This Chicken Carbonara Pasta is a creamy delight that combines tender chicken and spaghetti with a yummy sauce made from eggs and cheese. It’s comforting and oh-so-satisfying!
You really can’t go wrong with pasta and cheese, right? When I make it, I can’t help but twirl extra noodles on my fork! It’s so easy and perfect for a cozy night in.
I love how quickly it comes together. Just cook the pasta, sauté the chicken, whisk the sauce, and you’re good to go! Dinner in no time—what’s not to love?
Key Ingredients & Substitutions
Pasta: Spaghetti or linguine works best here, but feel free to try penne or fettuccine if you prefer. Just check cooking times on the package for perfect texture!
Chicken: Boneless, skinless chicken breasts are my go-to. If you need a faster option, pre-cooked chicken or rotisserie chicken can save time. Just add it in at the same time as the garlic.
Bacon: I love the crunch and flavor bacon adds. If you’re looking for a healthier option, turkey bacon or pancetta are great alternatives. You can also skip it for a vegetarian-friendly dish!
Eggs: Fresh eggs create the creamy sauce. I recommend using large eggs. You can substitute with egg yolks only for extra richness, but it’s not necessary.
Heavy Cream: This is optional, but it gives the sauce a nice creaminess. If you want to cut calories, you could use milk or even a dairy-free cream alternative.
How Do You Achieve a Creamy Sauce Without Scrambling the Eggs?
A common concern is getting that perfect creamy texture without cooking the eggs into scrambled bits. Here’s how to do it:
- Work quickly! The pasta needs to be hot when you add the egg mixture.
- Stir constantly when you pour the egg mixture over the pasta. This keeps the eggs moving and prevents them from cooking too fast.
- Add some reserved pasta water gradually. This not only helps to loosen the sauce but also cools the mixture down gently, which helps prevent scrambling.
Practice makes perfect, so don’t worry if it isn’t perfect the first time. You’ll get the hang of it!
How to Make Chicken Carbonara Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz spaghetti or linguine pasta
For the Chicken and Bacon:
- 2 large chicken breasts, cubed
- 4 slices bacon, chopped
For the Sauce:
- 3 large eggs
- 1 cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 1/2 cup heavy cream (optional for extra creaminess)
- 2 tbsp olive oil
For Seasoning:
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Chicken Carbonara Pasta takes about 30 minutes in total: around 10 minutes for prep and 20 minutes for cooking. It’s perfect for a quick weeknight dinner or when you have friends over!
Step-by-Step Instructions:
1. Boil the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente. When done, reserve 1 cup of the pasta water, then drain the pasta and set it aside.
2. Cook the Bacon:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until it’s crispy. Once done, use a slotted spoon to remove the bacon and place it on paper towels to drain the excess grease.
3. Sauté the Chicken:
In the same skillet (with the bacon drippings for flavor), add the cubed chicken. Season it generously with salt and pepper. Sauté for about 6-8 minutes until the chicken is golden brown and cooked through. In the last minute of cooking, add the minced garlic to soften it. Once cooked, take it off the heat.
4. Whisk the Sauce:
In a medium bowl, whisk together the eggs, 3/4 cup of the grated Parmesan cheese, and heavy cream (if you’re using it) until it’s smooth and combined.
5. Combine Everything:
Now, add the hot, drained pasta to the skillet with the chicken and garlic. Quickly pour the egg mixture over the pasta while tossing continuously to coat the noodles without scrambling the eggs. If the sauce feels too thick, add a little of the reserved pasta water gradually to help create a creamy texture.
6. Add the Bacon:
Stir in the crispy bacon bits you cooked earlier. Taste and adjust seasoning with salt and pepper if needed.
7. Serve and Enjoy:
Plate the pasta immediately, garnishing with the remaining Parmesan cheese and a sprinkle of fresh parsley. Enjoy your creamy Chicken Carbonara Pasta!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great alternative and adds more fiber to the dish. Just keep in mind that it may take a minute longer to cook, so refer to the package instructions for the best results.
What If I Don’t Have Heavy Cream?
No worries! If you don’t have heavy cream, you can substitute it with half-and-half or even milk. For a lighter option, you can omit the cream entirely and use a little extra reserved pasta water to achieve a creamy consistency.
How to Store Leftovers?
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stovetop with a splash of water or broth to bring back some moisture.
Can I Add Vegetables to This Dish?
Definitely! Feel free to incorporate your favorite veggies like peas, spinach, or mushrooms to add some extra color and nutrition. Just sauté them along with the chicken or bacon for max flavor!