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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.