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 classic pasta carbonara, you’ll be obsessed with my chicken version made with crispy bacon and a silky Parmesan-egg sauce.
Top Reader Reviews
Made this for the first time for a dinner with friends. We all loved it!
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This was delicious and not too difficult to make. My husband loves carbonara and he enjoyed it. I will definitely make this again. And no, we did not get bloated an hour after eating this. Lol! However I used regular bacon instead of thick cut.
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Chicken Bacon 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.
Unlike chicken Alfredo, which is made with butter and cream, carbonara gets its creamy texture from egg yolks, cheese, and starchy pasta water. 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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The Secret to a Creamy Carbonara
The key to a creamy carbonara is gentle heat. I always remove the pan from the stove before adding the egg mixture, then toss continuously. The heat from the pasta melts the cheese and thickens the sauce without scrambling the eggs. Once everything is well-coated, I return the pan to very low heat just long enough to warm the chicken, bacon, and loosen the sauce with pasta water.
Chicken Carbonara Recipe
Equipment
- Dutch Oven (optional)
Ingredients
- 6 slices thick-cut bacon (chopped)
- 6 large egg yolks (room temperature)
- 1 cup grated Parmesan cheese (*)
- ¼ cup heavy cream (room temperature)
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 6 boneless, skinless chicken tenders (**)
- 1 pound dry spaghetti noodles (1 box)
- 3 cloves garlic (minced)
Instructions
- Bring a large pot of water to a rolling boil. Season liberally with salt.
- 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
- 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
- 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
- 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
- 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
- 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.
- 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.
- Season to taste with salt and pepper. Arrange chicken on top. Serve!
Notes
- Bring the eggs and cream to room temperature before starting so they blend smoothly and are less likely to scramble.
- Cook the spaghetti just until al dente. It continues cooking once tossed with the sauce, and overcooked noodles can ruin that silky texture.
- Always add the egg mixture off the heat, then toss continuously. The residual heat from the pasta is enough to thicken the sauce without scrambling the eggs.
- Don’t forget to reserve about ½ cup of the pasta cooking water before draining. The starchy water helps emulsify the sauce and gives it that glossy, restaurant-style finish.
- It’s a perfect meal by itself, but goes great with a side of garlic bread or sautéed veggies.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Chicken Carbonara Sauce
My creamy chicken carbonara sauce is made with egg yolks, freshly grated Parmesan, and starchy pasta water for a rich, silky texture without flour. A small splash of cream makes the sauce more forgiving, while gentle heat allows it to thicken smoothly without scrambling.
How to Make Chicken Carbonara Step by Step
Prep: Gather up the list of ingredients needed to make this carbonara recipe. 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 for about 10-15 minutes–this will help the sauce blend together more smoothly without curdling or scrambling. 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 1-2 tablespoons of the rendered fat in the pot, discarding the rest. 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: Meanwhile, whisk together 6 large, room-temperature egg yolks, 1 cup of grated Parmesan cheese, ¼ cup of room-temperature heavy cream, ½ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper.
Cook the Chicken: Season 6 raw 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 and cooked through to 165°F, about 2-3 minutes per side. 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 so you don’t scramble the eggs (If the pan feels too hot to touch the handle comfortably, let it cool for 30-60 seconds before adding the eggs). 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 (the sauce should cling to pasta and look glossy, not soupy or dry. It thickens slightly as it sits). Season your chicken bacon carbonara with extra salt and pepper to taste, if needed, then serve topped with a little extra cheese and some chopped fresh parsley, if desired.
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.
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