Chicken Carbonara
Cooking a restaurant-style Chicken Carbonara pasta meal in just 30 minutes, right in the comfort of my kitchen, is one of my favorite ways to treat myself after a long day. The sauce is silky and full of flavor from egg yolks, cream, parmesan, garlic, and crispy bacon. I love how everything gets tossed together with tender spaghetti and juicy shredded chicken.
If you’ve been with me for a while, you probably already know how much I adore pasta. Every time I’m testing a new recipe or adjusting little things here and there, I can’t help but think back to my travels and all the amazing Italian food I’ve had. Recipes like my classic penne alla vodka, shrimp scampi made with champagne, and my creamy chicken alfredo fettucine came together so easily because they were inspired by dishes I’ve actually enjoyed. I could eat pasta every single day, and honestly, some weeks I do!
Table of contents
I know the traditional carbonara recipe uses pancetta or guanciale, but I go with bacon because it’s easier to find and more budget-friendly. I also like using leftover roasted chicken to save time and reduce waste. I hope you like it as much as I do.
Why you will love this recipe
- A clever way to use up that leftover chicken: Whenever I’ve got leftover roasted chicken, I turn it into something new and delicious like this dish. It saves time and still tastes like a totally fresh meal.
- Quick enough for a weeknight, tasty enough for guests: I can pull this together in just 30 minutes, but it is definitely a dinner worth sharing with friends.
- The kind of comfort pasta you’ll always crave: This creamy sauce made with egg yolks, parmesan, garlic, and cream hits all the right notes. It’s rich without being too heavy and exactly what I want after a long day.
- Every bite has something to love: There’s creamy pasta, crispy bacon, juicy chicken, a touch of lemon zest, and a little garlic in every forkful.
What you will need
- Spaghetti – I use one pound and cook it just until al dente, so it holds up in the sauce.
- Egg yolks and cream – Yolks and heavy whipping cream make the sauce extra rich and velvety.
- Parmesan cheese – I use freshly grated Parmesan. It melts into the sauce and adds a salty flavor.
- Bacon – Just half a cup, diced and cooked until crispy.
- Garlic and onion – Six cloves of garlic and one small sweet onion bring that savory base I love in pasta.
- Shredded chicken – Cooked, shredded chicken make this a full meal and a great way to use leftovers.
- Lemon zest – Just the zest from one lemon brightens up the whole dish.
- Herbs – I add dried oregano plus fresh chopped basil and parsley to give the sauce an aromatic finish.
- Salt and pepper – To taste, once everything comes together.
How to make
Cook the pasta: I start by boiling the spaghetti according to the package directions. I always aim for al dente so it doesn’t get mushy later.
Combine the sauce ingredients: In a large bowl, I whisk together the egg yolks, heavy cream, grated Parmesan, lemon zest, oregano, basil, and parsley. I set it aside so it’s ready to go once everything else is hot.
Cook the bacon and aromatics: In a large frying pan over medium heat, I cook the diced bacon until it’s crispy. Then I add the diced onion and minced garlic, stirring everything together for another 2 minutes.
Add the chicken: I toss in the shredded chicken and stir it around for about 4 to 5 minutes until it’s warmed through and has soaked up all that bacon flavor.
Bring it all together and serve: With the heat on low, I add the cooked spaghetti to the pan and toss everything together. Then I pour the cream and egg yolk mixture on top and gently stir to coat every strand of pasta and let it cook it for about 4 to 5 minutes. I taste the pasta and add salt and pepper as needed. Then I sprinkle on some fresh parsley and extra Parmesan before serving.
Expert tip
Low heat, smooth sauce
The key to getting that creamy, silky sauce is keeping the heat low when you add the egg mixture. If it’s too hot, the eggs will scramble instead of turning into that smooth, rich coating. I always make sure the pan is on low and toss the pasta constantly as I pour in the sauce.
More tips to consider:
- I always cook the pasta just until al dente. If it’s too soft, it can overcook when I toss it with the warm sauce and other ingredients.
- I use the freshest pasteurized eggs I can find. It makes the sauce taste better and keeps everything safe to eat.
- After cooking the pasta, I drizzle a little oil over it and give it a quick toss. This helps keep the noodles from sticking together if they cool down before I use them.
- If I have leftovers, I let the pasta cool completely before sealing it in an airtight container. That way, it stays fresh and doesn’t get soggy in the fridge.
- The sauce should be thick and creamy, not watery. If it’s too thin, it will pool at the bottom and won’t coat the pasta the way I want.
Recipe variations
- Meat: If I don’t have chicken, I use about 2 cups of leftover turkey, diced ham, or even cooked shrimp. It changes up the flavor but still works beautifully with the creamy sauce.
- Pasta: I usually stick with long pasta like spaghetti, but I’ve also made this with linguine, fettuccine, or even penne.
- Vegetables: This isn’t a veggie-heavy dish, but I like to stir in 2 cups of baby spinach or a handful of sweet peas toward the end.
- Spicy twist: For a little heat, I add a pinch of red pepper flakes or one small chopped chili pepper when I cook the garlic and onion.
- No bacon? If I’m out of bacon, I’ll swap in 1/2 cup of diced pancetta or prosciutto. It adds a slightly different flavor that still pairs perfectly with the creamy sauce.
Serving suggestions
When I make this creamy Chicken Carbonara, I like to keep the sides simple and fresh. A crisp salad like my Italian Chopped Salad always works, or sometimes I roast a tray of garlic roasted asparagus for something savory.
When I have friends over, I never skip the bread. It’s just one of those little extras that makes the whole meal awesome. My homemade dinner rolls are always a hit, especially with the kids, who use them to mop up every bit of that creamy carbonara sauce. And if I’m feeling a little fancy, I’ll make a couple batches of my brioche bread because my friends always ask for it. Honestly, I can’t blame them. That soft, buttery loaf is just too good alongside a bowl of pasta.
How to store
- Refrigerate: I store leftovers in an airtight container and keep them in the fridge for 3-4 days.
- Freeze: I do not recommend freezing this recipe, the egg-based carbonara sauce will separate when thawed and reheated.
Frequently Asked Questions
I like to make the sauce fresh, but you can prep the chicken and even cook the pasta ahead of time. Just keep everything separate in the fridge and combine it when you’re ready to serve.
If the pan is too hot, yes they can. I always make sure to lower the heat and stir constantly when I add the egg and cream mixture so the sauce stays smooth and creamy.
You can, but I find the sauce turns out much richer and silkier with just the yolks. If I do use whole eggs, I keep the heat even lower and watch the texture closely.
I like to reheat it slowly on the stove with a splash of milk or cream. It helps loosen the sauce and brings everything back to that creamy texture.
More pasta recipes to try:
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Chicken Carbonara
Ingredients
- 1 pound spaghetti
- 1 small sweet onion finely diced
- 1/2 cup diced bacon
- 6 cloves garlic minced
- 4 cups cooked chicken shredded
- 3 cups heavy whipping cream
- 1 1/2 cups freshly grated Parmesan
- Zest of 1 lemon
- 8 large egg yolks
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh Italian parsley leaves chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Garnish:
- Chopped parsley
- Grated Parmesan cheese
Instructions
- Cook pasta per package directions, aiming for al dente.
- In a large bowl, whisk together egg yolks, cream, parmesan cheese, lemon zest, oregano, basil, and parsley until combined.
- Place a large frying pan over medium heat. Once hot, add diced bacon, and cook until crispy, for about 4-5 minutes.
- Next, add onion and garlic and continue to cook and stir for another 2 minutes.
- Add the chicken to the pan, toss and stir and cook for 4-5 minutes, until the chicken is warm.
- Reduce heat to low-medium and add the spaghetti to the pan, toss to combine, and pour the cream mixture on top. Toss again to combine and ONLY cook for about 4-5 minutes. Cooking longer will make the eggs turn into scrambled eggs.
- Taste and adjust for salt and pepper.
- Garnish with parsley, and more grated parmesan cheese, and serve.
Video
Notes
Low heat, smooth sauce
The key to getting that creamy, silky sauce is keeping the heat low when you add the egg mixture. If it’s too hot, the eggs will scramble instead of turning into that smooth, rich coating. I always make sure the pan is on low and toss the pasta constantly as I pour in the sauce.More tips to consider:
- I always cook the pasta just until al dente. If it’s too soft, it can overcook when I toss it with the warm sauce and other ingredients.
- I use the freshest pasteurized eggs I can find. It makes the sauce taste better and keeps everything safe to eat.
- After cooking the pasta, I drizzle a little oil over it and give it a quick toss. This helps keep the noodles from sticking together if they cool down before I use them.
- If I have leftovers, I let the pasta cool completely before sealing it in an airtight container. That way, it stays fresh and doesn’t get soggy in the fridge.
- The sauce should be thick and creamy, not watery. If it’s too thin, it will pool at the bottom and won’t coat the pasta the way I want.
Nutrition