Creamy Chicken Carbonara Recipe – Easy Italian Favorite

Ingredients for Chicken Carbonara

Here’s what you’ll need to make a classic chicken carbonara at home. This recipe serves about 4 people.

For the Pasta:

• 12 oz (340g) spaghetti – You can also use fettuccine or linguine.
• Salt – For the pasta water.

For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs for juicier meat)
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and black pepper, to taste
• ½ tsp garlic powder (optional)
• ½ tsp Italian seasoning (optional)

For the Carbonara Sauce:

• 3 large eggs
• 1 egg yolk (adds extra creaminess)
• 1 cup grated Parmesan
• 6 slices of beef bacon, diced
• 3 cloves garlic, minced
• ½ cup reserved pasta water (you might need a bit more)
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Cook the Pasta

• Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente — tender but still slightly firm to the bite.
• Before draining, reserve about 1 cup of the starchy pasta water, which will help create the sauce later. Drain the pasta and set aside.
• Pro tip: Don’t rinse your pasta! The starch on the noodles helps the sauce cling beautifully.

Step 2: Cook the Chicken

• While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
• Add the chicken to the pan and cook for 5–6 minutes per side, or until golden brown and cooked through. 
• Remove the chicken, rest for a few minutes, then slice into bite-sized strips.
• Pro tip: If using chicken thighs, reduce the heat slightly and cook for a few minutes longer to ensure tenderness without burning.

Step 3: Crisp the Beef Bacon

• In the same skillet, add the diced beef bacon. Cook over medium heat until crisp and golden, about 5–7 minutes. Remove most of the excess fat, leaving about 1 tablespoon in the pan for flavor.
• Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to brown the garlic — it can turn bitter.

Step 4: Make the Carbonara Sauce Base

• In a medium bowl, whisk together the eggs, egg yolk, and grated Parmesan, then season generously with black pepper. Set aside.
• Pro tip: Don’t add salt here — the cheese and beef bacon already provide plenty of saltiness.

Step 5: Combine Pasta and Sauce

• Turn off the heat under your skillet to prevent the eggs from scrambling later.
• Add the cooked pasta to the skillet with the bacon and garlic, tossing to coat in the rendered fat. Then, while the pasta is still warm but not piping hot, slowly pour in the egg and cheese mixture, tossing continuously.
• As you toss, add a splash of the reserved hot pasta water — about ¼ cup at a time — until the sauce becomes glossy and silky. You may not need all of it. The gentle heat from the pasta will cook the eggs just enough to thicken the sauce without curdling them.

Step 6: Add Chicken and Finish the Dish

• Toss the sliced chicken into the pan and mix gently until everything is evenly coated in the sauce.
• Taste and adjust with more black pepper or cheese if desired. The finished pasta should be creamy, smooth, and cling perfectly to each strand.

Step 7: Garnish and Serve

• Plate your chicken carbonara and sprinkle with fresh parsley and an extra grating of Parmesan cheese. Serve immediately — this dish is best enjoyed hot and fresh!

• Use room-temperature eggs: Cold eggs can cause the sauce to seize or clump.
• Work quickly: Once the pasta is combined with the egg mixture, toss continuously to create a creamy sauce.
• Add water gradually: Don’t pour all the pasta water at once. Add it slowly until you reach the perfect consistency.
• Skip the cream (optional): Some modern recipes use cream for safety or texture, but traditional carbonara relies solely on eggs and cheese for creaminess.
• Serve immediately: Carbonara doesn’t reheat well, as the sauce thickens or dries out over time.

Optional Add-Ins and Variations

While this recipe is fantastic as-is, you can experiment with a few variations to suit your taste:

1. Creamy version: Add ¼ cup heavy cream to the egg mixture for a more decadent, thicker sauce.
2. Vegetable twist: Add sautéed mushrooms, peas, or spinach for color and extra nutrition.
3. Cheese blend: Mix Parmesan with Pecorino for a sharper flavor.
4. Smoky flavor: Use smoked bacon or pancetta for depth.
5. Gluten-free: Substitute with gluten-free pasta without sacrificing the flavor.

Why Chicken Carbonara Works So Well

The beauty of chicken carbonara lies in the balance — rich but not heavy, creamy but without cream, salty yet satisfying. Each bite offers a medley of flavors:

• The eggs and cheese form a luscious sauce that clings to every strand of pasta.
• The beef bacon brings salt and a crisp texture.
• The chicken adds protein and substance, making the dish more filling.
• The pasta water ties everything together with a smooth, glossy finish.
• It’s comfort food at its best — elegant enough for special occasions but easy enough for a weeknight meal.

While carbonara tastes best fresh, you can store leftovers:

1. Refrigerate: Keep in an airtight container for up to 2 days.
2. Reheat gently: Add a splash of milk or water and reheat over low heat, stirring constantly. Avoid the microwave — it can make the eggs curdle.
3. For best results, make only what you plan to eat immediately.

Serving Suggestions

Pair your chicken carbonara with simple sides that complement its richness:

1. Garlic bread or crusty Italian bread to soak up the sauce.
2. Caesar salad for a refreshing contrast.
3. Steamed asparagus or roasted vegetables for color and balance.
4. A glass of sparkling water with lemon to cleanse the palate.

Your Butcher Shop

Welcome to your favorite butcher shop. We carry custom cuts of beef, chicken, lamb, goat, grass-fed beef, wagyu, deli, and more. We ship across the United States in 1-2 business days.