When it comes to weeknight comfort food, few dishes hit the spot like Chicken Carbonara. It’s rich, creamy, loaded with crispy bacon, and now—with the addition of sautéed chicken breast—more satisfying than ever. If you love pasta that wraps around your fork with a silky, cheesy sauce and bits of savory goodness in every bite, this version of carbonara might just become your go-to.
Traditional Italian carbonara uses pancetta, eggs, and cheese to create a luscious, creamy coating for pasta. This American-inspired twist adds protein and heartiness, making it a complete meal all in one bowl—no sides required (unless, of course, you’re pairing it with garlic bread or a crisp Caesar salad!).
Why You’ll Love This Chicken Carbonara
- Easy and quick: Ready in under 30 minutes—perfect for busy nights.
- No heavy cream: The creamy sauce is made from eggs and cheese.
- Protein-packed: Chicken makes it more filling and family-friendly.
- Classic meets modern: Italian inspiration with a comforting American twist.
- Versatile pasta: Works with fettuccine, spaghetti, bucatini, and more.
Ingredients
Here’s what you’ll need to make this indulgent yet simple Chicken Carbonara:
- 12 oz. fettuccine
- 4 slices bacon
- 3 cloves garlic, minced
- 1/2 lb. boneless, skinless chicken breasts, cut into strips
- Kosher salt and freshly ground black pepper, to taste
- 4 large eggs, beaten
- 3/4 cup freshly grated Parmesan (plus more for garnish)
- 1/3 cup freshly chopped parsley (plus more for garnish)
Tip: Use freshly grated Parmesan for the best texture and flavor.
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add fettuccine and cook until just al dente, according to package instructions. Drain, reserving 1/2 cup of pasta water, and return the pasta to the pot.
Pasta water is key for emulsifying the sauce and achieving that silky texture—don’t skip it!
2. Sauté the Bacon and Garlic
While the pasta cooks, heat a large skillet over medium heat. Add bacon and cook until crispy, about 5–7 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.
Transfer the bacon and garlic to a small bowl, leaving about half the bacon fat in the skillet.
3. Cook the Chicken
Raise the skillet heat to medium-high. Add the chicken strips and season generously with salt and pepper. Sear for about 10 minutes, flipping halfway through, until fully cooked and golden brown.
Chicken should be cooked to an internal temperature of 165°F for safety.
4. Combine Ingredients
Reduce the heat to low. Return the bacon and garlic to the skillet with the cooked chicken. Add the drained pasta and toss everything together.
5. Make the Sauce
In a small bowl, beat together the eggs, grated Parmesan, chopped parsley, and a pinch of salt and pepper.
With the skillet still on low, pour the egg mixture over the pasta. Quickly toss or stir to coat the pasta and cook the eggs gently with the residual heat. Add reserved pasta water, one tablespoon at a time, until the sauce is creamy and glossy.
Work quickly so the eggs don’t scramble—you want them to coat, not cook into chunks.
6. Garnish and Serve
Serve immediately, topped with extra Parmesan and chopped parsley. A little extra cracked black pepper never hurts!
Serving Suggestions
Chicken Carbonara is a satisfying dish on its own, but for a more complete meal, try it with:
- Garlic bread or focaccia
- Caesar or arugula salad
- Roasted broccoli or asparagus
- A glass of chilled Pinot Grigio or light red wine
Tips for the Best Chicken Carbonara
- Use room-temp eggs: They blend more easily into the pasta and won’t scramble as easily.
- Reserve enough pasta water: It’s your best friend for loosening the sauce and enhancing flavor.
- Cook the pasta al dente: It will continue to absorb flavor and liquid in the skillet.
- Avoid overcooking the chicken: Use a thermometer or cut into one to check doneness.
Variations & Customizations
- Swap the protein: Try shrimp, pancetta, or even leftover rotisserie chicken.
- Add veggies: Peas, mushrooms, or spinach make great mix-ins.
- Go gluten-free: Use your favorite gluten-free pasta brand.
- Make it extra cheesy: Add a touch of Pecorino Romano for sharper flavor.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat in a skillet with a splash of broth or water to loosen the sauce. Avoid microwaving too long, or the eggs may become rubbery.
What Makes This Carbonara So Good?
This version of carbonara is special because it respects the roots of the traditional dish while making it more accessible for everyday cooking. There’s no cream in sight—just eggs, cheese, and a bit of pasta water creating a naturally luscious sauce.
The bacon adds richness and smokiness, while the chicken makes it feel like a full entrée. With fresh parsley and garlic rounding out the flavors, it’s a dish that’s simple but never boring.
Chicken Carbonara
Ingredients
- 12 oz. fettuccine
- 4 slices bacon
- 3 cloves garlic minced
- 1/2 lb. boneless skinless chicken breasts, cut into strips
- Kosher salt and freshly ground black pepper to taste
- 4 large eggs beaten
- 3/4 cup freshly grated Parmesan plus more for garnish
- 1/3 cup freshly chopped parsley plus more for garnish
Tip: Use freshly grated Parmesan for the best texture and flavor.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add fettuccine and cook until just al dente, according to package instructions. Drain, reserving 1/2 cup of pasta water, and return the pasta to the pot.
- Pasta water is key for emulsifying the sauce and achieving that silky texture—don’t skip it!
Sauté the Bacon and Garlic
- While the pasta cooks, heat a large skillet over medium heat. Add bacon and cook until crispy, about 5–7 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.
- Transfer the bacon and garlic to a small bowl, leaving about half the bacon fat in the skillet.
Cook the Chicken
- Raise the skillet heat to medium-high. Add the chicken strips and season generously with salt and pepper. Sear for about 10 minutes, flipping halfway through, until fully cooked and golden brown.
- Chicken should be cooked to an internal temperature of 165°F for safety.
Combine Ingredients
- Reduce the heat to low. Return the bacon and garlic to the skillet with the cooked chicken. Add the drained pasta and toss everything together.
Make the Sauce
- In a small bowl, beat together the eggs, grated Parmesan, chopped parsley, and a pinch of salt and pepper.
- With the skillet still on low, pour the egg mixture over the pasta. Quickly toss or stir to coat the pasta and cook the eggs gently with the residual heat. Add reserved pasta water, one tablespoon at a time, until the sauce is creamy and glossy.
- Work quickly so the eggs don’t scramble—you want them to coat, not cook into chunks.
Garnish and Serve
- Serve immediately, topped with extra Parmesan and chopped parsley. A little extra cracked black pepper never hurts!
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