Easy chicken carbonara recipe

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Chicken Carbonara

What’s more gourmet and easy than a pasta carbonara? Add some chicken and make it extra special!

I had some leftover sauteed chicken breast from my 2-Cheese Baked Chicken Alfredo that I wanted to use before I forgot about them.

Making chicken salad just didn’t excite me. Bacon, however, did and I have plenty of that and pasta so I decided dinner for tonight would be a pasta carbonara but with chicken added!

Very gourmet–but easy!

It’s not absolutely necessary, but I do advise using free-range or organic eggs in this. From what I’ve read, salmonella is quite rare in free-range poultry and eggs and the same holds true for organic eggs. I usually have these on hand for soft-boiled eggs (again because of bacteria). If you don’t use organic/free-range, then please make sure the entire dish is very well heated!

You don’t have to add the wine here, but I think it makes it taste a lot better. Also, the remaining amount of olive oil is variable too–if the pasta looks too dry, then add a few drops more! And of course if you want more cheese–add it!

My pasta bowls are from Lidia Bastianich. Sadly, they have been discontinued.

Chicken Carbonara

What’s more gourmet and easy than a pasta carbonara? Add some chicken and make it extra special! Prep Time15 mins Cook Time10 mins Total Time25 mins Course: Chicken, Comfort Foods, pasta Cuisine: Italian Keyword: chicken, chicken carbonara Servings: 4 Calories: 505kcal Author: Judith Hannemann


  • 8 oz uncooked spaghetti
  • 4 oz cooked chicken breast sliced
  • 4 slices bacon diced
  • 1/4 cup onion chopped
  • 3 cloves garlic minced
  • 1/4 cup dry white wine
  • 3 tbsp olive oil divided
  • 1 egg beaten (preferably free-range or organic)
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 tbsp chopped fresh parsley
  • salt & pepper to taste


  • Cook pasta per package directions. Drain and keep warm.
  • In a large skillet or saute pan, cook diced bacon until brown and crispy. Remove cooked bacon to a paper towel lined plate. Drain off all but 1 tbs of the fat from the pan.
  • Add 1 tbs of the olive oil to the pan with the bacon drippings. Heat oil/bacon drippings over medium-low heat. Add the onion and saute for about 3 minutes. Add the garlic, wine and the cooked chicken and saute for about 2 minutes. Add the cooked diced bacon back to the pan; stir to combine.
  • Add the hot pasta to the pan and the remaining 2 tbs of olive oil. Toss to coat and heat. Add the egg and toss combining well and making sure the pasta is coated and well heated. Add the cheese and toss to combine. Add any additional salt & pepper to taste at this point.
  • Plate each portion and top with chopped parsley.


Serving: 1person | Calories: 505kcal | Carbohydrates: 45g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 284mg | Potassium: 303mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

Chicken Carbonara

Chicken Carbonara Save Recipe Print Recipe


  • 4 chicken breast, marinated, grilled and sliced
  • 12 oz pack of bacon, diced small
  • 1 onion, diced small
  • 3 cloves minced garlic
  • 4 eggs
  • 1 cup grated parmesan
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp Black Pepper
  • 1/2 cup of frozen peas
  • 16 oz pasta, cooked al dente with 1/2 cup pasta water reserved


Fry bacon until extra crispy. Remove bacon and set aside. Remove all but 2 Tablespoons of bacon grease from the pan. Over medium heat, saute the onions in the remaining bacon grease for 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Set aside. Drop the pasta in boiling water and cook until Al Dente, according to package directions. While the pasta is cooking, in a separate bowl, mix together the eggs, Parmesan cheese, heavy cream, salt and pepper until smooth. When the pasta is done, reserve 1/2 cup of the pasta water before draining the pasta and placing it back in the hot pot. While the pasta is still really hot, slowly drizzle in half of the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. After adding half of the sauce, add the frozen peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it’s all combined. Then add the reserved 1/2 cup of the pasta water to help with consistency. Toss with grilled chicken and enjoy!

6.6.12 https://www.auntbeesrecipes.com/2014/01/chicken-penne-carbonara.html

Chicken Carbonara

Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.

Tender penne pasta tossed in a delicious parmesan sauce with bacon and peas. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Are you on the hunt for a comforting Italian pasta recipe? For my Italian-Chinese family, a big bowl of pasta always shows up on our dinner table. As a busy working mom, it’s important to have quick and simple meals that nourish my family but also taste great.

This easy chicken carbonara penne pasta is a one-pan wonder packed with flavor that the entire family will devour! Each bite is packed with protein and vegetables, with just the right balance of pasta and sauce. I’m sharing my secret ingredient to making this dish with minimal effort and maximum yum.

When creating a recipe that can be enjoyed any time of the week I look to incorporate wholesome ingredients that make the dish pop in taste. This chicken carbonara penne pasta blends just a few simple ingredients to create a wonderful one-bowl meal.

The key ingredient is a culinary game-changer, Barilla Pronto Pasta! What makes this pasta so handy is that it’s a product innovation that allows for one-pan meals to be made without waiting for water to boil and no draining needed. That makes my inner scientist and mom want to do a happy dance!

I always feel like I’m waiting forever to get the water to a boil, but instead, the penne pasta I used for this recipe took only 10 minutes from start to finish in the same pan. If I can save time and clean up, sign me up!

Carbonara pasta is a classic Italian recipe using a savory custard sauce of gently cooked eggs and cheese. Here’s how to make your own carbonara version right at home.

How to Cook Carbonara Pasta

  • Building Flavor- It all starts with bacon or pancetta. It adds an intensely smoky, savory flavor and crisp texture to contrast the tender pasta. Minced garlic provides earthy aromatics, inviting the senses to open up and make you salivate. Green peas add a hint of sweetness to the dish and a beautiful bright green color. All of these get tossed back into the pasta after the sauce is added.
  • Sauce- The sauce base for carbonara is two ingredients; eggs and grated parmesan cheese. When whisked together and tossed with HOT pasta, the eggs gently cook and the cheese melts to create a creamy sauce without feeling heavy. Make sure to continuously stir the sauce and pasta over very low heat so that the eggs do not scramble. The sauce should coat and cling to the pasta.

It’s hard to believe that all of the ingredients were cooked and infused together in one pot! The Barilla Pronto penne maintains its shape and texture after cooking and catches the light coating of custard sauce in the ridges. The chicken, peas, and bacon are mixed with the pasta then garnished with extra Parmesan cheese and parsley.

Who’s ready to dig in?

This chicken carbonara penne pasta is going to be a new mealtime favorite! What pasta dish will you make next using Barilla Pronto Pasta? For more one-pot ideas, check out my chicken cacciatore pasta or chicken pesto pasta recipes. I can’t wait to hear what pasta dishes you create!

More Pasta recipes

  • Beef Bolognese
  • Butternut Squash Pasta
  • One Pot Lemon Caper Chicken

View all Pasta recipes

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!

What May Cause the Egg Sauce To Curdle?

If you’ve ever made carbonara before, you may have experienced the sauce getting lumpy with small pieces of scrambled egg. What happened? With the right amount of heat (too much in this case) the eggs will coagulate and scramble; whole eggs set between 144 and 158° F. It’s a balance between cooking the egg sauce enough, so it’s safe to eat (above 140° F so bacteria is destroyed), yet creamy like a custard. To ensure this happens you want to add the sauce to the pasta when it’s hot to help it cook. Make sure to keep stirring the pasta in the pan over low heat until the sauce coats the pasta and is slightly thickened. If the sauce is allowed to sit, the hot pan will solidify the egg sauce instead of keeping it smooth. (Source: eggsafety.org)

4.23 from 61 votes

One Pan Chicken Carbonara Penne Pasta

A comforting classic Italian one pan chicken carbonara penne pasta recipe. Tender penne tossed in a delicious parmesan sauce with bacon and peas. Prep Time10 mins Cook Time30 mins Total Time40 mins Course: Entree Cuisine: Italian Servings: 6 servings Calories: 416kcal Author: Jessica Gavin

  • 1 pound boneless skinless chicken breast
  • kosher salt, for seasoning
  • black pepper, for seasoning
  • paprika
  • 1 tablespoons olive oil
  • 6 slices bacon, thick cut, diced into 1-inch pieces
  • 6 cloves garlic, minced
  • 2 large eggs
  • 1 cup freshly grated parmesan cheese
  • 12 ounces penne pasta
  • 3 cups water
  • 1/2 cup peas, (frozen, defrosted)
  • 2 tablespoons minced parsley
  • Season both sides of the chicken breasts with salt, pepper, and paprika.
  • Heat a large 12-inch skillet with high sides over medium-high heat. Add one tablespoon of oil and allow to heat up.
  • Carefully add the chicken breast and allow to cook for 4 minutes, reduce heat to medium and cook two more minutes.
  • Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F.
  • Transfer to a clean plate to allow to rest and cool slightly.
  • Once slightly cooled, chop the chicken into ½ inch cubes.
  • Clean the pan if needed if there are dark particles on the surface after cooking the chicken.
  • Heat the same pot over medium-high heat. Add the chopped bacon and saute until crispy, stirring every minute, about 6 minutes.
  • Turn heat to low and add garlic, saute for one minute until fragrant.
  • Turn off heat and transfer bacon garlic mixture to a small bowl and set aside. Discard bacon grease.
  • In a medium-sized bowl whisk together two eggs and 1 cup grated parmesan cheese until smooth. Set aside.
  • To the same pot add uncooked penne pasta and 3 cups of water to the pan, turn heat up to high.
  • Set the timer for 10 minutes and cook on high, occasionally stirring, until most of the water is absorbed and pasta is tender. Time may vary depending on the stove.
  • Turn heat to low. Immediately add cheese and egg mixture, stirring vigorously to prevent the eggs from scrambling. The egg sauce should cook through (the raw egg flavor will go away once warmed by the hot pasta and short heating time on the stove).
  • Taste the pasta and season with more salt and pepper as needed (I used about ¼ teaspoon additional salt).
  • Add diced chicken, bacon and garlic mixture, and ½ cup of peas to the pasta. Stir to combine, until peas are warmed through.
  • To serve, garnish with parsley, more grated cheese, and some freshly cracked pepper.

Recipe Video

If desired add some hot water to the cheese sauce after mixing, 1 tablespoon at a time if needed to thin sauce. Nutrition Facts One Pan Chicken Carbonara Penne Pasta Amount Per Serving Calories 416 Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 4g20% Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 123mg41% Sodium 436mg18% Potassium 42mg1% Carbohydrates 45g15% Fiber 3g12% Sugar 2g2% Protein 36g72% Vitamin A 200IU4% Vitamin C 10.7mg13% Calcium 280mg28% Iron 3.2mg18% * Percent Daily Values are based on a 2000 calorie diet.

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Chicken Carbonara takes the classic flavors of spaghetti carbonara and subs in chicken for the pasta. My Carbonara Recipe makes a delicious low carb dinner that is ready in about 30 minutes.

Chicken Carbonara Recipe – Low Carb, Keto, Gluten-Free, Grain-Free, THM S

Carbonara is one of my favorite flavors of sauce. Rich and creamy with parmesan and pancetta. Could anything be better?

Before switching to a low carb and Trim Healthy Mama eating plan spaghetti carbonara was a go-to when eating out at Italian restaurants. Since then I’ve really missed that dish. I’ve thought for a while about how to incorporate that delicious sauce and serving it on chicken instead of pasta was a home run.

What is chicken carbonara?

Chicken carbonara is just the classic Italian dish made with chicken instead of pasta. The base flavors are Parmesan, bacon, onions, garlic, and cream. Serving this as a chicken entree makes this a naturally low carb and keto dinner.

How to Make Carbonara

To make the carbonara you cook the bacon and then cook the chicken in some of the bacon fat. After the chicken is cooked you remove it from the pan and make the sauce but cooking down onions and garlic and then adding cream and broth.

Can I use chicken breast instead of thighs?

Yes, you can sub in cut up chicken breasts instead of the thighs in this carbonara recipe.

Does this Carbonara recipe have a raw egg?

Classically carbonara sauce does have a raw egg. But it’s not really raw. The heat from the pasta cooks the egg just enough that the sauce is rich and creamy. I included instructions for making this dish with and without an egg.

Can I sub in another vegetable for the spinach?

Absolutely. You can use spaghetti squash, zucchini noodles, broccoli, cauliflower, or almost any non-starchy vegetable of your choice. These flavors go well with just about anything.

What should I serve with Chicken Carbonara?

This can be a one-pot main dish or you can serve it with a side salad and keto breadsticks.

Other Low Carb Chicken Dishes

Crispy Baked Chicken Thighs with Lemon & Garlic

Slow Cooker Chicken Cacciatore Recipe

Crock Pot Mediterranean Chicken Recipe

Garlic Chicken One Pot with Broccolini and Zucchini

Creamy Lemon Chicken Recipe with Basil

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Chicken Carbonara takes the classic flavors of spaghetti carbonara and subs in chicken for the pasta. It makes a delicious low carb dinner that is ready in about 30 minutes. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Course: Main Course Cuisine: American, Italian American Servings: 6 Calories: 414kcal Author: Taryn

  • 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
  • ½ tsp garlic powder
  • salt and pepper to taste
  • 6 slices cooked bacon (crumbled)
  • 1 tbsp bacon grease
  • ½ cup onion chopped
  • 2 tsp minced garlic
  • 1 cup heavy whipping cream
  • 1 cup chicken broth
  • 1 beaten egg (optional)
  • ⅓ cup Parmesan cheese (grated)
  • 1 tsp Italian seasoning
  • 1 tbsp fresh chopped basil
  • 2-3 cups fresh spinach
  • Cook the bacon until crispy and then crumble into pieces.
  • Place 1 tbsp of the bacon grease in a large skillet over medium-high heat.
  • Add the chicken to the skillet and sprinkle with the garlic powder as well as salt and pepper to taste. Continue to saute the chicken until it is completely cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, at the ½ cup of chopped onion and saute for a few minutes until they start to become tender.
  • Add in the minced garlic, and saute for another 30 seconds.
  • Whisk in the heavy whipping cream and the chicken broth, scraping the bits off the bottom of the skillet.
  • OPTIONAL: Put the beaten egg in a small bowl. Slowly stream the sauce into the egg while whisking it vigorously. Once half of the sauce has been incorporated slowly add the egg mixture back to the skillet while whisking.
  • Mix in the parmesan cheese, chopped basil and Italian seasoning.
  • Toss in the crumbled bacon, and 2-3 cups of fresh spinach. Cook until the spinach has begun to wilt.
  • Add the chicken back into the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste.
  • Simmer the mixture for 3-5 minutes longer, and serve.

Calories: 414kcal | Carbohydrates: 4g | Protein: 36g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 211mg | Sodium: 400mg | Potassium: 549mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1600IU | Vitamin C: 4.3mg | Calcium: 125mg | Iron: 1.8mg Tried this Recipe? Tag this Today!Mention @joyfilledeats or tag #joyfilledeats!

Bacon Carbonara Pasta is an Italian classic pasta dish with creamy egg sauce with noodles, pasta, eggs and bacon topped with salty Parmesan cheese in under 30 minutes.

Classic Italian recipes are a popular section of recipes on the site including Meat Lasagna, Chicken Parmesan and Marinara Sauce.

Easy Carbonara Recipe

A quick and easy recipe for spaghetti carbonara topped with bacon and peas made without being intimidating! This recipe is as easy as making the pasta and bacon and tossing it together with rich egg yolks and a bit of reserved pasta water to make the creamiest easiest sauce ever. It’s like stepping into Rome, Italy with the benefit of it taking as long as a normal weeknight dinner.

One of the most intimidating things about making carbonara pasta is the egg sauce. People worry about scrambling the eggs or eating raw eggs because of the heat of the pasta. Before publishing this recipe I tested it 5 times and tossed it with the eggs even taking an extra minute or so, tossing it slower or faster, trying to come up with ways you guys may approach the directions differently.

The only version that ended with scrambled eggs was pouring in the eggs directly into the pan fully before tossing (which is not how the directions are written, but I wanted to test all the ways it may be carried out.


Pasta water is saved for this Carbonara Pasta because the extra starch in the water from the cooking process helps to create a creamier sauce. This makes it easy to create a thick, rich sauce without waiting for anything to cook down or without adding a lot of cream or excess cheese.

Remember to cook pasta al-dente, this means with a bite. I always instruct that pasta should be cooked one minute shy of the instructions on the box for this reason. As you toss ingredients together and finish the recipe your pasta will finish cooking naturally instead of becoming overcooked. If you like eating pasta al-dente I would recommend cooking 2 minutes shy of the directions before draining the pasta.


This recipe shines because of its simplicity, but it also requires the use of good ingredients. I love thick cut bacon, or even high quality standard cut bacon. Use a freshly ground black pepper, the bigger the grind the more bold the flavor (shaker black pepper will hurt this recipe). Use shaved parmesan (or Romano) instead of grated for a less gritty texture.


There are many recipe variations of carbonara that are not traditional (including cream cheese or mozzarella cheese), but the traditional variety seen here including a raw egg mixture being mixed and brought to a sage temperature by the heat of the pasta.

For a fully traditional option, use pancetta instead of bacon, and skip the peas.

More traditional and less-traditional Carbonara Recipe ingredients:

  • Peas: I’m love carbonara with peas, but you can certainly skip the peas. Add them in frozen as you toss the pasta they will thaw quickly.
  • Garlic Cloves: While not traditional you can of course add them in as raw, roasted or cook them in olive oil or bacon fat first.
  • Pecorino Romano Cheese: If you have it on hand or don’t like Parmesan Cheese, you can use Romano in it’s place.
  • Fresh Parsley: An easy topping, but not needed as the parsley flavor will overpower the egg yolk flavor.
  • White Wine: You can of course add this in place of or in addition to the pasta water, but the starch in the reserved cooking water helps the creamy texture of the sauce.
  • Whole Eggs: There is never a reason to add whole eggs to this recipe, if you see a recipe call for it, I’d look to another recipe unless they call for it in the creation of fresh pasta.
  • Heavy Cream: Heavy cream can be used if you are avoiding the use of raw eggs to create a creamy cheese sauce.
  • Olive Oil: No need to use oil in this recipe since we aren’t cooking anything in fat, but if you’re adding any additional vegetables you can certainly add olive oil. I would cook them in the bacon fat though.

Looking for more delicious Pasta recipes?

  • Ultimate Ricotta Stuffed Shells
  • Easy Italian Pasta Salad
  • Ultimate Beef Stroganoff
  • Homemade Creamy Mac and Cheese
  • Classic American Goulash

Tools Used in the making of this Bacon Carbonara Pasta:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well.
Chef’s Knife: This knife is one of the three most used tools in my kitchen.
Tongs: are great for tossing all the eggs and cheese together without making a mess.

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Bacon Carbonara Pasta

5 from 12 votes

  • Yield: 6 Servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Course: Main Course
  • Cuisine: Italian
  • Author: Sabrina Snyder

Easy Bacon Carbonara Pasta with just 5 ingredients is as easy as cooking pasta and bacon and it’s ready to eat in 30 minutes. A classic recipe made EASY.

  • 1 pound spaghetti
  • 10 slices bacon , cut into small pieces
  • 3 large eggs yolks
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup Parmesan , shaved
  • 1 cup frozen peas

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
  2. In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
  3. Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
  4. Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

Nutrition Information

Yield: 6 Servings, Amount per serving: 562 calories, Serving Size: 1 , Calories: 562g

All images and text © for Dinner, then Dessert.

Keywords: Carbonara Pasta, Easy Bacon Carbonara Pasta Save

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Las personas que aman comer son siempre las mejores personas.

-Julia Child

Quickly translated Julia is saying: People who love to eat are always the best people.

I could not agree more with this concept. Great food & great people are where memories are made!

My favorite time to spend with friends is over a dinner table. Being able to have a drink & eat delicious food while reminiscing about past events is the absolute best! This weekend I got to take a short road trip to see one of my best friends from college. Even though we hadn’t seen each other in almost 2 years, after a few minutes it was like no time had past. Getting to double date with her, grab drinks, split appetizers & share WAY too many sushi rolls made my weekend!

A few weeks ago I made the most delicious & creamy carbonara. It was loaded with flavor & made me feel like I was eating at my favorite Italian restaurant, but in my own home. Any time you combine bacon, chicken & mushrooms into a dish, you will have a hard time sharing and not eating it all yourself!

How to make this extra creamy Chicken, Bacon & Mushroom Carbonara:

To begin, make your carbonara base. To do this, grab a small bowl add two large eggs and your heavy cream.

Next, add salt, pepper and freshly chopped parsley.

Finally, shred 1/4 cup of parmesan cheese and add it to the bowl.

Whisk all ingredients until combined.

Cooking Tip: Your carbonara egg mixture can set out while you’re cooking the proteins of the meal. This will allow it to combine more & let the eggs come to room temperature.

Next, into a non-stick frying pan, add 5 pieces of bacon. Cook bacon (flipping halfway through) until it is crispy on both sides. When you bacon is finished, place the bacon onto a paper towel covered plate to soak up extra grease.

After your bacon has cooled, give it a rough chop until your bacon is in large crumbles.

Next, add 1/4 cup of diced onion into the frying pan. Allow to cook for a few minutes, then add in your sliced mushrooms and 1/2 tsp of minced garlic.

How to add additional flavor to your carbonara:

Don’t forget to leave some bacon grease in your pan in order to create added flavor while cooking your onions, mushrooms & garlic!

Sauté until your onions have turned translucent, your garlic is fragrant & mushrooms are browned. Don’t forget to add in your pre-cooked (diced) chicken a few minutes before everything is cooked to warm it up!

Add your cooked pasta & carbonara mixture into the frying pan. Mix all ingredients together until pasta is well coated.

Cooking Tip: Turn the heat to LOW before adding the egg mixture into the pan. You do not want scrambled eggs, it will completely ruin the dish. Allow the heat to come down while cooking the garlic & warming the chicken so you do not overheat the eggs.

Finally, top pasta with your chopped bacon. When you serve the carbonara, don’t forget to garnish your dish with extra parsley & pepper!

The most important thing to know about carbonara, you have to eat it quickly. When carbonara becomes cold the egg mixture will begin to solidify. Don’t get me wrong, it still tastes delicious just not AS DELICIOUS as when it is warm.

Make sure you have a hungry crowd when you make this meal, it serves a heavy handed 4 plates. It is also so good you’ll have a hard time leaving any for left overs!


5 from 3 votes Creamy Chicken & Bacon Carbonara Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Course: Main Course Cuisine: Italian Servings: 4 servings Author: laurel Ingredients

  • 1/2 lb spaghetti
  • 1/4 cup parmesan, shredded
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1/2 cup cooked chicken
  • 1/2 cup mushrooms
  • 1/4 cup onion, diced
  • 5 slices bacon
  • 1 tbsp parsley, chopped and divided
  • 1/2 tsp garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Bring pot of water to boil over high heat. Add pasta & cook until al dente or your likeness of cooked.

  2. Into a bowl add eggs, heavy cream, salt, pepper, 3/4 tbsp parsley, & parmesan. Whisk until all ingredients are combined. Set aside until needed.

  3. In a pan, add 5 slices of bacon & cook evenly on both side. About 2 minutes on each side until crispy. Set aside. When cool, crumble into large pieces.

  4. Leave some bacon grease in pan & add diced onions. Cook for 3-4 minutes until begins to soften. Add in mushrooms, cook for an additional 2-3 minutes. Finally add garlic and cook until fragrant.

  5. Dice your cooked chicken into thick cubes. Add to pan and allow to warm. Finally add cooked pasta into pan.

  6. Turn your stove heat to low. Pour the “egg mixture” into pan and mix until all ingredients are combined. **

  7. When all ingredients have warmed, add your bacon back into the pan. Garnish with pepper, parsley & parmesan. Serve & enjoy!

Recipe Notes

**Make sure you do not leave your pan on high heat, the egg mixture WILL begin to cook itself which will change the taste of the meal

Chicken Carbonara Recipe

This homemade creamy Chicken Carbonara Recipe is the ultimate pasta recipe. Chicken and shrimp smothered in a homemade carbonara sauce. This one-pan meal is perfect for busy evenings and ready in just 30 minutes.

You can’t go wrong with a one-pan meal, especially when pasta is involved. The hearty Chicken with Mac & Cheese and our simple Cajun Chicken Pasta are just as wonderful.

what is chicken carbonara?

Classic carbonara is made with eggs, cream and Parmesan. We put a little twist on the traditional recipe and you’d never know, it tastes just as wonderful!

This recipe is inspired by Olive Garden’s Chicken and Shrimp Carbonara. The homemade version is so much better and for a fraction of the price. The juicy chicken with shrimp and bacon make for a wonderful combination with the pasta and rich carbonara sauce.

how to make chicken carbonara?

  1. Cook pasta according to package instruction and set aside.
  2. In a large skillet, sauté the bacon. Remove from skillet and reserve 1 Tbsp grease.
  3. In the same skillet, cook the shrimp 3-4 minutes, flipping halfway, until shrimp is opaque and pink. Remove chicken and add to the bacon. TIP: Be sure to remove the tail and devein shrimp before cooking.
  4. In a bowl, combine the ingredients for the chicken coating. Cut chicken breasts in half and dredge in the coating.
  5. Sauté the chicken on both sides until crispy and fully cooked. Remove chicken from skillet.

  1. In the same skillet, sauté the onions with garlic and diced tomatoes. Stir in the half and half, broth and parmesan cheese. Stirring frequently, cook until sauce thickens.
  2. Cut the chicken into cubes or slice in strands. Add the chicken, bacon, and shrimp to the sauce. Stir and cook until reheated.
  3. Serve the chicken and shrimp carbonara over pasta, or, add the pasta to the skillet and stir until all is combined.

what kind of pasta can I use for carbonara?

Though we used spaghetti in this carbonara recipe, you can use your favorite pasta. Here are some options for pasta:

  • Fettuccine
  • Angel hair
  • Penne
  • Rigatoni

how to store carbonara?

Store the leftover carbonara in an airtight container in the fridge for up to 3 days.

how to reheat chicken pasta carbonara?

To reheat the carbonara, just add to a skillet and cook until reheated, stirring frequently. You may need to add a few tablespoons of half and half if the sauce is too thick.

This surprisingly easy carbonara is so quick to make. Not only is great for a quick dinner, but it’s also the perfect meal to make for a special occasion or if you are entertaining guests.


  • Chicken Fettuccine Alfredo– With the best homemade sauce.
  • Chicken Wrap– Good for lunch or dinner.
  • Spaghetti and Meatballs– A favorite classic.
  • Lemon Chicken– So good with mushrooms and green beans.

5 from 5 votes Chicken and Shrimp Carbonara Recipe. Sauteed chicken and shrimp smothered in the most delicious homemade carbonara sauce served with pasta. An easy 30-minute meal. Prep Time15 mins Cook Time15 mins Course: Main Course Cuisine: American, Italian Keyword: chicken carbonara Servings: 6 servings Calories: 641.07kcal Author: Valentina’s Corner

  • 10 oz pasta
  • 2 chicken breasts, halved
  • 8 oz bacon, chopped & cooked
  • 1/2 lb raw shrimp
  • 2 Tbsp reserved bacon grease, divided
  • 3 Tbsp unsalted butter, divided

carbonara sauce-

  • 1/2 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1/2 cup tomatoes, cubed
  • 1/2 cup chicken broth
  • 1 1/2 cups half & half
  • 1/3 cup Parmesan cheese
  • salt and pepper to taste

chicken coating-

  • 3 Tbsp all-purpose flour
  • 2 Tbsp Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground paprika
  • Cook pasta according to package instructions. Drain and cover to keep warm.
  • Cut and cook the bacon, reserve 2 Tbsp of the bacon grease.
  • In a skillet, cook the raw shrimp with 1 Tbsp butter until fully cooked. Remove from skillet.
  • In a small bowl combine all the ingredients for the chicken coating.
  • Cut the chicken breast in half. Fully dredge the 4 chicken fillets in the chicken coating.
  • In the same skillet, fry the chicken fillets with 1 Tbsp bacon grease and 1 Tbsp butter until fully cooked. Remove chicken from skillet. Cut chicken into cubes or strips.
  • In the same skillet, saute the finely chopped onion with 1 Tbsp grease and 1 Tbsp butter.
  • Once the onion is tender add the minced garlic and cubed tomatoes. Cook for an additional 2 minutes.
  • Add the chicken broth, half and half, Parmesan cheese, salt and pepper (to taste) to the skillet.
  • Cook the sauce until the sauce thickens.
  • Add the shrimp, bacon and chicken back to the carbonara sauce.
  • Serve over pasta or mix the cooked pasta into the sauce. If serving over pasta, be sure pasta is reheated.
  • Enjoy!

Nutrition Facts Chicken Carbonara Recipe Amount Per Serving Calories 641.07 Calories from Fat 287 % Daily Value* Fat 31.85g49% Saturated Fat 11.62g73% Cholesterol 188.38mg63% Sodium 968.14mg42% Potassium 670.28mg19% Carbohydrates 47.97g16% Fiber 1.96g8% Sugar 8.91g10% Protein 38.74g77% Vitamin A 421.4IU8% Vitamin C 6.83mg8% Calcium 168.71mg17% Iron 2.18mg12% * Percent Daily Values are based on a 2000 calorie diet.

Chicken Carbonara Pasta is an easy comfort food recipe the whole family will love! Feel free to use leftover grilled chicken.

It’s time for Freaky Friday again! In case you’ve missed my other Freaky Friday posts, a group of us each make a recipe from the blog assigned to us, and we keep it a secret until we actually go live. I always have fun with it because it gives me the chance to try new recipes that I might not otherwise think to try, and it’s also a fun way for me to get to know my online friends better. This time around I was really excited because the name I drew was my friend Brandi, from Aunt Bee’s recipes.

If you like comfort food and easy recipes, you are definitely going to want to check out Aunt Bee’s Recipes! I cook a lot of chicken and pasta (we’re runners here!), so that’s what I went looking for when I was choosing my recipe. I’m pretty familiar with Brandi’s blog because I have pinned MANY of her recipes. I let my husband pick the recipe because I was having such a hard time choosing. I think I had at least six tabs open at one point. He picked well, because the entire family gave it a thumbs up.

Here are some of the other recipes I was considering:

  • Blackened Chicken Alfredo
  • Greek Chicken & Orzo Skillet Meal
  • Slow Cooker Creamy Chicken Marsala

You can see why I was having such a hard time choosing!


I love it when I score a home run with dinner, and that is exactly what happened here. I don’t have any picky eaters fortunately, but everyone has their preferences as to what they like the best. And of course they usually aren’t the same dishes. With this Chicken Carbonara Pasta though, it was unanimous…everyone really liked this dish.

I usually can’t resist making a change or two to whatever recipe I’m making for our Freaky Friday blog swap. But in this case, I didn’t tinker with it too much. I added more peas in my version, and quite honestly, I think next time I make it, I’m going to up it another half a cup. I also used a different marinade for my chicken. But that was it for changes. It’s a simple recipe, but it really delivers on taste!

Plus we’re always on the go here, so I was also thrilled at how easy it was to make.

Definitely check out Brandi’s original Chicken Carbonara recipe as well!

You can use leftover grilled chicken, but in case you don’t have any, I shared a marinade I like to use. I don’t have it on my blog, so I just shared the recipe with you here. I marinate my chicken for about 8 hours, and then we grill it.

Get started on the Pasta Carbonara part of the recipe by boiling the water for the pasta while you’re cooking the bacon. Drain the bacon on paper towels and crumble. Set the bacon crumbles aside for now.

While the bacon is cooking, you can chop the onion and garlic.

Remove all but about 2 tablespoons of bacon grease, and sauté your onions until they turn translucent, about 3 or 4 minutes. Then add the garlic, and cook for another minute, stirring constantly to make sure the garlic doesn’t burn.

Add the pasta to the boiling water and cook until al dente, according to package directions.

While the pasta is cooking, whisk together the eggs, Parmesan cheese, heavy cream, and salt and pepper until smooth.

Before you drain the pasta, reserve 1/2 cup of the pasta water. Then drain your pasta and put it back in the hot pot. While the pasta is still hot, add half the egg mixture, stirring the pasta while doing so. The sauce should give the pasta a good coating. After adding half of the sauce, add the frozen peas, bacon, and sauteed onion and garlic. Finish adding the sauce, stirring until it’s all combined. Then add the reserved 1/2 cup of the pasta water to help thin out the consistency of the sauce. Toss with grilled chicken and enjoy!

So easy!

Time to eat!

For the rest of the Freaky Friday recipes:

An Affair from the Heart – Easy Homemade Refried Beans

Take Two Tapas – Pineapple Hummus with Smoked Paprika

LeMoine Family Kitchen – Sausage Hash Brown Nests

Full Belly Sisters – Blueberry Dutchbaby

Who Needs a Cape? – French Onion Salisbury Steak

Plattertalk – Lemon Loaf Cake

Hostess at Heart – Teriyaki Chicken Bowl

Life Currents – Blue Cheese, Fig, and Caramelized Onion Palmiers

Lisa’s Dinnertime Dish – Baked Lemon Glazed Donuts

Bowl Me Over – Southwest Chicken Salad Bowl

Aunt Bee’s Recipes – Summer Corn Salsa

A Kitchen Hoors Adventures – Bourbon Banana Bread

Seduction in the Kitchen – Honey Roasted Strawberry Cheesecake Smoothie

And for even more great chicken recipes, check out my Pinterest board!

Now for our Chicken Carbonara Pasta recipe!


414 cal


20 g


13 g


44 g

Michelle Nahom

Yields 4-6

Chicken Carbonara Pasta

Chicken Carbonara Pasta is an easy comfort food recipe the whole family will love! Feel free to use leftover grilled chicken if you have it.

10 minPrep Time

28 minCook Time

38 minTotal Time

Save Recipe Print Recipe


    Italian Chicken Marinade

  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 3-4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Chicken Carbonara Pasta

  • 4 chicken breasts, marinated, grilled and sliced (plain is fine too)
  • 12 oz of bacon, cooked, drained on paper towels, and crumbled
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup of frozen peas
  • 16 oz spaghetti, cooked al dente with 1/2 cup pasta water reserved


    Italian Chicken Marinade

  1. Whisk olive oil, balsamic vinegar, red wine vinegar, garlic, and oregano together.
  2. To marinate chicken, place chicken breasts in large plastic ziploc bag, and pour marinade over them.
  3. Marinate for up to 8 hours.
  4. Chicken Carbonara Pasta

  5. Grill chicken, 2-3 minutes each side.
  6. Start boiling your water for the pasta.
  7. Cook bacon, drain on paper towels, crumble and set aside.
  8. Remove all but 2 tablespoons of bacon grease from pan.
  9. Over medium heat, sauté the onions in the remaining bacon grease until they turn translucent, a few minutes.
  10. Add garlic, and cook for another minute, stirring constantly.
  11. Set onion and garlic mixture aside.
  12. Drop the pasta in boiling water and cook until al dente, according to package directions.
  13. While the pasta is cooking, whisk together the eggs, Parmesan cheese, heavy cream, salt and pepper until smooth.
  14. Reserve 1/2 cup of the pasta water before draining the pasta. After draining, place the pasta back in the hot pot.
  15. While the pasta is still hot, add half of the egg mixture, stirring the pasta while you are adding it. The sauce will thicken and will coat the pasta.
  16. After adding half of the sauce, add the frozen peas, crumbled bacon, and sautéed onion and garlic mixture.
  17. Add the rest of the sauce, stirring to combine.
  18. Add the reserved 1/2 cup of the pasta water to keep the sauce consistency from being too thick.
  19. Toss with grilled chicken.


I did not include the marinating time in prep time, because you can use leftover grilled chicken if you choose. 240 https://www.adishofdailylife.com/2017/05/chicken-carbonara-pasta/ A Dish of Daily Life – Michelle Nahom 40K Shares This post may be linked up to a number of link parties. Get free weekly recipes and updates:

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What is Chicken Carbonara?

Creamy chicken carbonara is inspired by a classic Italian (Roman) pasta dish made with bacon or pancetta, whisked egg, and hard cheese. Bacon, egg, and cheese me all day, baby. Carbonara sauce is an egg-based white sauce featuring Parmesan cheese, black pepper, fresh herbs, and sometimes cream. It’s creamy, delicious, date-night worthy, and will rock your world.

Thanks to the magic of bacon, this is the most heavenly smelling pasta dish I or you will ever make. Chicken, garlic, and linguine swirled in bacon fat and melted Parmesan cheese. It’s a cheesy pasta dish loaded with flavor without being overly heavy like fettuccine, which I’ve never really been a fan of. It just makes me feel gross.

The recipe is really simple if you break it down into simple parts, plus it all comes together (mostly) in a single cast iron skillet in about 30 minutes.

How to Make Carbonara Sauce

This simple carbonara sauce is comprised of 4 eggs, grated Parmesan cheese, salt, pepper, and fresh basil. Recipes will occasionally only call for egg yolks, omitting the whites, but I think the whole egg contributes to the overall texture and flavor. I’ve added a little heavy cream to my sauce for additional creaminess.

Adding reserved starchy pasta water at the very end will also help thin the sauce out, keeping it creamy without being too thick or dry.

Whisk all carbonara sauce ingredients together in a bowl and stir into the warm pasta at the very end. The hot pasta, plus the warm skillet will cook the egg just enough without scrambling the eggs. If your pan is too hot, then you’ve just made breakfast.

How to Make Chicken Carbonara

Cook the thick cut bacon in a skillet (thick is important) first, reserving some bacon fat for flavor. Cook the chicken second with the garlic in that flavorful bacon fat. Add the bacon back to the skillet, add linguine or pasta of choice, and stir in the carbonara sauce until you have a creamy, rich pasta dish. Finish with plenty of freshly cracked black pepper, Parmesan cheese, and chopped basil.

Recipe Prep Makes All The Difference

Prep makes a big difference in this recipe. Cutting the chicken and bacon before you start anything else makes the recipe move quickly and smoothly. As you get your pasta water boiling, whisk together the sauce and slice your proteins so you can fly right out of the gate. If you’re making something for the first time, I’ve always found it tends to cut down on the stress, especially if you’re cooking for guests.

If it’s Italian it’s got to be served with wine. I think this would go well with a crisp, fruity white or Chianti Classico. I’m going with Chianti.


Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. It’s creamy, delicious, date-night worthy, and will rock your world.

Scale 1x2x3x

  • 2 boneless, skinless chicken breasts, cut into bite sized strips
  • 12–14 ounces linguine
  • 4 strips thick-cut bacon, chopped into 1/2 inch pieces
  • 2 cloves garlic, minced
  • salt and pepper, to taste

Carbonara Sauce

  • 4 eggs
  • 3/4 cup grated Parmesan cheese
  • 1/3 cup heavy cream
  • 1/4 cup chopped fresh basil (plus more for garnish)
  • salt and pepper, to taste
  1. Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.
  2. Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.
  3. Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.
  4. Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.
  5. Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.
  6. Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 tablespoons of reserved pasta water until creamy. Serve immediately with extra Parmesan cheese and garnish with fresh basil.

Keywords: creamy chicken carbonara


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