Creamy Chicken Carbonara Recipe (2024)

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By Shawn Williams

4.19 from 90 votes

Sep 23, 2019, Updated Oct 18, 2023

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Creamy Chicken Carbonara Recipe (2)

Table of Contents

  • What is Chicken Carbonara?
  • Creamy Carbonara Sauce
  • Bacon Versus Pancetta
  • How to Make Chicken Carbonara
  • Recipe Prep Makes All The Difference
  • More Pasta Recipes
  • Creamy Chicken Carbonara Recipe

What is Chicken Carbonara?

Creamy chicken carbonara is inspired by a classic Italian (Roman) pastadish made with bacon or pancetta, whisked egg, and hard cheese. Bacon, egg, and cheese me all day, baby. Carbonara sauce is an egg-based white sauce featuring Parmesancheese, black pepper, fresh herbs, and sometimes cream. It’s creamy, delicious, date-night worthy, and will rock your world.

Thanks to the magic of bacon, this is the most heavenly-smelling pasta dish I or you will ever make. Chicken, garlic, and linguine swirled in bacon fat and melted Parmesan cheese. It’s a cheesy pasta dish loaded with flavor without being overly heavy like fettuccine, which I’ve never really been a fan of. It just makes me feel gross.

The recipe is really simple if you break it down into simple parts, plus it all comes together (mostly) in a single cast iron skillet in about 30 minutes.

If you loved this recipe, also try some similar favorites such as cacio e pepe recipe, creamy mushroom pasta, creamy Tuscan chicken and pasta, and chicken broccoli ziti!

Creamy Carbonara Sauce

This simple carbonara sauce is comprised of 4 eggs, grated Parmesan cheese, salt, pepper, and fresh basil. Recipes will occasionally only call for egg yolks, omitting the whites, but I think the whole egg contributes to the overall texture and flavor. I’ve added a little heavy cream to my sauce for additional creaminess.

Adding reserved starchy pasta water at the very end will also help thin the sauce out, keeping it creamy without being too thick or dry.

Whisk all carbonara sauce ingredients together in a bowl and stir into the warm pasta at the very end. The hot pasta, plus the warm skillet will cook the egg just enough without scrambling the eggs. If your pan is too hot, then you’ve just made breakfast.

Bacon Versus Pancetta

Pancetta is a common Italian substitute for bacon—it’s considered Italian bacon. Both bacon and pancetta come from cured pork belly. You can substitute either interchangeably in the recipe depending on availability. Pancetta is often sold predicted into small pieces and is considered recipe-ready.

How to Make Chicken Carbonara

Cook the thick-cut bacon in a skillet (thick is important) first, reserving some bacon fat for flavor. Cook the chicken second with the garlic in that flavorful bacon fat.

Add the bacon back to the skillet, add linguine or pasta of choice, and stir in the carbonara sauce until you have a creamy, rich pasta dish. Finish with plenty of freshly cracked black pepper, Parmesan cheese, and chopped basil.

Creamy Chicken Carbonara Recipe (3)

Recipe Prep Makes All The Difference

Prep makes a big difference in this recipe. Cutting the chicken and bacon before you start anything else makes the recipe move quickly and smoothly. As you get your pasta water boiling, whisk together the sauce and slice your proteins so you can fly right out of the gate. If you’re making something for the first time, I’ve always found it tends to cut down on the stress, especially if you’re cooking for guests.

If it’s Italian it’s got to be served with wine. I think this would go well with a crisp, fruity white or Chianti Classico. I’m going with Chianti.

Creamy Chicken Carbonara Recipe (4)

More Pasta Recipes

Pappardelle Cacio e Pepe Recipe

Simple Creamy Gnocchi Recipe

Simple Creamy Mushroom Pasta Recipe

Creamy Shell Pasta with Sausage Recipe

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4.19 from 90 votes

Creamy Chicken Carbonara Recipe

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Save

Creamy Chicken Carbonara Recipe (9)

Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. It’s creamy, delicious, date-night worthy, and will rock your world.

Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-sized strips
  • 12-14 ounces linguine
  • 4 strips thick-cut bacon, or pancetta, chopped into 1/2 inch pieces
  • 2 cloves garlic, minced
  • salt and pepper, to taste

Carbonara Sauce

  • 4 eggs
  • 3/4 cup grated Parmesan cheese
  • 1/3 cup heavy cream
  • 1/4 cup chopped fresh basil, plus more for garnish
  • salt and pepper, to taste

Instructions

  • Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.

  • Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.

  • Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep1-2 tablespoons of bacon grease in the skillet and discard the rest.

  • Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.

  • Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.

  • Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 tablespoons of reserved pasta water until creamy. Serve immediately with extra Parmesan cheese and garnish with fresh basil.

Notes

Prep makes a big difference in this recipe. Cutting the chicken and bacon before you start anything else makes the recipe move quickly and smoothly. As you get your pasta water boiling, whisk together the sauce and slice your proteins so you can fly right out of the gate.

Pancetta is a common Italian substitute for bacon—it’s actually considered Italian bacon. Both bacon and pancetta come from cured pork belly. You can substitute either interchangeably in the recipe depending on availability. Pancetta is often sold predicted into small pieces and is considered recipe ready.

Nutrition

Serving: 1gCalories: 706kcalCarbohydrates: 37.2gProtein: 91.4gFat: 20.7gSaturated Fat: 7.4gCholesterol: 363mgSodium: 906mgSugar: 0.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Italian

Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Read More About Me

Creamy Chicken Carbonara Recipe (2024)

FAQs

What is chicken carbonara sauce made of? ›

This chicken carbonara uses eggs, Parmesan, and pasta cooking water to create a dreamy, creamy sauce.

What is the golden rule of cooking a carbonara? ›

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

Which ingredient should never be used in traditional carbonara? ›

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Does carbonara have cream in it? ›

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

What goes with chicken carbonara? ›

Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.

What are the biggest carbonara mistakes? ›

1. Adding your eggs while the pasta is still on the heat. This is one of the most common mistakes when making carbonara. It is very easy to end up with pasta a la scrambled eggs instead.

Do you put raw egg in carbonara? ›

The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!

Should there be garlic in carbonara? ›

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

Why was my carbonara not creamy? ›

Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture. For an extra creamy sauce, it's best to use mostly egg yolks. The egg whites tend to make carbonara watery, but too many egg yolks can make the sauce too custardy.

How to stop eggs from scrambling in carbonara? ›

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

What is the difference between Alfredo and carbonara sauce? ›

The difference between alfredo and carbonara is that carbonara contains an egg while alfredo sauce does not. Carbonara is usually thinner in consistency than alfredo sauce, using the egg to coat the noodles instead of relying on the cream.

Does carbonara use whole eggs or just yolks? ›

It's higher in fat, which gives a velvety texture and richer flavor to the carbonara. I'd rather not go overboard on the richness, so I'll use whole eggs, and typically I'll add an extra yolk to the pan. If guanciale is not available, I'll use pancetta.

What type of meat is best in carbonara? ›

Carbonara is traditionally made with guanciale, or cured pork jowl, though pancetta is often substituted, and both are fatty, salty and deeply savoury.

Why shouldn't you put cream in carbonara? ›

Just because there shouldn't be cream in pasta carbonara doesn't mean it's not creamy. The creaminess of classic carbonara comes from the emulsion of egg yolks, cheese, pasta water, and the rendered fat from the guanciale.

What is traditional carbonara sauce made of? ›

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.

Is carbonara sauce the same as alfredo sauce? ›

The difference between alfredo and carbonara is that carbonara contains an egg while alfredo sauce does not. Carbonara is usually thinner in consistency than alfredo sauce, using the egg to coat the noodles instead of relying on the cream.

Is chicken Alfredo just carbonara? ›

The difference between an Alfredo and a Carbonara: Alfredo is basic – pasta, cream, parmesan, parsley. Carbonara is a little more complicated – pasta, onion, pancetta, garlic, egg yolks, cream, parmesan, parsley.

What does carbonara sauce taste like? ›

Does Pasta Carbonara taste like eggs? No, you do not have to worry about your Spaghetti Carbonara tasting like eggs! Although the sauce contains eggs, it also boasts an almost ridiculous amount of sharp, salty, tangy, and pungent Pecorino Romano cheese and rich, salty, savory pork.

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