This Chicken Carbonara is a wholesome twist on a beloved pasta classic, delivering a creamy, hearty dish that feels indulgent yet nourishing.
Packed with lean protein from chicken, a touch of healthy fats from olive oil, and fiber-rich peas, it’s a well-balanced meal the whole family will love.
With simple ingredients, quick preparation, and everyday pantry staples, this recipe is a perfect go-to for weeknight dinners or meal prep.
Creamy Chicken Carbonara
Equipment
- 1 Medium mixing bowl
- 1 medium saucepan
- 1 large sauté pan
Ingredients
- 12 ounces linguine pasta or noodles of choice
- 1 large chicken breast cut into 1-inch cubes
- ½ tablespoon olive oil
- 1 cup diced purple onion
- 1 teaspoon minced garlic
- 3 large eggs
- ¾ cup grated parmesan cheese
- ½ cup heavy cream
- ¾ cup frozen peas
- 4 slices bacon cooked and diced (optional)
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Cook the Pasta: Fill a medium saucepan with enough water to comfortably cover the pasta. Place the pan over high heat and bring the water to a rolling boil. Add a pinch of salt to enhance flavor. Once boiling, add 12 ounces of linguine pasta or your preferred noodle shape. Cook according to the package instructions until al dente, usually about 9–11 minutes, stirring occasionally to prevent sticking. Before draining, reserve about ½ cup of the starchy pasta water for the sauce. Drain the pasta thoroughly but do not rinse, so the sauce will cling perfectly later.
- Prepare the Chicken: While the pasta cooks, heat ½ tablespoon of olive oil in a large sauté pan over medium heat until shimmering. Add the cubed chicken breast in a single layer to ensure even cooking. Allow the chicken to sear for about 2–3 minutes without stirring, forming a golden crust. Stir and cook for another 3–4 minutes until the chicken is opaque throughout but still juicy. Remove the chicken from the heat once it is nearly cooked through, as it will finish cooking later with the sauce.
- Sauté the Aromatics: To the pan with the chicken, add 1 cup diced purple onion and 1 teaspoon minced garlic. Stir to coat evenly in the flavorful oil and pan drippings. Cook over medium heat for 3–4 minutes until the onions become soft and translucent and the garlic becomes aromatic. Be careful not to let the garlic brown, as it can turn bitter. Ensure the chicken is fully cooked, with all flavors blending well before moving to the next step.
- Mix the Creamy Sauce: In a medium mixing bowl, whisk together 3 whole eggs, ½ cup heavy cream, and ¾ cup grated parmesan cheese. Add 1 teaspoon salt and ½ teaspoon black pepper, adjusting to taste. Whisk until smooth and fully combined. This mixture will form the heart of the carbonara sauce, creating a rich, silky coating for the pasta. Keep this sauce mixture close at hand for the next step.
- Add Vegetables and Bacon: Return to the sauté pan with chicken and aromatics. Add ¾ cup frozen peas and the cooked, diced bacon (4 slices, optional). Toss over low heat for a few minutes until the peas are warmed through and the bacon is evenly mixed with the chicken. This step adds vibrant color, texture, and a balanced savory flavor to the dish.
- Combine Pasta and Sauce: Add the hot, drained pasta directly to the pan with the chicken, peas, and bacon. Toss gently to combine the ingredients evenly. Slowly pour the egg and cream mixture over the pasta, stirring continuously to ensure the sauce coats the noodles without scrambling the eggs. If the sauce is too thick, add reserved pasta water one tablespoon at a time until it reaches a smooth, creamy consistency.
- Set the Sauce: Keep the pan over very low heat while tossing the pasta. This allows the sauce to gently set and thicken, clinging perfectly to each strand. Stir patiently for 2–3 minutes until the mixture has a glossy, velvety texture. Avoid high heat to prevent curdling and ensure a smooth finish.
- Serve and Enjoy: Remove the pan from heat once the sauce has set. Taste and adjust seasoning with salt or pepper if necessary. Plate the creamy Chicken Carbonara while still warm. Garnish with extra parmesan cheese or freshly cracked black pepper if desired. Serve immediately for the best flavor and texture, enjoying this rich, comforting dish as a satisfying weeknight dinner or special meal.
Notes
- Use fresh, high-quality parmesan cheese for a richer, creamier sauce and authentic flavor.
- Keep pasta water reserved; it’s essential for adjusting sauce consistency.
- Avoid high heat when mixing the egg mixture to prevent scrambling.
- Cut chicken into uniform cubes to ensure even cooking.
- Taste and adjust seasoning at the end — parmesan adds saltiness.
- For added freshness, garnish with chopped parsley or basil before serving.
Chef’s Secrets: How To Perfect Carbonara
Achieving a perfect carbonara comes down to controlling heat and timing.
The key is adding the egg mixture while the pasta is still hot, but off high heat, so it cooks gently into a creamy sauce without scrambling.
Using freshly grated parmesan instead of powdered cheese makes a noticeable difference in taste and texture.
Uniform chicken cubes ensure even cooking, and using starchy pasta water improves the sauce’s silkiness.
Lastly, incorporating peas not only adds color but a sweet, fresh flavor that balances the richness of the sauce.
Serving Suggestions: Perfect Pairings For Carbonara
Chicken Carbonara pairs beautifully with crisp green salads, such as arugula with a light lemon vinaigrette, or a classic Caesar salad for a traditional touch.
Garlic bread or a warm focaccia offers a satisfying contrast of textures, ideal for soaking up every drop of sauce.
For a lighter option, serve with a side of roasted vegetables or steamed asparagus.
For drinks, a chilled glass of Sauvignon Blanc or Pinot Grigio complements the creamy pasta without overpowering it.
Storage Tips: Keep Carbonara Fresh Longer
Chicken Carbonara is best enjoyed fresh, but leftovers store well for meal prep.
Transfer cooled pasta to an airtight container and refrigerate for up to 4 days.
Reheat gently in a sauté pan with a splash of milk or reserved pasta water to restore creaminess without overcooking the eggs.
Avoid microwaving directly, as high heat can scramble the sauce.
For longer storage, the dish freezes well for up to 4 months—reheat slowly on the stovetop for the best results.
Frequently Asked Questions
1. Can I make Chicken Carbonara ahead of time?
Yes, you can prepare the chicken, cook the pasta, and make the egg mixture in advance. Keep them separate until ready to serve, then combine and heat gently for best texture and flavor.
2. Can I substitute heavy cream for milk?
While heavy cream provides a richer texture, you can use whole milk for a lighter version. Keep in mind it will be less creamy, so you may need to reduce it more to thicken.
3. Is bacon necessary in Chicken Carbonara?
No — bacon is optional. It adds smoky flavor, but you can substitute with diced ham, pancetta, or omit entirely for a lighter dish.
4. Can this recipe be made gluten-free?
Absolutely! Swap traditional linguine for gluten-free pasta or zucchini noodles for a low-carb option. Just adjust cooking times according to the pasta type.
5. How do I prevent the eggs from scrambling?
The key is to remove the pan from high heat before adding the egg mixture and to stir continuously. Using residual heat cooks the eggs gently into a smooth sauce.
