Oh, carbonara—just saying the word makes my mouth water! There’s something magical about that rich, creamy sauce clinging to every strand of pasta, especially when you throw tender, golden chicken into the mix. My love affair with carbonara pasta with chicken started in college, when my Italian roommate taught me her family’s no-fail method. No cream, no fuss—just eggs, cheese, and that crispy pancetta (or bacon, no judgment here). It’s my go-to when I want something indulgent but don’t have hours to spend in the kitchen. Trust me, once you nail this version, you’ll never go back to takeout.
Why You’ll Love This Carbonara Pasta with Chicken
Listen, this isn’t just another pasta dish—it’s a game-changer. Here’s why:
- Quick magic: Ready in under 30 minutes? Yes, please. It’s faster than waiting for delivery!
- Creamy dreaminess: That silky egg-and-cheese sauce coats every bite without heavy cream (my Italian roommate would approve).
- Flavor bomb: Crispy pancetta, garlic, and Parmesan? Enough said.
- Protein punch: Tender chicken turns it into a meal that actually sticks to your ribs.
- Weeknight hero: Fancy enough for date night, easy enough for exhausted-Tuesday-you.
Seriously, this carbonara pasta with chicken checks all the boxes. You’re welcome.
Ingredients for Carbonara Pasta with Chicken
Alright, let’s gather the good stuff! Here’s what you’ll need to make this dreamy carbonara pasta with chicken—and trust me, every ingredient plays a crucial role:
- 200g spaghetti (or your favorite long pasta—I won’t tell Nonna)
- 150g chicken fillet, diced into bite-sized pieces (boneless, skinless—keep it simple)
- 2 eggs, room temperature (fresh is best for that silky sauce)
- 50g grated Parmesan cheese, plus extra for serving (none of that pre-shredded stuff—it clumps!)
- 1 clove garlic, minced (because life’s too short for bland pasta)
- 50g pancetta or bacon, diced (pancetta for authenticity, bacon for pantry emergencies)
- Salt and black pepper to taste (don’t hold back on the pepper—carbonara loves it)
- 1 tbsp olive oil (for sautéing that chicken to golden perfection)
- Chopped parsley, for garnish (optional, but pretty and fresh)
Pro tip: Measure everything before you start cooking. Carbonara waits for no one!
Equipment You’ll Need
Don’t worry—you won’t need fancy gadgets for this carbonara pasta with chicken! Just grab these basics:
- Large pot for boiling pasta (the bigger, the better—no one likes a spaghetti tangle)
- Skillet or frying pan (trusty cast-iron works wonders here)
- Whisk (or a fork in a pinch—we’re not perfectionists)
- Mixing bowl for that egg-and-cheese magic
- Tongs or pasta fork (unless you enjoy fishing for noodles with a spoon)
That’s it! Now let’s get cooking.
How to Make Carbonara Pasta with Chicken
Okay, let’s dive into the magic! Making carbonara pasta with chicken is all about timing and confidence—don’t overthink it. Follow these steps, and you’ll have restaurant-worthy results in no time.
Step 1: Cook the Pasta
First things first: bring a large pot of salted water to a rolling boil (taste it—it should be as salty as the sea). Add your spaghetti and cook until al dente, about 1 minute less than the package says. Why? Because we’ll finish cooking it in the pan later. Reserve a cup of that starchy pasta water before draining—it’s liquid gold for adjusting your sauce later!
Step 2: Prepare the Chicken
While the pasta cooks, heat olive oil in a skillet over medium-high heat. Add your diced chicken and season with a pinch of salt and pepper. Cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken and set it aside on a plate—don’t wash the pan! Those browned bits add flavor.
Step 3: Crisp the Pancetta
In the same pan, toss in the diced pancetta (or bacon) and cook until crispy and the fat renders out, about 3-4 minutes. Now add the minced garlic and sauté for just 30 seconds—any longer, and it’ll burn. Turn off the heat but leave the pan on the stove. This is where things get exciting!
Step 4: Mix the Egg Sauce
In a bowl, whisk the eggs and Parmesan cheese together with a generous grind of black pepper. Here’s the critical part: remove the skillet from heat entirely (no residual heat allowed!). Add the drained pasta and chicken back to the pan, then pour in the egg mixture. Stir quickly with tongs until the sauce coats every strand—the heat from the pasta will gently cook the eggs into creamy perfection. If it’s too thick, splash in a bit of reserved pasta water until it’s silky smooth.
Serve immediately with extra Parmesan and a sprinkle of parsley. Boom—carbonara glory achieved!
Tips for Perfect Carbonara Pasta with Chicken
Want to nail this carbonara pasta with chicken every single time? Here are my hard-earned secrets:
- Fresh eggs are non-negotiable. Older eggs can make your sauce grainy—trust me, I learned this the hard way.
- Pull that pan off the heat completely before adding the egg mixture. Residual heat = scrambled eggs = sad dinner.
- Reserve that pasta water! Start with a quarter cup, then add more as needed. It’s your insurance policy for silky sauce.
- Stir like your life depends on it when combining everything. Fast, confident motions prevent curdling.
- Taste before serving. Carbonara loves extra black pepper—don’t be shy!
Follow these, and you’ll have creamy, dreamy pasta every time. Promise!
Ingredient Substitutions & Variations
Life happens—here’s how to adapt this carbonara pasta with chicken when your pantry rebels:
- No pancetta? Turkey bacon works, or skip it entirely for a chicken-only version (still delicious).
- Vegetarian? Swap chicken for sautéed mushrooms and use smoked tofu as bacon stand-in.
- Parmesan alternatives: Pecorino Romano packs a salty punch, or try aged Asiago in a pinch.
- Gluten-free? Use your favorite GF pasta—just keep that starchy water for the sauce.
See? Flexible and forgiving—just like your favorite weeknight recipe should be.
Serving Suggestions for Carbonara Pasta with Chicken
This carbonara pasta with chicken is rich enough to stand alone, but why stop there? My favorite way to serve it is with a crisp green salad (those bitter greens cut through the creaminess perfectly) and garlic bread for mopping up every last bit of sauce. If you’re feeling fancy, a glass of chilled white wine—think Pinot Grigio—turns it into a proper feast. For weeknights, I sometimes just grab a fork and dig in straight from the pan. No shame!
Storage & Reheating Instructions
Leftover carbonara pasta with chicken? Rare, but it happens! Store it in an airtight container in the fridge for 2-3 days max—the sauce thickens as it chills. To reheat, I swear by the stovetop: warm it gently in a pan with a splash of water (or milk if you’re feeling luxurious), stirring constantly until creamy again. Microwave reheating risks turning your masterpiece into rubber—trust me, it’s not worth it. Pro tip: Freshly grated Parmesan on top after reheating brings it back to life!
Carbonara Pasta with Chicken Nutritional Information
Okay, let’s talk numbers—but first, a quick disclaimer: these values are estimates based on the exact ingredients I used. Your mileage may vary depending on brands or tweaks! For one generous serving of this carbonara pasta with chicken, you’re looking at roughly:
- 550 calories (worth every single one!)
- 35g protein (thank you, eggs and chicken)
- 25g fat (mostly the good kinds from eggs and olive oil)
- 45g carbs (hello, al dente spaghetti)
It’s indulgent but balanced—and hey, life’s too short to skip the Parmesan!
Frequently Asked Questions
Can I use cream in this carbonara pasta with chicken?
Oh, sweet summer child—my Italian roommate would gasp! Traditional carbonara relies on eggs and cheese for creaminess, but if you must, a tablespoon of heavy cream can help nervous cooks avoid curdling. Just know purists might side-eye you.
How do I prevent the eggs from scrambling?
The panic is real! Here’s my foolproof method: take the pan completely off heat before adding the egg mixture, and stir like crazy. The residual pasta heat is enough to cook the eggs gently. If you see lumps forming, splash in more reserved pasta water—it’s your emergency brake!
What’s the best pasta type for carbonara?
Spaghetti is classic, but I’ve used linguine, fettuccine, even bucatini (those hollow centers trap sauce beautifully). Just stick to long shapes—they twirl better with that creamy sauce. Short pastas? Save them for baked dishes.
Can I make this ahead of time?
Carbonara waits for no one! It’s best served immediately, but if you must prep, cook everything except the egg sauce. Right before serving, reheat the pasta/chicken mix, then stir in the eggs off-heat. Crisis averted!
Share Your Experience
Did this carbonara pasta with chicken become your new weeknight hero? Snap a pic and tag me—I’d love to see your creamy masterpiece! Drop a comment below if you tweaked it (no judgment here). Happy cooking!
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Creamy Carbonara Pasta with Chicken in 30 Minutes
- Total Time: 25 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A creamy and delicious carbonara pasta with tender chicken, perfect for a quick and satisfying meal.
Ingredients
- 200g spaghetti
- 150g chicken fillet, diced
- 2 eggs
- 50g grated Parmesan cheese
- 1 clove garlic, minced
- 50g pancetta or bacon, diced
- Salt and black pepper to taste
- 1 tbsp olive oil
- Chopped parsley for garnish
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add diced chicken and cook until golden and fully cooked. Remove and set aside.
- In the same pan, cook pancetta or bacon until crispy. Add minced garlic and sauté for 30 seconds.
- In a bowl, whisk eggs and mix in Parmesan cheese, salt, and black pepper.
- Add cooked spaghetti and chicken back to the pan. Remove from heat.
- Pour the egg and cheese mixture over the pasta, stirring quickly to coat evenly without scrambling the eggs.
- Garnish with chopped parsley and serve immediately.
Notes
- Use fresh eggs for the best texture.
- Stir quickly to prevent eggs from curdling.
- Reserve some pasta water to adjust consistency if needed.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 220mg
Keywords: carbonara pasta, chicken carbonara, creamy pasta, easy dinner
