Chicken Carbonara

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Chicken Carbonara is full of heady bacon flavors, smothered in a cheesy egg sauce, and filled with juicy, tender chicken. This easy pasta dish can be ready in under 30 minutes!

We can’t get enough carbonara. We used to just wait for a special moment and only enjoy that when we eat out. Can you imagine how thrilled we were to discover how easy it is to make at home? ! Now we can enjoy this at the kitchen table whenever the appetite strikes! That longing kept coming. Seriously, guys, this is one of our top 10 favorite foods. Can you blame us? Between the pasta, creamy sauce, and pancetta, how could we not love this dish? ! Adding chicken to classic carbonara makes the meal even more filling with added protein, so it’s not just carb-loading. You will love it!

  • Chicken Options:

    We prefer to use boneless skinless chicken breasts, but you can always use chicken thighs if you prefer darker meat or fattier chicken.

  • Chicken Pasta Options:

    Spaghetti is the traditional choice for pasta, but you can use almost any elongated pasta shape. Other favorites are linguine and lasagna.

  • Pancetta with Bacon:

    You can always substitute pancetta for bacon. Pancetta isn’t always readily available, so if you can’t get it, by all means opt for bacon.

  • Can I use store bought powdered parmesan cheese?

    You should definitely stick to freshly grated real Parmesan cheese. The powdery stuff doesn’t work at all.

  • Storage and Reheating Instructions:

    Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a small amount of water and pasta to a large skillet and heat over medium-low heat until hot. Add more water as needed, 1 tablespoon at a time.

If you liked this recipe, you might be interested in these other delicious pasta recipes:

Chicken carbonara on a stack of plates.
Top view of chicken carbonara in frying pan.

Chicken Carbonara is full of heady bacon flavors, smothered in a cheesy egg sauce, and filled with juicy, tender chicken. This easy pasta dish can be ready in under 30 minutes!

Preparation time 5 minute

cooking time 25 minute

total time 30 minute

raw material


  • 1 pound thick cut bacon diced (or pancetta)
  • 2 Boneless Skinless Chicken Breasts
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper


  • 1 pound spaghetti
  • 1 tablespoon salt
  • 4 yolk
  • 2 all Egg
  • 1 1/2 cup Grated Pecorino Romano cheese Divided into
  • 1/2 teaspoon Black pepper
  • 2 tablespoon fresh chopped parsley decoration (optional)


  • In a large skillet, cook the bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes, stirring occasionally. Drain the fat from the bacon, reserving 2 tablespoons of the fat in the skillet.

  • Season chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken breasts directly to the bacon fat. Cook 5 to 7 minutes per side, until the internal temperature of the chicken reaches 165°F. Remove from pan and dice or shred.

  • Bring a large pot of water to a boil and season with 1 tablespoon of salt. Cook pasta according to package directions. Reserve 1 1/2 cups pasta water before draining.

  • In a mixing bowl, whisk together egg yolks, eggs, and 1 cup Pecorino Romano cheese.

  • Toss drained pasta with cooked bacon, diced or shredded chicken. Pour in the egg mixture, along with the reserved pasta water, and toss with the pasta for 2 minutes.

  • Serve warm, sprinkled with remaining cheese, freshly ground pepper, and parsley for garnish.

Calories: 776kcal | carbohydrate: 59G | protein: 37G | fat: 42G | Saturated fat: 16G | Trans fat: 1G | cholesterol: 231mg | sodium: 2212mg | Potassium: 505mg | fiber: 3G | sugar: 2G | Vitamin A: 432unit | Vitamin C: 2mg | calcium: 307mg | iron: 2mg

Chicken Carbonara