Creamy Italian Chicken Carbonara (Printable)

Tender shredded chicken, crispy bacon, and creamy Parmesan-egg sauce tossed with al dente pasta. A comforting Italian classic.

# What You’ll Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water and drain remaining water.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until crispy, approximately 5 minutes. Add chopped garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through, then remove from heat.
03 - In a mixing bowl, whisk together eggs, grated Parmesan, heavy cream if using, and generous amounts of black pepper until well blended.
04 - Add drained pasta to the skillet containing bacon, garlic, and chicken. Toss thoroughly to combine all components.
05 - Pour the egg and Parmesan mixture over the pasta. Toss quickly and continuously off the heat to create a creamy sauce. Gradually add reserved pasta water, a small amount at a time, until the sauce reaches desired consistency.
06 - Transfer to serving plates immediately while hot. Top with additional Parmesan cheese and fresh chopped parsley if desired.

# Expert Tips:

01 -
  • It turns leftovers into something that feels like a special occasion without any fuss.
  • The sauce comes together in the time it takes to boil pasta, no simmering or babysitting required.
  • Youll have crispy bacon, creamy sauce, and tender chicken all in one bowl, which is exactly what comfort food should be.
02 -
  • Take the skillet completely off the heat before adding the egg mixture, the residual heat is enough to cook the eggs without scrambling them into a grainy mess.
  • Reserve more pasta water than you think youll need because you can always add it but you cant take it back, and it transforms the sauce from thick to luxurious in seconds.
  • If you see any bits of scrambled egg forming, immediately add a splash of pasta water and toss faster to cool things down and bring the sauce back together.
03 -
  • Warm your serving bowls in a low oven or with hot water before plating so the carbonara stays creamy longer and doesnt cool down the second it hits the dish.
  • Save a little of the bacon fat in the skillet instead of pouring it all out, because that extra richness makes the sauce cling better and adds a subtle smoky flavor that butter just cant replicate.
  • If youre making this for a crowd, cook the pasta in batches and keep the bacon mixture warm in a low oven, then toss each portion individually so everyone gets that perfect creamy texture.
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