Chicken Carbonara Pasta is creamy, cheesy, and oh-so-satisfying. This dish combines tender chicken with pasta, topped with a rich sauce made from eggs and cheese. Yum!
Let’s be honest, who can resist that creamy goodness? I love whipping this up when I’m in the mood for comfort food. It’s a tasty way to impress friends or just treat yourself!
What I enjoy most is how quick and easy it is to prepare. Just cook the chicken, mix the sauce, and combine everything! It’s perfect for busy weeknights or special occasions.
Key Ingredients & Substitutions
Pasta: Use spaghetti or linguine for a classic Carbonara. If you’re gluten-free, try chickpea or lentil pasta as a great alternative. These options are nutritious and maintain a good texture!
Chicken: Boneless, skinless chicken breasts are the go-to here. You can substitute with cooked rotisserie chicken for a quicker option. Turkey or even sautéed mushrooms work if you’re looking for a non-meat alternative!
Eggs and Cheese: Traditional recipes often use just eggs and Parmigiano-Reggiano, but I love the creaminess that comes from heavy cream. If you prefer, skip the cream for a lighter dish or use Greek yogurt for a tangy twist!
Bacon: Bacon adds a smoky flavor. Turkey or chicken bacon could work as a substitute if you’re looking for a leaner option. Veggie bacon is also available if you want to keep it meat-free.
How Do I Keep the Egg Sauce Creamy Without Scrambling?
The key to a creamy Carbonara is controlling the heat when mixing the eggs with the pasta. Here’s how to nail it:
- Make sure your pasta is very hot when you combine it with the egg mixture. This will help cook the eggs gently.
- Remove the pot from direct heat before adding the egg and cheese mixture. This prevents scrambling.
- Toss the pasta quickly to coat it with the sauce. Add reserved pasta water gradually to help achieve the desired creamy consistency.
Remember, it’s always easier to add liquid than to take it away, so add pasta water as needed!
How to Make Chicken Carbonara Pasta
Ingredients You’ll Need:
For the Pasta and Sauce:
- 8 oz (225g) spaghetti or linguine pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional for extra creaminess)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Garnish:
- 4 slices bacon, chopped
- Fresh parsley, chopped
How Much Time Will You Need?
This Chicken Carbonara Pasta recipe will take about 25-30 minutes in total. You’ll spend around 10 minutes on prep work, and another 15-20 minutes cooking it all up to deliciousness!
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Once it’s bubbling, toss in the spaghetti or linguine and cook it according to the package instructions until it’s al dente (cooked but still firm). When done, reserve 1 cup of pasta cooking water before draining the rest.
2. Cook the Bacon:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in the chopped bacon and let it cook until it’s crispy and golden. Once it’s done, remove the bacon and place it on a plate, but leave the delicious rendered fat in the pan!
3. Sauté the Chicken:
Now, add the remaining 1 tablespoon of olive oil to the skillet. Toss in the diced chicken and cook until it’s no longer pink and lightly golden, which should take about 5-7 minutes. Add the minced garlic and cook for another minute until it smells amazing. Set this aside with the bacon while we mix the sauce!
4. Make the Sauce:
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream if you’re using it. Make sure to season with a pinch of salt and a good amount of black pepper to enhance the flavor!
5. Combine the Pasta and Sauce:
Once your pasta is cooked and drained, you’re ready to bring everything together! Return the hot pasta to the skillet or large pot over very low heat. Quickly pour the egg and cheese mixture over the pasta. Toss vigorously to coat the pasta without scrambling the eggs. If it seems too thick, add a little reserved pasta water at a time until it reaches a creamy consistency.
6. Fold in Chicken and Bacon:
Gently fold in the cooked chicken, bacon, and garlic mixture. Stir everything together until it’s well combined and heated through. The warmth of the pasta will help finish cooking the sauce!
7. Serve and Enjoy:
Serve your Chicken Carbonara Pasta hot, garnished with extra Parmesan cheese, a dash of freshly cracked black pepper, and a sprinkle of chopped parsley for that finishing touch!
Enjoy your deliciously creamy Chicken Carbonara Pasta! It’s a comforting dish that’s sure to impress!
Can I Use Different Types of Pasta for This Recipe?
Absolutely! While spaghetti or linguine are traditional choices, you can use any pasta you like. Penne, fettuccine, or even gluten-free pasta work great. Just adjust the cooking time based on the pasta shape you choose!
What Can I Substitute for Heavy Cream?
If you’d like a lighter version, you can leave out the heavy cream entirely. Alternatively, use half-and-half or whole milk for a similar creaminess. For a dairy-free option, try coconut milk or cashew cream!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or cream to help revive the sauce.
Can I Make This Recipe Vegetarian?
Yes, you can easily make it vegetarian by replacing the chicken with sautéed mushrooms or a mix of your favorite vegetables! Swap out the bacon for a plant-based version or simply omit it for a deliciously creamy pasta dish that’s still packed with flavor.
