Easy Chicken Carbonara Recipe
Creamy, silky chicken carbonara with crispy bacon and al dente spaghetti, ready in about 35 minutes. Weeknight-friendly comfort food.
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Servings:
Ingredients
Main Ingredients
- 12 oz spaghetti
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 6 oz thick-cut bacon, diced
- 3 large eggs room temperature if possible
- 1 cup finely grated Parmesan cheese plus extra for serving
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1 tsp freshly ground black pepper plus more to taste
- 1 tbsp kosher salt for pasta water
- 0.75 cup reserved hot pasta cooking water
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Whisk eggs, 3/4 cup Parmesan, and black pepper in a bowl until smooth.
- Boil spaghetti until al dente. Reserve 3/4 cup cooking water, then drain.
- Crisp bacon in a large skillet over medium heat. Transfer to a plate.
- Add olive oil to the skillet. Sear chicken in bacon drippings until cooked through.
- Reduce heat to low and sauté garlic for 30 seconds, just until fragrant.
- Add drained pasta, bacon, and chicken to the pan. Toss with a splash of hot pasta water.
- Remove from heat. Quickly stir in the egg mixture, tossing until glossy and creamy.
- Loosen with more pasta water as needed. Finish with parsley and remaining Parmesan. Serve immediately.
Notes
Swap pancetta for bacon, or fold in a handful of thawed peas for color. For extra richness, use half Parmesan and half Pecorino. Leftovers keep up to 2 days; rewarm gently with a splash of water over low heat to restore creaminess.
This recipe is an original creation inspired by classic Easy Chicken Carbonara Recipe flavors. All ingredient ratios and instructions are independently developed.