This Chicken Carbonara Pasta is creamy and comforting! With tender chicken and perfectly cooked pasta, it’s a dish that feels like a warm hug.
And let’s be real, who can resist that cheesy, rich sauce? I always end up making too much because everyone wants seconds—it’s just that good! 😋
I love how quick it is to whip up after a long day. Just cook, mix, and enjoy a cozy meal in no time. Perfect for busy weeknights!
Key Ingredients & Substitutions
Pasta: Spaghetti is a classic choice for this dish, but you can swap it out with any pasta you prefer, like fettuccine or penne. Just keep an eye on the cooking time as different shapes vary!
Chicken: I love using boneless, skinless chicken breasts for their tenderness. If you’re looking for a quicker option, pre-cooked rotisserie chicken works great too! You can also substitute with turkey, or keep it vegetarian by using mushrooms.
Pancetta or Bacon: Pancetta brings a savory richness to the dish, but bacon works just as well! For a lighter option, turkey bacon gives a similar taste. You can even skip this ingredient if you prefer a meatless version.
Eggs: The eggs are essential for creating that creamy sauce, but if you’re avoiding them, try using a vegan egg substitute. The resulting texture will be different, but it’s still enjoyable.
Parmesan Cheese: Freshly grated Parmesan is the best for flavor and texture. If you’re in a pinch, you can replace it with Pecorino Romano or even nutritional yeast for a dairy-free version!
How Do You Get That Creamy Sauce Without Scrambling the Eggs?
Creating a creamy carbonara sauce without scrambling the eggs can be tricky, but here’s how to nail it!
- First, make sure your pan is off the heat when you add the egg mixture. This prevents the eggs from cooking too quickly.
- Mix the hot pasta and any drippings from the pan into the egg mixture slowly. The heat from the pasta will gently cook the eggs without turning them into scrambled eggs.
- If it seems thick, gradually add some reserved pasta water to thin it out and give the sauce a smooth texture.
Don’t rush this step—take your time to stir everything together gently. Trust me, it’s worth it for that silky finish!
How to Make Chicken Carbonara Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) spaghetti or your favorite pasta
- Salt, for boiling
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Sauce:
- 4 oz pancetta or bacon, diced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 3 cloves garlic, minced
- 1/2 cup pasta cooking water (reserved)
For Garnish:
- Freshly ground black pepper
How Much Time Will You Need?
This Chicken Carbonara Pasta recipe will take about 25 minutes to prepare and cook. It’s quick, making it perfect for a cozy dinner any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti or your chosen pasta and cook according to the package instructions until it’s al dente. Remember to reserve 1/2 cup of the pasta cooking water before draining the pasta. This water is key for making your sauce creamy!
2. Cook the Chicken:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add them to the skillet and cook for about 5-7 minutes, or until they’re golden and cooked through. Once done, take the chicken out of the skillet and set it aside.
3. Prepare the Pancetta or Bacon:
In the same skillet, add the diced pancetta or bacon. Cook until it becomes crispy, which should take 4-5 minutes. In the last minute of cooking, add the minced garlic and sauté until it’s fragrant. When done, remove it from heat.
4. Make the Sauce:
In a bowl, whisk together the eggs and freshly grated Parmesan cheese until everything is well combined. This is going to make your carbonara super creamy!
5. Combine Everything:
Return the skillet with the pancetta and garlic back to low heat. Add the drained pasta and cooked chicken back into the skillet, tossing everything together to combine.
6. Create the Creamy Sauce:
Now, remove the skillet from heat. Slowly pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce without scrambling the eggs. If the sauce is too thick, gradually add a little reserved pasta water to loosen it up.
7. Season and Serve:
Give everything a taste and season generously with freshly ground black pepper and more salt, if needed. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of pepper on top.
Enjoy your deliciously creamy and flavorful Chicken Carbonara Pasta! It’s a dish that will surely impress!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta adds a nutty flavor and is a healthier option. Just be mindful that it might take slightly longer to cook, so check the package instructions for al dente timing.
How Do I Store Leftovers?
Store any leftover Chicken Carbonara in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or more cheese to revive the creaminess, if needed.
Can I Make This Recipe Ahead of Time?
While carbonara is best enjoyed fresh, you can prepare components in advance. Cook the pasta and chicken, and keep them in the fridge separately. When you’re ready to eat, just toss everything together and add the sauce!
What Can I Use If I Don’t Have Pancetta or Bacon?
If you don’t have pancetta or bacon, you can use turkey bacon or skip the meat entirely for a vegetarian version. Adding sautéed mushrooms or smoked tofu can bring a delicious flavor to the dish!