The Ultimate Chicken Carbonara Pasta Recipe

Imagine twirling a forkful of creamy, smoky, and cheesy pasta, only to discover the savory surprise of tender chicken nestled in every bite.
That’s the magic of Chicken Carbonara Pasta, a dish that brings simple ingredients to create a meal worthy of any occasion.
Whether you’re craving a cozy weeknight dinner or planning a feast for friends, this recipe promises to wow your taste buds without requiring hours in the kitchen.
As we step into a season of comfort food, Chicken Carbonara Pasta is the perfect choice to warm your heart and belly.
Its creamy sauce, combined with crispy bits of bacon and succulent chicken, makes it a crowd-pleaser for all ages. Plus, it’s a one-pot wonder, making cleanup a breeze—a bonus for busy weeknights.
Why You’ll Love It
- Creamy and indulgent: The velvety sauce coats every strand of pasta for a luxurious bite.
- Protein-packed: With juicy chicken and crispy bacon, it’s as hearty as it is delicious.
- Quick and easy: Ready in under 30 minutes, this recipe is perfect for busy days.
- Customizable: Swap the chicken for shrimp, add veggies, or use gluten-free pasta—this recipe works with whatever you have on hand.
- Crowd favorite: Everyone loves pasta, and this recipe never fails to impress at dinner parties or family gatherings.
How To Make Tasty Chicken Carbonara
Ingredients
Here’s everything you need to make this irresistible dish:
For the Chicken Carbonara Pasta:
- 12 oz (340 g) spaghetti or fettuccine
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 6 slices bacon, chopped
- 4 garlic cloves, minced
- 2 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1/2 cup (120 ml) pasta water (reserved)
- Fresh parsley, chopped, for garnish
Optional Sides:
- For Garlic Bread:
- 1 baguette or loaf of French bread, sliced
- 1/4 cup (60 g) unsalted butter, melted
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- For Side Salad:
- 4 cups (120 g) mixed greens
- 1/2 cup (75 g) cherry tomatoes, halved
- 1/4 cup (30 g) red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
With these ingredients, you’re ready to create a meal that’s creamy, satisfying, and brimming with flavor.
More Recipes >>>>> Creamy Bowtie Pasta With Ground Beef
Kitchen Tools Needed
Before diving into the cooking process, make sure you have these essential tools:
- Large pot: For boiling the pasta.
- Large skillet or frying pan: To cook the chicken, bacon, and sauce.
- Mixing bowls: To whisk together the egg and Parmesan cheese mixture.
- Tongs or pasta fork: For tossing the pasta in the sauce.
- Cutting board and knife: To prep the chicken and chop the bacon.
- Grater: For freshly grating Parmesan cheese.
- Measuring cups and spoons: To ensure precise measurements.
Cooking Instructions
Follow these simple steps to create a delicious Chicken Carbonara Pasta:
- Cook the pasta
- Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to the package instructions.
- Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
- Prepare the chicken
- Season the chicken pieces with garlic powder, Italian seasoning, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5-6 minutes until golden and fully cooked.
- Remove the chicken from the skillet and set aside.
- Cook the bacon
- In the same skillet, add the chopped bacon and cook over medium heat until crispy.
- Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain excess grease.
- Discard most of the bacon grease, leaving about 1 tablespoon in the skillet.
- Sauté garlic
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Mix the carbonara sauce
- In a mixing bowl, whisk together the eggs, heavy cream, and Parmesan cheese until smooth.
- Combine everything
- Reduce the skillet heat to low.
- Add the cooked pasta to the skillet, followed by the chicken and bacon.
- Slowly pour the egg mixture over the pasta, tossing quickly to coat the pasta evenly.
- Add reserved pasta water a little at a time to loosen the sauce and achieve your desired consistency.
- Stir constantly to prevent the eggs from scrambling.
- Serve and garnish
- Remove the skillet from the heat.
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately with garlic bread and a fresh salad on the side.
More Recipes >>>>>>>> One Pot Pasta And Sauge

Tips and Tricks for Success
- Cook pasta al dente
- Slightly undercooking your pasta ensures it doesn’t turn mushy when tossed in the sauce.
- Don’t scramble the eggs
- When adding the egg mixture, ensure the skillet is on low heat and toss quickly to avoid cooking the eggs.
- Reserve pasta water
- The starchy pasta water helps create a creamy sauce, so don’t skip this step.
- Use freshly grated Parmesan
- Pre-grated cheese doesn’t melt as smoothly as freshly grated Parmesan, so invest a few extra minutes for better results.
- Experiment with add-ins
- Add peas, mushrooms, or spinach for extra flavor and nutrition.
- Serve immediately
- Carbonara is best enjoyed fresh, as the sauce may thicken or separate if reheated.
By following these steps and tips, you’ll create a restaurant-quality Chicken Carbonara Pasta that’s sure to become a staple in your kitchen!
More Recipes >>>>>> Marry Me Chicken Pasta
Ingredient Substitutions and Variations
- Pasta:
- Swap spaghetti or fettuccine with penne, linguine, or even gluten-free pasta for dietary preferences.
- Chicken:
- Use leftover rotisserie chicken, turkey, or shrimp for a quick variation.
- Bacon:
- Replace with pancetta for a traditional carbonara taste, or use turkey bacon for a lighter option.
- Heavy Cream:
- Substitute with half-and-half, evaporated milk, or even full-fat coconut milk for a dairy-free alternative.
- Parmesan Cheese:
- Pecorino Romano or Grana Padano are excellent substitutes.
- Add veggies:
- Toss in peas, mushrooms, or spinach for added nutrients and texture.
- Make it spicy:
- Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Serving Suggestions
- Pair with sides: Serve your Chicken Carbonara Pasta with a side of garlic bread for a crispy, buttery complement.
- Add a salad: A simple side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette balances the richness of the pasta.
- Serve with wine: Pair with a light white wine, like Pinot Grigio or Sauvignon Blanc, for a refreshing contrast.
- Family-style serving: Place the pasta in a large serving dish and sprinkle with extra Parmesan and parsley for a beautiful presentation at the dinner table.

Storage and Reheating Instructions
- Storage:
- Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating:
- Stovetop: Reheat in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to loosen the sauce. Toss gently until warmed through.
- Microwave: Heat in a microwave-safe dish with a small amount of milk or cream. Cover loosely with a lid or plastic wrap to prevent drying out. Heat in 30-second intervals, stirring in between.
- Freezing:
- While it’s not ideal to freeze carbonara due to the creamy sauce, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat as instructed above.
More Recipes >>>>>> Tasty Chicken Noodle Soup
FAQ
1. Can I make Chicken Carbonara Pasta ahead of time?
- Carbonara is best served fresh. If you must prepare it ahead, cook the pasta and chicken separately, and assemble the sauce right before serving.
2. Why did my sauce turn out lumpy or scrambled?
- The heat was too high when mixing the egg sauce with the pasta. Always toss the pasta on low heat to avoid scrambling the eggs.
3. Can I make this recipe without bacon?
- Yes! You can omit the bacon or substitute it with a plant-based alternative. Add extra garlic or smoked paprika for flavor.
4. How can I make it healthier?
- Use whole-wheat or chickpea pasta, turkey bacon, and reduced-fat cream. Add vegetables like spinach or peas for extra nutrition.
5. What can I use instead of cream?
- If you prefer a lighter version, you can use plain Greek yogurt or a mix of milk and cornstarch to achieve a creamy consistency.
6. Is it okay to use pre-grated Parmesan?
- While it’s convenient, freshly grated Parmesan melts better and has a superior flavor. Use pre-grated only if needed.
This Chicken Carbonara Pasta recipe is versatile, indulgent, and easy to make. Whether for a cozy night in or an impressive dinner party dish, it’s guaranteed to become a favorite!
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

The Ultimate Chicken Carbonara Pasta Recipe
Equipment
- Large pot
- Large skillet or frying pan
- Mixing Bowls
- Tongs or pasta fork
- Cutting Board and Knife
- Grater
- Measuring cups and spoons
Ingredients
For the Chicken Carbonara Pasta:
- 12 oz 340 g spaghetti or fettuccine
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp olive oil
- 6 slices bacon chopped
- 4 garlic cloves minced
- 2 large eggs
- 1 cup 240 ml heavy cream
- 1 cup 100 g grated Parmesan cheese
- 1/2 cup 120 ml pasta water (reserved)
- Fresh parsley chopped, for garnish
Optional Sides:
For Garlic Bread:
- 1 baguette or loaf of French bread sliced
- 1/4 cup 60 g unsalted butter, melted
- 2 garlic cloves minced
- 1 tbsp fresh parsley chopped
For Side Salad:
- 4 cups 120 g mixed greens
- 1/2 cup 75 g cherry tomatoes, halved
- 1/4 cup 30 g red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to the package instructions.
- Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Prepare the chicken
- Season the chicken pieces with garlic powder, Italian seasoning, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5-6 minutes until golden and fully cooked.
- Remove the chicken from the skillet and set aside.
Cook the bacon
- In the same skillet, add the chopped bacon and cook over medium heat until crispy.
- Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain excess grease.
- Discard most of the bacon grease, leaving about 1 tablespoon in the skillet.
Sauté garlic
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Mix the carbonara sauce
- In a mixing bowl, whisk together the eggs, heavy cream, and Parmesan cheese until smooth.
Combine everything
- Reduce the skillet heat to low.
- Add the cooked pasta to the skillet, followed by the chicken and bacon.
- Slowly pour the egg mixture over the pasta, tossing quickly to coat the pasta evenly.
- Add reserved pasta water a little at a time to loosen the sauce and achieve your desired consistency.
- Stir constantly to prevent the eggs from scrambling.
Serve and garnish
- Remove the skillet from the heat.
- Garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately with garlic bread and a fresh salad on the side.
Notes
Nutritional Value (per serving, based on 6 servings)
- Calories: ~520 kcal
- Protein: ~30 g
- Carbohydrates: ~45 g
- Fat: ~23 g
- Saturated Fat: ~10 g
- Cholesterol: ~130 mg
- Sodium: ~650 mg
- Fiber: ~2 g
- Sugar: ~2 g
- Calcium: ~200 mg
- Iron: ~2 mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.