Best Chicken Carbonara Recipe

This is an easy chicken carbonara recipe for a weeknight dinner. There are a lot of variations of carbonara pasta, and this one isn’t 100% classic, but it is delicious and simple to make.

The Best Chicken Carbonara Recipe

Chicken carbonara pasta is made with crispy and flavorful bacon, chicken breast slices, garlic, and creamy Parmesan cheese/egg yolks sauce.

The cooking technique for this easy chicken carbonara recipe is simple but requires compliance with certain rules. Firstly, when adding the egg yolks and Parmesan sauce, do it quickly, gently mixing with the pasta, because you don’t need to scramble the eggs. Secondly, don’t add all ½ cup of reserved pasta water to the sauce.

Add it slowly in a few additions. You need to achieve a moist and creamy sauce. Once you’ve got this, this chicken carbonara pasta is quick and easy and an absolutely perfect meal.

Ingredients you’ll need:

• Fettuccine pasta: You can also use other types of pasta for this recipe.
• Egg yolks and egg: Use them at room temperature. So, don’t forget to remove them from the refrigerator in advance.
• Parmesan cheese: One of the main ingredients for classic carbonara. You can also use pecorino cheese.
• Bacon: You can use chopped bacon or pancetta.
• Garlic: Adds more flavor.
• Chicken breasts: You can grill or bake chicken breasts for this pasta, or just use any leftover cooked chicken you have on hand.
• Salt, and pepper: The only seasonings that we are using in this recipe. You can adjust the amount of salt and pepper to taste.

How To Make Chicken Carbonara?

Cook the fettuccine pasta according to package instructions until al dente. While the fettuccine is cooking, prepare the sauce. Whisk together an egg, egg yolks, Parmesan cheese, salt, and pepper in a bowl. Set aside.

1. In a large skillet, cook the bacon for 3-4 minutes on each side or until cooked through and crispy.
2. Then, add minced garlic and cook for 1 minute until just fragrant.
3. Add cooked chicken and cook for a few minutes more until the chicken pieces are warmed up. Reduce heat to low.
4. When fettuccine pasta is cooked until al dente, reserve ½ cup water and drain the remaining water. Transfer the fettuccine to the skillet with the bacon and the chicken. Pour the egg mixture over the fettuccine and quickly and gently toss to combine.
5. Then, add 2 tbsp of reserved pasta water and stir until you will get a nice moist, and creamy sauce. You may need more than 2 tbsp of reserved pasta water. Top with more cheese, freshly ground pepper, or chopped parsley.

What to Serve with Chicken Carbonara?

You can eat carbonara without a side dish, but I recommend serving this chicken carbonara pasta with some garlic bread, focaccia, or fresh salad.

How to store leftovers?

You can store leftover chicken carbonara pasta in an airtight container in a refrigerator for 2-3 days, but I recommend preparing this dish in the portions that you want to eat and serve right away.

Reheat Chicken Carbonara:

You can reheat leftovers on the stove but should remember that chicken carbonara pasta tastes better when it’s fresh. Add some oil to a skillet and reheat chicken carbonara, stirring occasionally.

Serve with more parmesan cheese and salt, or pepper. If the pasta has become a bit dry, you can add a tablespoon of water when reheating it.

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Best Chicken Carbonara Recipe

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This is an easy chicken carbonara recipe for a weeknight dinner.

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Ingredients

• 1 box (12 oz) fettuccine pasta;
• 4 large egg yolks;
• 1 large egg;
• ½ cup Parmesan cheese, grated;
• salt, to taste;
• pepper, to taste;
• 6 bacon strips, chopped;
• 2 garlic cloves, minced;
• 2 cups chicken breasts, cooked and sliced;

For garnish:

• Parmesan cheese;
• freshly ground pepper;
• parsley, chopped.

Instructions

1. Cook the fettuccine pasta according to package instructions until al dente. While the fettuccine is cooking, prepare the sauce. Whisk together an egg, egg yolks, Parmesan cheese, salt, and pepper in a bowl. Set aside.
   
   
   
2. In a large skillet, cook the bacon for 3-4 minutes on each side or until cooked through.
   
   
   
3. Then, add minced garlic and cook for 1 minute until just fragrant.
4. Add the cooked chicken and cook for a few minutes more until the chicken pieces are warmed up. Reduce the heat to low.
   
   
   
5. When the fettuccine pasta is cooked until al dente, reserve ½ cup water and drain the remaining water. Transfer the fettuccine to the skillet with the bacon and chicken. Pour the egg mixture over the fettuccine and quickly and gently toss to combine. Then, add 2 tbsp of reserved pasta water and stir until you get a nice moist, and creamy sauce. You may need more than 2 tbsp of reserved pasta water.
   
   
   
   Top with more cheese, freshly ground pepper, or chopped parsley.
   
   

Nutrition Information:

Amount Per Serving: Calories: 706Total Fat: 29gSaturated Fat: 9.4gCholesterol: 329mgSodium: 934mgCarbohydrates: 65.1gFiber: 3.1gSugar: 1.7gProtein: 46.3g

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