There’s something deeply satisfying about a classic Chicken Carbonara. It’s one of those dishes that feels indulgent, yet simple enough to pull together on a busy weeknight. It’s all about those crispy bacon bits, creamy sauce, and the perfectly cooked pasta, made even better by the addition of tender chicken. This recipe is my go-to when I want comfort food that feels a little elevated without too much effort. Plus, it’s a surefire way to impress dinner guests (even if they show up unannounced and you have to pretend you weren’t scrambling to get it ready!).

The best part? You don’t need a culinary degree to master this dish, but once you make it, you might just feel like a pro. The trick is balancing the rich creaminess of the eggs and Parmesan with the smoky bacon and juicy chicken—everything comes together into this beautifully silky sauce without a drop of cream in sight!

A memory of my first chicken carbonara 🍝

The first time I ever made Chicken Carbonara, it was a complete happy accident. I was hosting a small dinner party for some friends, and I was all set to make a traditional carbonara when I realized I didn’t have enough pancetta (classic me). So, I improvised with some chicken breasts I had in the fridge. What could go wrong, right?

As the chicken cooked alongside that crispy bacon, my kitchen was filled with this intoxicating mix of savory smells, and I knew I was onto something good. By the time I tossed the fettuccine into that glossy egg and Parmesan mixture, I was hooked. My friends were too—everyone went back for seconds (and maybe thirds). Since then, this recipe has become one of my go-tos when I want to mix things up. Chicken Carbonara feels just a little more substantial than the traditional version, and somehow it manages to feel both cozy and elegant at the same time.

A little backstory: carbonara origins

Carbonara is one of Italy’s most beloved pasta dishes, but it’s a relatively recent addition to Italian cuisine. Traditionally made with eggs, Pecorino Romano, black pepper, and guanciale (Italian cured pork), it’s believed to have originated in Rome after World War II. Some say that it was influenced by American soldiers who brought bacon and eggs to Italy, leading creative Italian chefs to whip up this dish. Over time, variations like Chicken Carbonara have emerged, and while purists may shake their heads, I think it’s always fun to put a little personal spin on classic recipes.

Let’s talk ingredients: the stars of the show

Chicken Carbonara might be simple, but its flavor is all about quality ingredients and the balance between them. Here’s a closer look at what you’ll need:

Fettuccine: While spaghetti is traditional for carbonara, I love using fettuccine. The wider noodles cling to the sauce in such a satisfying way. You can swap in spaghetti or even linguine if you like.
Bacon: This adds a smoky depth of flavor that makes carbonara so irresistible. If you can get your hands on pancetta or guanciale, give those a try for a more authentic Italian twist.
Chicken: The star of this variation. I prefer using boneless, skinless chicken breasts because they’re easy to slice into strips and cook quickly. If you’re in a pinch, chicken thighs work too, and they’ll add even more juiciness.
Eggs: These are the backbone of the sauce. When mixed with Parmesan and tossed with the hot pasta, they create a creamy (but cream-free) sauce that coats every strand.
Parmesan cheese: The more, the merrier. Parmesan brings saltiness and richness to the dish, but feel free to use Pecorino Romano if you want a sharper, more traditional flavor.
Garlic and parsley: Garlic infuses the bacon fat with warmth and complexity, while fresh parsley adds a bright, fresh note that keeps the dish from feeling too heavy.

Kitchen gear: what you need (and what you can totally skip)

When it comes to making Chicken Carbonara, you don’t need any fancy equipment, but a few key tools will make your life easier:

Large pot: For boiling the pasta. Make sure you salt the water generously, as this is your first opportunity to flavor the dish.
Skillet: A large skillet is ideal for cooking the bacon and chicken. You want enough space so everything browns evenly without crowding.
Tongs or a pasta fork: These are perfect for tossing the pasta and ensuring everything is well-coated in the sauce. A spatula works in a pinch, but tongs really make things easier.
A good grater: Freshly grated Parmesan is non-negotiable here! You want those little flakes of cheese that melt right into the sauce. A microplane grater is ideal, but a box grater will do the trick too.

Step-by-step: how to make chicken carbonara like a pro

Boil the pasta: Start by bringing a large pot of salted water to a boil and cook the fettuccine until it’s just al dente. You want it to have a little bite because it will continue to cook when you toss it with the sauce. Before draining, save about half a cup of that pasta water—you’ll need it to help create the sauce.
Cook the bacon and garlic: While the pasta’s cooking, grab your skillet and cook the bacon over medium heat. You want it to be crispy but not burnt—about 5 minutes should do the trick. Once it’s crisped to perfection, toss in the minced garlic for just a minute or two. Be careful here! Garlic burns quickly, and we don’t want bitter flavors.
Sear the chicken: Remove the bacon and garlic from the pan, leaving some of the bacon fat behind (you’ll drain half, but keep a little for flavor). Crank up the heat to medium-high and add your chicken strips. Season them well with salt and pepper and cook for about 10 minutes, flipping them halfway through. The goal is to get a golden crust while keeping the insides tender.
Make the sauce: While the chicken is cooking, whisk together the eggs, Parmesan, parsley, and a bit more salt and pepper. When the pasta’s ready, toss it into the skillet with the chicken and bacon, then pour the egg mixture on top. Immediately start tossing everything together—don’t let the eggs scramble! If the sauce looks too thick, add some of that reserved pasta water, a tablespoon at a time, until it’s creamy and luscious.
Serve it up: Once everything is well coated, give it a taste and adjust the seasoning if necessary. Plate the pasta, sprinkle with a little extra Parmesan and parsley, and get ready to dig in!

Variations on a classic (because we all love options)

This Chicken Carbonara recipe is pretty perfect as-is, but there’s always room for a little creativity. Here are some ideas if you’re feeling adventurous:

Gluten-free: Swap the fettuccine for your favorite gluten-free pasta. Chickpea or lentil pasta work well and add a slight nuttiness to the dish.
Dairy-free: Substitute the Parmesan with a dairy-free cheese alternative, or simply leave it out altogether. Nutritional yeast can add that cheesy, umami flavor without the dairy.
Vegetarian twist: Skip the chicken and bacon and add in sautéed mushrooms and spinach instead. The mushrooms add a meaty texture, and spinach gives a lovely pop of color.
Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce when you’re tossing the pasta with the egg mixture for a little extra heat.
Seasonal veggies: Toss in some roasted asparagus, peas, or even sun-dried tomatoes for a fresh twist that changes with the seasons.

How to serve and plate like a chef

When I serve this Chicken Carbonara, I like to go for a family-style presentation. Pile the pasta high in the center of a large serving bowl, sprinkle on some extra Parmesan and a few parsley leaves for color, and let everyone help themselves. If you want to get a little fancy, you can twirl the fettuccine into neat little nests on individual plates, with a final dusting of cheese.

A crisp side salad with a lemony vinaigrette is a perfect match—something light and acidic to cut through the richness of the pasta. Garlic bread is never a bad idea either!

What to drink? 🍷

Since this is a rich, creamy dish, you’ll want a drink that complements it without overwhelming the flavors. I personally love pairing Chicken Carbonara with a crisp, chilled white wine—Sauvignon Blanc or Pinot Grigio are both great choices. If you’re more of a red wine fan, try a light-bodied red like a Pinot Noir. For a non-alcoholic option, sparkling water with a squeeze of lemon adds a nice refreshing contrast to the meal.

Leftovers? Here’s how to store and reheat

If you happen to have leftovers (rare in my house!), store them in an airtight container in the fridge for up to three days. When reheating, go low and slow. Heat it up in a skillet over low heat, adding a splash of water or chicken broth to help bring the sauce back to life. Avoid the microwave if possible—it can turn the sauce into a clumpy mess (trust me, I’ve learned this the hard way).

Scaling the recipe for a crowd (or just yourself!)

This recipe is pretty easy to scale up or down. If you’re cooking for a crowd, just double or triple the ingredients as needed. The only thing to keep an eye on is the eggs—when scaling up, you might need to use a little extra pasta water to keep the sauce silky rather than scrambled. For a solo dinner, you can cut the recipe in half and still have some leftovers for lunch the next day. Win-win!

Common questions answered

Can I use pre-cooked chicken?
Sure! If you have leftover rotisserie chicken, just shred it and add it to the skillet after the bacon, letting it warm up in the pan before tossing with the pasta.

Why do my eggs scramble?
This usually happens if the skillet is too hot when you add the egg mixture. Make sure the heat is on low, and toss quickly to avoid scrambling.

Can I make this ahead of time?
I wouldn’t recommend making the whole dish ahead, as the sauce is best when freshly made. But you can prep the bacon and chicken in advance and reheat them when you’re ready to cook.

What if I don’t have Parmesan?
Pecorino Romano is a great substitute, though it’s a bit saltier. In a pinch, you can also use Grana Padano or even a mild cheddar, though the flavor will change.

Is this authentic carbonara?
Nope! Traditional carbonara doesn’t have chicken or cream—it’s just pasta, eggs, cheese, and pork. But that’s the beauty of cooking—you can make it your own!

Best-Ever Chicken Carbonara Recipe