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Chicken Carbonara is a delightful twist on the classic Italian dish that has captured the hearts and taste buds of food lovers around the world. Traditionally, Carbonara features a simple yet rich combination of ingredients, including pasta, eggs, cheese, and pancetta, all of which come together to create a creamy sauce that clings beautifully to the noodles. In this version, we elevate the dish by incorporating tender chicken, adding protein and making it a complete meal that’s perfect for any occasion.

Best-Ever Chicken Carbonara

Indulge in the creamy goodness of the best-ever Chicken Carbonara! This easy recipe brings together tender chicken, crispy pancetta, and al dente pasta, all coated in a rich sauce made from eggs and Pecorino Romano cheese. Perfect for a cozy dinner, this dish takes just 30 minutes to make and serves four. Finish it off with fresh parsley and a sprinkle of black pepper for a restaurant-quality meal at home. Your taste buds will thank you!
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Ingredients
  

12 oz fettuccine or spaghetti

2 chicken breasts, diced

4 large eggs

1 cup grated Pecorino Romano cheese

4 slices of pancetta or bacon, chopped

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

2 tbsp olive oil

Fresh parsley, chopped for garnish

Freshly grated black pepper for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest and set aside.

    Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

      Cook the Pancetta: In the same skillet, add the chopped pancetta or bacon. Sauté over medium heat until crispy, around 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Prepare the Sauce: In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Add freshly ground black pepper to taste.

          Combine Ingredients: Return the cooked chicken to the skillet with the pancetta and garlic. Add the drained pasta and toss to combine. Remove the skillet from the heat before proceeding to the next step to avoid scrambling the eggs.

            Add the Sauce: Quickly pour the egg and cheese mixture over the hot pasta, using tongs to toss everything together. The heat from the pasta will cook the eggs, creating a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time to reach your desired consistency.

              Serve: Plate the chicken carbonara immediately, garnished with chopped parsley and extra grated Pecorino Romano cheese. Add freshly ground black pepper on top for an extra kick.

                Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4