Chicken Carbonara Recipe

This Chicken Carbonara recipe is a flavorful and creamy take on the classic Italian carbonara. Featuring tender chicken breasts, crispy pancetta (or bacon), and a rich, cheesy sauce made with half-and-half, egg yolks, and parmesan cheese, it’s the perfect comfort food for pasta lovers. Tossed with bucatini or spaghetti, this dish is a perfect weeknight dinner or special occasion meal. With just a few ingredients and simple steps, you can easily create a satisfying meal that’s sure to impress!

Ingredients:

For the Chicken Carbonara:

• 12 cups water
• 1 tablespoon sea salt
• 8 ounces uncooked bucatini (or spaghetti)
• 6 ounces pancetta (or thick-cut bacon), sliced into ½-inch pieces
• 8 ounces boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 cups half-and-half (at room temperature)
• 4 large egg yolks (at room temperature)
• 1 ½ cups grated fresh parmesan (at room temperature)
• 1 teaspoon freshly ground black pepper

Serving Suggestions (optional):

• Grated fresh parmesan for garnish

Instructions:

1. In a large pot, bring 12 cups of water to a rolling boil. Add 1 tablespoon sea salt and stir to dissolve. Once the water resumes boiling, add 8 ounces of uncooked bucatini (or spaghetti). Cook the pasta according to package instructions, reducing the cooking time by 1 minute. Drain the pasta in a colander and set aside.
2. In a large skillet, sauté 6 ounces of pancetta (or bacon) over medium-low heat for 6-8 minutes until crisp. Use a slotted spoon to transfer the pancetta to a bowl and set aside. Do not drain the skillet.
3. Increase the heat to medium-high and add the 8 ounces of chicken breasts to the skillet. Sear the chicken for 1 minute, then stir and sear for another minute. Continue cooking, stirring as necessary, until the chicken is seared on all sides and reaches an internal temperature of 160°F. Transfer the chicken to a separate bowl and set aside.
4. Let the skillet cool slightly, then add 2 cups of half-and-half. Reduce the heat to low and simmer until the half-and-half is warmed through.
5. Add 4 large egg yolks to the skillet and whisk until fully incorporated. Remove the skillet from the heat and gradually whisk in 1 ½ cups of grated parmesan until melted and smooth.
6. Season the sauce with 1 teaspoon freshly ground black pepper, and simmer, whisking often, until the sauce is smooth and creamy.
7. Add the cooked pancetta and chicken back to the skillet, then toss in the cooked pasta. Stir until everything is well coated in the creamy sauce.
8. Divide the Chicken Carbonara among serving bowls. Top with additional grated parmesan if desired and serve immediately.

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Why You’ll Love This Recipe

This Chicken Carbonara is the perfect comfort food—creamy, cheesy, and full of savory goodness. The crispy pancetta (or bacon) adds a delicious crunch that complements the tender chicken and perfectly cooked pasta. The rich, smooth sauce made with half-and-half, egg yolks, and parmesan gives the dish its signature creamy texture, making it a family favorite for any occasion.

Tips

• Pasta Choice: Bucatini is ideal for this dish, but if you can’t find it, spaghetti or any long pasta will work just as well.
• Perfect Chicken: Ensure that the chicken is cooked through and reaches an internal temperature of 160°F for the best texture and flavor.
• Sauce Consistency: If the sauce is too thick after adding the parmesan, simply stir in a small amount of pasta cooking water to reach the desired consistency.

Variations and Substitutions

• Bacon instead of Pancetta: You can easily substitute bacon for pancetta. Just make sure to crisp it up the same way!
• Dairy-Free Option: For a dairy-free version, you can substitute coconut cream for half-and-half and use nutritional yeast instead of parmesan.
• Vegetarian Option: Skip the chicken and pancetta, and use grilled vegetables like zucchini or mushrooms as the main ingredients.

FAQs

Can I make this dish ahead of time? This dish is best served fresh, as the sauce may thicken and the pasta may absorb too much liquid if stored. However, you can prepare the sauce and chicken in advance, then combine with freshly cooked pasta when ready to serve.

Can I use other types of pasta? Absolutely! While bucatini is traditional, you can use any type of pasta you prefer, such as spaghetti, linguine, or even penne.

Can I freeze Chicken Carbonara? We do not recommend freezing this dish because the creamy sauce may separate upon reheating. It’s best enjoyed fresh.

Serving Suggestions

Pair your Chicken Carbonara with a light green salad dressed with lemon and olive oil for a refreshing contrast to the rich pasta. Serve with some garlic bread on the side for an added treat. A glass of Chardonnay or Pinot Grigio would complement the creamy richness of this dish beautifully.