There’s just something about a creamy pasta dish that makes everyone gather around the table a little faster. And this chicken carbonara? It’s rich, silky, smoky, and completely comforting — without being heavy.
Traditionally, carbonara is made with pasta, eggs, cheese, and pancetta or bacon. But adding juicy chicken turns it into a satisfying dinner that still keeps the classic creamy texture.
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Sometimes I also like to toss in a handful of chopped sun-dried tomatoes into this chicken carbonara. They’re totally optional, but they add a little pop of color and a sweet tangy bite that pairs beautifully with the bacon and parmesan.
Either way you make it, this dish comes together in about 30 minutes, which means a restaurant-style pasta dinner can happen right in your own kitchen.
Let’s mix it up! 🍝
Table of contents
Ingredients For Chicken Carbonara
- 12 ounces spaghetti or fettucini
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 6 slices bacon, chopped
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil (if needed)
- ½ cup reserved pasta water
- fresh parsley for garnish
Optional Add-In
- ½ cup chopped sun-dried tomatoes
How to Make Chicken Carbonara
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook 12 ounces spaghetti or fettucine until al dente.
Before draining, reserve ½ cup pasta water, then drain.
2. Cook the Bacon
In a large skillet over medium heat, cook 6 chopped slices of bacon until crispy.
Remove bacon and set aside, leaving the drippings in the skillet.
3. Cook the Chicken
Season the chicken pieces with:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
Cook the chicken in the bacon drippings for about 5–7 minutes, until golden and cooked through.
Add 3 cloves minced garlic and cook about 30 seconds until fragrant.
If using sun-dried tomatoes, stir in ½ cup chopped tomatoes here and warm them for 1 minute.
4. Make the Carbonara Sauce
In a bowl whisk together:
- 3 large eggs
- 1 cup grated Parmesan cheese
Set aside.
5. Combine Everything
Add the hot drained pasta to the skillet with the chicken.
Turn the heat off.
Slowly pour the egg and parmesan mixture over the pasta while tossing continuously.
Add reserved pasta water a little at a time until the sauce becomes smooth and creamy.
Stir in the crispy bacon.
6. Finish and Serve
Top with:
- fresh parsley
- extra parmesan cheese
Serve this chicken carbonara immediately.
Nettie’s Tips for Perfect Carbonara
- Always remove the pan from heat before adding the egg mixture.
- Hot pasta is what gently cooks the eggs into a silky sauce.
- Fresh grated parmesan melts smoother than pre-shredded cheese.
- If the sauce gets too thick, add a splash of pasta water.
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
FAQ
Can I add vegetables to chicken carbonara?
Yes. Sun-dried tomatoes are a great optional add-in. Peas, spinach, or mushrooms also work well.
Can I use rotisserie chicken?
Yes. Add about 2 cups shredded rotisserie chicken when you add the pasta.
What pasta works best for chicken carbonara?
Spaghetti is traditional, but linguine or fettuccine also work beautifully in chicken carbonara. I am actually a fan of fettucine in this dish!
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Chicken Carbonara
Ingredients
- 12 oz spaghetti fettucine or
- 2 chicken breasts boneless skinless – cubed
- 6 slices bacon chopped
- 3 large eggs
- 1 cup parmesan cheese freshly grated
- 3 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp italian seasoning
- 2 tbsp olive oil if needed
- ½ cup reserved pasta water
- fresh parsley for garnish
- Optional Add-In
- ½ cup chopped sun-dried tomatoes
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
- Cook chopped bacon in a large skillet until crispy. Remove bacon and set aside.
- Season chicken with salt, pepper, and Italian seasoning. Cook in bacon drippings for 5–7 minutes until cooked through.
- Add garlic and cook 30 seconds. If using sun-dried tomatoes, stir them in and warm for 1 minute.
- Whisk eggs and parmesan together in a bowl.
- Add hot pasta to the skillet with the chicken. Turn heat off.
- Pour egg mixture over pasta while tossing constantly.
- Add reserved pasta water gradually until the sauce becomes creamy.
- Stir in cooked bacon and garnish with parsley and extra parmesan.