Chicken Carbonara

This Chicken Carbonara recipe is my family’s favorite comforting dinner. Adapted from my classic carbonara, it’s rich, silky, and entirely cream-free.

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These pasta bowls are cheesy, savory, and deeply satisfying, and they also happen to be good for you. They’re made with simple ingredients like eggs, Parmesan, and tender chicken…with a handful of crispy bacon thrown in for good measure.

This pasta dish comes together in the skillet in several minutes and reheats well for lunch, so it’s a great go-to meal to keep on rotation.

My family loves eating this on busy weeknights, and I reach for it when I need a quick comfort boost during the week. Lately, we’ve been going through about a batch a month. I hope you love it as much as we do!

Why You’ll Love This Recipe

Chicken Carbonara brings big flavor with simple steps and familiar ingredients.

Creamy without cream: Eggs and cheese create a smooth sauce naturally.

Hearty and filling: Chicken and bacon make it satisfying.

Quick cooking: Dinner comes together fast once the pasta boils.

Classic flavors: Garlic, Parmesan, and pepper shine.

Crowd friendly: Easy to scale for family meals.

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Ingredients

For the Pasta:

• 12 ounces dry spaghetti
• 6 ounces bacon, sliced
• 1 pound chicken, cooked and shredded
• 4 cloves garlic, minced
• 2 large eggs
• 2 large egg yolks
• 1½ cups freshly grated Parmesan cheese
• ¼ teaspoon salt
• ½ teaspoon black pepper

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Step by Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just tender. Reserve about one cup of pasta water, then drain the rest.

2. Cook the Bacon

Place bacon in a large skillet over medium heat. Cook until crisp and golden. Remove bacon and set aside, leaving the rendered fat in the pan.

3. Warm the Chicken

Add shredded chicken to the skillet with the bacon fat. Stir and cook for a few minutes until heated through and lightly coated in flavor.

4. Add the Garlic

Stir minced garlic into the pan. Cook briefly until fragrant, keeping the heat gentle so it stays sweet.

5. Mix the Sauce Base

In a bowl, whisk together eggs, egg yolks, Parmesan cheese, salt, and pepper. The mixture should look thick and creamy.

6. Combine Pasta and Chicken

Add drained spaghetti to the skillet with chicken and garlic. Toss well so everything mixes evenly.

7. Create the Sauce

Remove the pan from heat. Pour the egg and cheese mixture over the pasta. Toss quickly and continuously so the eggs turn silky instead of scrambling. Add reserved pasta water a little at a time until the sauce looks smooth.

8. Finish and Serve

Stir in the crispy bacon. Taste and adjust seasoning if needed. Serve right away while the sauce stays glossy and warm.

Tips & Variations

• Add more pasta water for a looser sauce.
• Pecorino Romano works well with Parmesan.
• Add one extra clove for deeper flavor.
• Use turkey bacon instead of pork.
• Sprinkle in red pepper flakes at the end.

Serving Suggestions

Chicken Carbonara works best served fresh from the pan. Pair it with a simple green salad or roasted vegetables to balance the richness. Garlic bread on the side never hurts, especially for catching extra sauce.

When I serve this for guests, I place the skillet right on the table. Everyone loves grabbing seconds while the pasta stays warm and inviting.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, it saves time and adds great flavor.

Will the eggs taste raw?

No, the heat from the pasta cooks them gently.

Can I reheat leftovers?

Reheat slowly with a splash of water to loosen the sauce.

Is cream traditional in carbonara?

No, classic carbonara relies on eggs and cheese.

Can I use another pasta shape?

Yes, fettuccine or linguine work nicely.

Final Thoughts

Chicken Carbonara feels like a recipe you keep close. It brings warmth, comfort, and bold flavor without needing fancy steps. The mix of salty bacon, tender chicken, and creamy pasta always hits the spot.