Creamy Chicken Carbonara Pasta (Printable Version)

Tender shredded chicken meets crispy bacon in a luxurious Parmesan-egg sauce over silky pasta. An Italian classic ready in 35 minutes.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan for serving
10 - Fresh parsley, chopped, optional

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat a large skillet over medium heat. Add diced bacon and cook until crisp, approximately 5 minutes. Add chopped garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove skillet from heat.
03 - In a mixing bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper until well combined.
04 - Add the drained pasta to the skillet containing bacon, garlic, and chicken. Toss thoroughly to distribute ingredients evenly.
05 - Pour the egg and Parmesan mixture over the pasta while tossing quickly and continuously off the heat. This prevents the eggs from scrambling while creating a creamy sauce. Gradually add reserved pasta water in small amounts until reaching desired consistency.
06 - Divide among serving bowls immediately. Top with additional Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • It tastes like indulgence but comes together faster than ordering takeout.
  • You get crispy bacon, creamy sauce, and tender chicken all in one forkful.
  • Leftovers reheat surprisingly well if you add a splash of milk.
  • It's impressive enough for guests but forgiving enough for a weeknight.
02 -
  • Always remove the skillet from heat before adding the egg mixture or you'll end up with expensive scrambled eggs instead of sauce.
  • Reserve more pasta water than you think you need, you can always add it but you can't take it back.
  • If the sauce does seize up, a tablespoon of butter whisked in off heat can sometimes save it.
03 -
  • Bring your eggs to room temperature before whisking so they blend more smoothly into the hot pasta.
  • Use kitchen tongs instead of a spoon for tossing, they give you more control and prevent clumping.
  • Taste your bacon before salting the pasta water, some brands are salty enough that you'll need less seasoning overall.
  • A microplane grater creates the finest Parmesan shreds that melt instantly into the sauce.
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