Chicken carbonara is a classic Italian meal that you can make yourself at home, and it is creamy and delicious! It will quickly become one of your family’s most requested dinners.
I love showing y’all how to make popular restaurant favorites at home. And this chicken carbonara feels extra special, like it would be perfect for family birthdays or inviting friends over.
It is such a delicious and decadent dish! This recipe is definitely on the rich side and one that our family would use for more of a special occasion.
What is chicken carbonara?
Carbonara is an Italian pasta dish from Rome made with eggs, hard cheese, bacon or pancetta, and black pepper. Many variations add chicken, which is what is included in this recipe.
How to make chicken carbonara
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this chicken carbonara recipe, you will need the following:
- linguine pasta
- salt and pepper
- eggs
- parmesan cheese
- half and half (or heavy cream)
- bacon (or pancetta)
- garlic
- chicken breast
- fresh basil
I highly suggest linguine for this recipe. In a pinch though, you can use a spaghetti or pasta cut of your choice. You can also sub pancetta for the bacon.
Preparation
Here is how you can make chicken carbonara pasta at home. First, cook the pasta. Bring a large pot of salted water to a boil, add the pasta and cook it until it is al dente. Reserve 1/2 cup of pasta water before you strain the pasta.
Then combine the eggs, half and half, parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl and whisk thoroughly and set aside.
Next, add the bacon to a large nonstick or cast iron pan on medium heat and cook it until it is slightly crispy and cooked through.
Then transfer the bacon to a paper towel lined plate to drain the excess fat. Leave all of the bacon grease in the pan.
In the same pan you cooked the bacon in, add the minced garlic and cook it for 1 minute then add the sliced chicken to the skillet and toss it in the bacon grease and garlic. Season the chicken with salt and pepper and cook until the chicken is fully cooked through, about 5-7 minutes.
Place the bacon back into the skillet.
Add the linguine and toss it in with the chicken and bacon.
Turn the burner down to low and let the skillet cool for 2-3 minutes. This will prevent the eggs from scrambling once you add them to the pan.
Add the egg mixture to the skillet and toss it in with the pasta and chicken until everything is fully incorporated, about 2 minutes.
Any longer and the eggs will turn to scrambled eggs. Stir in 2-3 tablespoons of the reserved pasta water until the sauce is nice and creamy, if needed.
Garnish and serve
Serve immediately and garnish with extra Parmesan cheese and the fresh basil. And dig in!
I mean, how pretty is this chicken carbonara?! Strong visual game indeed.
What is the best way to store and reheat chicken carbonara leftovers?
Store leftovers in a covered container in the refrigerator for 3 to 5 days. The most convenient way to reheat is in the microwave. You could opt to reheat on the stovetop. You will need to add a splash of water (2 to 3 Tablespoons), and heat on medium low until heated through, stirring frequently.
You can also freeze chicken carbonara in an airtight container for up to three months. Fully thaw, and then reheat using either the microwave or stovetop option above.
Similar recipes you may enjoy
If you like the looks of this chicken carbonara recipe, you may also like some of my other Italian-inspired recipes:
- Tortellini pasta salad
- Classic Baked Ziti
- Shrimp scampi linguine
- Pasta primavera
- Chicken pesto pasta
- Pasta e fagioli soup
- Chicken pasta bake
- Tortellini soup
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Chicken Carbonara
Chicken carbonara is a classic Italian meal that you can make yourself at home. It will quickly become one of your family's most requested dinners.
Ingredients
- 14 ounces linguine pasta
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 eggs large
- ¾ cup shredded parmesan cheese – plus more for topping
- ⅓ cup half and half or heavy cream
- 4 bacon strips raw, cut into pieces
- 2-3 cloves garlic – peeled and minced
- 2 boneless skinless chicken breast 5 to 6 ounces – trimmed and cut into long strips
- ½ cup basil chopped or torn – for garnish
- More salt and pepper to taste if needed
Instructions
- Bring a large pot of salted water to a boil, add the pasta and cook it until it is al dente. Reserve 1/2 cup of pasta water before you strain the pasta.
- Then combine the eggs, half and half, parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl and whisk thoroughly and set aside.
- Next, add the bacon to a large nonstick or cast iron pan on medium heat and cook it until it is slightly crispy and cooked through. Then transfer the bacon to a paper towel lined plate to drain the excess fat. Leave all of the bacon grease in the pan.
- In the same pan you cooked the bacon in, add the minced garlic and cook it for 1 minute then add the sliced chicken to the skillet and toss it in the bacon grease and garlic. Season the chicken with salt and pepper and cook until the chicken is fully cooked through, about 5-7 minutes.
- Place the bacon back into the skillet, add the linguine and toss it in with the chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. This will prevent the eggs from scrambling once you add them to the pan.
- Add the egg mixture to the skillet and toss it in with the pasta and chicken until everything is fully incorporated, about 2 minutes. Any longer and the eggs will turn to scrambled eggs. Stir in 2-3 tablespoons of the reserved pasta water until the sauce is nice and creamy, if needed.
- Serve immediately and garnish with extra Parmesan cheese and the fresh basil.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Kathy Soule says
I chose just to use bacon. With the price of chicken, sky high. Will use chicken breasts when the price of chicken, returns to Normal!