Creamy Bacon and Chicken Carbonara Recipe

Bacon and Chicken Carbonara is a quick, satisfying pasta dish that comes together in about 20 minutes. Al dente pasta is tossed with crisp bacon and tender chicken, then coated in a silky sauce of eggs, garlic, and Parmesan. It’s simple to prepare yet elegant enough for a date night or a comforting family dinner.

Table of Contents

• Pro tips
• Substitutions and additions
• How to make Carbonara Chicken and Bacon
• You may also enjoy

This version of carbonara, enhanced with chicken and bacon, works beautifully for lunch, a weeknight dinner, or a cozy meal for two.

Traditional carbonara originates from Rome and is made with eggs, hard cheese, cured pork (guanciale or pancetta), and freshly cracked black pepper. This recipe swaps in bacon and adds chicken for extra protein and heartiness.

Pro tips

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over medium heat, tossing frequently for about 5 minutes until warmed through. Reheating on the stovetop preserves the sauce texture better than the microwave.

Substitutions and additions

Use either Parmesan or Pecorino Romano for a sharp, salty finish.

Spaghetti is classic, but fettuccine or linguine are excellent alternatives that hold the sauce well.

Traditional cured pork options include guanciale or pancetta, but bacon works fine and adds a smoky flavor.

For a touch of color and sweetness, stir in 1/2 cup frozen peas when you add the chicken so they cook through with the meat.

How to make Carbonara Chicken and Bacon

1. Bring a large pot of salted water to a boil and cook spaghetti or linguine according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain.

2. While the pasta cooks, whisk together 2 large eggs and 1/3 cup of the grated Parmesan until smooth; set aside.

3. Cut 3 slices of bacon into ½–1 inch pieces. In a large skillet over medium heat, cook the bacon until browned and crisp, about 7–10 minutes, turning occasionally. Leave the rendered fat in the pan and transfer the cooked bacon to a paper towel-lined plate to drain.

4. Dice about 8 ounces of boneless chicken into bite-sized cubes.

5. Add 2 teaspoons minced garlic and the diced chicken to the bacon fat in the skillet. Cook until the chicken is cooked through and lightly browned, about 7–10 minutes.

6. Remove the skillet from heat. Add the drained pasta, the egg-and-cheese mixture, and the crispy bacon. Stir constantly so the residual heat creates a creamy sauce without scrambling the eggs. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach the desired consistency.

7. Taste and season with salt and freshly ground black pepper as needed.

8. Serve immediately, topping each plate with the remaining Parmesan (about 1/3 cup) and chopped parsley if you like.

You may also enjoy

• Chicken Pasta with Zucchini
• Spinach Artichoke Chicken Pasta
• Chicken Pot Pie Pasta
• Chicken Rotel Spaghetti

As an Amazon Associate, I may earn a small commission at no additional cost if you purchase through affiliate links included in the original content.