Chicken Carbonara Recipe: Creamy, Comforting, and Delicious

Chicken Carbonara Recipe: Creamy, Comforting, and Delicious

Okay, so—have you ever taken a bite of something and just melted into your chair? That’s me with this chicken carbonara. It’s creamy, cozy, and yep, crazy good.

I first made it on a rainy night when I needed comfort food fast. It was so easy and came out like something from a fancy place. My family couldn’t stop eating.

What I love most? The sauce is silky, the chicken is tender, and the bacon… oof. You get all the yum without the stress.

Wanna make it too? Let me walk you through it—step by step. You’ve totally got this.

Why You’ll Love This Recipe

• Balanced Creaminess: Made without cream—this dish uses eggs and cheese for an authentic carbonara texture that’s smooth but not overwhelming.
• Protein-Packed: Chicken and pancetta make this more substantial than classic carbonara.
• Simple Ingredients, Big Flavor: Uses pantry staples and just a handful of fresh ingredients.
• One-Pan Friendly: Aside from boiling the pasta, most of the magic happens in a single skillet.
• Crowd-Pleaser: Even picky eaters love this dish—it’s creamy, savory, and satisfying.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings:
This recipe serves 4 people generously. You can easily scale it up if needed.

Difficulty:
This recipe is beginner-friendly, but timing is important to keep the eggs from scrambling. Stay present while cooking, and you’ll be just fine.

Required Kitchen Tools

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs or pasta fork
• Mixing bowl
• Whisk
• Grater (for cheese)
• Meat thermometer (optional but helpful)

Ingredients for Chicken Carbonara

Here’s everything you’ll need to bring this creamy pasta dish together. Exact measurements are in the recipe card at the end.

Reserved Pasta Water: Helps emulsify and thicken the sauce naturallyWhy You’ll Love This Recipe

• Balanced Creaminess: Made without cream—this dish uses eggs and cheese for an authentic carbonara texture that’s smooth but not overwhelming.
• Protein-Packed: Chicken and pancetta make this more substantial than classic carbonara.
• Simple Ingredients, Big Flavor: Uses pantry staples and just a handful of fresh ingredients.
• One-Pan Friendly: Aside from boiling the pasta, most of the magic happens in a single skillet.
• Crowd-Pleaser: Even picky eaters love this dish—it’s creamy, savory, and satisfying.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings:
This recipe serves 4 people generously. You can easily scale it up if needed.

Difficulty:
This recipe is beginner-friendly, but timing is important to keep the eggs from scrambling. Stay present while cooking, and you’ll be just fine.

Required Kitchen Tools

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs or pasta fork
• Mixing bowl
• Whisk
• Grater (for cheese)
• Meat thermometer (optional but helpful)

Ingredients for Chicken Carbonara

Here’s everything you’ll need to bring this creamy pasta dish together. Exact measurements are in the recipe card at the end.

Reserved Pasta Water: Helps emulsify and thicken the sauce naturally

Chicken Breast: Boneless, skinless chicken breast, pounded or sliced thin for quick cooking.

Pasta: Spaghetti, linguine, or fettuccine all work well.

Olive Oil: Used for searing the chicken and cooking pancetta.

Unsalted Butter: Adds richness when finishing the sauce.

Pancetta or Guanciale: These cured meats add salty depth and crisp texture.

Garlic: Just a clove or two for aromatic flavor—don’t overdo it.

Eggs: The base of the carbonara sauce. Use room-temperature eggs if possible.

Pecorino Romano Cheese: Sharp, salty, and traditional to carbonara.

Parmesan Cheese: Milder than Pecorino—balances the flavor.

Salt & Black Pepper: Essential for seasoning throughout the dish.

Chicken Breast: Boneless, skinless chicken breast, pounded or sliced thin for quick cooking.

Pasta: Spaghetti, linguine, or fettuccine all work well.

Olive Oil: Used for searing the chicken and cooking pancetta.

Unsalted Butter: Adds richness when finishing the sauce.

Pancetta or Guanciale: These cured meats add salty depth and crisp texture.

Garlic: Just a clove or two for aromatic flavor—don’t overdo it.

Eggs: The base of the carbonara sauce. Use room-temperature eggs if possible.

Pecorino Romano Cheese: Sharp, salty, and traditional to carbonara.

Parmesan Cheese: Milder than Pecorino—balances the flavor.

Salt & Black Pepper: Essential for seasoning throughout the dish.

Variations for Chicken Carbonara

• Add Peas or Spinach: Toss in some green peas or fresh baby spinach during the final minute of cooking for added color and nutrients.
• Swap Pancetta: If pancetta isn’t available, thick-cut bacon works as a substitute—just go easy on the salt.
• Make it Spicy: Add a pinch of red pepper flakes when cooking the garlic for subtle heat.
• Use Chicken Thighs: Prefer dark meat? Boneless, skinless chicken thighs add even more richness.
• Try Different Pasta: While spaghetti is traditional, feel free to use bucatini, rigatoni, or pappardelle.

How to Make Chicken Carbonara – Step-by-Step Instructions

1. Boil the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.

2. Cook the Chicken

Pat chicken breast dry. Season with a pinch of salt and pepper. In a large skillet over medium heat, add a drizzle of olive oil. Sear the chicken for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove from pan and let rest before slicing thinly.

3. Crisp the Pancetta

In the same skillet, reduce heat to medium. Add pancetta and cook for 3–4 minutes until crispy. Stir in the minced garlic and cook for another 30 seconds until fragrant. Turn off the heat but leave everything in the pan.

4. Whisk the Egg Mixture

In a mixing bowl, whisk together the eggs, grated Pecorino Romano, Parmesan, and a generous crack of black pepper. Set aside.

5. Combine Everything

With the heat off, return the pasta to the skillet with the pancetta and garlic. Toss to coat in the rendered fat. Slowly pour the egg and cheese mixture over the pasta while tossing vigorously with tongs to prevent scrambling. Add a splash of reserved pasta water at a time until a creamy sauce forms that coats the noodles.

6. Add the Chicken

Add sliced chicken back into the pan. Gently toss everything together. Taste and adjust seasoning if needed with extra cheese or pepper.

Serving and Decoration

How to Serve Chicken Carbonara

Serve hot, directly from the pan or plated individually. Garnish with:

• Extra grated Parmesan or Pecorino
• Cracked black pepper
• A sprinkle of chopped parsley (optional, for color)

Pair with a crisp green salad or a slice of warm bread for a complete meal.

Storing Chicken Carbonara

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce. Avoid high heat to prevent the eggs from curdling.
• Freezing: Not recommended. The egg-based sauce doesn’t freeze or thaw well—it can become grainy and separate.

Tips and Tricks for Success

• Work Quickly When Mixing the Sauce: The residual heat from the pasta and pancetta cooks the eggs gently. Stir constantly to avoid scrambling.
• Reserve Extra Pasta Water: It’s your best friend for adjusting sauce consistency. Add it slowly to create a glossy, creamy finish.
• Cook Pasta Just Until Al Dente: It will continue to cook slightly when tossed with the sauce.
• Use Room-Temperature Eggs: Helps them blend smoothly into the cheese and pasta without clumping.
• Don’t Over-Salt Early: Pancetta and cheeses bring salt—taste before adding more.

Nutrition

Here’s the estimated nutrition per serving (based on 4 servings):

Nutrient	Amount
Calories	~620 kcal
Protein	~38g
Carbohydrates	~48g
Fat	~30g
Saturated Fat	~12g
Cholesterol	~210mg
Sodium	~820mg
Fiber	~2g
Sugar	~2g

Note: Nutrition may vary based on specific brands and portion sizes.

Chicken Carbonara FAQs

Can I use heavy cream in carbonara?
Traditional carbonara doesn’t include cream. The creamy texture comes from eggs and cheese—but if you prefer, a splash of cream can be added.

What’s the best pasta for carbonara?
Spaghetti, fettuccine, or bucatini are common choices. Choose pasta that holds sauce well.

Can I make this vegetarian?
You can omit the chicken and pancetta, but the dish will lose some savory depth. Consider adding mushrooms for a meatless umami option.

Why did my eggs scramble?
The pan or pasta was likely too hot when you added the eggs. Be sure to turn off the heat and toss vigorously while combining.

Conclusion

Chicken Carbonara is a cozy, satisfying pasta dish that proves simple ingredients can make something truly special. With just a bit of attention to timing and heat, you’ll have a creamy, rich sauce that clings to every strand of pasta—no cream needed. Whether you’re cooking for yourself, family, or guests, this version brings a little extra to the table with the tender chicken twist.