Chicken carbonara pasta

Chicken Carbonara Pasta is a simple and comforting dish that combines tender chicken pieces with creamy, cheesy sauce and perfectly cooked pasta. The mix of crispy bits of pancetta or…

By Julia • February 4, 2026 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Chicken Carbonara Pasta is a simple and comforting dish that combines tender chicken pieces with creamy, cheesy sauce and perfectly cooked pasta. The mix of crispy bits of pancetta or bacon adds a nice crunch, while the sauce made of eggs, Parmesan cheese, and a touch of cream gives it a rich feel without being too heavy.

I love making this dish when I want a quick dinner that feels a little special but doesn’t take hours in the kitchen. One tip I always follow is to toss the pasta in the sauce right off the heat to get that silky texture and avoid scrambling the eggs. It’s a small step that makes a huge difference in how smooth the sauce turns out.

For serving, I usually sprinkle some fresh parsley on top and add a little extra Parmesan just before plating. It feels like a cozy, satisfying meal that everyone enjoys, especially on a chilly evening when you want something warm and filling without a lot of fuss.

Key Ingredients & Substitutions

Pasta: Fettuccine or linguine work great because their flat shape holds onto the sauce nicely. If you can’t find these, spaghetti or tagliatelle are good alternatives.

Chicken: Using chicken breasts gives you tender and juicy chunks. You can swap for thighs if you prefer, as they add more flavor and stay moist.

Pancetta or Bacon: This adds salty crispiness to the dish. If you don’t have pancetta, good-quality bacon works well. For a non-pork option, try turkey bacon or smoked mushrooms for a similar texture.

Eggs and Parmesan: They create the classic creamy carbonara sauce. Use fresh eggs and freshly grated Parmesan for best taste. Pecorino Romano can also be a tasty substitute for a sharper flavor.

Heavy Cream: Cream isn’t traditional in Italian carbonara, but it gives a richer sauce here. You can skip it to keep it lighter, or use half-and-half if you want less fat.

How Do You Make Sure the Egg Sauce is Creamy and Not Scrambled?

This is the trickiest part of carbonara: mixing the egg mixture with pasta without cooking the eggs too fast.

• Cook pasta until al dente and keep it hot.
• Remove skillet from heat before adding the egg mixture to avoid direct high heat.
• Quickly toss or stir the pasta with eggs to let the residual heat gently cook them into a smooth sauce.
• If the sauce feels too thick, add reserved pasta water little by little to loosen it.
• Move fast and keep mixing to stop eggs from turning into lumps.

This technique takes a little practice but makes a big difference in getting that rich, silky carbonara sauce every time.

Equipment You’ll Need

• Large pot – perfect for boiling the pasta evenly without crowding.
• Large skillet or frying pan – great for cooking chicken and pancetta, and tossing everything together.
• Mixing bowl – handy to whisk eggs, cheese, and cream smoothly.
• Whisk – helps combine the sauce ingredients without lumps.
• Tongs or pasta fork – makes stirring and serving pasta easier and less messy.

Flavor Variations & Add-Ins

• Swap chicken for shrimp to add a nice seafood twist that cooks quickly.
• Add sautéed mushrooms for an earthy flavor that pairs well with creamy sauce.
• Use smoked mozzarella or fontina cheese for a different cheesy melt and subtle smokiness.
• Mix in fresh peas or asparagus for a pop of color and light freshness, especially in spring.

How to Make Chicken Carbonara Pasta?

Ingredients You’ll Need:

For The Pasta:

• 350g (12 oz) fettuccine or linguine pasta

For The Chicken and Pancetta:

• 2 large chicken breasts, cut into bite-sized strips
• 150g (5 oz) pancetta or bacon, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste

For The Sauce:

• 3 large eggs
• 3/4 cup (75g) freshly grated Parmesan cheese, plus extra for serving
• 1/2 cup (120 ml) heavy cream
• Fresh parsley, chopped for garnish

How Much Time Will You Need?

This dish takes about 20 minutes to prepare and cook. You’ll spend around 10-12 minutes cooking the pasta and chicken, then another 8 minutes mixing everything and finishing the sauce. It’s a quick, satisfying meal perfect for a weeknight dinner.

Step-by-Step Instructions:

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to the package directions until al dente. Before draining, save about 1 cup of the pasta cooking water, then drain the pasta and set aside.

2. Prepare the Chicken and Pancetta:

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper and cook them in the skillet for about 5-7 minutes until golden and cooked through. Remove the chicken and set aside.

In the same skillet, add the diced pancetta or bacon and cook it until crisp. If there is too much fat, remove some, leaving 1-2 tablespoons. Add the minced garlic and cook for about 30 seconds until fragrant. Then return the chicken to the skillet and mix everything together.

3. Make the Sauce and Combine:

In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, salt, and pepper until smooth. Add the hot pasta to the skillet with chicken and pancetta, tossing well to combine.

Remove the skillet from heat and immediately pour the egg and cheese mixture over the pasta. Toss quickly and continuously to create a creamy sauce without scrambling the eggs. Add a little reserved pasta water at a time if the sauce is too thick.

4. Serve:

Taste and adjust seasoning with salt and pepper. Serve the pasta right away, garnished with chopped parsley and extra Parmesan cheese on top.

Can I Use Frozen Chicken for This Recipe?

Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.

Can I Substitute Pancetta with Bacon?

Absolutely! Bacon is a great substitute if pancetta is not available. Just use the same amount and cook until crispy for that smoky flavor.

How Should I Store Leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of pasta water or cream to refresh the sauce.

Can I Make This Dish Ahead of Time?

It’s best served fresh for that creamy texture. However, you can prepare the chicken and pancetta in advance and keep refrigerated, then toss with freshly cooked pasta and sauce when ready to serve.