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Best-ever Chicken Carbonara Recipe

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This best-ever chicken carbonara recipe features creamy pasta tossed with juicy chicken, crispy bacon, and a rich Parmesan egg sauce. Perfect for a quick and indulgent dinner that the whole family will love!

Ingredients

Scale
  • 12 oz spaghetti or fettuccine
  • 2 boneless, skinless chicken breasts, diced
  • 6 slices bacon, chopped
  • 3 garlic cloves, minced
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese (plus extra for garnish)
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Instructions

  • Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 6–8 minutes until golden and cooked through. Remove and set aside.
  • In the same skillet, cook bacon until crispy. Remove bacon and drain excess fat, leaving about 2 tbsp in the skillet.
  • Add garlic to the skillet and sauté until fragrant, about 1 minute. Turn off the heat.
  • In a bowl, whisk together eggs, Parmesan cheese, heavy cream (if using), salt, and pepper. Slowly add 1/4 cup of reserved pasta water to temper the egg mixture.
  • Add cooked spaghetti to the skillet with garlic and toss to coat. Pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add additional pasta water as needed for the desired consistency.
  • Stir in cooked chicken and bacon. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Notes

  • For the classic carbonara texture, omit heavy cream and rely on the eggs and cheese for creaminess.
  • Make sure the skillet is off the heat when adding the egg mixture to prevent scrambling.
  • Use pancetta instead of bacon for a more authentic flavor.

Nutrition

Find it online: https://sandrarecipes.com/best-ever-chicken-carbonara-recipe/