Chicken carbonara pasta is a creamy, comforting dish that brings together tender pieces of chicken with silky pasta coated in a rich sauce made from eggs, cheese, and a hint of black pepper. The smoky flavor from a bit of pancetta or bacon adds a nice touch, making each bite full of cozy, familiar tastes.
I love making this dish on weeknights because it’s quick yet feels special. I usually toss in some fresh parsley for a little pop of color and freshness. The way the sauce clings to every strand of pasta is just so satisfying, and the chicken makes it a full meal that everyone loves eating again and again.
One of my favorite things about chicken carbonara pasta is how easy it is to customize. Sometimes I add peas or mushrooms to sneak in some veggies, or use leftover grilled chicken when I’m short on time. It’s a dish that always hits the spot and never feels complicated, even when I’m rushing through dinner prep.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps things lean and easy to slice. You can swap for thighs if you want juicier meat, or use leftover cooked chicken for a quick fix.
Pancetta or bacon: Pancetta gives a traditional carbonara flavor, but bacon works great too and is often easier to find. For a vegetarian twist, try smoked mushrooms or sun-dried tomatoes.
Eggs and Parmesan cheese: These create the creamy sauce without cream. Use fresh eggs and good-quality Parmesan for best taste. Pecorino Romano is a sharp alternative to Parmesan.
Heavy cream: It’s optional and adds extra richness. Classic carbonara doesn’t use cream, so feel free to leave it out for a lighter dish.
How Do You Make the Carbonara Sauce Without Scrambling the Eggs?
The trick is to let the heat of the pasta cook the eggs slowly so they form a smooth sauce instead of curdling:
- Whisk eggs and cheese well before adding.
- Combine the sauce with hot, just-drained pasta right away.
- Toss everything quickly and constantly to coat pasta evenly.
- Add reserved pasta water in small amounts to loosen and create silky texture.
- Remove pan from direct heat before adding eggs to keep temperature gentle.
Taking these steps helps you get that classic creamy carbonara coating your pasta perfectly every time.
Equipment You’ll Need
- Large pot – to boil your pasta perfectly without sticking.
- Large skillet or frying pan – ideal for cooking chicken and pancetta evenly.
- Mixing bowl – for whisking the eggs and cheese smoothly.
- Tongs or pasta fork – helps toss the pasta and sauce together gently.
- Measuring cups and spoons – to keep ingredient amounts accurate and consistent.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or cooked sausage for a different protein twist.
- Try Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
- Add steamed peas or sautéed mushrooms to sneak in extra veggies and texture.
- Mix in fresh herbs like basil or thyme for a fragrant, bright touch.
Chicken Carbonara Pasta
Ingredients You’ll Need:
- 8 oz (225 g) spaghetti or linguine pasta
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, sliced into strips
- 4 oz (115 g) pancetta or bacon, diced
- 3 large eggs
- 1 cup (100 g) freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup (120 ml) heavy cream (optional for extra creaminess)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. That includes boiling the pasta, cooking the chicken and pancetta, and mixing everything together to make that creamy carbonara sauce. It’s quick enough for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a big pot of salted water to a boil. Cook your pasta according to the package instructions until it’s just al dente (that means it has a little bite to it). Before draining, save about one cup of the pasta water—this will help make the sauce nice and smooth.
2. Cook Pancetta and Chicken:
While your pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Toss in the pancetta or bacon and cook until it’s crispy and golden, about 4-5 minutes. Take it out and set it aside, leaving that flavorful fat in the pan.
Next, add the other tablespoon of olive oil and the chicken strips to the same skillet. Cook them until the chicken is fully cooked and lightly browned, around 5-7 minutes. Add minced garlic in the last minute, letting it get fragrant but not burnt. Remove from heat.
3. Make the Sauce:
In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream (if you’re using it) until smooth. Season with a pinch of black pepper.
4. Combine Pasta, Chicken, and Sauce:
Add the hot drained pasta back into the skillet with the chicken and pancetta. Immediately pour the egg and cheese mixture over the pasta. Toss everything quickly and thoroughly—a big toss or stir helps coat each piece of pasta, and the heat from the pasta cooks the eggs softly. If the sauce feels too thick, splash in some of the reserved pasta water a little at a time until it’s creamy and silky.
5. Final Touches:
Season with salt and more black pepper if you like. Serve your chicken carbonara right away, topped with chopped fresh parsley and extra Parmesan cheese if you wish.
Enjoy your creamy, tasty chicken carbonara pasta that’s packed with smoky pancetta, tender chicken, and a smooth, rich sauce!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method by sealing it in a plastic bag and submerging it in cold water. Pat dry before cooking to avoid extra moisture in the pan.
Can I Skip the Heavy Cream?
Absolutely! Traditional carbonara doesn’t include cream, so you can leave it out for a lighter sauce. The eggs and cheese alone create a creamy texture when combined with hot pasta and a bit of reserved pasta water.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm gently on the stove or in the microwave, adding a splash of water or cream to refresh the sauce and prevent it from drying out.
Can I Add Vegetables to This Carbonara?
Definitely! Peas, mushrooms, or spinach are great additions. Add them during the chicken cooking step or toss them in right before adding the pasta to the pan so they stay tender and flavorful.
