This silky savory Creamy Chicken Carbonara Pasta is made with tender chicken breasts, crispy pancetta, and fresh parmesan, ready in 30 minutes. Tossing the hot noodles into the egg mixture off the heat creates a thick, glossy sauce that coats every strand perfectly. I always look forward to twirling this rich dish on a busy weeknight.
What I Learned Making This
My first few attempts at carbonara ended up as scrambled egg pasta. I quickly realized that residual heat is your best friend when building the sauce.
Now, I always combine the eggs and cheese in a separate bowl first. Mixing them off the stove guarantees a smooth finish without any stressful curdling.
Creamy Chicken Carbonara Pasta Ingredients
- 300g spaghetti
- 2 chicken breasts, sliced into strips
- 150g pancetta, diced
- 3 large eggs
- 100g grated parmesan cheese
- 60ml double cream
- 2 cloves garlic, minced
- 1 tsp freshly cracked black pepper
- 1 tbsp olive oil
How To Make Creamy Chicken Carbonara Pasta
- Cook The Pasta: Boil the spaghetti in heavily salted water until al dente, reserving one cup of pasta water before draining.
- Sear The Chicken: Heat olive oil in a large pan over medium heat, cooking the chicken strips until golden brown and cooked through, then remove.
- Crisp The Pancetta: In the same pan, fry the diced pancetta until the fat renders and it becomes crispy, adding the garlic for the final minute.
- Whisk The Sauce: In a bowl, thoroughly whisk the eggs, parmesan cheese, double cream, and black pepper until completely smooth.
- Combine And Coat: Off the heat, add the hot pasta and chicken back to the pancetta pan, quickly tossing in the egg mixture and splashes of pasta water until a glossy sauce forms.
Recipe Tips
- Use room temperature eggs: Cold eggs can lower the pasta temperature too quickly, preventing the sauce from thickening properly.
- Never mix on direct heat: Always take the pan completely off the stove before adding the egg mixture to avoid scrambling.
- Save the pasta water: The starchy water is crucial for thinning the sauce and helping it cling to the noodles.
What To Serve With Creamy Chicken Carbonara
A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. Garlic bread is also highly recommended for mopping up any leftover sauce.
How To Store
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to loosen the sauce. This dish does not freeze well.
FAQs
Can I use bacon instead of pancetta?
Yes, standard smoked or unsmoked bacon works wonderfully. Just chop it finely and fry until crisp.
Do I have to use the double cream?
No, traditional carbonara skips the cream entirely. The eggs and cheese will still create a rich sauce on their own.
Why did my sauce curdle?
The pan was likely too hot when you added the eggs. Always remove the pan from the heat source first.
Nutrition
- Calories: 650 kcal
- Total Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 210mg
- Sodium: 850mg
- Total Carbohydrate: 55g
- Protein: 38g
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Creamy Chicken Carbonara Pasta
4
servings10
minutes20
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minutesCreamy Chicken Carbonara Pasta delivers silky savory textures with tender chicken breasts and crispy pancetta. Ready in exactly 30 minutes, this quick weeknight dinner relies on fresh parmesan, eggs, and a splash of cream for a rich, comforting finish.
Ingredients
300g spaghetti
2 chicken breasts, sliced into strips
150g pancetta, diced
3 large eggs
100g grated parmesan cheese
60ml double cream
2 cloves garlic, minced
1 tsp freshly cracked black pepper
1 tbsp olive oil
Directions
- 1. Cook The Pasta: Boil the spaghetti in heavily salted water until al dente, reserving one cup of pasta water before draining.
- 2. Sear The Chicken: Heat olive oil in a large pan over medium heat, cooking the chicken strips until golden brown and cooked through, then remove.
- 3. Crisp The Pancetta: In the same pan, fry the diced pancetta until the fat renders and it becomes crispy, adding the garlic for the final minute.
- 4. Whisk The Sauce: In a bowl, thoroughly whisk the eggs, parmesan cheese, double cream, and black pepper until completely smooth.
- 5. Combine And Coat: Off the heat, add the hot pasta and chicken back to the pancetta pan, quickly tossing in the egg mixture and splashes of pasta water until a glossy sauce forms.