If you’ve ever found yourself craving a comforting, creamy pasta that’s both simple enough for a weeknight yet impressive enough for guests, you’re about to meet your new go-to: the Best-Ever Chicken Carbonara Recipe. Generously studded with crispy bacon, juicy chicken, and tangled in a velvety cheese sauce, this dish strikes the perfect balance of richness and coziness. Each forkful is a savory, peppery, and satisfying bite—truly the kind of meal that turns any night into something special.

Best-Ever Chicken Carbonara Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making the Best-Ever Chicken Carbonara Recipe is how it transforms everyday kitchen staples into a glorious, restaurant-worthy meal. Each ingredient has its moment to shine, bringing flavor, texture, and color to the party—resulting in a dish that’s so much more than the sum of its parts.

Spaghetti (12 oz): The backbone of the dish; choose good-quality pasta for the best bite and sauce absorption.
Olive oil (1 tablespoon): Adds a subtle richness and ensures your chicken won’t stick to the pan.
Boneless, skinless chicken breasts (2, cut into bite-sized pieces): Makes the meal heartier and adds juicy, protein-packed bites.
Salt and black pepper (to taste): Essential for seasoning every layer for maximum flavor.
Bacon (6 slices, chopped): Gives crispiness and that irresistible smoky backbone to your sauce.
Garlic (4 cloves, minced): Infuses the dish with classic Italian aroma and depth.
Egg yolks (3 large) and whole egg (1 large): Create that signature creamy, silky carbonara sauce.
Parmesan cheese (1 cup, freshly grated): The key to a nutty, salty, luxurious sauce—fresh grating makes a big difference!
Heavy cream (1/2 cup, optional): If you love extra-velvety richness, add this in.
Black pepper (1/2 teaspoon): A generous crackle of pepper brings signature warmth and bite to every mouthful.
Fresh parsley (1/4 cup, chopped, optional): Adds herby freshness, pops of color, and an inviting finish.

How to Make Best-Ever Chicken Carbonara Recipe

Step 1: Boil the Spaghetti

Start by bringing a big pot of salted water to a rolling boil, then drop in the spaghetti. Cook until just al dente, stirring occasionally—it should be cooked through but still have a gentle bite. Before draining, remember to scoop out about a cup of that starchy pasta water; this liquid gold is your ticket to a silky sauce later.

Step 2: Sauté the Chicken

While the pasta cooks, warm up the olive oil in a large skillet over medium heat. Scatter in the chicken pieces, seasoning generously with salt and pepper. Let them sizzle until they’re deeply golden on the outside and juicy on the inside, about six to eight minutes. Transfer the cooked chicken onto a plate and set aside.

Step 3: Crisp the Bacon and Sauté the Garlic

Toss the chopped bacon into the same skillet and let it render until every piece is delightfully crispy and bronzed. Drain off any excess fat if you wish, then stir in the minced garlic—just for a minute until fragrant. Don’t let it brown; you want sweetness, not bitterness!

Step 4: Whisk the Creamy Carbonara Sauce

In a bowl, enthusiastically whisk together the egg yolks, whole egg, freshly grated Parmesan, heavy cream (if you’re going the decadent route), and black pepper. You’re looking for a smooth, creamy mixture that will cling to your pasta like a hug.

Step 5: Combine Pasta, Chicken, Bacon, and Sauce

Turn the heat to low, return the chicken to the skillet with bacon and garlic, then add the steaming hot spaghetti. Quickly pour in your egg-Parmesan mixture, tossing with tongs or a big fork so everything mingles together. Pour in reserved pasta water a little at a time until you get that dreamy sauciness—you want everything coated but not soupy. Work quickly so the sauce stays creamy, not scrambled!

Step 6: Serve and Garnish

Tumble the finished pasta onto your serving plates and give it a flourish with fresh parsley and a shower of extra Parmesan. Serve piping hot, because the Best-Ever Chicken Carbonara Recipe truly shines when enjoyed immediately.

How to Serve Best-Ever Chicken Carbonara Recipe

Garnishes

Nothing finishes the Best-Ever Chicken Carbonara Recipe quite like a final sprinkle of chopped fresh parsley and a blizzard of grated Parmesan on top. You can also add an extra crack of black pepper for a kick and just a drizzle of fruity olive oil for shine.

Side Dishes

This pasta shines next to a crisp green salad tossed in a light vinaigrette or a simple medley of steamed vegetables. Garlic bread or warm, crusty ciabatta are also fabulous for soaking up every drop of the creamy sauce. Italian-style roasted veggies or a tangy tomato salad complement the richness without overshadowing it.

Creative Ways to Present

Pile the carbonara high in a big serving bowl for family-style dining or twirl it into elegant nests on separate plates for a dinner party effect. If you’re feeling playful, serve the pasta in shallow soup bowls and garnish with edible flowers or microgreens for a special occasion. Individual ramekins or mini cast iron skillets also make charming, rustic choices.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (rare, but possible), let them cool to room temperature, then store in an airtight container in the fridge. The Best-Ever Chicken Carbonara Recipe will keep well for up to three days, though it’s at its creamiest right after cooking.

Freezing

While carbonara is best fresh, you can freeze portions in a pinch. Spoon into freezer-safe containers and freeze for up to one month. Be aware the sauce may separate slightly when thawed, especially if you used cream, but a gentle reheat with a splash of extra cream or pasta water helps revive its texture.

Reheating

To reheat, add your carbonara to a skillet over low heat with a splash of milk, cream, or reserved pasta water. Stir gently and patiently until everything is heated through and creamy again; microwaving can make the eggs curdle, so the stovetop is your friend here!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will add extra juiciness and richness to the Best-Ever Chicken Carbonara Recipe. Just trim any excess fat before cooking and chop them into hearty, bite-sized pieces.

What’s the secret to achieving a silky, non-scrambled sauce?

The trick is to add the egg mixture to the pasta off the heat or on low and toss quickly and continuously. The residual heat from the spaghetti cooks the eggs gently, creating that classic creaminess rather than scrambled eggs.

Can I omit the cream?

Yes! For a more traditional Roman carbonara, simply leave out the cream. You’ll end up with a lighter sauce that still tastes incredible thanks to the eggs, cheese, and starchy pasta water.

Is there a gluten-free way to make the Best-Ever Chicken Carbonara Recipe?

Definitely. Just substitute your favorite gluten-free spaghetti or other pasta. Keep an eye on cooking time, as gluten-free pastas can become mushy if overcooked.

What’s the best way to grate Parmesan?

For the most melt-in-your-mouth experience, always grate Parmesan fresh from the wedge using a fine or microplane grater. Pre-grated options don’t melt as smoothly and lack the nutty aroma that makes this dish sing.

Final Thoughts

If you’re on the hunt for a crowd-pleasing, soul-warming pasta dish, don’t wait another night to try this Best-Ever Chicken Carbonara Recipe. It’s irresistibly creamy, packed with flavor, and a true celebration of simple ingredients coming together beautifully. Gather your loved ones, grab your fork, and dive right in!

Best-Ever Chicken Carbonara Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the richness of this Best-Ever Chicken Carbonara recipe that combines tender chicken, crispy bacon, and a creamy Parmesan sauce tossed with perfectly cooked spaghetti.

Ingredients

Scale

Spaghetti:

12 oz spaghetti

Chicken:

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste

Carbonara Sauce:

6 slices bacon, chopped
4 garlic cloves, minced
3 large egg yolks
1 large egg
1 cup freshly grated Parmesan cheese
½ cup heavy cream (optional for extra creaminess)
½ teaspoon black pepper
¼ cup chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Spaghetti: Boil spaghetti in salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Cook the Chicken: Season chicken with salt and pepper. Cook in olive oil until browned and cooked through. Remove and set aside.
Prepare Carbonara Sauce: Cook bacon until crispy. Add garlic. In a bowl, whisk together egg yolks, whole egg, Parmesan, cream, and pepper.
Combine: Return chicken to skillet. Add spaghetti. Pour egg mixture over pasta, stirring quickly to create a creamy sauce.
Finish and Serve: Adjust sauce consistency with reserved pasta water. Garnish with parsley and Parmesan. Serve hot.

Notes

To prevent scrambled eggs, ensure the skillet is off heat or on low when adding the egg mixture. Stir constantly.
Omit cream for a traditional Roman-style carbonara.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American