This dish is a classic Italian recipe that combines al dente pasta with a rich and creamy sauce made with eggs, Parmesan cheese, and crispy bacon. To make this dish even more satisfying, I like to add tender chunks of chicken to the mix, making it a complete and satisfying meal.
If you’re a fan of rich and comforting pasta dishes, then you’re going to love this Chicken Carbonara recipe. It’s perfect for a cozy night in, and it’s also an excellent dish to serve for a family gathering or a dinner party with friends. So let’s get started and whip up this delicious Chicken Carbonara recipe that’s sure to become a new favorite in your kitchen.
Chicken Carbonara Ingredients
- 12 oz. fettuccine
- 4 slices bacon
- 3 cloves garlic, minced
- 1/2 lb. boneless skinless chicken breasts, cut into strips
- Kosher salt
- Freshly ground black pepper
- 4 large eggs, beaten
- 3/4 c. freshly grated Parmesan, plus more for garnish
- 1/3 c. freshly chopped parsley, plus more for garnish
How to Cook Chicken Carbonara
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, cook bacon for 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in askillet.
Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
In a small bowl, beat together eggs, Parmesan, and parsley, and season with salt and pepper.
Pour egg mixture over pasta and toss until coated, then add a couple of tablespoons of pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
Garnish with Parmesan and parsley and serve immediately.
Nutrition (per serving): 625 calories, 39 g protein, 68 g carbohydrates, 3 g fiber, 3 g sugar, 21 g fat, 8 g saturated fat, 863 mg sodium