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creamy chicken carbonara recipe
Ben Carraoli

Creamy Chicken Carbonara Recipe

Let me tell you – this creamy chicken carbonara recipe was a game-changer for me. I made it last weekend when I wanted something indulgent but still easy to throw together. It’s packed with flavor, and you don't need cream, which surprised me! The sauce is silky, rich, and comforting, thanks to eggs and cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 580
Ingredients Method

Ingredients
  

  • 4 large eggs – room temperature is key so they don’t scramble in the pasta.
  • 2 cups grated Parmesan cheese – always grate it fresh; pre-grated can taste dry and powdery.
  • 6 slices thick-cut bacon diced – thick bacon gives you that meaty, crispy texture.
  • 2 boneless skinless chicken breasts, cubed into 1-inch pieces – cooks evenly and quickly.
  • ½ teaspoon kosher salt – brings out the flavors without making the dish too salty.
  • ½ teaspoon ground black pepper – adds a mild kick and balances the richness.
  • 16 ounces spaghetti – classic carbonara choice; holds sauce beautifully.
  • 1 teaspoon minced garlic – adds warmth and depth.
  • Fresh parsley chopped – gives a fresh, vibrant finish.
  • Extra grated Parmesan cheese – optional but great for serving.

Method
 

  1. Start by whisking the eggs and Parmesan in a bowl. This combo is the heart of the creamy sauce. I recommend doing this before anything else to avoid scrambling later.
  2. Dice your bacon and cook it in a skillet over medium heat until crisp. You’ll get delicious brown bits and flavorful grease – don't drain it all! Save a few spoonfuls for cooking the chicken.
  3. Season the chicken with salt and pepper. Add it to the skillet with the reserved bacon grease and cook until browned and cooked through. Then stir in the garlic and cook for another minute. The smell? Incredible.
  4. Boil the spaghetti until al dente. Before draining, scoop out about 1 cup of pasta water. You’ll use this starchy water to help make the sauce creamy and glossy.
  5. Add the cooked pasta to the skillet with chicken and bacon. Remove the skillet from heat to prevent the eggs from cooking too fast. Slowly pour the egg-cheese mixture into the pasta, tossing continuously.
  6. Add reserved pasta water a little at a time until the sauce reaches your desired creaminess. It should coat the noodles without being runny. Garnish with parsley and extra Parmesan, and serve immediately.