Go Back
Creamy chicken carbonara pasta with grilled chicken, shrimp, and red bell peppers

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.
Print Recipe Pin Recipe
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.