Julia Koch
Craving a creamy, savory pasta dish that feels indulgent yet is incredibly easy to whip up at home? Chicken Carbonara is that weeknight winner with comfort food energy. Imagine twirling a forkful of linguine through a silky parmesan sauce speckled with crispy bacon, golden chicken, and a hit of garlic. It’s rich, it’s satisfying, and it might just become your next go-to dinner.
This Best Ever Chicken Carbonara is what happens when classic Italian flavor meets practical, pantry-friendly ingredients. No fussy steps or hard-to-find components here—just a few quality items and a good pan. In under 30 minutes, you’ll have a pasta dish that tastes like it came from your favorite trattoria.
Preparation Phase & Tools to Use
To bring this Chicken Carbonara to life, the right tools make all the difference. You’ll need:
- Large Skillet or Sauté Pan: Essential for evenly browning the chicken and rendering that crispy bacon. Non-stick or stainless steel both work.
- Pot for Pasta: Choose one large enough to allow the pasta to move freely while boiling. Salt your water generously!
- Tongs or Pasta Fork: Ideal for tossing the pasta with the sauce, ensuring every strand is coated.
- Whisk: Crucial for combining eggs and cheese without curdling when mixed with heat.
Having everything prepped before you start—mise en place style—is the best way to keep your carbonara creamy, not clumpy.
Ingredients for the Best Ever Chicken Carbonara
Linguine: This pasta holds the creamy sauce beautifully and offers a perfect bite.
Eggs: The key to carbonara’s creamy texture without using actual cream.
Freshly Grated Parmesan Cheese: Adds depth, saltiness, and that classic cheesy richness to the sauce.
Thick-Cut Bacon: Delivers smokiness and crunch to contrast the creamy base.
Chicken Breast: Brings heartiness and a protein punch to balance the dish.
Garlic: A foundational flavor that deepens the savoriness.
Olive Oil: Helps sear the chicken and adds a hint of richness.
Salt and Black Pepper: For essential seasoning that enhances all other flavors.
Fresh Parsley: Offers a pop of color and a fresh herbal finish.
How To Make the Best Ever Chicken Carbonara
Step 1: Boil the Pasta
Cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Step 2: Cook the Bacon
Dice the bacon and crisp it up in a large skillet over medium heat. Transfer to a plate once done.
Step 3: Sear the Chicken
In the bacon fat and olive oil, sear your seasoned chicken breast until golden and cooked through. Slice it into strips or cubes.
Step 4: Add Garlic
Lower the heat and sauté the minced garlic just until fragrant, about 30 seconds.
Step 5: Whisk the Sauce Base
In a separate bowl, whisk together the eggs and grated parmesan.
Step 6: Combine Pasta and Sauce
Add the drained pasta into the skillet. Remove from heat and immediately add the egg-parmesan mixture, tossing constantly to create a smooth, creamy coating.
Step 7: Adjust with Pasta Water
Slowly stir in some reserved pasta water until the sauce is silky and clings to the noodles.
Step 8: Assemble and Season
Return the bacon and chicken to the skillet. Toss everything together. Taste and adjust seasoning with salt and pepper.
Step 9: Garnish and Serve
Top with chopped parsley and extra parmesan for a stunning finish.
Serving and Storing This Pasta Dish
Serve Chicken Carbonara immediately for the best texture—that glossy sauce doesn’t like to wait. Pair it with a crisp salad or a slice of rustic bread to round out the meal.
For leftovers, store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to revive the creamy texture without scrambling the eggs.
Frequently Asked Questions
How do I keep the eggs from scrambling in the sauce?
Remove the pan from heat before adding the egg mixture, and toss quickly with the hot pasta. This prevents direct heat from curdling the eggs.
Can I use another pasta type?
Yes! Spaghetti, fettuccine, or bucatini all work beautifully.
What if I don’t have parmesan?
Pecorino Romano is a great substitute—slightly saltier but very traditional.
Can I make it without bacon?
Absolutely. Use pancetta for a more authentic taste or omit entirely for a lighter version.
Is this safe to eat with raw eggs?
The heat from the pasta and pan cooks the eggs gently. Use pasteurized eggs if you’re concerned.
Can I make this ahead of time?
It’s best served fresh. If prepping in advance, keep components separate and combine just before serving.
Want More Chicken Pasta Ideas?
You might also like the Delicious Beef Bowtie Pasta, a cozy twist on creamy comfort food. Or try Buffalo Chicken Lasagna for a spicy, layered bake.
For something lighter, the Italian Grinder Salad makes a crisp contrast to heavier pasta dishes. And if creamy sauces are your thing, don’t miss Creamy Broccoli Cheddar Soup for a rich, veggie-packed bowl.
Pin and Tell Me How Yours Turned Out
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If you make it, I’d love to hear how it turned out. Did you add mushrooms? Use pancetta instead of bacon? Leave a comment below or check out more of my recipes on Pinterest at LadyPlate. I’m always sharing fresh ideas there!
- Total Time: 25 minutes
- Yield: 2 servings
Description
This Best Ever Chicken Carbonara is a comforting Italian-inspired pasta dish that combines crispy bacon, juicy chicken, and a creamy parmesan-egg sauce tossed with al dente linguine. Perfectly rich, yet surprisingly simple, it’s a restaurant-quality dinner that’s ready in under 30 minutes.
Ingredients
8 oz linguine
2 large eggs
1 cup freshly grated parmesan cheese
4 slices thick-cut bacon
1 large chicken breast
3 cloves garlic
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
2. While pasta cooks, dice the bacon and cook in a large skillet until crispy. Remove and set aside.
3. In the same skillet, add olive oil and sear the chicken breast (seasoned with salt and pepper) until golden and cooked through. Slice or cube.
4. Lower heat. Add minced garlic to the pan and sauté until fragrant, about 30 seconds.
5. In a separate bowl, whisk together the eggs and parmesan cheese.
6. Add drained pasta to the skillet. Remove from heat, then quickly pour in the egg-cheese mixture, tossing constantly to coat the pasta without scrambling the eggs.
7. Add reserved pasta water gradually until the sauce reaches a silky consistency.
8. Stir in the bacon and chicken. Season with extra salt and cracked black pepper as needed.
9. Garnish with chopped parsley and extra parmesan before serving.
Notes
Temper the egg mixture by whisking in a bit of hot pasta water before adding it to the pan to prevent curdling.
Use freshly grated parmesan for the best melt and flavor—pre-shredded cheeses won’t emulsify as well.
Don’t skip the pasta water! It’s key to achieving that glossy, creamy sauce without adding cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 2g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 215mg
