Creamy Chicken Carbonara: The Ultimate American Comfort Pasta Dish
Indulge in the rich, comforting flavors of our go-to creamy chicken carbonara. This delightful Americanized version features tender chicken, crispy bacon, sweet green peas, and perfectly al dente pasta, all generously coated in a luxurious garlic and Parmesan cheese sauce. It’s a satisfying meal that brings warmth and decadence to any dinner table, perfect for a cozy night in or a family gathering.
Why This Creamy Chicken Carbonara Recipe Is a Must-Try
While often associated with its Italian counterpart, our chicken carbonara recipe offers a beloved American twist. Unlike the traditional Italian pasta carbonara, which strictly uses guanciale or pancetta, egg yolks, Pecorino Romano, and black pepper (without cream or chicken), our rendition embraces a creamy sauce and the addition of succulent chicken and vibrant peas, creating a heartier and distinctly different flavor profile that has become a comfort food favorite across the United States.
The true magic behind this rich and irresistibly creamy chicken carbonara sauce lies in the tempering of eggs. For those unfamiliar, tempering is a gentle technique where raw eggs are gradually incorporated into a hot liquid, preventing them from scrambling. This process is the secret to achieving that signature silky, almost custard-like texture that distinguishes carbonara from other pasta dishes. When combined with savory bacon, sweet peas, and sharp Parmesan cheese, this decadent sauce transforms simple ingredients into an extraordinary meal that will have you reaching for seconds.
The combination of smoky bacon, perfectly seasoned chicken, and the tender bite of pasta creates a harmonious balance of textures and flavors. Each spoonful delivers a burst of garlicky, cheesy goodness, making this an ideal dish for weeknight dinners or special occasions. It’s a recipe designed to deliver maximum flavor with accessible ingredients and straightforward steps, ensuring a delicious result every time.
Essential Ingredients for Your Homemade Chicken Carbonara
To whip up this incredible chicken carbonara, you’ll need a selection of fresh, high-quality ingredients. For exact measurements and a detailed step-by-step guide, please refer to the printable recipe card available at the conclusion of this post.
Ingredient Spotlight & Smart Substitutions
Crafting the perfect chicken carbonara often comes down to the quality and type of ingredients you choose. Here’s a deeper dive into our recommendations and some clever substitutions to suit your pantry and preferences:
PASTA – While we’ve opted for penne pasta in this recipe, chicken carbonara is incredibly versatile and pairs beautifully with various pasta shapes. Common choices include long, flat noodles like fettuccine or linguine, or classic spaghetti. Don’t be afraid to experiment! We’ve successfully used rotini and spaghetti, but other excellent replacements include farfalle (bow-tie pasta), rigatoni, elbow macaroni, and mostaccioli. These shapes are robust enough to hold the creamy sauce and bits of chicken and bacon. We advise against using very delicate pastas like angel hair, as their fine strands can easily overcook or break apart under the weight of the rich sauce and other ingredients, leading to a less enjoyable texture.
CHICKEN – Boneless, skinless chicken breasts are our top choice for their lean protein and quick cooking time. They absorb the seasonings wonderfully and add a hearty element to the dish. You can also use boneless, skinless chicken thighs for a slightly richer flavor and more tender texture. Ensure you cut the chicken into uniform cubes for even cooking.
SAUCE BASE (Heavy Cream) – The cornerstone of our indulgent, rich, and creamy carbonara sauce is heavy whipping cream. Its high-fat content is key to achieving that luxurious mouthfeel. If heavy cream isn’t available or you prefer a slightly lighter sauce, you can substitute with half-and-half. While whole milk can also be used, be aware that it has a lower milk fat percentage and may require a longer simmering time to thicken to the desired consistency. Avoid skim or low-fat milks, as they are unlikely to create the robust, creamy texture essential for this dish.
BACON – The smoky, savory crunch of bacon is integral to the flavor of our chicken carbonara. We love adding crisp bacon pieces for texture and depth. For a more authentic Italian touch, or if you prefer a slightly milder, saltier pork flavor, pancetta is an excellent substitute. Cube it before cooking to render out the fat and achieve that perfect crispness.
CHEESE – Freshly grated Parmesan cheese is non-negotiable for its sharp, salty, and nutty notes, which melt beautifully into the sauce. Always opt for fresh Parmesan over pre-grated varieties for superior flavor and a smoother sauce texture.
VEGETABLES – Frozen peas add a pop of color and a touch of sweetness, balancing the richness of the sauce. They cook quickly and are easy to incorporate. You can also add other quick-cooking vegetables like chopped spinach or sautéed mushrooms if desired, but peas are a classic complement to carbonara.
AROMATICS & SEASONINGS – Fresh minced garlic and chopped onion lay the foundational aromatic base for the sauce. These provide depth and warmth. Our seasoning blend of garlic salt, onion powder, and black pepper enhances the chicken, ensuring every bite is flavorful. For the chicken base, we prefer a concentrated bouillon paste like Better than Bouillon for its intense flavor, convenience, and ease of storage. However, you can certainly use an equal amount of high-quality chicken broth or stock instead, adjusting the salt content as needed.
Mastering Your Homemade Chicken Carbonara: Step-by-Step Guide
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, you can Jump to Recipe at the bottom of this post.
- Cook the Pasta Al Dente: Begin by cooking your chosen pasta shape according to the package directions, ensuring it reaches an al dente texture. This means it should be firm to the bite, not mushy, as it will continue to cook slightly when added to the hot sauce. Once cooked, drain the pasta thoroughly and rinse it under cold water. This crucial step stops the cooking process immediately and removes excess starch, preventing the pasta from becoming sticky.
PRO TIP – To ensure your pasta remains perfectly separated and doesn’t clump together while you prepare the other components, toss it with a small amount of olive oil. Alternatively, you can submerge the drained pasta in a bowl of cool water until you are ready to incorporate it into your skillet. This keeps it ready to go without sticking.
- Prepare the Chicken: While the pasta is cooking, prepare your chicken. Trim any visible fat from the boneless, skinless chicken breasts and cut them into uniform, bite-sized cubes. Placing them in a large bowl will make seasoning easier.
- Season the Chicken: Season the cubed chicken generously with garlic salt, onion powder, and black pepper. Use gloved hands to toss the chicken thoroughly, ensuring every piece is evenly coated with the seasoning blend. This step infuses the chicken with flavor before cooking.
- Whisk the Eggs: In a medium-sized bowl, lightly whisk the two large eggs until the yolks and whites are just combined. Set this aside; these eggs are central to creating the carbonara’s signature creamy sauce through the tempering method.
- Heat Olive Oil: Place a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and allow it to heat until it shimmers gently. This indicates it’s hot enough to sauté the aromatics and brown the chicken.
- Sauté Aromatics: Add the minced garlic and chopped onion to the hot skillet. Sauté for 1-2 minutes, stirring frequently, until the onions become translucent and the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Cook the Chicken: Add the seasoned chicken cubes to the skillet. Cook for approximately 10-15 minutes, turning occasionally, until all pinkness has disappeared and the chicken pieces are beautifully browned on several sides. Achieving some browning adds an extra layer of flavor. Once cooked, remove the chicken from the skillet and place it on a plate, keeping it warm while you prepare the sauce.
- Prepare the Cream Base: Into the same skillet (no need to clean it; the fond adds flavor!), pour the heavy whipping cream and add the chicken base. Whisk these ingredients together thoroughly. Gently heat this mixture until it’s just hot and tiny bubbles begin to form around the edges. It’s crucial not to boil or scorch the cream, as this can affect its texture and flavor.
- Temper the Eggs: This is the most critical step for a silky sauce. Very slowly, begin drizzling the whisked eggs into the hot cream mixture while continuously whisking the cream. The constant whisking and slow addition allow the eggs to gradually warm up without coagulating, creating a smooth emulsion rather than scrambled eggs. Maintain constant motion with your whisk.
- Melt in Parmesan: Sprinkle the grated Parmesan cheese into the tempered cream mixture. Continue whisking diligently until the cheese is completely melted and fully combined, creating a thick, glossy, and homogeneous sauce.
- Combine All Ingredients: Finally, add the cooked penne pasta, the previously cooked chicken, the frozen peas, and the chopped cooked bacon to the skillet with the sauce. Stir everything together well, ensuring that all ingredients are thoroughly coated in the rich carbonara sauce. Continue to gently heat the dish for a few minutes, allowing the peas to warm through and all the flavors to meld beautifully.
Frequently Asked Questions & Expert Tips for Perfect Carbonara
Preventing scrambled eggs is the key to a smooth, luscious carbonara sauce. Tempering eggs is the essential technique: it involves gradually bringing raw eggs up to temperature with a hot liquid without cooking them too rapidly. The trick is to drizzle the whisked eggs into the hot cream base very slowly, in a thin stream, while continuously and vigorously whisking the cream. The texture of the cream should remain consistent throughout this process. If you pour the eggs in too quickly or neglect to whisk continuously, the heat will rapidly cook the eggs, resulting in an undesirable stringy, curdled texture reminiscent of egg drop soup rather than a silky sauce.
Sometimes, if the sauce cooks for too long or at too high a heat, it can thicken more than desired. Don’t worry, this is easily remedied! The best way to loosen the sauce and restore its creamy consistency is by adding a splash of pasta water. Add it a little at a time, stirring well after each addition, until you achieve your preferred consistency. The starches in the pasta water also help the sauce cling beautifully to the noodles.
Store any leftover chicken carbonara in an airtight container in the refrigerator for up to 4 days. When reheating, it’s best to do so gently over the stovetop. Place the carbonara in a skillet over low to medium-low heat. The sauce may have thickened considerably or even seized slightly in the refrigerator. To bring it back to life, add a small amount of water, cream, or milk—a tablespoon at a time—stirring constantly until the sauce loosens and becomes creamy again. Avoid high heat, which can cause the sauce to break or the eggs to curdle.
Absolutely! While peas are a classic addition, this chicken carbonara recipe is quite adaptable. You could easily incorporate sautéed mushrooms, wilted spinach, sun-dried tomatoes, or even finely diced bell peppers for added flavor and nutrients. Just ensure any additional vegetables are cooked through or quickly blanched before adding them to the final dish.
Delicious Serving Suggestions for Chicken Carbonara
This rich and satisfying chicken carbonara is a complete meal on its own, but it pairs wonderfully with a few simple sides to enhance the dining experience. Serve your creamy chicken carbonara alongside slices of crusty garlic bread, perfect for soaking up every last drop of that delectable sauce. Alternatively, a crisp, leafy dinner salad provides a refreshing contrast to the richness of the pasta. Personally, I find a vibrant Caesar salad with its tangy dressing and crunchy croutons to be the ideal accompaniment! For an extra touch of presentation and flavor, optionally garnish each serving with additional crumbled bacon and a sprinkle of fresh chopped parsley.
Explore More Irresistible Pasta Recipes
If you’re a fan of comforting pasta dishes, you’re in the right place! After enjoying this creamy chicken carbonara, be sure to explore some of our other popular pasta creations:
- Chicken Alfredo – Another classic creamy chicken pasta dish that’s rich and satisfying.
- Chicken Tetrazzini – A baked casserole with chicken, pasta, and a creamy mushroom sauce.
- Garlic Butter Pasta – A simple yet incredibly flavorful pasta dish perfect for a quick meal or side.
- Chicken and Shrimp Carbonara – For seafood lovers, this variation adds tender shrimp to the classic carbonara flavors.
I absolutely adore cooking and baking, and there’s nothing I love more than sharing my culinary adventures and delicious recipes with all of you! Remembering to check back for new recipes every day can be a challenge, which is why I offer a convenient newsletter delivered directly to your inbox each time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes, making it easier than ever to discover your next favorite meal!
Chicken Carbonara
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- 8 ounces penne pasta about 5 cups cooked
- 1.5 pounds boneless skinless chicken breasts (680g), 2 large breasts
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 large eggs
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 2 cups heavy whipping cream
- 2 Tablespoons Better than Bouillon chicken base
- ½ cup grated Parmesan cheese
- 1 cup frozen peas
- ½ cup chopped cooked bacon
Things You’ll Need
-
Chef’s knife
-
Cutting board
-
Whisk
-
Large heavy bottomed skillet
Before You Begin
- The heavy cream is what makes this dish incredibly rich and creamy. If you need a substitute, half-and-half can be used, though it will result in a slightly less rich sauce. Whole milk will also work, but keep in mind that any dairy with less milk fat than heavy cream may require a longer simmering time to achieve the desired thickness for your sauce.
- We selected penne pasta for this recipe, but chicken carbonara is wonderfully adaptable to various pasta shapes. Fettuccine, linguine, or spaghetti noodles are commonly used and work beautifully. Feel free to use other shapes like rotini, farfalle, rigatoni, elbows, or mostaccioli. We generally don’t recommend angel hair pasta due to its delicate nature; it tends to break apart or become mushy easily in a hearty sauce.
- For intense flavor and convenience, we often use a concentrated bouillon base, such as Better than Bouillon, in many of our recipes instead of liquid broth or stock. It’s a fantastic pantry staple that saves space and is easily reconstituted with water. However, you can certainly use an equivalent amount of good quality chicken broth or stock in its place.
Instructions
-
Cook 8 ounces of penne pasta until al dente following the package directions. Drain the pasta and rinse it thoroughly under cold water to halt the cooking process.
To prevent the pasta from sticking together, toss the cooked pasta with a little olive oil, or submerge it in cool water until you are ready to add it to the skillet.
8 ounces penne pasta -
Meanwhile, trim any excess fat from 1.5 pounds of boneless, skinless chicken breasts and cut them into even, bite-sized cubes. Place the chicken in a large bowl.1.5 pounds boneless skinless chicken breasts
-
Season the chicken with ½ teaspoon garlic salt, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Toss with gloved hands until the chicken pieces are thoroughly coated.1/2 teaspoon garlic salt, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
-
In a separate medium bowl, whisk the 2 large eggs until well combined. Set them aside for later.2 large eggs
-
Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat until it begins to shimmer.2 Tablespoons olive oil
-
Add 1 Tablespoon of minced garlic and 1 cup of chopped onion to the skillet. Sauté for 1-2 minutes, stirring constantly, until fragrant and slightly softened.1 Tablespoon minced garlic, 1 cup chopped onion
-
Add the seasoned chicken cubes to the skillet. Cook for approximately 10-15 minutes, turning the chicken occasionally, until no pink remains inside and some delightful browning has occurred on the exterior. Once cooked through, remove the chicken to a plate and keep it warm.
-
To the same skillet, add 2 cups of heavy whipping cream and 2 Tablespoons of Better than Bouillon chicken base. Whisk these ingredients together until well combined. Heat the mixture gently, just until it’s hot and small bubbles begin to form around the edges. It’s important to avoid scorching the cream by keeping the heat moderate.2 cups heavy whipping cream, 2 Tablespoons Better than Bouillon chicken base
-
Carefully temper the whisked eggs by slowly drizzling them into the hot cream mixture in a thin stream. Whisk continuously and vigorously during this step to prevent the eggs from scrambling and to ensure a smooth, creamy sauce.
-
Sprinkle in ½ cup of grated Parmesan cheese. Continue to whisk until the Parmesan cheese is completely melted and thoroughly incorporated into the sauce, creating a rich and velvety texture.1/2 cup grated Parmesan cheese
-
Add the cooked penne pasta, the warm cooked chicken, 1 cup of frozen peas, and ½ cup of chopped cooked bacon to the skillet. Stir everything together very well, ensuring all ingredients are coated in the decadent carbonara sauce. Heat through gently for a few minutes until the peas are tender and the dish is warmed consistently.1 cup frozen peas, 1/2 cup chopped cooked bacon
Expert Tips & FAQs
- Storing Leftovers: Any leftover chicken carbonara should be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: To reheat, gently warm the carbonara over the stovetop on low heat. The sauce may thicken considerably in the fridge; to loosen it up, add a small amount of water, cream, or milk, one tablespoon at a time, stirring until it returns to a creamy consistency. Avoid microwaving on high heat, as it can cause the sauce to break or the eggs to curdle.
- Pasta Choice: Experiment with different pasta shapes like fettuccine or rigatoni for varied textures.
- Bacon Alternatives: If you don’t have bacon, pancetta is an excellent, more traditional Italian substitute that offers a similar savory depth.
- Seasoning: Taste and adjust seasonings as you go. You might find a pinch more black pepper or Parmesan enhances the flavors even further.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.