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Best-Ever Chicken Carbonara (Creamy, Authentic & Ready in 25 Minutes)

Best-Ever Chicken Carbonara (Creamy, Authentic & Ready in 25 Minutes)
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When you’re craving something comforting and carb-forward, nothing beats a classic carbonara. This Best-Ever Chicken Carbonara adds sautéed chicken breast for extra protein while keeping the rich, silky sauce that makes this dish so irresistible. Made without cream and ready in under 30 minutes, it’s an ideal quick weeknight dinner. No fettuccine? Spaghetti, linguine, bucatini, or capellini all work beautifully.

Ingredients

Scale

  • 12 oz fettuccine (or pasta of choice)

  • 4 slices bacon

  • 3 cloves garlic, minced

  • ½ lb boneless, skinless chicken breasts, cut into strips

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 4 large eggs, beaten

  • ¾ cup freshly grated Parmesan cheese, plus more for garnish

  • ⅓ cup freshly chopped parsley, plus more for garnish

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water, drain, and return pasta to the pot.

  2. Cook the Bacon
    In a large skillet over medium heat, cook the bacon for about 5 minutes. Add the garlic and cook 2–3 minutes more, until bacon is crispy and garlic is fragrant. Transfer to a bowl and drain half the fat from the skillet.

  3. Cook the Chicken
    Increase heat to medium-high and add the chicken to the skillet. Season generously with salt and pepper. Cook, flipping halfway through, until fully cooked and no longer pink, about 8–10 minutes.

  4. Combine Pasta and Bacon
    Reduce heat to low. Return the bacon mixture to the skillet, then add the cooked pasta. Toss until well combined.

  5. Make the Carbonara Sauce
    In a small bowl, whisk together the eggs, Parmesan cheese, parsley, salt, and pepper.

  6. Finish the Dish
    Pour the egg mixture over the pasta, tossing quickly to coat. Add reserved pasta water a few tablespoons at a time until the sauce becomes creamy and silky.

  7. Serve
    Garnish with extra Parmesan and parsley. Serve immediately while hot.

Notes

  • Low heat is key: Always remove the pan from high heat before adding the egg mixture to avoid scrambling.

  • Use freshly grated Parmesan: It melts smoothly and gives the sauce its signature texture.

  • Pasta water matters: The starch helps emulsify the sauce and create creaminess without cream.

  • Protein swap: Chicken thighs work if you want extra juiciness.

  • Serve right away: Carbonara is best fresh and hot.

Find it online: https://chocotune.com/best-ever-chicken-carbonara-creamy-authentic-ready-in-25-minutes/