Chicken carbonara pasta
Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender chicken pieces with a rich sauce made from eggs, cheese, and crispy pancetta or bacon. The pasta is…
Tip: save now, cook later.Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender chicken pieces with a rich sauce made from eggs, cheese, and crispy pancetta or bacon. The pasta is perfectly coated in this smooth sauce, making every bite a delicious mix of smoky, cheesy, and hearty flavors.
I love making this dish when I want something satisfying but not too complicated. The best part is how quickly it comes together, and the chicken adds a nice twist to the classic carbonara that everyone in my family enjoys. I often add a little pepper on top to balance the creaminess.
Serving it with a simple green salad or some steamed veggies always feels like the perfect combo. It’s one of those meals you can whip up on a weeknight but feel like you’re treating yourself to something special. I always find myself going back for seconds!
Key Ingredients & Substitutions
Chicken: Using boneless chicken breasts works great for tender bites. You can swap for thighs if you prefer juicier meat or use leftover rotisserie chicken for a shortcut.
Pancetta or Bacon: Pancetta adds that classic flavor, but thick-cut bacon is a good and easier-to-find substitute. Turkey bacon works too if you want a leaner option.
Eggs & Parmesan: The eggs create the creamy sauce when mixed with Parmesan. For dairy-free, try nutritional yeast instead of cheese, but the texture will be different.
Pasta: Spaghetti or linguine hold the sauce well, but feel free to try fettuccine or bucatini for a twist in texture.
How Do You Get a Smooth, Creamy Carbonara Sauce Without Scrambled Eggs?
Mixing the egg and cheese sauce with hot pasta quickly is the key. You want the heat from the pasta to gently cook the eggs, creating a silky coating without turning it into scrambled eggs.
- Drain pasta but save some pasta water to loosen the sauce.
- Work fast: toss pasta with pancetta and remove pan from heat before adding egg mixture.
- Pour egg mixture slowly over pasta while stirring constantly.
- Add reserved pasta water gradually if sauce seems too thick.
- Keep tossing quickly to ensure even coating and smooth texture.
Patience and speed make this step easier and keep the sauce creamy and glossy.
Equipment You’ll Need
- Large pot – for boiling pasta perfectly al dente.
- Large skillet – cooks chicken and pancetta evenly while allowing easy mixing.
- Mixing bowl – to whisk eggs and Parmesan smooth without lumps.
- Tongs or pasta fork – helps toss pasta gently with sauce.
- Measuring cups and spoons – for precise ingredient amounts and seasoning.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a lighter, seafood twist that cooks quickly.
- Add sautéed mushrooms to boost earthiness and add texture.
- Use pecorino Romano cheese instead of Parmesan for a sharper taste.
- Mix in steamed asparagus or peas for a fresh, green pop of color and flavor.
How to Make Chicken Carbonara Pasta?
Ingredients You’ll Need:
Main Ingredients:
- 12 oz spaghetti or linguine pasta
- 2 tablespoons olive oil
- 2 chicken breasts, cut into bite-sized cubes
- Salt and black pepper, to taste
- 4 oz pancetta or bacon, diced
- 3 large eggs
- 1 cup grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (optional)
- Freshly ground black pepper, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes total—15 minutes to prep and cook the pasta and chicken, plus a few minutes to make the sauce and combine everything. It’s a quick and satisfying meal perfect for a weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, save 1 cup of pasta water, then drain the pasta and set aside.
2. Cook the Chicken:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Cook them in the skillet until they’re golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Cook Pancetta and Garlic:
In the same skillet, add the diced pancetta or bacon. Cook until it is nice and crispy, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove the skillet from heat.
4. Prepare the Sauce:
In a bowl, whisk together the eggs and grated Parmesan cheese until smooth and creamy.
5. Combine Pasta and Pancetta:
Add the drained pasta to the skillet with the pancetta and garlic. Toss everything together well.
6. Add Egg Mixture and Make Sauce:
Slowly pour the egg and cheese mixture over the pasta. Toss quickly to coat the pasta evenly and prevent the eggs from scrambling. Use the reserved pasta water a little at a time to loosen the sauce and make it creamy.
7. Add the Chicken and Season:
Return the cooked chicken to the skillet. Stir gently to combine and warm everything through. Season with extra salt and freshly ground black pepper to your taste.
8. Serve and Enjoy:
Garnish with chopped parsley and extra Parmesan cheese if you like. Serve immediately while warm for a delicious, creamy chicken carbonara pasta dish!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw the chicken completely before cooking. Thaw in the refrigerator overnight or place the sealed chicken in cold water for quicker thawing. Pat dry before cooking to avoid excess moisture.
Can I Make Chicken Carbonara Pasta Ahead of Time?
You can prepare the chicken and pancetta ahead, then refrigerate separately for up to 2 days. It’s best to toss the pasta with the egg mixture right before serving to keep the sauce creamy and avoid scrambling the eggs.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of reserved pasta water or cream to restore the sauce’s creaminess.
What Can I Substitute for Pancetta?
Bacon is a great substitute if you don’t have pancetta on hand. For a leaner option, try turkey bacon. Just cook it until crispy to get that smoky flavor classic to carbonara.