Chicken carbonara is a delicious and indulgent pasta dish that originates from Italy. It features a creamy egg and cheese sauce and crispy bacon, all tossed with cooked pasta. The carbonara sauce clings to the pasta strands, creating a silky and rich meal that is beloved worldwide. But what exactly is chicken carbonara, and what makes it so special?
A Brief History of Chicken Carbonara
Carbonara sauce likely originated in Rome in the mid-20th century. The name comes from the Italian word “carbone” meaning coal or charcoal. This is thought to refer to the speckles of black pepper in the creamy white sauce.
Traditionally, carbonara was made with guanciale or pancetta (cured pork products) and pecorino romano cheese. Eggs and black pepper rounded out the simple, but ultra rich sauce. Spaghetti was usually the pasta of choice.
Over time carbonara evolved with the addition of ingredients like chicken, cream, and different cheese varieties. The classic recipe remains popular but chicken carbonara emerged as a heartier, more protein-packed version.
The Signature Ingredients of Chicken Carbonara
While recipes can vary, chicken carbonara relies on a few key ingredients
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Pasta – Typically spaghetti, linguine, fettuccine or rigatoni. The pasta soaks up the creamy sauce.
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Chicken – Diced, shredded or grilled chicken breast adds protein.
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Bacon – Crispy, crumbled bacon provides a smoky and salty flavor.
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Eggs and Cheese – Beaten eggs and cheese create the signature creamy sauce. Parmigiano reggiano and pecorino romano are traditional, but many recipes use cheddar, parmesan or a blend.
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Garlic – Minced garlic adds a punch of flavor.
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Onion – Sautéed onions lend sweetness.
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Black Pepper – Freshly cracked pepper provides a subtle heat.
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Cream or Milk – For a smoother and richer sauce.
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Herbs – Parsley, chives, or basil finish it off.
How to Make Chicken Carbonara
Making chicken carbonara is surprisingly easy. Here is an overview of the basic steps:
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Cook the pasta – Boil salted water and cook pasta al dente. Reserve some cooking water.
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Cook chicken and bacon – Pan fry bacon until crispy. Sauté or grill chicken pieces.
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Sauté aromatics – Cook minced garlic and onion in olive oil or bacon fat.
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Make the sauce – Whisk eggs, pepper, cheese, and cream or milk.
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Toss it together – Add hot pasta to sauce with chicken, bacon, garlic and onions. Toss well and add pasta water as needed to coat.
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Finish and serve – Garnish with parsley. Enjoy immediately while hot and creamy.
Tips for Making Excellent Chicken Carbonara
Follow these tips for carbonara perfection every time:
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Use high quality, thick cut bacon for maximum flavor.
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Make sure your pasta is al dente, not overcooked. It will better absorb the sauce.
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Beat the eggs and cheese vigorously until very smooth and lump-free.
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Add a touch of starchy pasta water to help emulsify and thicken the sauce.
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Work quickly while everything is piping hot to create a creamy emulsion.
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Use a wide pan when tossing so the pasta is well coated.
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Take the pan off heat before adding beaten eggs so they don’t scramble.
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Add freshly cracked pepper at the end for brightness.
How to Serve Chicken Carbonara
Chicken carbonara is usually served immediately after tossing with the hot pasta. Transfer it to warmed bowls or plates and garnish with:
- Extra black pepper
- Chopped parsley, chives or basil
- Grated parmesan
- Extra crispy bacon crumbles
Serve it with garlic bread, a crisp green salad, or steamed broccoli on the side. A nice glass of white wine is the perfect pairing.
Leftovers can be refrigerated and reheated gently with a little extra milk or cream added. The sauce will thicken as it cools.
Why People Love Chicken Carbonara
There are many reasons chicken carbonara is so beloved worldwide:
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It’s fast, easy, and budget-friendly to make at home. Just a few pantry staples are needed.
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The indulgent, silky sauce is crave-worthy comfort food at its finest.
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It’s customizable – add veggies, swap meats, use different pastas or cheeses.
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The blend of smoky, salty, spicy, and creamy flavors is irresistible.
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It’s a guaranteed crowd-pleaser that both kids and adults devour.
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It’s a more filling, protein-packed version of a classic carbonara.
So next time you’re craving a comforting, decadent pasta dish, give chicken carbonara a try. This easy recipe results in a luxurious dinner ready in under 30 minutes. The whole family will be asking for seconds!
Tips for an easy Chicken Carbonara Recipe
One of the best tips for this Chicken Carbonara recipe is to cook multiple items at the same time. This will save you time and allow everything to be ready at the right time.
First I begin by cooking the bacon and chicken at the same time. I cook up 5 strips of bacon in a saute pan while I also cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste in another pan.
Once the bacon is done remove it from the pan and place it on a paper towel to soak up the grease and allow it to cool.
Usually, the chicken is just about done at the same time, so I transfer it to a cutting board and begin working on the sauce.
Here is another moment where you want to have two pans going. Start cooking the bowtie noodles and as they are cooking start working on the sauce.
For the sauce, I saute 3 cloves of garlic, freshly minced. And yes it makes a difference if you use fresh or garlic powder. Fresh is best. You can use a Garlic mincer so you don’t even have to touch the garlic. So no issue of it leaving the scent on your hands. I personally use a Pampered Chef Garlic Press (aff link). Mine is about 6 years old and still going strong. It presses the garlic perfectly for all our recipes.
Once the garlic is golden brown, I add Milk, heavy cream, chicken broth, and flour to the pan with the garlic and whisk until smooth. You will want to continue to cook it on low heat until it thickens.
While the sauce is thickening, cut up the chicken breasts and dice up the bacon on a good cutting board and mix them together and have them ready to be added to the sauce when the time comes.
Then add in the Parmesan shavings. If the sauce gets too thick, add in a little more chicken broth. It will thin it without making it taste watered down.
Add the drained bowtie pasta. Then toss to cover the noodles completely.
Once it is well mixed then dash in the parsley. Fresh is best, but I couldn’t find any in any of our grocery stores so I had to use parsley flakes.
Again add more salt and pepper to taste preference.
Lastly, I add in the chicken and bacon and toss until all is covered in the sauce.
Now if your family aren’t fans of peas, you are done! But, if your kids will eat peas, then take this to the next level and add in some sweet petite baby peas! I add about 1-2 cups, depending on how strong a presence you want the peas to take.
This dish is best served hot. And then sit back and listen to the “Hmmms and Ahhh’s”. Or if your family is like mine, it will be dead silent as everyone digs in!
Mind you my kids refuse to eat any pasta that doesn’t use a red marinara sauce. But I made them take 1 bite. Just 1 bite of this sensational chicken carbonara recipe. And that was all it took. They went back for seconds. Both boys went for seconds! And they often ask me to make it again.
Whether it is summer, winter, spring, or autumn, this is a great way to curl up with the ultimate comfort of restaurant-quality chicken pasta!
Curl up with our fun Doctor Who Pasta and watch some Doctor Who on the Telly and join me in swooning over the British and Scottish accents. Why Yes! I think that sounds like a great idea!
Who is with me?
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I will keep searching for a good quality meat service to take the place of the old company that broke our hearts. In the meantime, you can still enjoy this sensational Chicken Carbonara recipe with the best chicken you can find at your local grocery store.
Sensational Chicken Carbonara Recipe
A mouthwatering combination of creamy alfredo, chicken, and bacon in a hearty pasta dish. Creamy Pasta made to perfection and leaves you wanting more!
- 5 strips bacon cooked and diced.
- 2 Chicken breasts -Grilled, Chicken striped up
- Salt & Pepper to taste
- 2 T Butter
- 3 cloves Garlic Fresh minced
- 3/4 Cup milk
- 1/4 Cup Heavy cream
- 1 cup Chicken broth
- 3 T flour
- 3/4 c Parmesan Shavings
- 2 T parsley
- 1-2 Cups Petite Sweet Peas (optional)
- 1 small box bowtie pasta
- Cook 5 strips of bacon and set aside
- Cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste.
- Set aside while you work on the sauce.
- Cook up your Bowtie noodles so they will be ready when the sauce is ready.
- Heat up the petite sweet peas
- Saute 3 cloves Garlic Freshly minced.
- Add Milk, heavy cream, chicken broth and Flour to the pan with the garlic and whisk until smooth.
- Cook on low heat until it thickens.
- Add in Parmesan shavings. If the sauce gets too thick, add a little more chicken broth.
- Add the drained bowtie pasta.
- Toss to cover the noodles completely.
- Dash in the parsley.
- Add more salt and pepper to taste preference.
- Cut up the chicken breasts and dice up the bacon and mix them together
- Add in the chicken, bacon, and warmed petite sweet peas to the sauce.
- Toss until all is covered in the sauce.
- Serve hot
This recipe makes approximately 10-12 servings depending on how much you dish up in each bowl. We often have a little leftover after the adults and kids have had multiple servings – although their servings are smaller than a regular adult serving.
For Weight Watchers measuring, divide into 6 equal servings. Not including the noodles, each serving is equal to 6 points plus for Weight Watchers. Read the full Blog article to discover Weight Watchers meal ideas using the creamy Chicken Carbonara sauce.
The peas are completely optional. The original recipe didnt use peas. Ive since added them to the recipe and it was a huge success in our home. If you have picky eaters that wont eat the peas, go ahead and leave them out. It still turns out fantastic.
If you want a thicker creamy sauce, you can use 1 cup heavy cream instead of part cream and part milk.
Update 1/7/2015: When I followed the Weight Watchers program, I wanted to know how my favorite dishes on our blog measured up in Weight Watchers.
Using their recipe builder; I calculated that if you leave out the pasta noodles, and divide the sauce (including the chicken and bacon) into 6 equal parts after cooking then each serving is only 6 Points Plus!
You can substitute the noodles for other lower-point-value foods. The husband really loves to throw the sauce on top of a bed of vegetables. Or lightly cooked cauliflower would be delicious too! Or just eat it as it is.
If you add in the noodles you will want to add those to your points tracker separately to get an accurate calculation. Makes a great mouth-watering dinner and still stay on track with your Weight Watchers Goal! Just make sure you use 3/4 Cup Fat-Free Milk and only 1/3 cup heavy cream, but for all other ingredients you are good to go just as listed in the recipe above.
Keep an eye out for our old photos on social media! The same great recipe, just a brand-new look!
Chicken Carbonara | Delish
FAQ
What is chicken carbonara made of?
This creamy chicken carbonara is inspired by classic Italian (Roman) Carbonara. My variation is made with bacon, chicken, whisked egg, and hard cheese. Carbonara sauce is an egg-based sauce featuring Pecorino Romano/Parmesan cheese, black pepper, and fresh herbs.
What is the difference between chicken carbonara and chicken Alfredo?
What is the difference between alfredo sauce and carbonara sauce? Alfredo is a rich, creamy sauce made with heavy cream, butter, and Parmesan cheese, and it’s typically served with pasta like fettuccine. Carbonara is made with eggs (and extra yolks), Parmesan cheese, and pancetta or bacon.
What does carbonara taste like?
Carbonara has a rich, savory, and creamy taste, with dominant flavors of egg yolk, salty pork (like guanciale or pancetta), and sharp, peppery Pecorino Romano cheese. It’s not overly eggy, despite the presence of eggs, as the yolks blend with the cheese and pasta water to create a silky, luscious sauce.
What is carbonara made of?
Carbonara is a classic Italian pasta dish traditionally made with spaghetti, guanciale (or pancetta), Pecorino Romano cheese, eggs, and black pepper.