I’ve made a version of creamy chicken carbonara on repeat, and after tweaking proteins and pasta shapes, this is the one I revisit every time. The rich bacon fat, tender chicken, and silky sauce really hit the spot.
I used to end up with a runny sauce and dry chicken on busy weeknights, plus pasta clumped together. But I learned a few tricks (and even used semantic keywords) to keep the sauce creamy and chicken juicy.
This recipe just clicks because you brown chicken in bacon fat in one pan and stir the sauce together in under 30 minutes. I always save some pasta water to help the sauce coat the noodles, so dinner comes together fast.
If you want another creamy pasta, try my Delicious Salmon Alfredo Recipe for a seafood twist.
Why You Will Love This Recipe
- Creamy Sauce Clings to Every Noodle: I love how the whisked egg yolks, Parmesan, and a dash of pasta water meld with bacon fat into a sauce that coats linguine in under 30 minutes.
- Savory and Tangy Layers: Smoky bacon bits and finely grated Pecorino teamed with fresh cracked pepper deliver just the right pop of salt and a subtle pepper bite around tender chicken strips.
- Last-Minute Prep Made Easy: You can have seasoned chicken and bacon sizzling while the pasta boils, so dinner’s on the table in about 30 minutes without extra steps.
- Easy Leftover Reheat: Stored in the fridge, the sauce holds its silky feel for two days and revives quickly with a splash of hot pasta water.
Ingredient Notes
- Chicken breasts: choose boneless skinless pieces, pat dry for better browning and slice into uniform strips for even cooking.
- Linguine: select dry linguine or spaghetti labeled al dente, it holds sauce better. Swap bucatini if you like a thicker noodle.
- Thick-cut bacon: use thick-cut bacon for more rendered fat, or try guanciale/pancetta if you find it. Trim excess for even crisping.
- Eggs: pick large eggs cold from the fridge. Separate yolks for extra creaminess or use whole eggs for a lighter sauce.
- Parmesan cheese: buy a wedge of Parmesan or Pecorino Romano and grate it yourself. Pregrated shreds won’t melt into a silky sauce.
- Garlic cloves: peel two garlic cloves and finely grate with a microplane or mince. It blends smoothly without biting raw garlic chunks.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If sauce looks dry, pour reserved 1/2 cup pasta water into skillet when mixing egg mixture with linguine after heat is lowered.
- Before cooking bacon and chicken, cut chicken into bite-sized strips and bacon into 1/2-inch pieces to speed up the 15-minute cook.
- If no protein is on hand, after straining pasta toss it with egg mixture in skillet off heat and skip bacon and chicken steps.
- If cream isn’t preferred, omit the 1/3 cup cream when whisking eggs and cheese before cooking.
- When cooking bacon, substitute pancetta or guanciale and chop into 1/2-inch pieces before cooking chicken.
Serving Suggestions
- Toss arugula, tomatoes, Parmesan and lemon vinaigrette alongside cacio e pepe
- Serve asparagus and a portion of creamy mushroom pasta
Storage Guidelines
- Airtight Container: Place cooled pasta in airtight container. Refrigerate at 40°F. Store up to 5 days.
- Freezer Container: Transfer portions to freezer-safe container. Freeze at 0°F. Store up to 3 months.
- Thaw and Heat: Thaw frozen pasta overnight in fridge. Reheat in microwave-safe dish at medium power until hot.
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Creamy Chicken Carbonara
This creamy chicken carbonara is inspired by classic Italian (Roman) Carbonara. Made with bacon, chicken, whisked egg, and hard cheese, it’s a rich and creamy dish ready in under 30 minutes.
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized strips
- 12-14 ounces linguine
- 4 strips thick-cut bacon chopped into 1/2 inch pieces
- 2 cloves garlic very finely grated
- 1-2 tablespoons chopped fresh basil
- salt to taste
- fresh cracked pepper to taste
- 4 eggs 2 yolk only, 2 whole
- ¾ cup grated Parmesan cheese or Pecorino Romano
- ⅓ cup heavy cream optional, if preferred
Instructions
- You’ll bring a large pot of salted water to a boil, then cook linguine until al dente. Before you drain, scoop out ½ cup pasta water and set it aside.
- In a medium bowl you’ll whisk eggs, Parmesan cheese, a pinch of salt and pepper, and the optional cream until smooth and pale. Set the mixture aside.
- Heat a large stainless pan over medium heat and cook bacon until crisp. Transfer it to a plate lined with paper towel to drain, leaving 1 to 2 tablespoons of fat in the pan and pouring off the rest.
- Add chicken strips to the warm pan, season with salt and pepper, and cook until no longer pink, about 5 to 7 minutes. In the last 1 to 2 minutes stir in garlic and a splash of olive oil until you smell its aroma.
- Turn the heat down to low and let the pan rest off the heat for 2 to 3 minutes so the eggs won’t scramble when you add them.
- Return the bacon to the pan, then add the drained linguine. Pour in the egg mixture and ¼ cup of your reserved pasta water, and toss gently until every strand is coated. Add more pasta water if it feels too thick.
- Add chopped fresh basil, then plate immediately and serve with extra Parmesan cheese on the side.
Notes
- If sauce looks dry, pour reserved 1/2 cup pasta water into skillet when mixing egg mixture with linguine after heat is lowered.
- Before cooking bacon and chicken, cut chicken into bite-sized strips and bacon into 1/2-inch pieces to speed up the 15-minute cook.
- If no protein is on hand, after straining pasta toss it with egg mixture in skillet off heat and skip bacon and chicken steps.
- If cream isn’t preferred, omit the 1/3 cup cream when whisking eggs and cheese before cooking.
- When cooking bacon, substitute pancetta or guanciale and chop into 1/2-inch pieces before cooking chicken.
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