Creamy Italian Chicken Carbonara

The smell of bacon hitting a hot pan on a rainy Wednesday evening is what first pulled me toward this dish. I had leftover roasted chicken in the fridge, half a box of spaghetti, and a craving for something rich without the fuss of starting from scratch. I tossed everything together with eggs and Parmesan, and the creamy sauce that formed felt like a small miracle. It's been my go-to comfort dinner ever since.

I made this for my sister after she moved into her first apartment, and she called it restaurant quality. We sat on her bare living room floor with bowls in our laps, twirling forkfuls of creamy pasta while the city hummed outside. She asked for the recipe three times that night, scribbling notes on the back of a takeout menu. That's when I realized this dish had a way of making ordinary moments feel special.

Ingredients

• Spaghetti or fettuccine (350 g): Choose a pasta shape with enough surface area to hold the creamy sauce, and always cook it one minute shy of the package time so it finishes in the skillet.
• Cooked chicken breast (200 g), shredded: Rotisserie chicken works beautifully here and saves time, just tear it into bite-sized pieces for even distribution.
• Bacon or pancetta (150 g), diced: The rendered fat becomes the base of your sauce, so don't rush this step or drain it all away.
• Large eggs (3): Room temperature eggs blend more smoothly and reduce the risk of scrambling when you toss them with hot pasta.
• Grated Parmesan cheese (60 g): Freshly grated melts seamlessly into the sauce, while pre-grated can clump and taste dusty.
• Heavy cream (60 ml, optional): This isn't traditional, but a splash adds insurance against a dry sauce if you're nervous about the technique.
• Salt and freshly ground black pepper: Black pepper is essential here, not just for flavor but for that signature speckled look.
• Garlic (2 cloves), finely chopped: A quick sauté in the bacon fat infuses everything with warmth without overpowering the delicate egg sauce.
• Extra Parmesan and fresh parsley for garnish: A final sprinkle of cheese and a handful of parsley brighten the plate and add a pop of color.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your spaghetti until just al dente. Before draining, scoop out half a cup of the starchy pasta water and set it aside, it's your secret weapon for a silky sauce.

Crisp the bacon and warm the chicken:

In a large skillet over medium heat, cook the diced bacon until the edges curl and turn golden, about five minutes. Toss in the garlic and let it sizzle for a minute, then stir in the shredded chicken just to warm it through before turning off the heat.

Whisk the egg mixture:

In a mixing bowl, beat together the eggs, Parmesan, cream if using, and a generous grinding of black pepper until smooth. This mixture will transform into your creamy sauce the moment it meets the hot pasta.

Combine pasta with bacon and chicken:

Add the drained pasta directly into the skillet with the bacon, garlic, and chicken, tossing everything together so the pasta picks up all those savory bits. Make sure the skillet is off the heat before the next step.

Create the creamy sauce:

Pour the egg mixture over the pasta and toss quickly and continuously, the residual heat will gently cook the eggs into a luscious coating. Drizzle in the reserved pasta water a little at a time, tossing as you go, until the sauce clings to each strand without pooling at the bottom.

Serve immediately:

Divide the pasta among warm bowls and top with extra Parmesan and a sprinkle of chopped parsley. This dish waits for no one, so gather everyone at the table before you plate it.

Save

The first time I nailed the sauce without scrambling a single egg, I felt like I'd unlocked a culinary secret. My husband looked up from his bowl and said it tasted like the carbonara we had in Rome, which wasn't entirely true, but I didn't correct him. Some dishes earn their place at your table not because they're authentic, but because they taste like home.

How to Avoid a Watery Sauce

If your sauce looks thin and slides off the pasta, you've added too much pasta water too quickly. Start with just a tablespoon at a time, tossing constantly, and let the starch work its magic before deciding if you need more. The sauce should cling to the noodles like a glossy ribbon, not pool at the bottom of the bowl. Patience here makes all the difference between a creamy dream and a soupy disappointment.

Storing and Reheating Leftovers

Carbonara doesn't love the fridge, but if you have leftovers, store them in an airtight container for up to two days. When reheating, add a splash of milk or cream and warm gently in a skillet over low heat, stirring constantly to bring the sauce back to life. The microwave tends to dry it out, so the stovetop is your friend. It won't be quite as silky as the first serving, but it's still deeply satisfying on a busy lunch break.

Swaps and Variations to Try

You can make this lighter by swapping turkey bacon for pork and skipping the cream entirely, the eggs and Parmesan alone create plenty of richness. For a vegetarian twist, replace the bacon with sautéed mushrooms and smoked paprika for depth. I've even tossed in frozen peas during the last minute of pasta cooking when I needed a pop of green on the plate.

• Use rotisserie chicken to save time and add extra flavor from the seasoned skin.
• Try adding a pinch of red pepper flakes to the garlic for a subtle kick.
• Swap fettuccine for rigatoni if you want a heartier bite that catches more sauce.

Save

This chicken carbonara has become my answer to the question of what to make when nothing sounds good but everything sounds necessary. It's fast, it's cozy, and it never fails to make someone smile across the table.

Kitchen Guide

→ Why is my carbonara sauce scrambled instead of creamy?

The key is tossing the pasta off the heat after adding the egg mixture. The residual warmth from the hot pasta gently cooks the eggs into a creamy sauce. Make sure to work quickly and continuously, and add reserved pasta water gradually to prevent the eggs from scrambling.

→ Can I use regular bacon instead of pancetta?

Absolutely. While pancetta is traditional, regular bacon works wonderfully and adds a smoky flavor. Crisp it completely before adding to ensure the best texture and taste in your finished dish.

→ Is the heavy cream necessary?

No. Traditional carbonara relies solely on eggs to create the sauce. Heavy cream isn't traditional but can be added if you prefer extra richness. The eggs alone will produce a silky, luxurious coating when handled properly.

→ What can I substitute for the shredded chicken?

You can use turkey breast, ham, or additional bacon for a classic version. Some prefer adding sautéed mushrooms or sun-dried tomatoes for vegetarian variations while maintaining the creamy sauce structure.

→ How do I know when the pasta water is the right amount to add?

Start by adding pasta water gradually while tossing. The sauce should coat the pasta without being watery. It will continue to thicken slightly as it cools, so err on the side of slightly loose rather than too thick when plating.

→ Can I make this ahead of time?

Carbonara is best served immediately. The sauce can separate if sitting too long. However, you can prep ingredients separately and combine them fresh when ready to eat for the best creamy texture and flavor.