Creamy Italian Chicken Carbonara (Printable)

Creamy Italian pasta with shredded chicken, crispy bacon, and silky Parmesan-egg sauce. Ready in 35 minutes.

# 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:

01 - Bring a large pot of salted water to a 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. Add chopped garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through, then remove from heat.
03 - In a mixing bowl, whisk together eggs, grated Parmesan, heavy cream if using, and generous black pepper until well combined.
04 - Add the drained pasta to the skillet with bacon, garlic, and chicken. Toss to combine all ingredients.
05 - Pour the egg-Parmesan mixture over the pasta mixture. Toss quickly and continuously off the heat 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 extra Parmesan cheese and chopped parsley if desired. Serve at once.

# Expert Advice:

01 -
  • It turns leftover chicken and pantry staples into something that tastes like you spent hours in the kitchen.
  • The sauce comes together in under a minute and clings to every strand of pasta without any heavy cream if you skip it.
  • It is rich enough to feel indulgent but quick enough to make on a weeknight without stress.
  • One skillet and one pot means cleanup takes less time than the actual cooking.
02 -
  • Take the skillet completely off the heat before adding the egg mixture or you will end up with scrambled eggs instead of a creamy sauce.
  • Do not skip reserving pasta water, its starchy texture is what makes the sauce cling and stay smooth instead of clumpy.
  • Toss the pasta quickly and constantly once the eggs go in, hesitation leads to uneven coating and potential curdling.
  • If the sauce looks too thick, add pasta water one tablespoon at a time, it loosens everything without diluting the flavor.
03 -
  • Warm your serving bowls in a low oven or with hot water before plating, it keeps the pasta warmer longer and the sauce stays creamy.
  • Grate your Parmesan on the finest side of the grater so it melts instantly into the sauce instead of clumping.
  • If you are nervous about scrambling the eggs, temper them first by whisking in a few spoonfuls of hot pasta water before adding the mixture to the skillet.
  • Taste the bacon before adding salt to the pasta water, some bacon is salty enough that you will not need much extra seasoning.
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