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.
Now, take the egg mixture and whisk in 2 tablespoons of the reserved pasta water. Pour this mixture over the hot pasta in the pan. Toss the spaghetti quickly to coat it evenly in the egg mixture. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
As you toss, slowly add more pasta water as needed to achieve your desired consistency. The sauce should be silky, not clumpy or overly thick.
6. Finish and Serve
Once the sauce is creamy and the pasta is well-coated, add the bacon, garlic, and chicken back into the pan. Toss everything together to combine.
Transfer the Chicken Carbonara to serving plates and garnish with extra Parmesan cheese and freshly cracked black pepper. If you want to add a touch of freshness, sprinkle some chopped parsley on top.
Serve the dish immediately, while it’s still hot and creamy.
Why Chicken Carbonara is Different from Traditional Carbonara
While traditional Italian Carbonara relies solely on eggs, cheese, black pepper, and guanciale (cured pork jowl), this version takes things a step further by adding chicken breast and a touch of garlic. The addition of chicken not only boosts the protein content of the dish but also adds another layer of texture and flavor.
This recipe is also great for those who want a heartier meal. The combination of chicken and bacon (or pancetta) makes this Chicken Carbonara more substantial, perfect for when you want to indulge in a truly satisfying dish.
Tips for Perfect Chicken Carbonara
1. Use Room Temperature Eggs
To ensure that the eggs don’t scramble when mixed with the hot pasta, it’s important to use room temperature eggs. Cold eggs may seize up when they hit the hot pasta, leading to a grainy or clumpy sauce. Room temperature eggs will combine smoothly with the Parmesan and pasta water to create the perfect creamy sauce.
2. Don’t Overcook the Pasta
For the best texture, cook the pasta al dente. This means the pasta should be firm to the bite, not mushy. Overcooked pasta will absorb too much sauce, leaving you with a dry dish.
3. Reserve the Pasta Water
The starchy pasta water is your secret weapon for achieving the perfect sauce consistency. If your carbonara sauce is too thick, simply add a little more pasta water to loosen it up. The starch in the water will help bind the sauce to the pasta, making it creamy without the need for heavy cream.
4. Work Quickly
Carbonara is all about timing. Once the pasta is done cooking, you need to act fast to combine it with the egg mixture while it’s still hot. This heat is what gently cooks the eggs, transforming them into a silky sauce. If the pasta cools down too much, the sauce won’t come together as well.
5. Use High-Quality Ingredients
Since Chicken Carbonara has so few ingredients, the quality of each one matters. Use fresh, free-range eggs, high-quality Parmesan or Pecorino cheese, and a good cut of chicken breast. Freshly ground black pepper and real guanciale or pancetta (instead of standard bacon) can make a big difference in the overall flavor of the dish.
Serving Suggestions
Chicken Carbonara is a rich and filling dish on its own, but it can also be paired with some lighter sides to balance out the flavors:
- Green Salad: A simple mixed green salad with a light vinaigrette can help cut through the richness of the carbonara.
- Roasted Vegetables: Try serving it with roasted asparagus, zucchini, or broccoli for some added veggies.
- Garlic Bread: For an extra indulgent touch, serve the carbonara with crusty garlic bread to mop up any leftover sauce.
Common Mistakes to Avoid
- Overcooking the chicken: Chicken breasts can dry out quickly if overcooked. Keep an eye on them, and remove them from the pan as soon as they’re done.
- Scrambling the eggs: Mixing the eggs with piping hot pasta too quickly can cause them to scramble. Toss gently and add the egg mixture in stages with pasta water.
- Skipping the pasta water: Never forget to reserve pasta water; it’s essential for making the sauce creamy without using cream.
FAQs
1. Can I make Chicken Carbonara ahead of time? No, Carbonara is best served immediately after it’s made. If reheated, the sauce may split, and you’ll lose that silky texture.
2. Can I substitute the bacon? Yes, you can use guanciale, pancetta, or even turkey bacon if you prefer a leaner option.
3. Can I use cream in this recipe? Traditional Carbonara doesn’t use cream, but if you prefer a richer sauce, you can add a splash of cream. However, it’s not necessary since the pasta water and egg mixture create a creamy texture on their own.
4. Is there a vegetarian version of Chicken Carbonara? Yes, you can leave out the chicken and bacon and replace them with mushrooms or zucchini for a vegetarian version. The flavors will still be rich and delicious.
5. How long does Chicken Carbonara last in the fridge? It’s best to eat Chicken Carbonara fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to prevent the sauce from drying out.
