Name: Best-Ever Chicken Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz spaghetti (or linguine); 2 chicken breasts (thinly sliced); 4 oz pancetta (or thick-cut bacon, diced); 2 eggs; 1 egg yolk; 0.75 cup Parmesan cheese (freshly grated); 2 cloves garlic (minced); 2 tbsp olive oil; salt and black pepper (to taste); 0.5 cup pasta water (reserved from cooking); 2 tbsp parsley (chopped, for garnish)

Jump to Recipe Print Recipe

If there’s one dish that embodies comfort, luxury, and simplicity all in one bite, it’s Chicken Carbonara. Creamy, silky, and loaded with flavor, this Italian-inspired pasta dish is a dream come true for pasta lovers.

Our Best-Ever Chicken Carbonara combines everything you love about traditional carbonara — the creamy egg-based sauce, the sharp bite of Parmesan, and the savory crispness of pancetta — but with an extra layer of heartiness from juicy golden-seared chicken.

The best part? It’s all made in about 30 minutes with just one skillet and a pot of pasta water. You’ll get that authentic creamy sauce — no heavy cream required — just pure magic from eggs, cheese, and pasta water. Whether you’re cooking for date night, Sunday dinner, or simply craving Italian restaurant flavor at home, this carbonara is pure perfection.

🍗 Ingredients

12 oz (340 g) spaghetti or linguine
2 chicken breasts, thinly sliced
4 oz (115 g) pancetta or thick-cut bacon, diced
2 large eggs + 1 egg yolk
¾ cup freshly grated Parmesan cheese (plus extra for serving)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley (optional, for garnish)
½ cup reserved pasta water (adjust as needed)

👩‍🍳 Instructions

1. Prepare the pasta.
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

2. Cook the pancetta.
While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta (or bacon) and cook until golden and crispy, about 5–7 minutes. Remove from the pan and set aside, leaving about 1 tablespoon of rendered fat.

3. Sear the chicken.
In the same skillet, add olive oil and the sliced chicken breasts. Season with a pinch of salt and pepper. Cook 5–6 minutes until browned and fully cooked through. Remove from heat and set aside with the pancetta.

4. Make the sauce base.
In a medium bowl, whisk together eggs, egg yolk, and Parmesan cheese until well combined. Add a generous amount of cracked black pepper — this is key for that signature carbonara flavor.

5. Combine everything.
Return the drained pasta to the skillet with a splash of pasta water and toss over very low heat. Quickly add the egg and cheese mixture, stirring constantly to prevent the eggs from scrambling.

6. Adjust the consistency.
Add more reserved pasta water a tablespoon at a time until the sauce turns silky and coats the pasta beautifully.

7. Add chicken and pancetta.
Toss the cooked chicken and crispy pancetta into the pasta. Stir until everything is warmed through and coated in the creamy sauce.

8. Serve immediately.
Plate the pasta, sprinkle with extra Parmesan and parsley, and top with a final twist of black pepper. Serve warm and enjoy that luxurious texture.

💡 Pro Tips for Perfect Chicken Carbonara

No cream needed!
True carbonara gets its creamy texture from eggs and cheese emulsified with hot pasta water — no heavy cream required.
Work quickly with the sauce.
Add the egg mixture while the pasta is warm but not hot enough to scramble. Stir fast and continuously for that velvety finish.
Use real Parmesan (or Pecorino Romano).
Skip the pre-grated cheese; freshly grated cheese melts smoother and tastes infinitely better.
Salt carefully.
Pancetta and Parmesan are both salty — taste before adding more salt.
Keep it glossy.
Pasta water is your best friend here. Add it gradually until you reach your desired creaminess.