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–+ servings
Merry

Easy Chicken Carbonara – Delicious Dinner in 30 Minutes

This chicken carbonara recipe is a rich and comforting Italian-inspired dish that’s easy to make yet elegant enough for any occasion. With tender chicken, crispy bacon, and a silky Parmesan-egg sauce, it’s the perfect comfort food for weeknight dinners or special gatherings. Ready in under 30 minutes, this recipe is sure to become a family favorite!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon kosher salt plus 1 teaspoon (divided)
  • 2 large eggs at room temperature
  • 1/2 cup freshly grated Parmesan or Pecorino cheese plus more for serving
  • 1 1/2 teaspoons freshly ground black pepper divided
  • 2 tablespoons olive oil
  • 5 ounces 150g cubed bacon, guanciale, or pancetta
  • 2 cloves garlic thinly sliced
  • 1 pound boneless skinless chicken breast (trimmed of excess fat and cut into 1/2-inch pieces)
  • 1/2 pound dry spaghetti

Method
 

1. Boil the Pasta Water
  1. Bring a large pot (about 3 quarts) of water to a boil over high heat. Add 1 tablespoon of kosher salt to season the pasta water.
2. Prepare the Egg Mixture
  1. In a small bowl, whisk together the eggs, Parmesan cheese, and 1 teaspoon of black pepper. Set this aside—it will become the base of the carbonara sauce.
3. Cook the Bacon and Garlic
  1. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the bacon and cook, stirring frequently, until it’s crispy and golden, about 8 minutes. Add the sliced garlic and cook for 2 minutes, stirring constantly to prevent burning. Transfer the bacon and garlic to a bowl, leaving about 2 tablespoons of bacon grease in the pan.
4. Cook the Chicken
  1. In the same pan, add the diced chicken. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook over medium heat until the chicken is golden and cooked through (6–8 minutes). Transfer the chicken to the bowl with the bacon and garlic.
5. Cook the Spaghetti
  1. Add the spaghetti to the boiling water and cook until al dente (about 2 minutes less than the package instructions). Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
6. Toss the Carbonara
  1. Transfer the hot spaghetti to the frying pan (don’t clean it after cooking the chicken). Whisk 2 tablespoons of the reserved pasta water into the egg mixture to temper it. Pour the mixture over the hot spaghetti and toss with tongs to coat evenly. Gradually add more pasta water as needed to create a smooth, creamy sauce.
7. Combine Everything
  1. Add the chicken, bacon, and garlic to the pan with the spaghetti. Toss until everything is well combined. Taste and adjust the seasoning if needed.
8. Serve
  1. Serve immediately with extra grated Parmesan and freshly ground black pepper on top.

Notes

  • Egg Temperature: Use room-temperature eggs to ensure a creamy, smooth sauce.
  • Cheese Choice: Parmesan provides a nutty flavor, but Pecorino offers a sharper taste if preferred.
  • Pasta Water: The reserved pasta water is starchy, which helps emulsify the sauce for the perfect consistency.

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