Best Ever Chicken Carbonara

This chicken carbonara has become my go-to dish when comfort is calling and I want dinner on the table fast. You get all the classic cheesy-creamy goodness of the original Italian favorite, but with extra protein from juicy sautéed chicken. Serving it up with crisp bacon and ribbons of fettuccine, it’s pure weeknight magic.

My family devours this carbonara almost faster than I can plate it. It started as a fridge-cleanout idea, but now it is requested at birthdays and rainy nights alike.

Ingredients

• Fettuccine or another long pasta: Choose a style that holds the creamy sauce well Look for brands that list just durum wheat and water
• Bacon: Adds smoky depth and a salty bite Go for thick cut if you want more texture
• Fresh garlic: Brings aromatic flavor Use firm cloves with tight skins
• Boneless skinless chicken breast: Makes this a meal in itself Fresh chicken gives the most moisture Cook strips rather than chunks for even browning
• Kosher salt and black pepper: Essential for seasoning every layer Grind pepper fresh for the best kick
• Large eggs: The key to creamy sauce Use room temperature eggs when possible
• Freshly grated Parmesan cheese: The backbone of true carbonara Grate your own from a block for the meltiest finish
• Fresh parsley: Adds brightness and a pop of color Use flat leaf if available and chop finely

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and add enough kosher salt that it tastes almost like the sea Bring to a boil and add fettuccine Cook until al dente checking the instructions and tasting as you go Reserve half a cup of pasta water before draining then return the pasta to the pot to stay warm

Crisp the Bacon and Garlic:

While the pasta cooks place bacon slices in a large skillet over medium heat Stir occasionally cooking for about five minutes until the fat has mostly rendered Add minced garlic and cook another two to three minutes until the bacon is deeply crisp and the garlic is fragrant Transfer cooked bacon and garlic to a bowl and carefully pour off half the bacon fat to avoid greasy sauce

Cook the Chicken:

Increase heat under the skillet to medium high Add chicken strips and season them generously with salt and black pepper Sauté for roughly ten minutes flipping halfway through until chicken is golden brown and cooked through with no pink remaining

Bring Everything Together:

Turn down heat to low Return bacon and garlic to the pan with chicken Add drained pasta and gently toss to combine Ensuring each noodle is slicked with all those tasty bits from the pan

Make the Creamy Sauce:

In a bowl beat eggs Parmesan cheese and parsley together Season with a pinch of salt and a few grinds of pepper Pour egg and cheese mixture over the pasta and immediately toss everything together off heat Add pasta water a splash at a time until the sauce thickens into a glossy coating clinging to each noodle

Finish and Serve:

Spoon into bowls and shower with extra Parmesan and parsley Serve piping hot for the best creamy texture

Pin

My favorite part is the Parmesan I always add extra at the table and tuck a little aside to snack while cooking My kids once tried to steal the crispy bacon before dinner and we all ended up giggling at the kitchen counter

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days This pasta does not freeze well because the sauce can separate For reheating gently warm on the stove with a splash of milk or reserved pasta water to revive the creaminess

Ingredient Substitutions

If you are out of fettuccine use spaghetti bucatini or linguine The dish will work with pancetta or even turkey bacon if needed Grana padano or pecorino romano are good stand ins for Parmesan

Serving Suggestions

Pair this pasta with a crisp green salad and a squeeze of lemon or serve with roasted vegetables on the side For something extra special offer some warm garlic bread to mop up every bit of sauce

Cultural and Historical Context

Classic Italian carbonara hails from Rome Traditionally it is made with guanciale and does not contain chicken or cream but this American version has evolved for weeknight flexibility Swapping in chicken adds protein to make it a full meal without losing the best parts

Recipe FAQs

→ Can I use other types of pasta instead of fettuccine?

Yes, spaghetti, bucatini, linguine, or capellini work well in place of fettuccine in this dish.

→ What’s the best way to achieve creamy carbonara sauce?

Toss the hot pasta with the egg and Parmesan mixture off the heat, adding pasta water gradually for a creamy texture.

→ How do I keep the chicken tender and juicy?

Cook chicken strips over medium-high heat until just done, avoiding overcooking to keep them moist.

→ Can I prepare this dish ahead of time?

It’s best served fresh, but you can prep ingredients beforehand. Reheating may cause the sauce to dry out.

→ What garnishes enhance the flavor?

Freshly grated Parmesan and chopped parsley add brightness and extra flavor just before serving.