Chicken carbonara pasta
Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender chicken pieces, silky pasta, and a rich sauce made with eggs, cheese, and a touch of pepper. The…
Tip: save now, cook later.Chicken Carbonara Pasta is a creamy, comforting dish that brings together tender chicken pieces, silky pasta, and a rich sauce made with eggs, cheese, and a touch of pepper. The sauce clings perfectly to every strand of pasta, making every bite full of flavor and warmth. It’s a quick weeknight meal that feels a bit fancy without any fuss.
I always love making this dish when I want something satisfying but easy to whip up. The mix of crispy bacon or pancetta with tender chicken adds a nice balance of textures that I think everyone enjoys. Plus, using eggs and cheese instead of cream makes the sauce feel lighter but still deliciously creamy.
My favorite way to serve chicken carbonara pasta is with a simple green salad on the side and some crusty bread to soak up any leftover sauce. It’s a meal that comes together fast and makes the whole kitchen smell amazing—definitely one I go back to time and again when I want a little treat without too much effort.
Key Ingredients & Substitutions
Pasta: Spaghetti or linguine work best because their shape holds the sauce nicely. You can substitute with fettuccine or even penne if you prefer a different texture.
Chicken: Using chicken breasts is my go-to for tender pieces. If you want a juicier option, chicken thighs can add more flavor and stay moist.
Pancetta or Bacon: Pancetta gives an authentic taste, but bacon is an easy and tasty swap. For a vegetarian version, try smoked mushrooms or plant-based bacon.
Eggs and Parmesan: These create the creamy, silky sauce without cream. Pecorino Romano cheese can also be used for a sharper flavor.
How Do You Make the Carbonara Sauce Without Scrambling the Eggs?
The secret is to use the pasta’s heat gently. Here’s what I do:
- Remove the pan from the heat before adding the egg mixture.
- Quickly toss the pasta with eggs and cheese so the residual heat warms the eggs slowly.
- Add reserved pasta water a little at a time to loosen the sauce if needed.
- This gives you a smooth, creamy sauce instead of scrambled eggs!
It helps to work quickly but carefully—this technique is key to nailing carbonara every time.
Equipment You’ll Need
- Large pot – for boiling pasta evenly without crowding.
- Large skillet or frying pan – lets you cook chicken and pancetta easily in one place.
- Mixing bowl – perfect for whisking eggs and cheese smoothly.
- Tongs or pasta fork – helps toss the pasta gently with sauce without breaking strands.
- Wooden spoon – great for stirring without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a seafood twist with a tender texture.
- Use smoked mozzarella or fontina cheese to add a mild, melty change.
- Add sautéed mushrooms or peas for a fresh, earthy note and extra veggies.
- Stir in fresh herbs like basil or parsley for a bright, fresh finish.
How to Make Chicken Carbonara Pasta
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340g) spaghetti or linguine
- 2 large chicken breasts, cut into bite-sized pieces
- 4 oz (115g) pancetta or bacon, diced
- 3 large eggs
- 1 cup (100g) freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
How Much Time Will You Need?
This meal takes about 20 minutes to prepare and cook. You’ll boil the pasta while cooking the chicken and pancetta, then mix everything quickly to make a creamy sauce—all in under half an hour!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the pasta and cook following the package directions until it’s just tender but still firm (al dente). Before draining, save about 1 cup of the pasta water to help with the sauce later. Drain the pasta and set aside.
2. Cook the Pancetta and Chicken:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta or bacon and cook until crispy. Remove it from the pan and place on paper towels to drain. In the same skillet, add the chicken pieces seasoned lightly with salt and pepper. Cook until golden and fully cooked, about 5 to 7 minutes. Add the minced garlic and cook for 1 to 2 more minutes until fragrant.
3. Make the Carbonara Sauce:
In a bowl, whisk together the eggs, grated Parmesan cheese, a pinch of salt, and plenty of black pepper until smooth. This mixture will create the creamy sauce when combined with the hot pasta.
4. Combine Everything:
Add the cooked pasta into the skillet with chicken and garlic, then remove the pan from the heat. Immediately pour the egg and cheese mixture over the pasta, tossing quickly and thoroughly to coat each strand. The residual heat gently cooks the eggs, making a silky sauce without scrambling. If the sauce feels too thick, slowly add some of the reserved pasta water until it reaches your preferred creaminess.
5. Add Pancetta and Serve:
Mix in the crispy pancetta, toss everything together gently, and serve right away. Garnish with extra Parmesan, a fresh grind of black pepper, and a sprinkle of fresh thyme or parsley if you like.
Enjoy your rich, creamy, and satisfying Chicken Carbonara Pasta!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for even doneness. Thaw it overnight in the fridge or use the cold water method for quicker thawing.
Can I Substitute Pancetta with Bacon?
Absolutely! Bacon works perfectly as a substitute and adds a similar smoky flavor. Just cook it until crispy before adding it back to the pasta.
How Do I Prevent the Eggs from Scrambling in the Sauce?
Remove the skillet from the heat before adding the egg mixture and toss quickly with the hot pasta. The residual heat will gently cook the eggs, creating a smooth, creamy sauce without scrambling.
Can I Make Chicken Carbonara Ahead of Time?
It’s best enjoyed fresh, but you can prepare the chicken and pancetta a day ahead. Reheat gently and toss with freshly cooked pasta and the egg mixture to keep the sauce creamy.
