This easy Chicken Carbonara Recipe comes together in just 30 minutes! It’s something I love to make on those busy days. It’s creamy, cheesy, garlicky, and tossed with the perfect amount of tender chicken and crispy bacon. My kind of dinner.
What’s in chicken carbonara?
I’m pretty obsessed with this creamy chicken carbonara! Here are just a few of the stand out ingredients that make it so good:
- Bacon: I love frying up some crispy pork bacon for this recipe! Make sure it’s thick cut.
- Chicken: Chicken tenderloins are excellent for this pasta. Try to make sure all of the pieces are cut about the same size.
- Pasta: When it comes to carbonara, spaghetti is the best choice. If you are in a pinch, another long pasta like linguini will work well. You can also use whole wheat or gluten-free spaghetti in this dish, just adjust the cooking time according to the package.
Can I use chicken thighs instead?
I like to use tenders in this recipe, but you can use breast or thighs if that’s what you have. Just be aware that they will require a slightly longer cooking time.
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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.
Notes from the Test Kitchen
- Be sure to reserve some other the pasta cooking water. It will help to loosen up the sauce and make it silky smooth.
- This chicken carbonara is a perfect meal by itself, but goes great with a side of garlic bread or sautéed veggies.
- Cook the pasta al dente. It will continue cooking in the sauce, so take care not to overcook it.
Top Reader Review
“This was a hit with the entire family – truly delicious entree.” – Ann
Chicken Carbonara Recipe
Ingredients
- 6 slices thick-cut bacon chopped
- 6 large egg yolks
- 1 cup freshly grated Parmesan cheese
- ¼ cup heavy cream
- 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 over medium. Add the bacon and cook until crisp. 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 freshly 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
- Cook the pasta al dente. It will continue cooking in the sauce, so take care not to overcook it.
- Be sure to reserve some other the pasta cooking water. It will help to loosen up the sauce and make it silky smooth.
- It’s a perfect meal by itself, but goes great with a side of garlic bread or sautéed veggies.
How to Make Chicken Carbonara Step by Step
Cook the bacon: Heat a skillet over medium heat. Add 6 slices of chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel.
Make the egg yolk mixture: Whisk together 6 egg yolks, 1 cup freshly grated parmesan cheese, 1/4 cup heavy cream, 1/2 tsp salt and 1/8 tsp black pepper.
Cook the chicken: Season 6 chicken tenders with salt and pepper on both sides. Place in the skillet and cook in the bacon fat until golden brown on both sides.
Cook the spaghetti: Cook 1 pound of spaghetti in boiling water until just under al dente.
Sauté the garlic: Remove the chicken from the pan and set aside. Lower the heat to medium and add 3 cloves chopped garlic. Cook until fragrant.
Toss the pasta in the pan: Use tongs to transfer the pasta into the pan. Make sure to reserve 1/2 cup of the pasta water and set aside! Toss the pasta in the bacon fat and garlic.
Add the yolk mixture: Remove the pan from the heat. 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.
There’s no cream in carbonarra. I’m thinking this is going to make you feel bloated an hour after you eat…
No cream in this dish and bacon can be used but it’s not the classic recipe that uses pork jowls. Also you can mop all the bacon grease up. With al the cream and bacon grease you should call this chicken cardiac.
Thank you for the name suggestion, but I think I will stick to what I have now! Have a great day, Tom!
I loved the recipe and we added fresh spinach.. Even my two year old twins loved it.. Will be trying it with shrimp and fresh basil next time.
Thanks for sharing, Tracey!
This was a hit with the entire family- truly delicious entree
Thanks for sharing, Ann!
Sooo good! I will make this again for sure!
Thanks for sharing!
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.
I’m so glad you enjoyed it, Monica! Thanks so much for stopping by!
Made this for the first time for a dinner with friends. We all loved it!
My family and I enjoy this recipe. Easy, minimal, and delicious. The only thing I didn’t read enough was thick bacon I had regular then crumbled it in. Still tasted so good! Thank you for the recipe 🙂