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Creamy Chicken Carbonara is made with tender chicken, salty bacon, and a rich egg-cheese sauce with no heavy cream. Ready in 30 minutes and serves 4-6 people. Velvety, restaurant-style results using 5 egg yolks and starchy pasta water with no scrambling, just a dreamy, creamy sauce.
Pasta carbonara is a classic Italian pasta dish that’s all about indulgence. It’s rich! It’s creamy! And you get all this decadence from a surprisingly short list of ingredients and no heavy cream at all.
Instead, the creaminess comes from tossing the hot pasta with egg yolks to get a fabulous silky, velvety smooth sauce. This chicken carbonara is a twist on the classic, adding chicken breasts to make it more of a meal.
What I absolutely love about this recipe is that it’s quick enough for a weeknight dinner yet sophisticated enough to impress guests at a dinner party. The velvety sauce, the savory richness of the bacon, juicy chicken, and perfect al dente pasta make this the kind of dish you’d expect from a restaurant. You’ll feel pretty darn amazing making it yourself at home!
Ingredients for Chicken Carbonara
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Chicken – Boneless and skinless chicken breasts, cut into bite-sized pieces to make it easy to cook and eat.
- Spaghetti – Or another long pasta.
- Bacon – Thick-cut slices or diced prosciutto, for a smoky, savory flavor.
- Garlic – I don’t know if it’s possible to make an Italian pasta dish without garlic!
- Egg Yolks – Let these come to room temperature.
- Pecorino Romano or Parmesan – Grated and at room temperature to facilitate quick melting.
- Salt and Pepper – To enhance the overall flavor of this chicken carbonara recipe.
- Peas (optional) – For color and a pop of sweetness.
Ingredient Substitutions
Optional add-ins: Peas or asparagus tips; fresh parsley or black pepper to finish.
Cured pork: Pancetta or guanciale gives a classic and more savory flavor; thick-cut bacon works well and is easiest to find.
Cheese: Pecorino Romano is sharp and salty; Parmesan adds nutty balance. Use finely grated cheese so it melts smoothly.
Eggs: Rich egg yolk keeps the sauce rich and smooth without added cream.
Pasta: Spaghetti is traditional; bucatini or linguine also twirl beautifully.
Chicken: Sautéed boneless chicken breast or boneless chicken thigh; slice thin so it cooks quickly or cut into bite-sized pieces.
How to Make Chicken Carbonara
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the bacon and garlic. Crisp the bacon in a large skillet set over medium heat. Add the garlic and cook for 1 minute, until fragrant. Transfer to a plate.
- Cook the chicken. Season chicken with salt and pepper, then cook in the skillet over medium heat until browned on all sides. Transfer to a plate and keep warm.
- Boil the pasta. Cook it in a large pot of salted water until it’s al dente.
- Start the sauce. Whisk egg yolks with the cheese, half the bacon or prosciutto, salt, and pepper. Slowly whisk in 1/2 cup of pasta water to temper the eggs.
- Put it all together. Return the bacon and garlic to the skillet over medium-low heat. Transfer the pasta and reserved bacon to the skillet. Stir in the sauce mixture gradually, adding another 1/4 cup pasta water if needed. Fold in the peas, top with chicken, and serve with extra cheese.
Kellie’s tips for perfect chicken carbonara
- Pre-measure everything: Once pasta is cooked, the sauce finishes in 60-90 seconds.
- Separate the eggs when they’re cold. While the yolks do need to be room temperature, I recommend actually separating the eggs while they’re still cold and then letting the yolks come to room temperature. Yolks are less likely to break and mix with the white when the eggs are chilled!
- Cook the pasta until it’s al dente. It’s important not to overcook the pasta as it will continue to cook when added to the sauce. Al dente pasta has a slight bite to it and holds up better when mixed with the creamy sauce.
- Reserve the pasta water. Before draining the cooked pasta, remember to save some of the starchy cooking water. Don’t forget! This is key for creating a silky smooth sauce.
- Kill the heat to toss: Combine pasta with the egg and cheese off the burner, then loosen with hot pasta water.
- Add the cheese gradually. While it may be tempting to dump all the grated cheese into the pan at once, it’s best to add it gradually. This will prevent clumping and ensure a smooth and velvety sauce.
- Work fast, whisk fast: Stream in water a little bit at a time, tossing constantly for a smooth sauce.
- Pan matters: Use a wide skillet so pasta has room to move and sauce coats evenly.
Variations and Substitutions
I love this recipe as written, but if you want to switch things up, here are a few ideas to get you started.
- Swap in pancetta or guanciale. I call for more readily-available bacon or prosciutto in this recipe, but if you can find pancetta or guanciale (cured pork jowl), feel free to use it for a more traditional version of carbonara.
- Add vegetables. Peas are the classic addition, but feel free to try something else if you’d like. I think bite-sized pieces of asparagus, spinach, or chard would work well.
- Make it spicy. Add a pinch of red pepper flakes to the bacon fat infuse your chicken carbonara with a bit of heat.
- Spring green: Fold in ½ cup peas or blanched asparagus tips at the end.
- Peppery kick: Finish with extra freshly cracked black pepper and parsley.
- Serve with: A crisp Caesar salad or arugula salad, warm garlic bread, and a crisp white (Pinot Grigio, Verdicchio) or light red (Chianti).
How to Store and Reheat Leftovers
Store: Transfer leftover chicken carbonara to an airtight container in the refrigerator for up to 3 days.
Reheat: Warm leftover carbonara gently in a nonstick skillet over low heat with a splash of pasta water, milk, or half-and-half until smooth. Avoid boiling.
Freeze: Not recommended, egg-based sauces can separate and turn grainy.
What to Serve With Creamy Chicken Carbonara
More Quick Pasta Recipes
For more easy dinner recipes, follow us on Instagram and Facebook! Love this carbonara, try this Cacio e Pepe next!
Chicken Carbonara Recipe
Equipment
- 1 skillet
- stockpot
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite size pieces
- 1 package spaghetti, or other long pasta noodle
- 4 slices thick cup bacon, or 4 ounces diced prosciutto
- 1 clove garlic, minced
- 5 large egg yolks, at room temperature
- 1 ½ cups grated pecorino Romano, or parmesan at room temperature
- ⅛ teaspoon kosher salt
- fresh ground black pepper
- ½ cup cooked peas, optional
Instructions
- In a large skillet over medium heat, cook the bacon in the skillet until golden and crispy, approximately 5 minutes. Add the garlic and cook for one minute. Remove the bacon and garlic from the skillet and transfer to a plate or platter.
- Season the chicken with kosher salt and pepper. Add the chicken to the skillet and cook over medium heat until golden brown on all sides and cooked through. Transfer the chicken to a plate or platter and keep warm.
- While the chicken cooks, boil the pasta. In a large pot of salted boiling water, cook the pasta until al dente. Approximately 2-3 minutes.
- While the pasta cooks, whisk the eggs with the cheese, 1/2 the prosciutto, salt and pepper. Slowly whisk in 1/2 cup of pasta water to the eggs to temper them. (So they don’t scramble when mixed into the pasta.)
- Transfer the bacon and garlic back to the skillet over medium-low heat.
- Remove the pasta with a slotted spoon and transfer to the skillet with the bacon. Mix the pasta with the bacon and then slowly add the eggs to the pasta while stirring constantly. If the pasta still seems dry add another 1/4 cup of the pasta water and stir until creamy.
- Fold in the peas, if using, and top with the cooked chicken. Serve immediately with extra cheese for topping.
Notes
- Swap in pancetta or guanciale. I call for more readily-available bacon or prosciutto in this recipe, but if you can find pancetta or guanciale (cured pork jowl), feel free to use it for a more traditional version of carbonara.
- Add vegetables. Peas are the classic addition, but feel free to try something else if you’d like. I think bite-sized pieces of asparagus, spinach, or chard would work well.
- Make it spicy. Add a pinch of red pepper flakes to infuse your chicken carbonara with a bit of heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Classic carbonara relies on egg yolks, hard cheese, and pasta water — no cream. If you prefer extra plushness, stir in 2-3 Tbsp cream off the heat after the sauce emulsifies.
Guanciale (cured pork jowl) is traditional and deeply savory; pancetta is a great stand-in; thick-cut bacon adds smoke and is most accessible. Use what you have, all three work.
Toss off the heat, use finely grated cheese, and add hot pasta water a splash at a time while tossing vigorously. The residual heat cooks the yolks gently into a glossy sauce.
Yes. Spaghetti is classic, but bucatini, linguine, or fettuccine also work. Short shapes (rigatoni/penne) are fine, just save extra pasta water to help it cling.
You can. Slice the chicken and briefly rewarm it with the bacon in the skillet before adding pasta; avoid overcooking so the chicken stays tender.
