Chicken Carbonara Pasta
Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender pieces of chicken, perfectly cooked pasta, and a rich, velvety sauce made with eggs, cheese, and a hint…
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Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender pieces of chicken, perfectly cooked pasta, and a rich, velvety sauce made with eggs, cheese, and a hint of pepper. The crispy bits of pancetta or bacon add a delightful salty crunch that balances the smooth sauce beautifully. It’s a simple but satisfying meal that feels like a warm hug on a plate.
I love making this dish when I need something quick but special. The sauce comes together in just a few minutes, and the mixture of flavors feels fancy without any fuss. One tip I always follow is to save some pasta water to loosen the sauce if it gets too thick—it really helps make everything nice and silky!
This pasta is so versatile, too. I often serve it with a side of garlic bread and a fresh green salad to add some crispness and brightness to the meal. Whenever I make it, friends always ask for seconds, so it’s a great go-to for dinner parties or cozy nights in. Chicken Carbonara Pasta never fails to bring smiles around the table.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for tender, lean pieces. You can swap for thighs if you want juicier meat with more flavor.
Pancetta or Bacon: Pancetta gives an authentic touch, but bacon works well and is more common in stores. For a vegetarian option, try smoked mushrooms.
Cheese: Parmesan adds nuttiness and saltiness. Pecorino Romano is sharper and saltier, but optional if you prefer. Grana Padano is also a good substitute.
Eggs: They create the creamy sauce without needing cream. If you want a richer sauce, adding a bit of heavy cream is okay but traditional carbonara skips it.
Pasta: Spaghetti or linguine hold the sauce well. Feel free to use fettuccine or bucatini for a nice twist.
How Do You Make a Creamy Sauce Without Scrambled Eggs?
The key to carbonara’s silky sauce is mixing hot pasta with eggs off heat. If eggs hit the pan directly on high heat, they scramble and become chunky.
- Drain pasta but keep some cooking water; it’s great for thinning out the sauce.
- Mix eggs and cheese in a bowl first for smoothness.
- Take the pan off heat before adding the egg mixture.
- Quickly toss pasta with the eggs; the heat from the pasta cooks eggs gently.
- Add pasta water slowly if sauce feels too thick or clumpy.
By tossing continuously and using residual heat, your sauce will be creamy and perfect every time.
Equipment You’ll Need
- Large pot – for boiling the pasta; you want plenty of water so the pasta cooks evenly.
- Large skillet or frying pan – perfect for cooking the chicken and pancetta in one pan for easy mixing.
- Mixing bowl – to whisk eggs and cheese for a smooth, lump-free sauce.
- Tongs or pasta fork – great for tossing pasta with sauce evenly without breaking noodles.
- Measuring cups and spoons – to get your ingredient amounts just right, especially the cheese and seasoning.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cooked bacon for a different protein with a seafood or smoky twist.
- Add sautéed peas or asparagus for a fresh, green pop and extra texture.
- Try mixing in a little cream cheese or mascarpone for an even richer sauce.
- Mix in crushed red pepper flakes if you like a bit of heat in your pasta.
How to Make Chicken Carbonara Pasta
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz (340 g) spaghetti or linguine pasta
- 2 medium chicken breasts, diced into bite-sized chunks
- 4 slices pancetta or bacon, chopped
Sauce & Flavor:
- 2 whole eggs
- ½ cup grated Parmesan cheese (plus extra for garnish)
- ¼ cup grated Pecorino Romano cheese (optional)
- 2 cloves garlic, minced
- ½ cup heavy cream (optional for creamier texture)
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This dish takes about 25-30 minutes to prepare and cook. Most of the time is spent cooking the pasta and chicken, while the sauce comes together quickly.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your spaghetti or linguine and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water for later. Drain the pasta and set aside.
2. Cook the Chicken:
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
3. Cook the Pancetta and Garlic:
In the same skillet, add the chopped pancetta or bacon. Cook for about 4 minutes until crisp. Add minced garlic and cook for 30 seconds until fragrant. Then remove the skillet from the heat.
4. Prepare the Sauce:
In a bowl, whisk together the eggs, Parmesan, Pecorino Romano if using, salt, and pepper. If you want a creamier sauce, stir in the heavy cream now.
5. Combine Pasta and Sauce:
Add the hot, drained pasta to the skillet with pancetta and garlic. Toss everything together to mix well. Quickly pour in the egg and cheese mixture while continuously tossing the pasta. The heat from the pasta will gently cook the eggs, turning them into a silky, creamy sauce without scrambling.
6. Add Chicken and Adjust:
Return the cooked chicken to the skillet and toss together. If the sauce feels too thick, slowly add some reserved pasta water until the sauce reaches your desired consistency.
7. Serve and Garnish:
Taste your pasta and adjust salt and pepper if needed. Plate your Chicken Carbonara and top with extra Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or submerge it in cold water in a sealed bag for quicker thawing. Pat the chicken dry before cooking to ensure it browns well.
Can I Make Chicken Carbonara Pasta Ahead of Time?
You can prepare the components ahead, like cooking the chicken and pancetta, but it’s best to toss the pasta with the sauce fresh to keep the sauce creamy. If needed, store cooked pasta and sauce separately and reheat gently while tossing together before serving.
How Do I Store Leftovers?
Store leftover Chicken Carbonara in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of pasta water or cream if the sauce thickens too much.
What Can I Substitute for Pancetta?
Bacon is a great substitute if you can’t find pancetta. Use the same amount and cook until crispy. For a vegetarian twist, try smoked mushrooms or omit entirely and add extra garlic and seasoning.
