If you’re looking for a pasta dish that combines indulgent flavors, rich textures, and comforting warmth, Chicken Carbonara is the recipe for you. This Italian classic is the perfect blend of crispy bacon, succulent chicken, and a luscious creamy sauce made without using any heavy cream. Instead, the creaminess comes from a well-balanced combination of eggs, Parmesan, and pasta water, creating an unforgettable experience in every bite.
Whether you’re cooking for a quick weeknight dinner or preparing an impressive meal for guests, this dish will deliver both flavor and satisfaction. In this article, we’ll guide you through each step to help you master the art of making Chicken Carbonara, ensuring that your final dish is not only delicious but also ranks as one of the best on Google!
What is Chicken Carbonara?
Chicken Carbonara is a modern twist on the traditional Carbonara recipe, which is typically made with just eggs, Pecorino Romano cheese, black pepper, and pasta like spaghetti or rigatoni. In this variation, we’ve added chicken breast and bacon for a more protein-packed dish, while maintaining the creamy, velvety sauce that Carbonara is known for.
The magic of this dish lies in the balance of flavors—salty bacon, tender chicken, and the umami-rich combination of eggs and Parmesan cheese. And the best part? There’s no need for heavy cream! The hot pasta water emulsifies with the egg and cheese mixture, creating a smooth, rich sauce that coats every strand of spaghetti perfectly.
Now, let’s dive into the recipe itself.
Ingredients for Chicken Carbonara
Before we get started, here’s what you’ll need to make the best Chicken Carbonara. These ingredients come together to create a rich and flavorful meal in just about 30 minutes.
Main Ingredients:
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 2 large eggs, at room temperature
- 1/2 cup freshly grated Parmesan or Pecorino cheese (plus more for serving)
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 tablespoons olive oil
- 5 ounces (150g) cubed bacon, guanciale, or pancetta
- 2 cloves garlic, thinly sliced
- 1 pound boneless, skinless chicken breast (trimmed of excess fat, cut into 1/2-inch pieces)
- 1/2 pound dry spaghetti
Optional Garnishes:
- Extra Parmesan cheese for topping
- Fresh parsley, chopped (optional)
Step-by-Step Guide to Making Chicken Carbonara
1. Boil the Water
Start by bringing a large pot of water to a boil. Use about 3 quarts of water for 1/2 pound of spaghetti. Add 1 tablespoon of kosher salt to the water to season it properly. Cooking the pasta in well-salted water ensures that every bite of spaghetti will be flavorful.
Once the water reaches a rolling boil, add the dry spaghetti. Cook it for about 8-10 minutes, or until it reaches an al dente texture. This means the pasta should still have a slight bite to it, not mushy.
Be sure to reserve 1 cup of pasta water before draining the spaghetti. The starchy pasta water is key to creating the creamy sauce later on.
2. Prepare the Egg Mixture
While the pasta is cooking, it’s time to prepare the sauce base. In a small bowl, whisk together 2 large eggs, 1/2 cup of freshly grated Parmesan cheese, and 1 teaspoon of freshly ground black pepper. The mixture should be smooth and well-combined.
This egg mixture is the backbone of the sauce. When combined with the hot pasta and pasta water, it will create a velvety sauce that clings to every strand of spaghetti.
3. Cook the Bacon and Sauté the Garlic
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Once the oil is hot, add the 5 ounces of cubed bacon (or guanciale/pancetta) to the pan. Cook it for about 6-8 minutes, stirring occasionally, until the bacon is crispy and browned.
When the bacon is crispy, add the 2 cloves of thinly sliced garlic to the pan. Sauté for another 2 minutes until the garlic becomes fragrant and golden. Be careful not to burn the garlic, as burnt garlic can give the dish a bitter taste.
Once the garlic and bacon are done, transfer them to a bowl, leaving about 2 tablespoons of the bacon grease in the pan. You’ll use this flavorful fat to cook the chicken.
4. Cook the Chicken
Season the 1 pound of chicken breast pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Heat the reserved bacon grease (and add an extra tablespoon of olive oil if needed) in the same frying pan over medium heat.
Add the seasoned chicken to the pan and cook for 6-8 minutes, stirring occasionally. The chicken should be browned on the outside and fully cooked through. Once the chicken is done, transfer it to the bowl with the bacon and garlic.
5. Combine the Pasta and Sauce
Once the spaghetti is done cooking and drained (don’t forget to reserve that pasta water!), immediately transfer the hot pasta to the frying pan you used for cooking the bacon and chicken. This will allow the flavors of the bacon fat and chicken to infuse into the pasta.
