Creamy Chicken Carbonara Recipe – A Rich & Flavorful Italian Delight
This Chicken Carbonara Recipe is a rich, creamy, and satisfying dish that combines tender chicken, crispy bacon, and a velvety parmesan-egg sauce tossed with pasta. It’s a comforting Italian-inspired meal that comes together quickly, making it perfect for a weeknight dinner or an impressive weekend feast. Unlike traditional carbonara, which uses only pancetta, this version incorporates juicy chicken for extra protein and heartiness.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Tongs or wooden spoon
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cheese grater
- Cutting board and knife
Ingredients
- For the Pasta:
- 12 oz 340g spaghetti or fettuccine
- Salt for boiling water
- For the Chicken:
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- For the Carbonara Sauce:
- 4 large egg yolks
- 1 whole egg
- 1 cup 100g grated Parmesan cheese
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- Other Ingredients:
- 6 oz 170g pancetta or thick-cut bacon (diced)
- 4 cloves garlic minced
- ½ cup reserved pasta water
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta and set it aside.
- Step 2: Prepare the Chicken
- Season the chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5-6 minutes, flipping occasionally, until golden brown and fully cooked.
- Remove from the skillet and set aside.
- Step 3: Cook the Pancetta/Bacon
- In the same skillet, cook the diced pancetta or bacon over medium heat until crispy (about 4-5 minutes).
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Remove from heat and set aside.
- Step 4: Make the Carbonara Sauce
- In a mixing bowl, whisk together egg yolks, whole egg, grated Parmesan, salt, and black pepper until smooth.
- Step 5: Combine Everything
- Reduce the heat to low. Add the drained pasta and ½ cup of reserved pasta water to the skillet with the pancetta and garlic. Toss to coat.
- Slowly pour the egg mixture into the pasta, stirring constantly to create a creamy sauce (the residual heat will cook the eggs without scrambling them).
- Add the cooked chicken and toss everything together. If needed, add more pasta water to adjust the sauce's consistency.
- Step 6: Serve and Enjoy!
- Garnish with fresh parsley and extra Parmesan cheese before serving.
- Enjoy immediately!
Notes
Avoid scrambled eggs! Stir constantly when adding the egg mixture to ensure a smooth, creamy sauce.
Use freshly grated Parmesan for the best texture and flavor. Pre-grated cheese may not melt as smoothly.
Don't overcook the sauce. Residual heat from the pasta will cook the eggs perfectly.
Pasta water is key! It helps emulsify the sauce and keeps it silky.
Use freshly grated Parmesan for the best texture and flavor. Pre-grated cheese may not melt as smoothly.
Don't overcook the sauce. Residual heat from the pasta will cook the eggs perfectly.
Pasta water is key! It helps emulsify the sauce and keeps it silky.