Name: Chicken Carbonara Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: Spaghetti or Fettuccine: 12 ounces Olive Oil: 2 tablespoons Chicken Breasts: 2 (boneless, skinless, sliced into strips) Salt and Black Pepper: to taste Bacon: 6 slices (chopped) Garlic: 3 cloves (minced) Eggs: 2 large Parmesan Cheese: 1 cup (grated) Heavy Cream: 1/2 cup Black Pepper: 1/2 teaspoon Parsley: 1/4 cup (chopped, optional)

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Chicken Carbonara is the absolute dream dish for anyone who craves creamy, savory comfort food with a touch of decadence. Imagine tender strips of chicken mingling with crispy bacon and silky pasta, all wrapped up in a rich, cheesy sauce that clings to every strand. The flavors are truly irresistible, yet this recipe keeps things wonderfully simple and quick for any night of the week. You’ll soon see why it’s a dinner that family and friends request again and again!

Ingredients You’ll Need

You don’t need a long list of fancy ingredients to create a spectacular Chicken Carbonara. Each element plays a key part, from the pasta that soaks up the sauce, to the salty bacon, creamy cheese, and fresh pop of parsley. Here’s what you’ll want to gather:

12 ounces spaghetti or fettuccine: Choose your favorite; both work beautifully to catch that luscious sauce.
2 tablespoons olive oil: For sautéing and building rich flavor right from the start.
2 chicken breasts (boneless, skinless, sliced into strips): Lean protein that soaks up the carbonara sauce while staying juicy.
Salt and black pepper to taste: Season the chicken well for deeper flavor in every bite.
6 slices bacon (chopped): Crisp, smoky bacon gives the dish its signature taste and satisfying texture.
3 cloves garlic (minced): A little garlic wakes up the whole dish with irresistible aroma.
2 large eggs: The secret to an unbelievably creamy sauce; be sure they’re fresh.
1 cup grated Parmesan cheese: Sharp and nutty, Parmesan brings so much depth and helps thicken the sauce.
1/2 cup heavy cream: For an extra layer of silkiness (or leave it out for a lighter version).
1/2 teaspoon black pepper: Adds warmth and gentle heat to balance the richness.
1/4 cup chopped parsley (optional): A fresh, colorful finishing touch that brightens every plate.

How to Make Chicken Carbonara

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a boil. Cook the spaghetti or fettuccine according to the package directions until just al dente, so it still has a slight bite. Before draining, remember to reserve about 1/2 cup of the starchy pasta water; this will help emulsify the sauce and make it perfectly glossy.

Step 2: Cook the Chicken

While your pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken strips well with salt and black pepper. Sauté them for about 5 to 6 minutes, turning once, until they’re golden on the outside and cooked through. Set the chicken aside on a plate, keeping any flavorful little bits in the pan.

Step 3: Crisp the Bacon and Sauté Garlic

In the same skillet, toss in the chopped bacon. Let it render out and turn crisp, stirring occasionally for even browning. When the bacon is almost done, add the minced garlic and cook for just 1 minute, until it’s fragrant but not browned. This is where the kitchen starts to smell like pure magic!

Step 4: Mix the Creamy Carbonara Sauce

In a bowl, whisk together the eggs, grated Parmesan, heavy cream, and the extra black pepper. This mixture will seem thick and rich—a good sign that it’s ready to turn into a velvety sauce when it hits the hot pasta.

Step 5: Combine Everything for Chicken Carbonara

Reduce the heat under your skillet to low. Add the drained, hot pasta into the pan with the bacon and garlic. Immediately pour the egg mixture over the top, tossing quickly (tongs work best!) to coat the pasta and gently cook the sauce without scrambling the eggs. If the sauce feels too thick, splash in some reserved pasta water, a little at a time, until it’s silky and clings luxuriously to each strand. Finish by adding the chicken back into the pan, tossing once more to combine all the goodness.

How to Serve Chicken Carbonara

Garnishes

Serve your Chicken Carbonara immediately, topped with plenty of extra Parmesan cheese and a generous sprinkle of chopped parsley. The parsley not only adds color but also a burst of freshness that brightens every bite.

Side Dishes

This dish truly shines with a crisp, simple side salad—think arugula or mixed greens tossed in a light vinaigrette. A little garlic bread or a rustic Italian loaf is perfect for scooping up any leftover sauce. If you want a more substantial meal, roasted or steamed vegetables like asparagus or broccoli are fantastic choices.

Creative Ways to Present

For special occasions, try twirling individual portions of Chicken Carbonara into nests with tongs, then plate them high for a restaurant-worthy look. You can also serve the pasta family-style in a big platter topped with rustic shavings of Parmesan and scattered bacon crumbles. For a fun twist, serve in oven-safe dishes and broil for just a minute to get a bubbly, golden top.

Make Ahead and Storage

Storing Leftovers

Chicken Carbonara is best enjoyed fresh, but leftovers are still delicious. Allow your leftovers to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days for the best texture and flavor.

Freezing

While you technically can freeze Chicken Carbonara, it’s not ideal—the creamy sauce can sometimes split or turn grainy after thawing. If you do freeze it, wrap tightly and use within a month, knowing the texture may not be quite as velvety as fresh.

Reheating

To gently reheat, use a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Stir constantly to prevent the eggs from scrambling. If you’re in a hurry, a microwave on 50 percent power in short bursts works, but be extra gentle with the heat.

FAQs

Can I make Chicken Carbonara without cream?

Absolutely! Classic carbonara recipes don’t use cream and rely on eggs and Parmesan for the luscious sauce. If you want a lighter or more traditional version, omit the cream and simply use the eggs and cheese—you’ll still get plenty of richness.

What kind of pasta works best?

Spaghetti is the iconic choice, but fettuccine or linguine also work beautifully since their broader surfaces hold the sauce well. Use whichever shape you love or have on hand.

How do I prevent the eggs from scrambling?

The key is combining everything off the heat or on very low heat, and tossing quickly when you add the egg mixture. The residual heat from the pan and pasta gently cooks the sauce and keeps it creamy instead of turning it into scrambled eggs.

Can I use rotisserie chicken instead of cooking my own?

Yes! Shredded rotisserie chicken is a tasty and convenient substitute. Just add it in at the end to warm through before serving.

Is Chicken Carbonara gluten-free?

The traditional recipe calls for wheat pasta, but if you use your favorite gluten-free spaghetti or fettuccine, it can be made completely gluten-free. Everything else in the dish fits right in with a gluten-free diet.

Final Thoughts

If you’re looking for a creamy, bacon-studded pasta that’s comforting and easy enough for any weeknight, Chicken Carbonara is the perfect recipe to try. I can’t wait for you to experience just how luxurious and crowd-pleasing this dish can be—your kitchen will never smell better, and your dinner guests will definitely ask for seconds!

Chicken Carbonara Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of Chicken Carbonara, a delicious twist on the classic Italian pasta dish. This recipe combines tender chicken, crispy bacon, and a luscious Parmesan cream sauce for a truly satisfying meal.

Ingredients

Spaghetti or Fettuccine:

12 ounces

Olive Oil:

2 tablespoons

Chicken Breasts:

2 (boneless, skinless, sliced into strips)

Salt and Black Pepper:

to taste

Bacon:

6 slices (chopped)

Garlic:

3 cloves (minced)

Eggs:

2 large

Parmesan Cheese:

1 cup (grated)

Heavy Cream:

1/2 cup

Black Pepper:

1/2 teaspoon

Parsley:

1/4 cup (chopped, optional)

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Instructions

Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Cook the Chicken: Season and cook chicken until golden and cooked through. Set aside.
Prepare the Sauce: Cook bacon until crispy. Add garlic. In a bowl, whisk eggs, Parmesan, cream, and black pepper.
Combine: Toss pasta with bacon and garlic. Pour in the egg mixture, tossing quickly. Add pasta water gradually. Return chicken to the pan and combine.
Serve: Garnish with parsley and extra Parmesan.