Description
This Best-Ever Chicken Carbonara recipe combines tender chicken, crispy bacon, and a rich, creamy Parmesan sauce tossed with perfectly cooked pasta for a comforting and satisfying Italian-American main course that’s easy to make on the stovetop.
Ingredients
Scale
Pasta
- 12 oz spaghetti or fettuccine
Protein & Fat
- 2 boneless, skinless chicken breasts, sliced into strips
- 6 slices bacon, chopped
- 2 tablespoons olive oil
Sauce & Flavor
- 4 cloves garlic, minced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional for a creamier texture)
- 1/2 cup reserved pasta water
- salt and black pepper to taste
Garnish
- chopped parsley
- extra Parmesan cheese (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta and setting it aside.
- Cook Chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the sliced chicken breasts with salt and black pepper. Add the chicken strips to the skillet and cook for about 5–6 minutes, turning occasionally until golden brown and fully cooked through. Remove the chicken from the skillet and set it aside.
- Cook Bacon and Garlic: In the same skillet, add the chopped bacon and cook over medium heat until crispy. Add the minced garlic and sauté for 1 minute to release its aroma, taking care not to burn it. Then reduce the heat to low.
- Prepare Egg Mixture: In a bowl, whisk together the 3 large eggs, 1 cup of grated Parmesan cheese, and 1/2 cup of heavy cream if using, to create a smooth sauce base.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the bacon and garlic, tossing to combine everything evenly. Slowly pour the egg and cheese mixture over the pasta while continuously tossing or stirring to ensure the eggs coat the pasta without scrambling. Add reserved pasta water gradually as needed to thin the sauce and achieve a creamy consistency.
- Combine Chicken: Stir the cooked chicken strips into the pasta mixture until everything is well combined and heated through.
- Serve: Plate the chicken carbonara warm, garnish with chopped parsley and extra Parmesan cheese if desired, and enjoy immediately for best flavor and texture.
Notes
- For a more traditional carbonara, omit the heavy cream and rely solely on eggs and cheese for the sauce.
- Ensure the skillet is kept on low heat when adding the egg mixture to prevent the eggs from curdling or scrambling.
- You can substitute pancetta for bacon to achieve a more authentic Italian flavor.
