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Chicken carbonara is a creamy, cheesy one‑pan pasta with tender chicken, crispy bacon, and rich sauce. Ready in 30 minutes—perfect for weeknights!

Introduction

Looking for a satisfying one-pan pasta that combines bold flavor, creamy texture, and hearty protein? Chicken Carbonara is the answer. This twist on the Italian classic features tender chunks of chicken, crispy bacon, and spaghetti tossed in a velvety egg-and-cheese sauce—all without the fuss of cream.

For more one-pan ideas, check out this chicken carbonara variation on AllRecipes trusted by thousands of home cooks.

Ingredients

For the Chicken Carbonara:

• 12 oz (340g) spaghetti or fettuccine

• 2 tablespoons olive oil

• 1 pound (450g) chicken breast, diced

• Salt and pepper to taste

• 6 strips bacon, chopped

• 3 garlic cloves, minced

• 3 large eggs

• 1 cup grated Parmesan cheese

• ½ teaspoon black pepper

• ½ cup reserved pasta water

• Fresh chopped parsley (for garnish)

 Instructions

1. Cook the Pasta
   In a large pot, cook spaghetti in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Cook the Bacon
   In a large skillet, cook chopped bacon until crispy. Remove and place on paper towel. Discard most of the fat, leaving 1 tablespoon.

3. Sauté the Chicken
   In the same skillet, add olive oil and chicken. Season with salt and pepper. Cook until golden and cooked through (about 6–7 minutes). Remove and set aside.

4. Prepare the Sauce
   In a bowl, whisk together eggs, Parmesan, and black pepper until smooth.

5. Combine All Ingredients
   Add the hot pasta to the pan (off heat). Quickly pour in the egg mixture and stir continuously so the eggs thicken without scrambling. Add a splash of reserved pasta water to loosen the sauce.

6. Add Chicken & Bacon
   Return the cooked chicken and bacon to the pan. Mix well until coated in the creamy sauce.

7. Serve
   Garnish with chopped parsley and extra Parmesan. Serve immediately while hot and creamy.

Tips & Variations

• Use pancetta instead of bacon for a more authentic Italian taste.

• Add peas or mushrooms for extra texture.

• Avoid overcooking the eggs—always combine off heat to prevent scrambling.

• Make it spicy with a pinch of red pepper flakes.

 Storage

• Fridge: Store leftovers in an airtight container up to 3 days.

• Reheat: Gently in a pan with a splash of water or milk to revive the sauce.

• Freezer: Not recommended, as the sauce can separate.

Time & Yield

Tools Used

• Large skillet or sauté pan

• Pasta pot

• Whisk

• Mixing bowl

• Tongs or pasta fork

 Why You’ll Love This Chicken Carbonara

This dish blends everything we love in comfort food—rich, creamy sauce, juicy chicken, and crispy bacon. And the best part? It’s all done in just one pan with simple ingredients you probably already have.

Perfect for busy weeknights, family dinners, or when you just need a warm bowl of something satisfying.

 Discover More

If you love this recipe, try these easy pasta dinners too:

• Creamy Chicken Alfredo

• Garlic Butter Shrimp Pasta

• One-Pot Mac and Cheese

 Final Thoughts

This chicken carbonara is a weeknight winner—creamy, rich, and done in 30 minutes. It’s one of those comforting meals that’s truly worth making again and again.

Chicken Carbonara

Summary: Creamy chicken carbonara with crispy bacon and tender pasta in a rich, cheesy sauce. A quick and easy one-pan dinner perfect for weeknights.

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Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• - 12 oz 340g spaghetti or fettuccine
• - 2 tablespoons olive oil
• - 1 pound 450g chicken breast, diced
• - Salt and pepper to taste
• - 6 strips bacon chopped
• - 3 garlic cloves minced
• - 3 large eggs
• - 1 cup grated Parmesan cheese
• - ½ teaspoon black pepper
• - ½ cup reserved pasta water
• - Fresh chopped parsley for garnish

Equipment

• Equipment:
• - Large skillet or sauté pan
• - Large pot for pasta
• - Mixing bowl
• - Tongs or pasta fork
• - Whisk

Method

 

1. Instructions:
2. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
3. In a large skillet, cook chopped bacon until crispy. Remove and set aside.
4. In same pan, heat olive oil and cook diced chicken seasoned with salt and pepper until golden. Remove and set aside.
5. In a bowl, whisk eggs, Parmesan, and pepper.
6. Off heat, add drained pasta to pan. Pour egg mixture and stir quickly to create a creamy sauce. Add pasta water as needed to loosen.
7. Stir in chicken and bacon. Toss well to coat.
8. Serve immediately with parsley and extra Parmesan.

Notes

Notes:
- Avoid scrambling eggs: always mix sauce off heat.
- Swap bacon with pancetta for a traditional flavor.
- Add peas or mushrooms for variation.
- Reheat gently with splash of water or milk.