Chicken Carbonara is such a comforting dish, and it’s perfect for those busy weeknights. The creamy sauce and savory bacon make it a hit in my kitchen. Plus, it’s ready in just 25 minutes!
This recipe provides a quick meal option, eliminates egg flavor, and offers a creamy texture without complicated steps.
I always look for recipes that won’t keep me in the kitchen for hours. We’ve all had those days when you just want something quick yet tasty. This Chicken Carbonara fits the bill without the fuss.
The beauty of this recipe is how easy it is. With only 10 minutes of prep and 15 minutes of cooking, you can whip up a delicious meal in no time. It’s also nice because you don’t need many fancy ingredients to pull it off.
If you need another tasty pasta option, try this Delicious Shrimp Carbonara Recipe. It might just become your new favorite!
Why You Will Love This Recipe
- Creamy Texture , This dish delivers a luxurious, smooth texture that coats your pasta beautifully without feeling heavy. It’s comforting but still light enough for a weeknight dinner.
- Rich Flavor , The combination of savory chicken and smoky bacon creates a flavor explosion that’s both satisfying and indulgent. It’s like a warm hug on your plate.
- Quick Preparation , You can whip this up in under 25 minutes, making it an ideal choice for those busy evenings when you still want something delicious.
- Common Ingredients , You likely have most of the ingredients in your pantry, so there’s no need for surprise grocery runs. It’s an easy option that fits right into your routine.
Ingredient Notes
- Chicken breast: This is the star of the show, adding that nice, tender protein. Leftover roast chicken or rotisserie works great too!
- Bacon lardons: They bring that smoky goodness and a nice crunch. Feel free to swap with any good-quality diced bacon if that’s what you have.
- Double cream: This gives your sauce its rich and creamy vibe, making everything dreamy. You can substitute with heavy cream, but it won’t be quite as silky.
- Grated parmesan: It adds the salty, cheesy kick we all crave! If you’re out, pecorino works just as well, giving a slightly sharper taste.
- Linguine or spaghetti: Both work beautifully to hold onto the creamy sauce. If you’re in a pinch, any pasta shape will do, but get creative!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If using leftover roast chicken, shred it before tossing it into the sauce for quicker heating and better flavor integration.
- When adding peas, include them during the last 2-3 minutes of cooking to retain their bright color and crispness.
- For a comforting kick, sprinkle in ¼ teaspoon of chili flakes or add fresh chili just before serving.
- If the pasta sauce feels thick, pour in a few tablespoons of reserved pasta water until you achieve your desired consistency.
- When sautéing chicken, cook for at least 6-8 minutes until it’s golden brown on all sides to ensure it’s cooked through.
Serving Suggestions
- Serve creamy chicken carbonara with garlic bread for a complete meal. A simple side salad adds freshness and complements the dish.
- This carbonara works well in pasta bakes or as a filling in wraps. You can use it as a base for chicken alfredo or creamy chicken casseroles.
- Add extra parmesan and chopped parsley as a garnish to elevate presentation. A drizzle of olive oil can enhance the dish’s flavor before serving.
Storage Guidelines
- To keep your creamy chicken carbonara fresh, follow these storage tips:
- Room Temperature: Store in an airtight container at room temperature for up to 2 hours. Consume promptly for best quality.
- Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until heated through.
- Freezing: This dish is not suitable for freezing as it does not maintain quality. Avoid freezing leftovers for best results.
Recipe Variations
- You can use turkey breast instead of chicken for a lighter version of creamy chicken carbonara.
- Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder for extra flavor.
- Either use fettuccine or tagliatelle as an alternative to linguine or spaghetti in this dish.
- If making a larger batch, increase the chicken to 600 g and the double cream to 600 ml.
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Creamy Chicken Carbonara with Bacon
A rich and creamy pasta dish with chicken and bacon for a comforting meal perfect for any night.
Equipment
- Non-stick frying pan
Ingredients
- 300 g linguine or spaghetti or any pasta shape you like! This also works well with tagliatelle and fettucine
- 300 g chicken breast cut into small pieces
- 200 g bacon lardons or diced bacon
- butter Small knob, optional
- 4 cloves garlic grated or crushed
- 50 ml white wine optional
- 300 ml double cream
- 35 g grated parmesan
- Salt to taste
- black pepper to taste
- 2 tablespoons parsley finely chopped (plus extra for garnish)
- grated parmesan More to serve, optional
Instructions
- Start by boiling a pot of water, then add your pasta of choice. You’ll know it’s ready when it’s al dente, usually a firm bite. Keep an eye on it, as overcooking leads to mushy noodles which won’t hold the sauce well.
- Add the bacon lardons to a skillet over medium heat until they’re crisp and have released their fat. The enticing aroma of sizzling bacon will fill your kitchen, but be careful not to burn them. Drain excess grease afterward to avoid an oily dish.
- In the same skillet, toss in the chicken pieces and let them sauté until golden brown. Keep stirring until they’re fully cooked through—you don’t want any pink bits. It’s tempting to overcrowd the pan, but that might result in uneven cooking.
- Stir in the garlic and let it cook for just a minute until fragrant. Then pour in the white wine if you’re using it, letting it simmer until reduced slightly. The garlicky aroma alone is to die for, but don’t let the garlic brown too much; it can turn bitter.
- Next, pour the double cream into the skillet, stirring well to combine everything. The mixture will turn creamy and delicious, and you’ll see it start to thicken. Keep an eye on the heat; low and slow is the best way to avoid curdling.
- Sprinkle in the grated parmesan, salt, and black pepper to taste. Stir until the cheese melts into the sauce, making it dreamily smooth. Don’t forget to taste it—too much salt can sneak in if you’re not careful!
- Add the drained pasta to the creamy sauce, gently tossing to coat every strand. As you mix, you’ll see the pasta soak up that wonderful sauce. Go easy—you want it to be creamy, not clumpy!
- Finish off with freshly chopped parsley and more parmesan if you like. The colors will pop, making it super inviting. Don’t skip the garnishes; they really add fresh flavor and a nice look.
Notes
This dish is best made fresh and is not suitable for freezing or reheating leftovers.
Use leftover roast chicken or rotisserie chicken instead of fresh chicken for quicker preparation.
Add peas during the last 2-3 minutes of cooking for extra texture and flavor while retaining their brightness.
For a comforting kick, sprinkle in 1/4 teaspoon of chili flakes or add fresh chili just before serving.
If the pasta sauce feels thick, pour in a few tablespoons of reserved pasta water until you achieve your desired consistency.
When sautéing chicken, cook for at least 6-8 minutes until it’s golden brown on all sides to ensure it’s fully cooked through.
If bacon is too greasy, drain excess bacon fat before mixing with other ingredients.
Serve with garlic bread for a complete meal.
Pair with a simple side salad for freshness.
Top with extra parmesan and parsley for garnish.
Add cooked prawns at the end for a seafood flavor.
Mix in seasonal vegetables like bell peppers or mushrooms.
Replace parsley with basil for a different herb profile.
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