Creamy Carbonara Pasta with Chicken Recipe

Carbonara is a classic Italian pasta dish that has charmed food lovers worldwide with its simple yet indulgent flavors. Traditionally, it consists of pasta tossed in a creamy sauce made from eggs, Pecorino Romano cheese, black pepper, and cured pork such as guanciale or pancetta. Its silky texture and comforting taste have earned it a permanent spot in Italian cuisine and beyond.

This recipe takes the classic carbonara to another level by incorporating tender, juicy chicken — adding protein and heartiness that make it a satisfying meal for any occasion. The creamy carbonara sauce envelops al dente pasta and succulent pieces of chicken, creating a harmonious blend of flavors and textures that elevate the dish beyond a traditional plate of spaghetti.

Using chicken as the main protein allows for versatility and accessibility, especially for those who prefer poultry over pork or want a lighter alternative without sacrificing richness. The chicken can be seared or grilled to perfection, then folded into the luscious carbonara sauce, adding a delightful savory element that complements the sharpness of the cheese and the peppery bite of freshly ground black pepper.

The sauce itself is a delicate balance — rich and creamy, yet surprisingly light due to the use of eggs rather than heavy cream. This distinction is crucial, as traditional carbonara achieves its luxurious mouthfeel through the gentle emulsification of eggs and cheese with the pasta cooking water. This method ensures a velvety, luscious sauce without the heaviness of cream, highlighting the authentic Italian approach to simplicity and flavor.

In this comprehensive recipe, you will find detailed instructions on how to perfectly cook the chicken, prepare the carbonara sauce, and combine all elements seamlessly. Along with step-by-step guidance, tips on selecting the best ingredients, timing your cooking to get the ideal sauce texture, and suggestions for side dishes and wine pairings will help you create an impressive meal from scratch.

Moreover, this recipe will discuss potential variations to suit different dietary preferences and flavors, including substitutions for cheese or pasta, and even ways to add vegetables or herbs to enhance the dish further.

Whether you are preparing a casual weeknight dinner or a special meal to impress guests, this creamy carbonara pasta with chicken is sure to become a favorite. Its comforting, indulgent nature balanced with fresh, simple ingredients epitomizes the heart of Italian cooking: turning everyday food into something extraordinary.

Instructions for Creamy Carbonara Pasta with Chicken

Step 1: Prepare the Ingredients

Begin by gathering all your ingredients and preparing them before cooking. This mise en place approach ensures a smooth cooking process.

• Cut boneless, skinless chicken breasts or thighs into bite-sized pieces or thin strips for even cooking.

• Mince 3 to 4 cloves of garlic finely.

• Grate about 1 cup of Pecorino Romano or Parmesan cheese. Freshly grated cheese melts better and has more flavor than pre-grated.

• Crack 3 large eggs into a bowl, and beat them lightly until the yolks and whites are combined.

• Finely chop fresh parsley or basil if you want a fresh garnish at the end.

• Measure out 12 ounces of your preferred pasta (spaghetti, fettuccine, or bucatini work well).

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water to season the pasta as it cooks.

Add the pasta and cook according to the package instructions until al dente — meaning it should be tender but still firm to the bite. This usually takes about 8 to 10 minutes.

Reserve about 1 to 1½ cups of the starchy pasta cooking water before draining the pasta. This water is crucial to adjusting the consistency of the carbonara sauce later.

Drain the pasta and set aside, but do not rinse it; the starch clinging to the pasta helps the sauce adhere better.

Step 3: Cook the Chicken

While the pasta cooks, heat 2 tablespoons of olive oil or unsalted butter in a large skillet over medium-high heat.

Add the chicken pieces in a single layer and season them generously with salt and freshly ground black pepper.

Cook the chicken for about 4 to 6 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure it’s safe to eat.

Remove the cooked chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.

Step 4: Sauté the Garlic

In the same skillet, reduce the heat to medium and add another tablespoon of olive oil or butter if needed.

Add the minced garlic and sauté for 1 to 2 minutes until fragrant and golden but not burnt. Be careful, as burnt garlic can impart a bitter flavor to the dish.

If you want to add depth, you can also sauté finely chopped onion or shallots at this stage, cooking until translucent.

Step 5: Combine Pasta and Garlic

Add the drained pasta directly into the skillet with the garlic. Toss gently to coat the pasta in the garlicky oil and to reheat it slightly.

If the pasta seems dry, add a splash of the reserved pasta cooking water to loosen it up.

Step 6: Prepare the Carbonara Sauce

Quickly and carefully, add the beaten eggs and grated cheese to the hot pasta. Immediately toss or stir vigorously to combine.

The residual heat from the pasta will cook the eggs gently, creating a creamy, silky sauce without scrambling the eggs. This step requires swift action to ensure a smooth emulsion rather than curdling.

Add small amounts of reserved pasta water as needed to adjust the sauce’s consistency to your liking. The sauce should cling to the pasta, coating it evenly without being runny.

Step 7: Add the Cooked Chicken

Fold the cooked chicken pieces back into the pasta and sauce mixture. Toss gently to distribute the chicken evenly.

Taste and adjust seasoning with additional salt, pepper, or cheese as desired.

Step 8: Final Touches and Serving

Remove the skillet from heat. Sprinkle freshly chopped parsley or basil over the pasta for a bright, fresh flavor and garnish.

Serve immediately on warm plates, with extra grated Pecorino or Parmesan on the side for guests to add if they wish.

Optionally, drizzle a little high-quality extra virgin olive oil over the top for added richness.