Whether you're a kitchen newbie or a seasoned chef, chicken carbonara proves that with a little patience, you can create restaurant-worthy magic at home.
Chicken Carbonara
Updated on Mar. 24, 2025
Chicken carbonara is beloved because it’s equal parts indulgence and practicality. While fettuccine Alfredo flaunts its buttery, creamy decadence and classic carbonara sticks to minimalist perfection with cured pork, cheese, eggs and pepper, chicken carbonara is the overachiever of the group. It’s hearty enough to be a full meal, thanks to juicy chicken, but it is still indulgent with its rich, cheesy sauce and smoky bacon. This dish is a little bit fancy, a little bit practical and a whole lot of delicious.
Carbonara is one of my signature dishes, but it has taken a little practice. After several failed attempts when learning how to make chicken carbonara—involving scrambled eggs (and some very spicy language)—I discovered the keys to success: patience and timing. Whether you’re a die-hard traditionalist or just want a comforting plate of pasta, this dish is here to win you over. So grab your apron, some pantry staples and a pinch of curiosity—let’s make some pasta dreams come true.
Chicken Carbonara Ingredients
- Spaghetti: This long strand is like the little black dress of pasta shapes—classic, versatile and always in style. If necessary, you can use fettuccine or linguine, but this recipe works best with a long noodle.
- Egg yolks: These golden beauties are the secret to carbonara’s silky sauce. Room temperature is key here, folks. Cold yolks can’t blend properly with hot pasta. Pro tip: Save the egg whites for a fluffy omelet tomorrow morning.
- Parmesan cheese: Parmesan brings umami to the dish. Go for the good stuff—pre-grated cheese from a shaker bottle isn’t the vibe here. If you want to class it up, try Parmigiano-Reggiano.
- Olive oil: A small amount of olive oil helps cook the bacon more evenly and adds more fat (fat = flavor!) to cook the chicken. Choose the best olive oil for flavor and a high smoke point.
- Bacon strips: Chop the bacon into bite-sized pieces so it cooks evenly and fits perfectly on your fork.
- Chicken breasts: The chicken brings extra protein, making this carbonara feel more like a meal and less like an elaborate side dish. Pounding it thin ensures it cooks quickly and evenly.
- Seasonings: Salt and pepper are key to balance out the richness and enhance the flavors.
- Garlic: Garlic’s distinctive zing is essential for any chicken carbonara recipe.
Directions
Step 1: Cook the pasta
Bring a large pot of water to a boil. Cook the pasta according to the package directions. Reserve 1-1/2 cups pasta water and drain the remaining.
Editor’s Tip: We add just a hint of salt and save pasta water to add to the sauce to make it silky smooth.
Step 2: Prep the eggs and bacon
In a small bowl, whisk together the egg yolks and 3/4 cup grated cheese, then set aside.
Heat the olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, seven to eight minutes. Remove to a paper towel-lined plate.
Editor’s Tip: You can also try baking the bacon; just be sure to save all the grease.
Step 3: Cook the chicken
Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add them to the skillet with the bacon grease and cook for four to five minutes per side or until the chicken is golden brown on the edges and cooked through. Remove them to a cutting board and let them rest for five minutes. Slice them into thin strips.
Editor’s Tip: Avoid making one of the most common mistakes when cooking chicken and be sure to pound the breasts to an even thickness before cooking.
Step 4: Bring it all together
In the same skillet, add the garlic and cook one minute longer. Add the reserved 1-1/2 cups pasta water and bring to a simmer. Add the spaghetti, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and stir in the egg and cheese mixture. Toss it with tongs until the sauce has thickened. Add your cooked bacon back to the pan and toss to combine.
Step 5: Serve
Serve the pasta carbonara in bowls. Top with the sliced chicken and the remaining 1/2 cup grated cheese. If desired, top with additional freshly ground black pepper.
Editor’s Tip: The sauce thickens like magic, but keep that burner on low (or off)—scrambled egg pasta isn’t what we’re going for.
Chicken Carbonara Variations
- Try another type of bacon: Swap in pancetta or guanciale for a more authentic Italian flair.
- Swap in seafood: Use grilled shrimp instead of chicken for a seafood twist.
- Add veggies: Add peas or spinach for a pop of green (and to feel slightly virtuous).
- Try gluten-free options: There are so many different types of gluten-free pasta that can help make Italian dishes wheat-free. Just follow the directions on your pasta package to the letter.
How to Store Chicken Carbonara
Cool the chicken carbonara recipe and store the leftovers in an airtight container. It will be good in the refrigerator for up to three days, although it might not be as saucy.
Can you freeze chicken carbonara?
It’s best not to freeze chicken with carbonara, as the creamy sauce can get weirdly grainy and separate.
How do you reheat chicken carbonara?
Heat it gently in a skillet with a splash of pasta water or chicken broth to revive the sauce.
Chicken Carbonara Tips
What temperature should cooked chicken be?
You should always cook chicken breasts to an internal temperature of 165°F. If you don’t have a thermometer, slice into one of the chicken breasts; the juices should run clear.
How can you thin out the carbonara sauce?
A splash of reserved pasta water works wonders. I always save a little more than what’s called for to adjust the texture as needed. If your sauce gets too thin, keep it on the heat for a few moments longer to thicken.
What can you serve with chicken carbonara?
You can start with any Italian appetizer, but bruschetta is a beautiful warm-up to the pasta. This chicken carbonara recipe begs pairing with a crisp green salad, some garlic bread or a glass of white wine—or all three.
Chicken Carbonara
Prep Time
20 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 1 pound uncooked spaghetti
- 4 large egg yolks, room temperature
- 1-1/4 cups grated Parmesan cheese, divided
- 1 tablespoon olive oil
- 8 ounces bacon strips, chopped
- 1 pound boneless skinless chicken breasts, pounded 1/2-in. thick
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 5 garlic cloves, minced
- Freshly cracked black pepper, for serving
Directions
- Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1-1/2 cups pasta water; drain remaining.
- In a small bowl, whisk together egg yolks and 3/4 cup grated cheese; set aside.
- Heat olive oil in a large skillet over medium heat. Add bacon and cook until crisp, 7-8 minutes; remove to a paper towel-lined plate.
- Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to skillet with bacon grease; cook 4-5 minutes per side or until chicken is golden brown on the edges and cooked through. Remove to a cutting board; rest 5 minutes. Slice into thin strips.
- In the same skillet, add garlic, cook one minute longer. Add reserved 1-1/2 cups pasta water; bring to a simmer. Add spaghetti, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low; stir in egg and cheese mixture. Toss with tongs until sauce has thickened. Add cooked bacon back to the pan; toss to combine.
- Serve carbonara in bowls; top with sliced chicken and remaining 1/2 cup grated cheese. Top with additional freshly ground black pepper, if desired.
Nutrition Facts
1 serving: 487 calories, 21g fat (7g saturated fat), 153mg cholesterol, 670mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 27g protein.
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If you've mastered making traditional carbonara, try making it a little more hearty next time by adding sliced chicken on top. What's not to love about a little extra protein? —Julie Andrews, Rockford, Michigan
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