Creamy Italian Chicken Carbonara (Printable)

Tender shredded chicken meets crispy bacon in this luxurious Italian pasta dish with creamy Parmesan-egg sauce.

# What You 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

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat a large skillet over medium heat. Add bacon or pancetta and cook until crisp, about 5 minutes. Add garlic and sauté for 1 minute until fragrant. Stir in shredded chicken to warm through. Remove from heat.
03 - In a bowl, whisk together eggs, grated Parmesan, cream if using, and a generous amount of black pepper.
04 - Add drained pasta to the skillet with bacon, garlic, and chicken, tossing to combine.
05 - Pour egg-Parmesan mixture over pasta, tossing quickly and continuously off the heat to create a creamy sauce. Add reserved pasta water gradually until desired consistency is reached.
06 - Serve immediately, topped with extra Parmesan and chopped parsley if desired.

# Expert Advice:

01 -
  • It pulls together in less time than it takes to debate what to order for dinner.
  • The sauce clings to every strand of pasta without feeling heavy or overly rich.
  • Leftover chicken becomes the star instead of an afterthought.
  • One skillet and one pot mean cleanup is faster than the meal itself.
02 -
  • The skillet must be off the heat when you add the egg mixture or you'll scramble the eggs instead of creating a smooth sauce.
  • Reserved pasta water is not optional, the starch in that water helps emulsify the sauce and brings everything together.
  • Toss quickly and constantly once the eggs go in, hesitation leads to clumps.
03 -
  • Use the finest grater you have for the Parmesan so it melts instantly into the sauce without clumping.
  • Let the pasta cool for just 30 seconds after draining before adding the egg mixture, this small pause prevents scrambling.
  • Toast extra black pepper in the bacon fat for a deeper, more aromatic flavor.
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