Chicken carbonara pasta
Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender chicken, crispy bacon, and spaghetti all coated in a luscious sauce made with eggs and cheese. The mix…
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Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender chicken, crispy bacon, and spaghetti all coated in a luscious sauce made with eggs and cheese. The mix of flavors and textures makes it a real crowd-pleaser and a perfect weeknight dinner when you want something both quick and satisfying.
I love making this recipe because it feels fancy without any fuss. What really gets me is how the sauce clings to the pasta and chicken, creating this rich, silky bite every time. Pro tip: don’t rush the sauce—stir it gently off the heat to keep it smooth and avoid scrambling the eggs.
My favorite way to enjoy Chicken Carbonara Pasta is with a side of garlic bread and a simple green salad. It’s the kind of meal that feels cozy and a little special, plus it’s great for leftovers the next day. Whenever I make it, everyone seems to ask for seconds and I don’t blame them!
Key Ingredients & Substitutions
Chicken: I like boneless, skinless chicken breasts for their lean texture. You can swap for thighs if you want juicier meat. Just cook them a little longer.
Pancetta or Bacon: Pancetta gives the best authentic flavor, but thick-cut bacon works well. For a milder taste, try turkey bacon.
Eggs & Parmesan: Fresh eggs and good Parmesan make the sauce rich and creamy. Use Pecorino Romano if you prefer a sharper flavor.
Pasta: Spaghetti is classic, but linguine or fettuccine also hold the sauce nicely. Avoid very thin pastas; they don’t coat as well.
Heavy Cream (optional): Traditional carbonara skips cream, but adding a little makes the sauce extra smooth and forgiving if you’re new to this dish.
How Do You Make the Carbonara Sauce Without Scrambling the Eggs?
The key is to mix the egg-cheese blend off the heat. Use the heat of the freshly cooked pasta to gently cook the sauce.
- Drain pasta and toss it immediately into the skillet with pancetta.
- Remove pan from heat before adding the egg mixture to prevent scrambling.
- Pour eggs slowly and toss quickly, using reserved pasta water to thin the sauce if needed.
- Keep tossing so the sauce becomes creamy and not lumpy.
Patience and gentle tossing are your best friends here. It might feel a bit tricky at first, but once you get the hang of it, you’ll get a silky sauce every time.
Equipment You’ll Need
- Large pot – for boiling pasta evenly and quickly.
- Large skillet or frying pan – perfect for cooking chicken and pancetta together.
- Mixing bowl – to whisk eggs and cheese smoothly before adding to pasta.
- Tongs or pasta fork – helps toss the pasta gently without breaking it.
- Measuring cups and spoons – to keep your ingredients precise for the best sauce consistency.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a seafood twist; it cooks fast and adds a delicate flavor.
- Use smoked mozzarella instead of Parmesan for a creamier, mild smoky taste.
- Add sautéed mushrooms for extra earthiness and a meaty texture.
- Mix in fresh peas or spinach near the end for a pop of color and freshness.
How to Make Chicken Carbonara Pasta?
Ingredients You’ll Need:
Main Ingredients:
- 12 oz spaghetti or linguine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 4 oz pancetta or thick-cut bacon, diced
- 3 large eggs
- 1 cup grated Parmesan cheese, plus extra for serving
- 2 cloves garlic, minced
- 1/2 cup heavy cream (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Chicken Carbonara Pasta takes about 20-25 minutes total. You’ll spend around 10 minutes prepping and cooking the chicken and bacon, 8-10 minutes boiling the pasta, and a few extra minutes combining everything into a creamy, delicious dish.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until al dente according to the package instructions (usually around 8-10 minutes). Save 1 cup of the pasta water, then drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add the chicken to the pan and cook for 5-7 minutes until golden and cooked through. Remove the chicken from the skillet and set it aside.
3. Cook the Pancetta and Garlic:
In the same skillet, add the diced pancetta or bacon. Cook for 4-5 minutes until crispy. Add the minced garlic and cook for 1 more minute until the garlic is fragrant. Remove the skillet from the heat.
4. Prepare the Sauce:
In a medium bowl, whisk together the eggs, grated Parmesan cheese, heavy cream (if using), and a pinch of black pepper until smooth.
5. Combine Pasta and Sauce:
Add the hot pasta to the skillet with the pancetta and garlic, tossing to coat the noodles in the flavorful fat. Remove the skillet off the heat completely to prevent scrambling the eggs.
Slowly pour the egg and cheese mixture over the pasta, tossing continuously and vigorously. Use the reserved pasta water a little at a time to loosen the sauce to your desired creaminess. This gentle mixing will create a silky, creamy sauce that coats every strand.
6. Finish and Serve:
Stir the cooked chicken back in to warm it up with the pasta and sauce. Serve the dish immediately, topped with extra Parmesan cheese and a sprinkle of fresh chopped parsley.
Can I Use Frozen Chicken in This Recipe?
Yes, just make sure it’s fully thawed before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing. Pat the chicken dry to avoid extra moisture in the pan.
Can I Make Chicken Carbonara Pasta Ahead of Time?
You can prepare the components separately (cook chicken and bacon, boil pasta) and store them in the fridge for up to 2 days. Reheat gently and toss with the egg and cheese mixture right before serving to keep the sauce creamy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of reserved pasta water or cream to loosen the sauce.
What If I Don’t Have Pancetta or Bacon?
You can use diced ham, cooked sausage, or even sautéed mushrooms for a vegetarian twist. Keep in mind the flavor will be slightly different but still delicious!
