Delicious plate of Chicken Carbonara with creamy sauce and grilled chicken.

Chicken Carbonara

ByCasey Monroe

why make this recipe

Chicken Carbonara is a delicious and comforting dish that combines rich flavors with simple ingredients. It’s a perfect meal for a family dinner or when you want to impress your friends. The creamy texture of the sauce and the savory goodness of pancetta and chicken make it a standout choice. Plus, it’s easy to make and doesn’t require any fancy techniques.

how to make Chicken Carbonara

Ingredients:

  • 8 oz. pancetta, cut into small strips
  • 2 (8-oz.) boneless, skinless chicken breasts
  • Kosher salt
  • 6 large egg yolks
  • 1 large egg
  • 3 oz. Pecorino Romano, finely grated (about 1 1/2 cups), plus more for serving
  • Freshly ground black pepper
  • 1 lb. rigatoni or mezzi rigatoni

Directions:

  1. In a large, cold skillet, arrange the pancetta in a single layer. Cook over medium heat, stirring occasionally, until golden brown and crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the pancetta to paper towels to drain.

  2. Season the chicken all over with 1/2 teaspoon of salt. In the same skillet over medium heat, cook the chicken, turning occasionally, until golden brown on both sides. An instant-read thermometer inserted into the thickest part should read 165 degrees, which should take about 12 to 15 minutes. Transfer the chicken to a cutting board and let it cool slightly before chopping it into bite-sized pieces.

  3. In a large heatproof bowl, whisk together the egg yolks, the whole egg, and the Pecorino Romano cheese. Season this mixture with freshly ground black pepper.

  4. Fill a large pot with 8 cups of water, generously season it with salt, and bring it to a boil. Cook the pasta according to the package directions until al dente, stirring occasionally.

  5. Using a slotted spoon, quickly transfer the hot pasta to the egg mixture, tossing constantly until the pasta is coated, and the sauce is smooth and glossy.

  6. Fold in the cooked pancetta and chicken. Taste and season with additional salt, if needed.

  7. Divide the pasta among serving bowls. Top with extra cheese and more black pepper to taste.

how to serve Chicken Carbonara

Serve Chicken Carbonara warm in individual bowls. You can add more grated Pecorino Romano cheese and a sprinkle of black pepper on top for extra flavor. Pair it with a simple side salad or garlic bread for a complete meal.

how to store Chicken Carbonara

If you have leftovers, store them in an airtight container in the refrigerator. It should be good for about 3 days. To reheat, warm it gently on the stove or in the microwave. You may need to add a splash of water or cream to help loosen the sauce.

tips to make Chicken Carbonara

  • Make sure to cook the pasta al dente, so it holds its shape and texture in the dish.
  • Toss the pasta with the egg mixture quickly while it’s still hot to create a creamy sauce.
  • Use high-quality Pecorino Romano cheese for the best flavor.
  • If you’re not a fan of pancetta, you can substitute it with bacon for a different taste.

variation

You can add vegetables like peas or spinach for extra nutrition. Additionally, for a lighter version, use grilled chicken instead of pan-fried chicken breasts.

FAQs

1. Can I use a different kind of pasta?
Yes, you can use any type of pasta you like, but rigatoni or mezzi rigatoni works best for holding the sauce.

2. Is Chicken Carbonara a healthy dish?
While it’s rich and creamy, you can make it healthier by using less cheese or substituting with whole wheat pasta.

3. Can I make Chicken Carbonara in advance?
It’s best served fresh, but if you make it in advance, store it in the fridge and reheat gently to avoid overcooking the eggs.