Chicken Carbonara Recipe
This ultra-creamy chicken carbonara recipe is made with spaghetti, egg yolks, Parmesan, and bacon! This easy 30-minute pasta is rich, silky, and packed with flavor for simple weeknight dinners.
Servings: 4 people
Calories: 981kcal
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.6 slices thick-cut bacon
- Use a slotted spoon to remove bacon from the pan. Drain on a paper towel. Leave bacon fat in the pan.
- 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.6 boneless, skinless chicken tenders
- Add chicken to the pan with the rendered bacon fat, and cook until golden brown; about 2-3 minutes per side.
- Set chicken aside to cool, then chop or slice into bite-sized pieces.
- While the chicken cooks, drop the pasta into the boiling water. Cook until just under al dente.1 pound dry spaghetti noodles
- Lower the heat to medium and add garlic to the pan. Cook for 1-2 minutes until fragrant.3 cloves garlic
- Reserve ½ cup of the starchy pasta water.
- Use tongs to transfer the boiled pasta to the pan with the garlic and bacon fat. Toss to combine.
- Remove the pan from the heat. Pour in the egg, cream, and cheese mixture, and toss with pasta to combine.
- Place the pan back over a low heat. Continue to toss the pasta until the cheese melts and the sauce thickens; about 2-3 minutes.
- Add the bacon and toss again.
- Add pasta water ¼ cup at a time, and toss to reach desired sauce consistency.
- Add cooked chicken to the pasta, and toss to combine.
- Season to taste with salt and pepper. Serve hot.
Do not turn the heat up too high or the eggs may curdle.
Video
Notes
*Freshly grated Parmesan works best for a smooth carbonara sauce. Pre-shredded cheese is coated in anti-caking agents, which can cause it to melt unevenly and turn the sauce clumpy.
**Chicken breasts or thighs also work well in this recipe. They’ll need a few extra minutes to cook through, and should be sliced before serving.
Becky's Top Tips:
- 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.
Nutrition
Calories: 981kcal | Carbohydrates: 89g | Protein: 52g | Fat: 45g | Saturated Fat: 18g | Cholesterol: 419mg | Sodium: 1145mg | Potassium: 718mg | Fiber: 4g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 2mg | Calcium: 356mg | Iron: 3mg