Here’s a rich, indulgent recipe for Creamy Chicken Carbonara — a delicious twist on the Italian classic. This version adds tender chicken and a creamy garlic-Parmesan sauce while keeping the smoky bacon goodness you love in traditional carbonara.
🍝 Creamy Chicken Carbonara
Ingredients:
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12 oz spaghetti or fettuccine
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2 chicken breasts (boneless, skinless), sliced or cubed
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6 slices bacon, chopped
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3 cloves garlic, minced
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2 eggs
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¾ cup grated Parmesan cheese
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½ cup heavy cream
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Salt & black pepper, to taste
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2 tbsp olive oil (or butter)
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Optional garnish: chopped parsley, extra Parmesan
Instructions:
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Cook the Pasta:
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Cook pasta in salted water according to package directions until al dente.
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Reserve 1 cup of pasta water, then drain and set aside.
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Cook the Bacon:
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In a large skillet, cook chopped bacon over medium heat until crispy.
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Remove and set aside, leaving some bacon fat in the pan.
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Cook the Chicken:
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In the same pan, add a bit of olive oil if needed.
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Season chicken with salt and pepper.
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Cook until browned and cooked through, about 5–7 minutes.
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Add minced garlic in the last 30 seconds. Stir, then remove from heat.
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Make the Carbonara Sauce:
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In a small bowl, whisk together eggs, Parmesan, and heavy cream.
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Combine Everything:
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Return the skillet (with chicken and garlic) to low heat.
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Add cooked pasta and crispy bacon.
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Quickly pour in the egg-cream mixture, tossing continuously to coat the pasta.
The heat from the pasta will cook the eggs into a creamy sauce. -
Add reserved pasta water, a little at a time, to thin the sauce if needed.
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Finish & Serve:
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Season with salt and lots of freshly cracked black pepper.
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Garnish with chopped parsley and extra Parmesan.
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Tips:
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Don’t scramble the eggs! Toss quickly and keep the heat low when adding the sauce.
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No cream in traditional carbonara, but it makes this version extra creamy and forgiving for beginners.
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Add peas or mushrooms if you like extra veggies.
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Substitute pancetta for bacon for a more authentic touch.