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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.

Easy Recipe for Chicken Carbonara

Melissa Griffiths
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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
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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