Get ready to fall in love with the Best-Ever Chicken Carbonara! Imagine tender chicken, crispy bacon, and perfectly cooked pasta all nestled in a silky, cheesy sauce that practically begs you to grab a fork. This dish is rich, comforting, and downright impressive, but what truly sets it apart is how easily it comes together in about 30 minutes. Whether you’re cooking for your family or aiming to wow dinner guests, Best-Ever Chicken Carbonara delivers pure Italian-American comfort with every creamy, pepper-flecked twirl.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Best-Ever Chicken Carbonara comes from simple, honest ingredients that each play a starring role. Trust me, it’s worth grabbing the highest quality Parmesan and the freshest chicken you can find—the flavors and textures truly make this dish shine.
- Spaghetti (12 oz): Classic pasta that holds the creamy sauce perfectly—al dente is always the way to go!
- Olive oil (2 tablespoons): Adds depth and helps the chicken and aromatics cook beautifully.
- Boneless skinless chicken breasts (2, sliced thin): Quick-cooking and protein-packed, these juicy slices soak up every bit of flavor.
- Thick-cut bacon (4 slices, chopped): Smoky, salty, and extra meaty; you can swap in pancetta for a more traditional taste.
- Garlic (4 cloves, minced): Fresh garlic gives the whole dish an irresistible aroma and bite.
- Egg yolks (3 large): Essential for that rich, custardy sauce—don’t skip them!
- Egg (1 large): Adds a little extra silkiness without overpowering the sauce.
- Parmesan cheese (1 cup, freshly grated): Nutty, savory, and an absolute must—pre-grated just won’t do.
- Heavy cream (1/2 cup): Brings the whole sauce together in creamy harmony.
- Salt and black pepper (to taste): Enhance all the flavors—be generous with the pepper for that signature carbonara kick.
- Chopped fresh parsley (for garnish): Adds a pop of color and a flash of herbal brightness.
- Extra Parmesan (for serving): Because you really can never have too much cheese.
How to Make Best-Ever Chicken Carbonara
Step 1: Cook the Spaghetti
Start by bringing a big pot of salted water to a rolling boil and cook your spaghetti until it’s perfectly al dente. Make sure to set aside a full cup of that precious pasta water before draining—the starch there is your secret sauce-saving weapon later on!
Step 2: Sauté the Chicken
Heat up the olive oil in a large skillet over medium heat. Add the thinly sliced chicken and let it sizzle away until it’s golden and cooked through, about five to six minutes. Once done, transfer your chicken to a plate and keep it warm for its grand return to the pan.
Step 3: Crisp the Bacon & Sauté Garlic
In that same skillet (no need to wash it—leftover flavors are a bonus!), toss in the chopped bacon. Fry until crisp and perfect, letting the bacon fat render out. Just before it hits peak crispiness, add in your minced garlic and stir for about 30 seconds, just enough to wake up all its fragrant goodness without burning it.
Step 4: Whisk the Sauce Base
While your bacon is crisping up, take a medium bowl and vigorously whisk together the egg yolks, whole egg, freshly grated Parmesan, heavy cream, and a generous pinch of black pepper. This mixture will create the signature lush, glossy sauce that defines Best-Ever Chicken Carbonara.
Step 5: Combine Pasta and Build Sauce
Add the drained spaghetti directly into the skillet with the bacon and garlic. Toss well to coat the pasta with all that incredible bacon flavor. Remove the skillet from heat before pouring in your egg and cheese mixture (so you don’t end up with scrambled eggs!). Toss quickly and constantly to create a creamy, clinging sauce. Splash in reserved pasta water a little bit at a time if you need to loosen things up to that perfect creamy consistency.
Step 6: Add Chicken and Season
Finally, return the cooked chicken to the skillet and mix it through the pasta. Taste and adjust with salt and extra black pepper—remember, that peppery bite is classic carbonara! Serve the Best-Ever Chicken Carbonara immediately while it’s steamy, silky, and oh-so-irresistible.
How to Serve Best-Ever Chicken Carbonara
Garnishes
Finish your Best-Ever Chicken Carbonara with a hearty sprinkle of fresh parsley and a generous dusting of finely grated Parmesan. These simple touches add extra brightness and a hit of umami that really complete the experience. A final crack of black pepper right before digging in is a must.
Side Dishes
Serve this luscious pasta alongside a crisp green salad tossed in a light vinaigrette, or roasted seasonal vegetables for some added color and crunch. Warm, crusty bread for mopping up every last bit of sauce is also highly encouraged—trust me, you’ll want it!
Creative Ways to Present
Make dinner feel special by twirling pasta nests onto warmed plates, topping each with slices of tender chicken and a sprinkle of parsley. Or, for a rustic, family-style vibe, bring the whole skillet to the table and let everyone help themselves. No matter how you serve it, Best-Ever Chicken Carbonara is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Best-Ever Chicken Carbonara to an airtight container and keep it refrigerated. It’ll stay tasty for up to three days, though the sauce might thicken as it sits. A quick stir and splash of water or cream before reheating will work wonders for bringing back that creamy texture.
Freezing
While you can technically freeze chicken carbonara, it’s best enjoyed fresh. The creamy sauce can separate or become grainy once thawed. If you do freeze it, cool the pasta completely, then store single servings in freezer-safe containers for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, transfer individual portions to a skillet and warm gently over low heat, adding a splash of reserved pasta water, cream, or milk. Stir continuously until the sauce becomes silky again and the chicken is heated through. Avoid the microwave if you can, as uneven heating can make the sauce separate.
FAQs
Can I use a different pasta shape instead of spaghetti?
Absolutely! While spaghetti is traditional, fettuccine, linguine, or even penne work beautifully in Best-Ever Chicken Carbonara. Just be sure to keep the pasta al dente so it can absorb the creamy sauce without getting soggy.
Is it safe to eat the eggs in carbonara?
Yes! The residual heat from the hot pasta and skillet gently cooks the eggs, creating that luscious sauce. If you’re particularly concerned, use pasteurized eggs for extra peace of mind.
Can I make this dairy-free?
For a dairy-free version, substitute the Parmesan with a plant-based alternative and use a dairy-free cream. While the flavor and texture won’t be identical, you’ll still get a delicious, creamy coating on your pasta.
How do I prevent the eggs from scrambling in the sauce?
Always take the skillet off the heat before adding the egg mixture, and toss the pasta vigorously. This ensures a silky, cohesive sauce for your Best-Ever Chicken Carbonara, not bits of scrambled egg.
Can I add vegetables to this dish?
Definitely! Peas, spinach, or sautéed mushrooms can be stirred in with the chicken for an extra pop of color, flavor, and nutrition without taking away from the carbonara’s classic appeal.
Final Thoughts
If you’re searching for comfort food that feels both special and effortless, give the Best-Ever Chicken Carbonara a spin in your kitchen. I promise, it’s the kind of recipe you’ll crave again and again—creamy, savory, and absolutely satisfying. Grab your skillet, gather these simple ingredients, and get ready to savor every creamy, cheesy, savory bite!
Print
Best-Ever Chicken Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the creamy decadence of this Best-Ever Chicken Carbonara recipe, where tender spaghetti is coated in a rich, velvety sauce with chicken, bacon, and Parmesan. This Italian-American classic is a comforting and satisfying meal that will have everyone asking for seconds.
Ingredients
Spaghetti:
- 12 oz spaghetti
Chicken:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts (sliced thin)
Carbonara Sauce:
- 4 slices thick-cut bacon (chopped)
- 4 cloves garlic (minced)
- 3 large egg yolks
- 1 large egg
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Chopped fresh parsley (for garnish)
- Extra Parmesan for serving
Instructions
- Cook the Spaghetti: Boil spaghetti until al dente, then drain and set aside, reserving 1 cup of pasta water.
- Cook the Chicken: In a skillet, cook chicken slices in olive oil until golden and cooked through, then set aside.
- Prepare the Sauce: In the same skillet, cook bacon until crisp, then add garlic. In a bowl, whisk egg yolks, whole egg, Parmesan, cream, and pepper.
- Combine: Toss cooked pasta with bacon and garlic. Off heat, stir in egg mixture until creamy, adding pasta water as needed.
- Finish: Stir in cooked chicken, season, and garnish with parsley and Parmesan before serving.
Notes
- Remove skillet from heat before adding the egg mixture to avoid scrambling.
- Use pancetta for a more traditional flavor in place of bacon.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 225mg
