Looking for a comforting, creamy pasta dish that’s quick to make? This simple chicken carbonara recipe is one of my go-to weeknight dinners. It’s rich, satisfying, and made in just 30 minutes, making it perfect for busy evenings when I still want something hearty and homemade. If you love traditional pasta carbonara, you’ll be obsessed with my one-pot version made with tender chicken, crispy bacon, and a silky Parmesan-egg sauce.
Top Reader Reviews
Chicken Carbonara Pasta
As someone who’s been developing and testing easy dinner recipes for over 10 years, I can confidently say this is one of the most foolproof pasta dishes you can make at home. I’ve made this carbonara with chicken more times than I can count. It’s become a staple in my weeknight dinner rotation, and it always gets rave reviews from my friends and family.
What sets this chicken carbonara pasta apart is how well it balances flavor and ease. You don’t need any fancy ingredients, just pantry staples and about 30 minutes. The crispy bacon, creamy sauce, and perfectly cooked chicken make this carbonara recipe a cozy, indulgent dinner that feels restaurant-worthy, without all the fuss.
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Pasta Cooking Tips
To make the perfect chicken bacon carbonara, I always cook the spaghetti until just al dente. The pasta continues to cook in the sauce, and overcooked noodles can ruin that silky texture we want.
And don’t forget to save ½ cup of the pasta cooking water before draining. It’s key to emulsifying the sauce and giving your carbonara that luscious finish. The starchy water helps the egg mixture coat the pasta evenly without scrambling.
Chicken Carbonara Recipe
This delicious and creamy chicken carbonara is a wonderful 30 minute pasta dish that everyone will love! Easy to make with a few simple ingredients, it’s comforting, hearty and so delicious!
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Serves 4 people
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Bring a large pot of water to a rolling boil. Season liberally with salt.
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Heat a large skillet or Dutch oven over medium. Add the bacon and cook until crisp, about 3-5 minutes. Use a slotted spoon to remove it. Drain on a paper towel.
6 slices thick-cut bacon
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While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
6 large egg yolks, 1 cup grated Parmesan cheese, ¼ cup heavy cream, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
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Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
6 boneless, skinless chicken tenders
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While the chicken cooks, drop the pasta into the water. Cook until just under al dente (it will continue to cook when you toss the pasta with the sauce.)
1 pound dry spaghetti noodles
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Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
3 cloves garlic
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Use tongs to transfer the pasta to the pan with the garlic and bacon fat. Toss to combine. Reserve ½ cup of the starchy cooking liquid.
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Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
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Season to taste with salt and pepper. Arrange chicken on top. Serve!
- It’s a perfect meal by itself, but goes great with a side of garlic bread or sautéed veggies.
Storage: Store chicken carbonara in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Chicken Carbonara Recipe
Amount Per Serving
Calories 981
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 18g113%
Cholesterol 419mg140%
Sodium 1145mg50%
Potassium 718mg21%
Carbohydrates 89g30%
Fiber 4g17%
Sugar 3g3%
Protein 52g104%
Vitamin A 867IU17%
Vitamin C 2mg2%
Calcium 356mg36%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken Carbonara Sauce
My creamy chicken carbonara sauce is simple but packed with flavor. Made the traditional way with egg yolks, freshly grated Parmesan, and starchy pasta water, it turns silky and rich without any flour. A splash of heavy cream adds stability, making it perfect even for beginner cooks.
The key is tempering the egg mixture off the heat, using the warmth of the pasta and bacon fat to gently cook the sauce to perfection. Toss it with seared chicken and crispy bacon for a foolproof carbonara with chicken that tastes like it came from your favorite Italian restaurant.
How to Make Chicken Carbonara Step by Step
Prep: Gather up the list of ingredients. Bring a large pot of water to a rolling boil, and season liberally with salt. Meanwhile, bring the egg yolks and heavy cream to room temperature, chop the bacon, grate the cheese, and mince the garlic.
Cook the Bacon: While the water comes to a boil, heat a skillet over medium heat. Add 6 slices of chopped bacon and cook until crisp, about 3-5 minutes. Remove the bacon with a slotted spoon and let it drain on a paper towel, but leave the rendered fat in the pot. Once the water is boiling in the other large pot, cook 1 pound of dry spaghetti noodles until al dente according to the package instructions. This usually takes about 8-10 minutes.
Make the Egg Yolk Mixture: Whisk together 6 large egg yolks, 1 cup of grated Parmesan cheese, ¼ cup of heavy cream, ½ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper.
Cook the Chicken: Season 6 chicken tenders liberally with salt and pepper on both sides (I used about 1 teaspoon of each). Place the tenders in the hot skillet and cook over medium-low heat until golden brown on both sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
Sauté the Garlic: Lower the heat if needed (I used medium-low, but you may need to go lower than that to prevent burning). Add 3 cloves of chopped garlic, and cook until fragrant, about 1 minute.
Toss the Pasta in the Pan: Use tongs to transfer the cooked spaghetti into the pan. Make sure to reserve ½ cup of the pasta water and set it aside! Toss the pasta in the bacon fat and garlic.
Add the Yolk Mixture: Remove the pan from the heat, then pour in the egg, cream, and cheese mixture. Toss everything together and place back on the heat over a low heat setting. Toss the pasta until the cheese mixture has melted and thickened.
Toss it All Together: Add the bacon and chicken back into the skillet and toss to combine. Toss in the pasta water until the sauce reaches your desired consistency. Season your chicken bacon carbonara with salt and pepper to taste, then serve.
How to Store and Reheat
As with most pasta dishes, this chicken carbonara is best enjoyed as soon as you’ve made it. The pasta will absorb the sauce if it sits in it for too long. If you do have leftovers, keep them in an airtight container in the fridge and they will keep for up to 3 days.
The best way to reheat it is on a stovetop in a pot. Add in a little water to loosen the sauce and cook it on a low heat until the chicken is heated through.