Chicken Carbonara Pasta Recipe

This creamy, savory Chicken Carbonara Pasta is made with tender chicken, crisp pancetta, and fresh parmesan, and ready in 30 minutes. Tossing the hot pasta into the egg mixture creates a rich, glossy sauce without any heavy cream. I make this on busy weeknights when we need comfort food fast.

Why This Classic Works

I used to think carbonara needed heavy cream to be rich and satisfying. I was completely wrong, and learning to rely on pasta water changed everything.

The starchy water emulsifies with the eggs and cheese to coat every single noodle. It feels like a magic trick when the sauce comes together right before serving.

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Chicken Carbonara Pasta Ingredients

• 8 oz spaghetti or fettuccine
• 2 boneless skinless chicken breasts, diced
• 4 oz pancetta or bacon, diced
• 3 large eggs (room temperature)
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp freshly cracked black pepper
• 1 tbsp olive oil

How To Make Chicken Carbonara Pasta

1. Cook the pasta: Boil pasta in heavily salted water until al dente. Reserve 1 cup of pasta water before draining.
2. Crisp the meat: Heat olive oil in a large skillet over medium heat. Fry pancetta until crispy, remove from pan, and set aside.
3. Cook the chicken: In the same skillet, cook the diced chicken in the leftover fat for 6-8 minutes until golden and cooked through. Add minced garlic in the last minute.
4. Mix the sauce base: Whisk eggs, Parmesan, and black pepper together in a medium bowl until smooth.
5. Combine and coat: Remove skillet from heat completely. Add hot pasta, chicken, and pancetta to the pan, then quickly stir in the egg mixture, adding splashes of hot pasta water until a glossy sauce forms.

Recipe Tips

• Use room temperature eggs: Cold eggs are more likely to scramble when they hit the hot pasta.
• Remove from heat: Never mix the egg sauce into the pan while it is still on an active burner or hot element.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that ruin the smooth texture of the sauce.

What To Serve With Chicken Carbonara

Serve this creamy pasta alongside a crisp green salad with a sharp vinaigrette to cut the richness. A slice of crusty garlic bread is also excellent for swiping up any leftover sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water, avoiding the microwave to prevent the eggs from scrambling.

FAQs

Can I use cream in this recipe?

Traditional carbonara does not use cream, relying on eggs and pasta water instead. Adding cream changes the authentic texture, but you can if you prefer.

What is the best pasta shape?

Long noodles like spaghetti, linguine, or fettuccine work best. They provide the right surface area for the egg sauce to cling to.

Why did my sauce scramble?

The pan was likely too hot when you added the egg mixture. Always remove the skillet from the heat completely before stirring in the eggs.

Nutrition

• Calories: 650 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 195mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Protein: 42g

Try More Recipes:

• Chicken Broccoli Pasta Recipe
• Chicken Pasta Bake Recipe
• Chicken Pasta Bake Recipe