BEST CHICKEN CARBONARA EVER

Imagine twirling your fork through perfectly cooked pasta, coated in a rich, creamy sauce studded with savory bacon and tender chicken – that’s Chicken Carbonara done right. This isn’t just some weeknight dinner; it’s an experience. I promise, with this recipe, you’ll be creating a Chicken Carbonara that will become a family favorite!

The Secret Ingredient: Quality & Prep

Okay, before we dive into the ingredients, let’s chat. The key to amazing Chicken Carbonara isn’t just the recipe itself, but the quality of the ingredients and how you prep them. Don’t skimp on the bacon or the Parmesan cheese! Freshly grated Parmesan makes a world of difference. And make sure your chicken is cooked just right – nobody wants dry, rubbery chicken in their carbonara!

Ingredients

For the Pasta:

• 1 pound pasta (spaghetti, fettuccine, or bucatini work great!)
• Water for boiling, heavily salted

For the Carbonara Sauce:

• 4 ounces pancetta or bacon, diced
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 cup heavy cream
• 4 large egg yolks
• 1 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon black pepper, plus more for serving
• Salt to taste (be mindful of the saltiness of the bacon/pancetta)
• Optional: 1/4 cup chopped fresh parsley, for garnish

Essential Tools You’ll Need

Having the right tools makes cooking so much easier and more enjoyable. Here’s what I recommend having on hand:

• Large pot for boiling pasta
• Large skillet or sauté pan
• Whisk
• Tongs
• Cheese grater
• Cutting board
• Sharp knife

Step-by-Step Instructions

Get Started: Cook the Pasta

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. This is liquid gold – don’t skip this step!
2. Drain the pasta and set aside.

Next: Prepare the Chicken and Bacon

1. In a large skillet or sauté pan, cook the pancetta or bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
2. Add the olive oil to the pan with the bacon fat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.
3. Add the minced garlic to the pan during the last minute of cooking the chicken, until fragrant.

Make the Carbonara Sauce: The Tricky Part (Don’t Worry, I’ll Guide You!)

This is where things can get a little intimidating, but trust me, you’ve got this! The key is to work quickly and control the heat.

1. Remove the pan from the heat. In a medium bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, and black pepper.
2. Pour the cream mixture into the pan with the chicken and bacon fat. Stir constantly over LOW heat (this is crucial!) to prevent the eggs from scrambling.
3. Continue stirring until the sauce thickens slightly, about 2-3 minutes. If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.

Combine and Serve

1. Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly. Add the crispy bacon (reserving some for garnish) and toss again.
2. If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.
3. Serve immediately, garnished with extra Parmesan cheese, black pepper, and chopped parsley, if desired.

Troubleshooting: Common Carbonara Problems and How to Fix Them

Let’s be real, sometimes things don’t go as planned. Here are a few common issues you might encounter and how to solve them:

• Scrambled Eggs: This happens when the heat is too high. Make sure you’re cooking the sauce over very low heat and stirring constantly. If the eggs do scramble, don’t panic! You can try to salvage it by adding more cream and Parmesan cheese, or you can start over (we’ve all been there!).
• Sauce is Too Thick: Add pasta water, a tablespoon at a time, until the sauce thins out.
• Sauce is Too Thin: Cook the sauce over very low heat for a few more minutes, stirring constantly, until it thickens. You can also add a little more grated Parmesan cheese.
• Not Enough Flavor: Taste and adjust the seasoning. Add more salt, pepper, or Parmesan cheese as needed. A squeeze of lemon juice can also brighten up the flavor.

Variations and Swaps: Make it Your Own!

This Chicken Carbonara recipe is a great starting point, but feel free to get creative and make it your own! Here are some ideas:

• Vegetables: Add vegetables like peas, mushrooms, or asparagus to the pan when you cook the chicken.
• Cheese: Experiment with different cheeses, like Pecorino Romano or Gruyere.
• Spice: Add a pinch of red pepper flakes to the sauce for a little heat.
• Herbs: Try adding fresh herbs like basil, oregano, or thyme to the sauce.
• Smoked Chicken: You can use smoked chicken instead of regular chicken breasts for a smoky flavor.

What to Serve with Chicken Carbonara

Chicken Carbonara is a rich and satisfying meal on its own, but here are a few side dishes that pair well with it:

• Garlic bread
• A simple green salad
• Roasted vegetables

Other Pasta Dishes You Might Enjoy

If you’re a pasta lover like me, here are some other recipes you might enjoy. You could also try this Marry Me Chicken Pasta for a creamy, delicious chicken and pasta combo. Or, if you prefer a baked pasta dish, give this Chicken Spaghetti Casserole a try. For a delightful Southern twist, check out this Southern Chicken Spaghetti Casserole. If you are looking for something comforting, this Chicken Casserole Recipe is a great choice. And finally, for a quick and easy side, consider this Creamy Orzo.

Tips and Tricks for the BEST Carbonara

• Salt your pasta water! This is your only chance to season the pasta itself.
• Use freshly grated Parmesan cheese. The pre-shredded stuff doesn’t melt as well and lacks flavor.
• Don’t overcook the pasta! Al dente is key.
• Reserve pasta water! This is your secret weapon for creating a creamy, emulsified sauce.
• Work quickly! The sauce comes together quickly, so have all your ingredients prepped and ready to go.

Storing and Reheating Leftover Chicken Carbonara

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the carbonara in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Microwaving is not recommended, as it can make the pasta rubbery.

Why This Recipe Works

This Chicken Carbonara recipe works because it focuses on quality ingredients, proper technique, and balanced flavors. By using fresh ingredients, controlling the heat, and reserving pasta water, you can create a creamy, delicious sauce that clings perfectly to the pasta. The addition of chicken adds protein and heartiness, making it a complete and satisfying meal. And the best part? It’s surprisingly easy to make!

So there you have it – my ultimate Chicken Carbonara recipe! I hope you enjoy making it as much as I do. Don’t be afraid to experiment and make it your own. Happy cooking!

BEST CHICKEN CARBONARA EVER

This Chicken Carbonara recipe delivers perfectly cooked pasta coated in a rich, creamy sauce with savory bacon and tender chicken. Using fresh ingredients and proper technique ensures a satisfying and surprisingly easy-to-make meal that will become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pasta spaghetti, fettuccine, or bucatini
• Water for boiling
• Salt for pasta water
• 4 ounces pancetta or bacon, diced
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cloves garlic, minced
• 1 cup heavy cream
• 4 large egg yolks
• 1 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon black pepper, plus more for serving
• Salt to taste
• 1/4 cup chopped fresh parsley, for garnish optional

Equipment

• Large pot
• Large Skillet
• Sauté pan
• Whisk
• Tongs
• Cheese grater
• Cutting board
• Sharp knife
• Medium bowl
• Slotted spoon

Method

 

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Drain the pasta and set aside.
3. In a large skillet or sauté pan, cook the pancetta or bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
4. Add the olive oil to the pan with the bacon fat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Be careful not to overcrowd the pan; cook in batches if necessary.
5. Add the minced garlic to the pan during the last minute of cooking the chicken, until fragrant.
6. Remove the pan from the heat. In a medium bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, and black pepper.
7. Pour the cream mixture into the pan with the chicken and bacon fat. Stir constantly over LOW heat to prevent the eggs from scrambling.
8. Continue stirring until the sauce thickens slightly, about 2-3 minutes. If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
9. Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly. Add the crispy bacon (reserving some for garnish) and toss again.
10. If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.
11. Serve immediately, garnished with extra Parmesan cheese, black pepper, and chopped parsley, if desired.

Notes

Salt your pasta water generously. Use freshly grated Parmesan cheese for best flavor and melting. Don’t overcook the pasta. Reserve pasta water to create a creamy, emulsified sauce. Work quickly once the sauce components are combined. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce. Variations include adding peas, mushrooms, or asparagus, experimenting with cheeses like Pecorino Romano or Gruyere, adding a pinch of red pepper flakes for heat, or using smoked chicken instead of regular chicken breasts.