Best-Ever Chicken Carbonara Recipe
If you crave a meal that’s both cozy and luxurious, the Best-Ever Chicken Carbonara Recipe deserves a spot on your table. This Italian-American classic brings together tender strips of chicken, crispy bacon, and perfectly cooked pasta, all tossed in a creamy, dreamy Parmesan sauce. Each bite is a harmony of flavors and textures, striking the perfect balance between comfort food and restaurant-worthy indulgence. Whether you’re cooking for a special occasion or just want to treat yourself to something truly delicious, this recipe is sure to become your new favorite.
Ingredients You’ll Need
Ingredients You’ll Need
The secret to the Best-Ever Chicken Carbonara Recipe is using simple, high-quality ingredients that each play a vital role. From the richness of eggs and Parmesan to the savory depth of bacon and chicken, every element enhances the overall flavor and creaminess of the dish.
- Pasta (12 oz spaghetti or fettuccine): Choose your favorite long pasta; spaghetti is classic, but fettuccine gives extra silkiness and heft.
- Olive oil (2 tablespoons): A drizzle of good olive oil infuses the chicken with flavor and keeps everything from sticking.
- Chicken breasts (2, boneless and skinless, sliced into strips): Lean, tender, and protein-packed, these are the stars of the show.
- Salt and black pepper to taste: Simple seasonings that bring every ingredient to life—don’t be shy with them!
- Bacon (6 slices, chopped): Provides that irresistible smoky-salty crunch and depth to the sauce.
- Garlic (4 cloves, minced): Fresh garlic gives a subtle aromatic kick that’s essential for rounding out the flavors.
- Eggs (3 large): These create that signature carbonara creaminess without needing extra cream (unless you want it even richer!).
- Parmesan cheese (1 cup, grated): For the best results, grate your own—it melts smoother and tastes bolder.
- Heavy cream (1/2 cup, optional): For those who adore an ultra-creamy sauce, this is your ticket to velvetiness.
- Reserved pasta water (1/2 cup): Don’t skip this! The starchy water helps bind the sauce and adjust consistency.
- Chopped parsley (for garnish): Adds a pop of freshness and color to your final dish.
How to Make Best-Ever Chicken Carbonara Recipe
Step 1: Cook the Pasta
Begin by bringing a big pot of salted water to a rolling boil. Drop in your spaghetti or fettuccine and cook until it’s just al dente, following the package instructions. Before draining, be sure to scoop out about half a cup of that starchy pasta water—it’s liquid gold for your sauce! Drain the pasta and set it aside while you tackle the rest.
Step 2: Sauté the Chicken
While your pasta bubbles away, heat olive oil in a large skillet over medium heat. Season the chicken strips with salt and black pepper, then add them to the pan in a single layer. Let them sear until golden and cooked through—about 5 to 6 minutes. Remove the chicken and set it aside; it’ll come back into play soon.
Step 3: Crisp the Bacon and Sauté the Garlic
In the same skillet (no need to wash—those tasty browned bits add flavor!), toss in your chopped bacon. Cook until it’s crispy and the fat has rendered, stirring occasionally. Add the minced garlic and sauté just until fragrant—about a minute. Be careful not to let it burn, as burnt garlic can turn bitter.
Step 4: Prepare the Creamy Sauce
In a mixing bowl, whisk together the eggs, grated Parmesan, and heavy cream if you’re using it. This mixture is the backbone of the Best-Ever Chicken Carbonara Recipe, delivering that signature silky texture and cheesy goodness. Set it aside until you’re ready to assemble everything.
Step 5: Combine Everything
Reduce the skillet heat to low, then add the cooked pasta to the bacon and garlic. Toss well to coat every strand in that savory bacon fat. Now, slowly pour in the egg and cheese mixture, tossing or stirring constantly so the residual heat gently thickens the sauce without scrambling the eggs. Add reserved pasta water a splash at a time until the sauce is glossy and coats the pasta beautifully. Stir in the cooked chicken, making sure everything is evenly distributed.
Step 6: Serve and Garnish
Serve your Best-Ever Chicken Carbonara Recipe immediately, while it’s still warm and creamy. Top with extra grated Parmesan and a generous sprinkle of chopped parsley for color and freshness. Get ready to dig in!
How to Serve Best-Ever Chicken Carbonara Recipe
Garnishes
A finishing touch goes a long way with carbonara. I love to shower each bowl with more freshly grated Parmesan and a flurry of chopped parsley. If you like a little heat, a crack of black pepper or a pinch of red pepper flakes works wonders. For added indulgence, you could even add a few shards of crispy bacon on top.
Side Dishes
The richness of the Best-Ever Chicken Carbonara Recipe pairs beautifully with lighter sides. Try a simple green salad with a zesty vinaigrette, roasted or steamed veggies like asparagus or broccoli, or a crusty loaf of garlic bread to soak up every drop of sauce. Keeping sides fresh and simple lets the carbonara truly shine.
Creative Ways to Present
If you’re aiming to impress, twirl the pasta into nests using tongs and plate them individually for a restaurant-style look. Serve in wide, shallow bowls so the sauce can pool around the pasta. For a fun twist, serve mini portions in small ramekins or even as a filling for a savory tartlet at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Store any leftover Best-Ever Chicken Carbonara Recipe in an airtight container in the refrigerator for up to three days. While it’s always best fresh, the flavors meld quite nicely overnight, making for a savory next-day lunch or dinner.
Freezing
Though not traditional, you can freeze carbonara if needed. Cool the pasta completely before transferring it to a freezer-safe container. Freeze for up to one month. Be aware that the sauce may separate a bit upon thawing, but a gentle stir during reheating helps bring it back together.
Reheating
To reheat, add a splash of milk or cream to the pasta and warm gently in a skillet over low heat, stirring constantly. Avoid microwaving on high, as the eggs can curdle. Low and slow is the key to keeping the sauce smooth and luscious.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti and fettuccine are classics for the Best-Ever Chicken Carbonara Recipe, any long, sturdy pasta like linguine or bucatini will work beautifully. Short pasta shapes can be used, but they won’t give you the same silky-twirling effect.
Is it safe to use raw eggs in the sauce?
Yes, as long as you add the egg mixture to hot pasta and toss thoroughly, the residual heat gently cooks the eggs into a creamy sauce. If you have concerns, use pasteurized eggs for extra peace of mind.
Can I make this recipe without bacon?
You can! For a pork-free version, try using turkey bacon or even sautéed mushrooms for a smoky, savory element. The flavor will be slightly different, but still delicious.
What’s the best way to avoid scrambling the eggs?
The trick is to remove the skillet from direct heat before adding the egg mixture and toss everything quickly and continuously. Adding a little reserved pasta water also helps to cool things down and create a silky sauce.
Can I add vegetables to the Best-Ever Chicken Carbonara Recipe?
Definitely! Peas, spinach, or sautéed zucchini are all tasty additions. Just stir them in with the pasta so they absorb all the delicious flavors of the sauce.
Final Thoughts
There’s something so comforting and celebratory about sharing a big bowl of the Best-Ever Chicken Carbonara Recipe with people you love. It’s a dish that feels fancy yet is surprisingly easy to make, bursting with flavor in every bite. Give it a try and let it become a star in your weeknight rotation—you’ll be hooked from the very first forkful!
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Best-Ever Chicken Carbonara Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Best-Ever Chicken Carbonara is a comforting Italian-American pasta dish featuring tender strips of chicken, crispy bacon, and a rich, creamy sauce made from eggs, Parmesan, and optional heavy cream. Perfect for a quick weeknight dinner, this recipe combines the classic flavors of carbonara with a hearty twist.
Ingredients
Pasta
- 12 oz spaghetti or fettuccine
Protein
- 2 boneless, skinless chicken breasts, sliced into strips
- 6 slices bacon, chopped
Sauce & Seasonings
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 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
- Chopped parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- Cook Chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the skillet and cook until golden and cooked through, about 5–6 minutes. Remove from skillet and set aside.
- Cook Bacon and Garlic: In the same skillet, cook chopped bacon until crispy. Add minced garlic and sauté for 1 minute. Reduce heat to low.
- Prepare Sauce Mixture: In a bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using).
- Combine Pasta and Sauce: Add cooked pasta to the skillet with the bacon and toss to combine. Slowly pour in the egg mixture while tossing continuously to coat the pasta without scrambling the eggs.
- Adjust Sauce Consistency: Add reserved pasta water as needed to thin the sauce to your desired consistency.
- Add Chicken and Serve: Stir in cooked chicken and combine everything thoroughly. Serve warm, garnished with chopped parsley and extra Parmesan if desired.
Notes
- For a more traditional carbonara, omit the heavy cream.
- Ensure the skillet is not too hot when adding the egg mixture to prevent curdling.
- Pancetta can be used instead of bacon for a more authentic Italian flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 590mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 185mg
