Easy Recipe for Chicken Carbonara

This Easy Recipe for Chicken Carbonara turns simple pantry staples into an incredibly satisfying dinner that rivals any Italian restaurant. With tender chunks of seasoned chicken, crispy bacon, and a luxuriously creamy sauce coating every strand of pasta, this dish delivers comfort food perfection in under an hour!

A plate of creamy pasta with chunks of chicken and bacon, garnished with herbs. This easy recipe for chicken carbonara shines next to extra pasta in a pan, with salt and pepper grinders nearby.

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🍗 The combination of crispy bacon, tender chicken, and creamy sauce creates the ultimate comfort food experience that satisfies even the heartiest appetites!

Table of Contents

My 2 Best Tips For Making This Easy Recipe for Chicken Carbonara

Fresh Ingredients: Use freshly grated Parmigiano-Reggiano cheese rather than pre-grated for the smoothest sauce and best flavor development. Fresh cheese melts more evenly and doesn't contain anti-caking agents that can make the sauce grainy. The investment in good-quality cheese makes a noticeable difference in the final dish.

Pasta Water: Reserve a cup of the starchy pasta cooking water before draining, as it can help thin the sauce if it becomes too thick. The starch in the water also helps the sauce adhere better to the pasta strands. Add it gradually, one tablespoon at a time, until you achieve the desired consistency.

melissa leaning over counter looking up from a cook book.

I have several secrets that make this recipe exceptional. First off, is using only egg yolks, which creates an ultra-silky sauce without any lumpy egg whites.

The second secret is cooking everything in the rendered bacon fat, which infuses every bite with smoky, savory flavor that makes the dish more delicious.

While this recipe is perfect as written, you can use it as a foundation for your own creative additions like mushrooms, peas, or sun-dried tomatoes. You can easily adjust the seasoning levels to match your family's preferences.

The basic technique works with different pasta shapes and can be changed for various dietary needs. I like to serve chicken carbonara as a comforting weeknight meal for the family because it's quick and easy to prep.

🩷 Melissa

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Melissa Griffiths

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Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 497 kcal

Ingredients

16 ounces spaghetti, cooked ((You can also use linguine, fettuccini, or egg noodles.))
6 strips of bacon ((cut into 1-inch pieces))
2 chicken breasts ((about 1 pound, cut into bite-sized pieces))
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon lemon pepper

For the Carbonara Sauce:

4 egg yolks
⅓ cup grated Parmigiano cheese
1 tablespoon dry basil
1 teaspoon Italian seasoning
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup heavy cream

Instructions

Cook the pasta according to the directions on the package. Set aside.
Cook the bacon pieces in a large skillet for about 8 minutes. (I used a 10-inch braising pan.
Once the bacon is cooked, transfer it to a paper towel-lined plate. Gently press down with another paper towel to soak the oil out. Set aside.
Remove all but 1 tablespoon of the bacon grease from the pan. Add the chopped chicken back to the pan.
Sprinkle salt, ground pepper, and lemon pepper seasoning over the chicken. Cook over medium heat until the chicken is no longer pink and the internal temperature indicates 165°F, about 8 to 10 minutes.
While the chicken is cooking, in a medium size bowl, combine the egg yolk, grated Parmigiano cheese, dry basil, Italian seasoning, salt, and ground pepper. Whisk until combined.
Add the heavy cream and gently whisk until the ingredients are all combined together. Set aside.
Once the chicken is cooked add the bacon back into the skillet. Mix the bacon and chicken together and keep over low heat.
Add the cooked pasta and mix the chicken and bacon with the pasta.
Slowly pour the cream mixture over the pasta. Using 2 serving forks or a pair of cooking tongs, mix until the pasta is coated with the cream/egg yolk mixture.
Cook on low-medium heat until heated through, 4 to 5 minutes.

Notes

Cheese Quality: Parmigiano-Reggiano is worth the investment for this dish, as its nutty, complex flavor complements the other ingredients perfectly.

Protein Swaps: This recipe works beautifully with other proteins like shrimp, turkey, or even leftover rotisserie chicken for an even quicker version.

Seasoning Balance:

The lemon pepper adds a bright note that cuts through the richness of the cream and cheese.
If you really like basil, you can add more dried basil, up to a tablespoon.

Storage: Store in the fridge for up to 3 days.

Nutrition

Serving: 1 of 6 servingsCalories: 497kcalCarbohydrates: 26gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 241mgSodium: 776mgPotassium: 444mgFiber: 2gSugar: 2gVitamin A: 843IUVitamin C: 1mgCalcium: 140mgIron: 3mg

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How To Make Chicken Carbonara

Top-down view of ingredients for an easy recipe for chicken carbonara on a white surface—raw chicken chunks, uncooked bacon strips, grated cheese, dry pasta, an egg, milk in a measuring cup, and small bowls of dried herbs and seasonings.

Step 1: Gather 16 ounces spaghetti, 6 bacon strips (cut into pieces), 2 cubed chicken breasts, seasonings (salt, garlic powder, lemon pepper), 4 egg yolks, ⅓ cup Parmigiano cheese, basil, Italian seasoning, and 1 cup heavy cream. Cook pasta according to package directions and set aside.

A glass bowl filled with a creamy, herb-speckled dressing or sauce—perfect for pairing with an easy recipe for chicken carbonara—sits on a light surface, with a metal whisk resting inside and other kitchen items partially in view.

Step 2: In a medium bowl, whisk together egg yolks, Parmigiano cheese, dry basil, Italian seasoning, salt, and pepper. Gradually add heavy cream, whisking until smooth and combined. Set aside.

A black skillet filled with cooked chicken pieces and crumbled bacon, perfect for an easy recipe for chicken carbonara, with a small bowl of uncooked spaghetti and extra bacon on a paper towel in the background.

Step 3: Cook bacon pieces in a large skillet for 8 minutes until crispy, then transfer to paper towels. Leave 1 tablespoon bacon fat in pan. Add chicken, season with salt, garlic powder, and lemon pepper. Cook 8-10 minutes until chicken reaches 165°F.

A skillet filled with cooked spaghetti, chunks of chicken, and bits of bacon mixed together—an easy recipe for chicken carbonara perfect for a quick dinner.

Step 4: Add bacon back to skillet with chicken on low heat. Add cooked pasta and toss together. Slowly pour cream mixture over pasta, tossing continuously with tongs until pasta is coated. Cook on low-medium heat for 4-5 minutes until heated through, then serve immediately.

Recipe FAQs

What if my sauce is too thick or too thin?

If the sauce is too thick, gradually add reserved pasta water one tablespoon at a time until you reach the desired consistency. If it's too thin, continue cooking on low heat for another 1-2 minutes, stirring constantly to help it thicken naturally.

What pasta shapes work best?

Long pasta shapes like spaghetti, linguine, or fettuccine work best because they hold the sauce well. The cream mixture coats these shapes evenly, ensuring every bite has the perfect balance of pasta and sauce. Avoid short pasta shapes as they don't showcase the sauce as effectively.

How do I prevent the eggs from scrambling?

The key is temperature control - always use low to medium-low heat when adding the cream mixture, and stir constantly. Remove the pan from heat if it seems too hot, and add the mixture gradually while stirring to ensure even distribution and gentle cooking.