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 together simple ingredients to create a meal worthy of any occasion.
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.