Let’s make Chicken Carbonara, a comforting Italian-inspired pasta that blends a silky, egg-and-cheese sauce with tender chicken and optional bacon. It’s rich, satisfying, and has become a family favorite—perfect for weeknights or cozy weekend dinners.
This is a simple, classic-style carbonara you can enjoy year-round. The combination of warm pasta, savory protein, and a creamy sauce makes it especially nice during cooler months, but it’s equally welcome any time you want a comforting meal.
Ingredients
Below are the ingredients for this Chicken Carbonara. The list is straightforward but delivers big flavor.
- Diced chicken – Use fresh chicken cut into 1-inch cubes, or thaw frozen chicken in the refrigerator the night before.
- Bacon (optional) – Cooked and diced for extra savory flavor, traditional in many carbonara variations.
- Eggs – The eggs are central to the authentic silky carbonara-style sauce.
- Linguine pasta – Any pasta works, but linguine pairs nicely with the sauce and ingredients.
- Grated Parmesan – Adds depth and saltiness; freshly grated or fine grated works well.
- Heavy cream – Makes the sauce extra rich; you can substitute half-and-half, whole milk, or evaporated milk if needed.
- Diced onion – Purple onion is used here, but yellow or white onion is fine.
- Frozen green peas – Prefer frozen to canned for texture and flavor.
See the recipe card below for exact quantities.
How to make Chicken Carbonara
Follow these step-by-step instructions and refer to the photos for guidance.
- Heat olive oil over medium heat and cook the diced chicken until nearly done. Meanwhile, cook pasta according to package directions.
- Just before the chicken finishes, add diced onion and minced garlic and cook until the chicken is fully done and the onion is soft.
While the pasta and chicken finish, whisk together grated Parmesan, whole eggs, and heavy cream in a medium bowl until smooth.
Once the chicken and onions are cooked, stir in frozen peas and cooked diced bacon (if using) until the peas thaw and everything is combined.
Drain the pasta, reserving ½ cup of the pasta water. Return the hot pasta to the pan over low heat, then slowly stir in the egg-Parmesan-cream mixture until the noodles are evenly coated and a silky sauce forms. Add reserved pasta water a little at a time if you want a thinner sauce.
Hint: Keep the pan on low heat while you mix the sauce with the hot noodles so the eggs set into a creamy coating rather than scrambling. Remove from heat as soon as the sauce reaches the desired consistency to avoid overcooking.
Substitutions and Variations
- Evaporated milk – Use 1:1 for heavy cream if needed; the texture will be slightly lighter.
- Greek yogurt – Swap 1:1 for cream for a lower-fat alternative; add some reserved pasta water while mixing to loosen the sauce.
- Spicy – Add crushed red pepper flakes to taste for heat.
- Without bacon – Omit bacon for a leaner, still-delicious chicken carbonara.
How To Serve
Serve Chicken Carbonara hot with a simple side salad and warm rolls or garlic bread. It pairs well with light desserts or a fresh fruit sorbet if you want a contrast to the rich pasta.
Learn From Us
One tip learned from experience: always reserve pasta water. If the sauce seems dry or starts to thicken too much, a splash of hot pasta water restores silkiness and helps the sauce cling to the noodles.
Storing Carbonara
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the microwave or on the stovetop until heated through. For longer storage, freeze in an airtight container for up to 3–4 months; thaw overnight in the refrigerator before reheating.
Top tip
Make sure the pasta is steaming hot when you add the egg sauce. Keep the pan on low heat and stir continuously until the sauce sets, then remove promptly to prevent the eggs from overcooking.
Related
Other creamy and comforting pasta recipes to try include Rattlesnake Pasta, Five Cheese Marinara, Jerk Chicken Rasta Pasta, and Cajun Shrimp Pasta.
Pairing
Good side dishes for Chicken Carbonara: garlic bread (air fryer or oven), a honey-mustard broccoli salad, a crusty baguette, or roasted asparagus.
Recipe
Chicken Carbonara
A quick and easy carbonara-style pasta made with tender chicken, optional bacon, eggs, heavy cream, and Parmesan for a rich and creamy meal.
Equipment
- 1 medium mixing bowl
- 1 medium saucepan
- 1 large sauté pan
Ingredients
- 12 ounces linguine pasta (or your choice of noodles)
- 1 large chicken breast, cut into 1-inch cubes
- ½ tablespoon olive oil
- 1 cup purple (or white/yellow) onion, diced
- 1 teaspoon minced garlic
- 3 whole eggs
- ¾ cup grated Parmesan
- ½ cup heavy cream
- ¾ cup frozen peas
- 4 slices bacon (optional), cooked and diced
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
Instructions
- Bring a pot of water to a boil and cook the pasta according to package directions. Drain, reserving ½ cup of the pasta water.
- While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add diced chicken and cook until nearly done.
- Add diced onion and minced garlic to the pan, and cook until the chicken is fully cooked and the onion is soft. Remove from heat briefly if necessary.
- In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan, salt, and pepper until smooth.
- Stir cooked and diced bacon and frozen peas into the chicken mixture, letting the peas thaw and warm through.
- Add the hot, drained pasta to the pan. Over low heat, slowly pour the egg-Parmesan-cream mixture over the pasta while stirring constantly until the sauce thickens and coats the noodles. Add reserved pasta water a little at a time to thin the sauce if needed.
- Keep the pan on low heat while combining to help the sauce set, then remove from heat as soon as it reaches a creamy consistency.
- Serve hot and enjoy.
Notes
- Refrigerate leftovers in an airtight container for 4–5 days. Freeze for up to 3–4 months.
- To make gluten-free, use gluten-free pasta.
- Any pasta shape works—fettuccine, penne, ziti, or spaghetti are all good options.
- Use fresh grated Parmesan for the best flavor, but fine powdered Parmesan is a convenient substitute.
- For a vegetarian version, omit chicken and bacon and increase vegetables.
- Substitute ham for bacon if preferred, or use cooked shrimp in place of chicken for a seafood variation.
- To lighten the dish, try Greek yogurt with extra reserved pasta water instead of cream.
Nutrition (per serving)
Calories: 503 kcal | Carbohydrates: 50 g | Protein: 26 g | Fat: 22 g | Saturated fat: 10 g | Sodium: 789 mg