reserved pasta water as needed.
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
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