Creamy Italian Chicken Carbonara (Printable)

Tender shredded chicken, crispy bacon, and silky Parmesan-egg sauce tossed with pasta in this comforting Italian classic.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Proteins

02 - 7 oz cooked chicken breast, shredded
03 - 5 oz bacon or pancetta, diced

→ Sauce

04 - 3 large eggs
05 - 2 oz grated Parmesan cheese
06 - 1/4 cup heavy cream, optional
07 - Salt and freshly ground black pepper to taste

→ Aromatics

08 - 2 cloves garlic, finely chopped

→ Garnish

09 - Extra grated Parmesan cheese for serving
10 - Fresh parsley, chopped, optional

# How to Make It:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until crispy, approximately 5 minutes. Stir in garlic and sauté for 1 minute until fragrant. Add shredded chicken and warm through. Remove from heat.
03 - In a mixing bowl, whisk together eggs, grated Parmesan, cream if using, and generous amounts of black pepper until well combined.
04 - Transfer drained pasta to the skillet with bacon, garlic, and chicken. Toss gently to combine all elements.
05 - Pour the egg-Parmesan mixture over the pasta while off the heat. Toss quickly and continuously to create a creamy sauce. Gradually add reserved pasta water in small amounts until achieving desired consistency.
06 - Transfer to serving plates immediately. Top with additional grated Parmesan and fresh parsley if desired.

# Expert Suggestions:

01 -
  • It transforms everyday staples into something that tastes like you spent hours in the kitchen.
  • The creamy sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You can have dinner on the table in half an hour, even on a weeknight.
  • Leftovers reheat surprisingly well with just a splash of cream or pasta water.
02 -
  • The skillet must be off the heat when you add the egg mixture, or you'll end up with scrambled eggs instead of a creamy sauce.
  • Toss the pasta constantly and quickly the moment the eggs go in, hesitation is what causes clumping.
  • Don't skip reserving the pasta water, it's the secret to rescuing a sauce that's too thick or bringing it back together if it breaks.
03 -
  • Warm your serving bowls in a low oven for a few minutes so the pasta stays hot longer and the sauce doesn't seize up on contact with cold dishes.
  • Add a pinch of nutmeg to the egg mixture for a subtle warmth that makes people wonder what your secret ingredient is.
  • Use kitchen tongs instead of a spoon to toss the pasta, it gives you more control and helps the sauce coat every strand evenly.
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