18 Creamy Chicken Carbonara Delicious Recipes

Mmm, who can resist the rich, creamy goodness of chicken carbonara? Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 18 delectable recipes promise to deliver comfort in every forkful. From classic twists to innovative takes, we’ve gathered the best to keep your taste buds thrilled. Dive in and discover your next favorite dish!

Classic Chicken Carbonara with Pancetta

Delightfully rich and comforting, this Classic Chicken Carbonara with Pancetta is a timeless dish that marries creamy sauce with savory depth. Perfect for a cozy dinner, it’s a recipe that promises to transport your senses straight to the heart of Italy with every forkful.

Ingredients

• 8 oz pancetta, diced (I love the crispiness it adds when browned just right)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (free-range for the best flavor)
• 3 large eggs, room temperature (they blend smoother into the sauce)
• 1 cup freshly grated Pecorino Romano cheese (the sharper, the better in my book)
• 1 lb spaghetti (high-quality bronze-die pasta holds the sauce beautifully)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1/2 cup reserved pasta water (for that perfect sauce consistency)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the chicken pieces and cook until golden and cooked through, about 6 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. In a bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper until well combined.
6. Reduce the heat to low. Quickly add the drained spaghetti to the skillet, followed by the egg mixture, tossing continuously to coat the pasta without scrambling the eggs. Tip: The residual heat from the pasta will cook the eggs into a creamy sauce.
7. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached. Stir in the cooked pancetta.
8. Season with salt to taste and serve immediately.

Rich and velvety, this Chicken Carbonara boasts a perfect balance of creamy sauce and al dente pasta, with the pancetta adding a delightful crunch. For an extra touch of elegance, garnish with a sprinkle of freshly grated Pecorino Romano and a twist of black pepper.

Easy Chicken Carbonara with Peas

Hearty and comforting, this Easy Chicken Carbonara with Peas marries the creamy richness of traditional carbonara with the tender succulence of chicken and the sweet pop of peas, creating a dish that’s as satisfying to make as it is to devour.

Ingredients

• 8 oz spaghetti (I find that Barilla holds its texture beautifully)
• 2 large eggs, room temperature (for a smoother sauce)
• 1/2 cup grated Parmesan cheese, plus extra for serving (the sharper, the better in my book)
• 1/2 cup heavy cream (this is where the luxury comes in)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces (free-range for the best flavor)
• 1 cup frozen peas (no need to thaw, they’ll cook perfectly in the pasta)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• Salt and freshly ground black pepper (to season at every layer)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, whisk together the eggs, Parmesan, and heavy cream in a small bowl. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Reduce the heat to low. Quickly stir in the frozen peas and cooked spaghetti, tossing to combine.
6. Remove the skillet from the heat. Pour the egg mixture over the pasta, stirring continuously. The residual heat will cook the eggs into a creamy sauce. Tip: If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
7. Season with additional salt and pepper if needed, and serve immediately with extra Parmesan on top.

With its velvety sauce clinging to each strand of pasta, punctuated by the sweetness of peas and the hearty bite of chicken, this dish is a weeknight hero. For an extra touch of elegance, serve it with a crisp white wine and a simple green salad.

Spicy Chicken Carbonara with Red Pepper Flakes

Savory and sophisticated, this Spicy Chicken Carbonara with Red Pepper Flakes transforms the classic Italian pasta into a bold, fiery delight. Perfect for those who crave a little heat with their comfort food, this dish balances creamy richness with a kick that lingers pleasantly on the palate.

Ingredients

• 8 oz spaghetti (I find that bronze-cut pasta holds the sauce better)
• 2 large eggs, room temperature (for a smoother, more emulsified sauce)
• 1 cup grated Pecorino Romano cheese (the sharper, the better in my book)
• 4 oz pancetta, diced (if you can’t find pancetta, thick-cut bacon is a fine substitute)
• 1 boneless, skinless chicken breast, sliced into thin strips
• 2 cloves garlic, minced (fresh is non-negotiable here)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season the pasta water and dish)
• 1/4 cup reserved pasta water (the starchy liquid is gold for sauce consistency)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the chicken strips and cook until no longer pink, about 4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the minced garlic and red pepper flakes to the skillet with the chicken, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
5. In a small bowl, whisk together the eggs and grated Pecorino Romano cheese. Tip: Room temperature eggs blend more smoothly into the sauce.
6. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the hot pasta to the skillet with the chicken.
7. Remove the skillet from heat and quickly stir in the egg and cheese mixture, tossing vigorously to coat the pasta. Add the reserved pasta water a little at a time until the sauce reaches a creamy consistency.
8. Return the pancetta to the skillet, tossing to combine. Season with freshly ground black pepper to taste.

Now, this Spicy Chicken Carbonara with Red Pepper Flakes presents a luxurious texture, with the creamy sauce clinging to each strand of pasta, punctuated by the crispiness of pancetta and the tender bite of chicken. The heat from the red pepper flakes builds gradually, making each forkful a delightful adventure. Serve it with a sprinkle of extra Pecorino Romano and a side of crusty bread to sop up every last bit of sauce.

Creamy Chicken Carbonara with Mushrooms

Yield to the allure of a dish that marries the rustic charm of Italian cuisine with the comforting richness of American flavors. This Creamy Chicken Carbonara with Mushrooms is a symphony of tender pasta, succulent chicken, and earthy mushrooms, all enveloped in a velvety, golden sauce that promises to delight the senses.

Ingredients

• 8 oz fettuccine (I find the thickness perfect for clinging to the sauce)
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces (free-range adds a lovely depth of flavor)
• 1 cup sliced cremini mushrooms (their earthy notes are unbeatable)
• 2 large eggs, room temperature (for a smoother sauce integration)
• 1/2 cup grated Parmesan cheese, plus extra for serving (the sharper, the better)
• 2 cloves garlic, minced (freshly minced releases the most aroma)
• 2 tbsp extra virgin olive oil (my go-to for its fruity undertones)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for a bit of heat)
• 1/4 cup heavy cream (for that irresistible creaminess)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and no longer pink inside, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add the mushrooms and sauté until they release their moisture and become golden, about 4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
4. In a bowl, whisk together the eggs, Parmesan, heavy cream, salt, and pepper until smooth.
5. Reduce the heat to low. Return the chicken to the skillet with the mushrooms. Add the drained pasta and toss to combine.
6. Quickly pour the egg mixture over the pasta, stirring constantly to coat evenly and create a creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
7. Serve immediately, garnished with additional Parmesan cheese.

Perfectly balanced, this dish offers a creamy texture with a hint of nuttiness from the Parmesan, while the mushrooms add a delightful earthiness. For an extra touch of elegance, serve with a sprinkle of fresh parsley and a side of crusty bread to soak up every last bit of sauce.

Garlic Chicken Carbonara with Parmesan

Kickstarting your culinary journey with a dish that marries the robustness of garlic with the creamy elegance of carbonara, this Garlic Chicken Carbonara with Parmesan is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 2 boneless, skinless chicken breasts, cubed (free-range, for that tender bite)
• 3 cloves garlic, minced (freshly minced garlic elevates the dish immensely)
• 2 large eggs (room temperature eggs blend more smoothly into the sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because you can never have too much)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 tsp red pepper flakes (for a subtle kick that lingers)
• Salt and freshly ground black pepper (to season, because perfection lies in the details)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cubed chicken and season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic and red pepper flakes to the skillet with the chicken. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
4. In a small bowl, whisk together the eggs and grated Parmesan cheese until smooth. Tip: Tempering the eggs with a bit of pasta water can prevent scrambling when added to the hot pasta.
5. Reduce the heat to low. Quickly toss the drained spaghetti with the chicken and garlic mixture. Remove from heat and immediately stir in the egg and Parmesan mixture, adding reserved pasta water as needed to create a silky sauce. Tip: The residual heat will cook the eggs safely while creating a creamy texture.
6. Season with additional salt and pepper if needed, and serve immediately with extra grated Parmesan on top.

Every bite of this Garlic Chicken Carbonara offers a harmonious blend of creamy, cheesy goodness with the punchy warmth of garlic and a hint of spice. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or serve alongside a crisp green salad to cut through the richness.

Light Chicken Carbonara with Zucchini Noodles

Brimming with freshness and lightness, this Light Chicken Carbonara with Zucchini Noodles reimagines the classic dish with a healthier twist, perfect for those seeking a gourmet yet guilt-free meal. The delicate strands of zucchini noodles, paired with tender chicken and a creamy sauce, offer a delightful texture and flavor that’s both satisfying and elegant.

Ingredients

• 2 medium zucchinis, spiralized into noodles (I find that slightly thicker noodles hold up better)
• 1 boneless, skinless chicken breast, diced into 1-inch pieces (free-range chicken adds a richer flavor)
• 2 large eggs, room temperature (for a smoother sauce)
• 1/4 cup grated Parmesan cheese, plus extra for serving (the real deal, please—no pre-shredded stuff)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 tsp black pepper, freshly ground (it’s worth the extra effort)
• 1/4 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. In a large skillet, heat 1 tbsp of extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced chicken breast, seasoning with salt and black pepper. Cook until the chicken is golden brown and cooked through, about 5-6 minutes, stirring occasionally. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Add the zucchini noodles to the skillet, tossing gently to coat with the garlic oil. Cook for 2-3 minutes until just tender but still crisp. Tip: Overcooking the zucchini noodles will make them mushy.
5. In a small bowl, whisk together the eggs and grated Parmesan cheese until smooth.
6. Reduce the heat to low. Quickly pour the egg mixture over the zucchini noodles, stirring continuously for about 1 minute until the sauce thickens slightly. Tip: Keep the heat low to prevent the eggs from scrambling.
7. Return the cooked chicken to the skillet, tossing everything together to combine and heat through for another minute.
8. Serve immediately, garnished with additional Parmesan cheese if desired.

Creamy yet light, this dish boasts a perfect balance of flavors with the richness of the sauce complementing the freshness of the zucchini noodles. For an extra touch of elegance, serve it in warmed bowls with a side of crusty whole-grain bread to soak up the delicious sauce.

One-Pot Chicken Carbonara

Whisking together the simplicity of a one-pot meal with the indulgent flavors of a classic carbonara, this dish is a weeknight game-changer. Perfectly al dente pasta, creamy sauce, and tender chicken come together in a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 8 oz spaghetti (I find that breaking it in half makes it easier to stir in the pot)
• 1 lb chicken breast, diced into 1-inch pieces (for even cooking)
• 3 large eggs (room temperature blends smoother into the sauce)
• 1 cup grated Parmesan cheese (plus extra for serving)
• 4 cloves garlic, minced (freshly minced gives the best flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (to season the chicken perfectly)
• 1/4 tsp black pepper (freshly ground for a bit of heat)
• 1/2 cup reserved pasta water (the starchy liquid is gold for the sauce)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced chicken, salt, and pepper. Cook until the chicken is golden and cooked through, about 6-8 minutes, stirring occasionally.
3. Push the chicken to one side of the pot and add the minced garlic to the other side. Sauté for 30 seconds until fragrant, then mix with the chicken.
4. Add the spaghetti and enough water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook for 9 minutes, stirring occasionally, until pasta is al dente.
5. In a bowl, whisk together the eggs and Parmesan cheese until smooth.
6. Remove the pot from heat. Quickly stir in the egg mixture, adding 1/2 cup of reserved pasta water to create a creamy sauce. The residual heat will cook the eggs safely.
7. Return the pot to low heat for 1 minute, stirring constantly, to thicken the sauce slightly.

Generously topped with extra Parmesan, this One-Pot Chicken Carbonara boasts a luxuriously creamy texture with a perfect balance of savory chicken and garlic. Serve it with a crisp green salad or a glass of white wine for an effortlessly elegant meal.

Slow Cooker Chicken Carbonara

Amidst the hustle of everyday life, the Slow Cooker Chicken Carbonara emerges as a beacon of comfort, blending the creamy richness of traditional carbonara with the effortless convenience of slow cooking. This dish promises a luxurious texture and depth of flavor that belies its simplicity, making it a perfect centerpiece for both weeknight dinners and special occasions alike.

Ingredients

• 1 lb boneless, skinless chicken thighs (I find thighs offer more flavor than breasts)
• 8 oz pancetta, diced (for that authentic carbonara bite)
• 4 large eggs, room temperature (they blend more smoothly into the sauce)
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• 1 lb spaghetti (I always opt for high-quality bronze-die pasta for better sauce adherence)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1 cup heavy cream (for that irresistibly creamy texture)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (to season perfectly)
• 1/2 tsp black pepper (freshly ground, for a bit of heat)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, sauté the chicken thighs until golden brown on both sides, about 4 minutes per side. Place them in the slow cooker.
3. Add the minced garlic to the skillet, sautéing for just 30 seconds until fragrant, then scrape into the slow cooker.
4. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper until smooth. Pour over the chicken in the slow cooker.
5. Cover and cook on low for 4 hours, until the chicken is tender and the sauce has thickened slightly.
6. About 15 minutes before serving, cook the spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
7. Shred the chicken in the slow cooker using two forks. Add the cooked spaghetti and toss to coat in the sauce, adding reserved pasta water as needed to loosen the sauce.
8. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of black pepper.

Velvety and rich, this Slow Cooker Chicken Carbonara boasts a creamy sauce that clings to every strand of pasta, with tender shreds of chicken adding substance. For a touch of freshness, serve with a crisp green salad or steamed asparagus, balancing the dish’s indulgent qualities.

Chicken Carbonara Stuffed Shells

Transform your dinner table into an Italian trattoria with these Chicken Carbonara Stuffed Shells, a luxurious twist on the classic pasta dish that marries the creamy richness of carbonara with the comforting heft of stuffed shells.

Ingredients

• 12 oz jumbo pasta shells (I find the Barilla brand holds its shape best during boiling)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 1 cup pancetta, diced (for that authentic carbonara smokiness)
• 3 large eggs, room temperature (they blend more smoothly into the sauce)
• 1 cup heavy cream (the secret to that velvety texture)
• 1 cup grated Parmesan cheese, plus extra for serving (I always recommend grating your own for the freshest flavor)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 tsp black pepper, freshly ground (to add a subtle kick)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/4 cup fresh parsley, chopped (for a bright, herby finish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. In a skillet over medium heat, sauté the pancetta in olive oil until crispy, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, and black pepper. Stir in the cooked pancetta, garlic, and shredded chicken.
5. Carefully stuff each cooked shell with the chicken and pancetta mixture, then arrange them in the prepared baking dish.
6. Bake in the preheated oven for 20 minutes, or until the tops are lightly golden and the filling is bubbly.
7. Garnish with chopped parsley and additional Parmesan cheese before serving.

Just out of the oven, these stuffed shells boast a creamy interior with a slightly crispy top, offering a delightful contrast in textures. Serve them alongside a crisp green salad and a glass of Chardonnay for an effortlessly elegant meal.

Chicken Carbonara Pizza

Whisking together the comfort of a classic carbonara with the universal love for pizza, this Chicken Carbonara Pizza is a culinary masterpiece that promises to delight. Imagine a crispy crust topped with creamy sauce, tender chicken, and a golden blanket of melted cheese—each bite is a harmonious blend of textures and flavors.

Ingredients

• 1 pre-made pizza dough (I find the whole wheat version adds a nice nuttiness)
• 1 cup heavy cream (for that irresistibly creamy base)
• 2 large eggs (room temperature eggs blend more smoothly into the sauce)
• 1 cup grated Parmesan cheese (the real deal, please—no substitutes)
• 1 cup cooked, diced chicken breast (leftover rotisserie chicken works wonders here)
• 4 slices bacon, cooked and crumbled (because everything’s better with bacon)
• 1 tbsp extra virgin olive oil (my go-to for brushing the crust)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• Salt and freshly ground black pepper (to season, but be mindful of the bacon’s saltiness)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up—this ensures a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to a piece of parchment paper for easy handling.
3. In a bowl, whisk together the heavy cream, eggs, and Parmesan cheese until smooth. Season lightly with salt and pepper, remembering the bacon will add saltiness.
4. Brush the edges of the dough with olive oil for a golden finish, then spread the cream mixture evenly over the base.
5. Scatter the diced chicken and crumbled bacon over the sauce, then top with shredded mozzarella.
6. Carefully transfer the pizza (on the parchment) to the preheated stone or sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Let the pizza rest for a couple of minutes before slicing—this helps the sauce set for cleaner cuts.

Delight in the contrast of the crispy crust against the creamy, savory topping, a testament to the magic of combining two beloved dishes. Serve with a light arugula salad to cut through the richness, or enjoy as is for the ultimate comfort food experience.

Chicken Carbonara Pasta Bake

Whisking together the comfort of a classic carbonara with the heartiness of a baked pasta, this Chicken Carbonara Pasta Bake is a decadent twist on two beloved dishes. Perfect for those evenings when only something rich and satisfying will do, it’s a crowd-pleaser that marries creamy sauce with tender chicken and al dente pasta.

Ingredients

• 8 oz penne pasta (I find that penne holds the sauce beautifully, but feel free to use your favorite shape)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 4 slices thick-cut bacon, chopped (for that irresistible crunch and smoky flavor)
• 3 large eggs, room temperature (they blend into the sauce more smoothly when not cold)
• 1 cup heavy cream (the richer, the better for that velvety sauce)
• 1/2 cup grated Parmesan cheese, plus extra for topping (because you can never have too much cheese)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp salt (to season the pasta water perfectly)
• 1/4 tsp black pepper (freshly ground adds a nice bite)
• 1/4 cup chopped fresh parsley (for a bright, fresh finish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 11 minutes. Drain and set aside.
3. While the pasta cooks, heat a large skillet over medium heat and cook the chopped bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain, leaving the bacon fat in the skillet.
4. In the same skillet with the bacon fat, add the minced garlic and sauté for about 30 seconds until fragrant. Remove from heat.
5. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper until well combined.
6. Add the cooked pasta, shredded chicken, and bacon to the bowl with the egg mixture, tossing gently to coat everything evenly.
7. Pour the mixture into the prepared baking dish and sprinkle with extra Parmesan cheese.
8. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbly.
9. Let it rest for 5 minutes before garnishing with chopped parsley and serving.

Yielded from the oven, this Chicken Carbonara Pasta Bake boasts a creamy interior with a delightfully crispy top, offering a perfect contrast in textures. The smoky bacon and rich Parmesan elevate the dish, making it a luxurious yet comforting meal. Serve it straight from the dish for a family-style dinner that’s sure to impress.

Keto Chicken Carbonara with Cauliflower Pasta

Delightfully rich yet surprisingly light, this Keto Chicken Carbonara with Cauliflower Pasta is a modern twist on the classic Italian dish, offering a low-carb alternative that doesn’t skimp on flavor or sophistication.

Ingredients

• 2 cups riced cauliflower (freshly riced for the best texture)
• 1 lb chicken breast, diced (I find organic, free-range chicken elevates the dish)
• 4 large eggs (room temperature eggs blend more smoothly into the sauce)
• 1/2 cup grated Parmesan cheese (extra sharp for a more pronounced flavor)
• 4 slices bacon, chopped (thick-cut adds a wonderful crunch)
• 2 cloves garlic, minced (freshly minced garlic is a must for that aromatic punch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped bacon to the skillet and cook until crispy, approximately 5 minutes, stirring occasionally.
3. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet for added flavor.
4. Increase the heat to medium-high and add the diced chicken to the skillet. Season with salt and pepper, cooking until golden and cooked through, about 6-7 minutes.
5. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
6. Reduce the heat to low and quickly stir in the riced cauliflower, coating it well with the flavors in the skillet.
7. In a bowl, whisk together the eggs and grated Parmesan cheese until smooth. Tip: Ensure the skillet is not too hot to avoid scrambling the eggs.
8. Remove the skillet from heat and pour the egg mixture over the cauliflower, stirring continuously to create a creamy sauce.
9. Return the bacon to the skillet, tossing everything together until well combined. Tip: Let it sit for a minute off the heat to thicken the sauce perfectly.
10. Season with additional salt and pepper if needed, and serve immediately. Tip: Garnish with extra Parmesan and a sprinkle of fresh parsley for a vibrant finish.

Lusciously creamy with a satisfying crunch from the bacon, this dish is a harmonious blend of textures and flavors. Serve it in warmed bowls for an extra touch of elegance, or alongside a crisp green salad to round out the meal.

Gluten-Free Chicken Carbonara

Hearty and comforting, this Gluten-Free Chicken Carbonara transforms a classic into a dish that’s both indulgent and accessible. With its creamy sauce and tender chicken, it’s a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz gluten-free spaghetti (I love the texture of brown rice pasta here)
• 2 large eggs, room temperature (they blend into the sauce more smoothly)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 cup heavy cream (for that luxuriously creamy texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the gluten-free spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, whisk together the eggs, Parmesan cheese, and heavy cream in a small bowl. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, salt, and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the minced garlic to the skillet with the chicken and cook for 1 minute, until fragrant.
5. Reduce the heat to low. Quickly stir in the cooked spaghetti and the reserved pasta water. Tip: The pasta water helps to create a silky sauce.
6. Remove the skillet from the heat. Pour the egg mixture over the pasta, stirring constantly to coat the spaghetti and chicken evenly. The residual heat will cook the eggs into a creamy sauce.
7. Garnish with fresh parsley and additional Parmesan cheese before serving.

Absolutely divine, this dish boasts a creamy texture with the perfect balance of savory chicken and sharp Parmesan. Serve it with a crisp green salad to round out the meal.

Chicken Carbonara with Sun-Dried Tomatoes

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that marries simplicity with indulgence. This Chicken Carbonara with Sun-Dried Tomatoes is a testament to that very notion, offering a creamy, savory escape with each forkful.

Ingredients

• 8 oz spaghetti (I find that bronze-die-cut pasta holds the sauce beautifully)
• 2 large eggs, room temperature (they blend more smoothly into the sauce)
• 1/2 cup grated Parmesan cheese, plus extra for serving (the sharper, the better in my book)
• 4 slices of bacon, chopped (for that irresistible crunch and smokiness)
• 1 boneless, skinless chicken breast, diced into 1-inch pieces (free-range adds a lovely depth of flavor)
• 1/4 cup sun-dried tomatoes in oil, drained and sliced (they’re little bursts of sweetness)
• 2 cloves garlic, minced (because what’s carbonara without a hint of garlic?)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season at every layer)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, whisk together the eggs and Parmesan cheese in a small bowl until well combined. Set aside.
3. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.
4. Increase the heat to medium-high and add the diced chicken to the skillet. Season with salt and pepper, and cook until golden and cooked through, about 6 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Add the sun-dried tomatoes and minced garlic to the skillet, sautéing for 1 minute until fragrant.
6. Reduce the heat to low. Quickly add the drained spaghetti to the skillet, tossing to combine with the chicken and tomatoes.
7. Remove the skillet from heat. Pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. Tip: The residual heat will cook the eggs without scrambling them.
8. If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
9. Stir in the crispy bacon, then season with additional salt and pepper if needed.

Velvety strands of pasta enveloped in a rich, eggy sauce, punctuated by the smoky bacon and sweet sun-dried tomatoes, make this dish a harmonious blend of textures and flavors. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Chicken Carbonara with Spinach and Artichokes

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that combines the creamy richness of carbonara with the earthy tones of spinach and artichokes. This Chicken Carbonara with Spinach and Artichokes is a delightful twist on the classic, offering a perfect balance of flavors and textures that’s sure to impress.

Ingredients

• 8 oz fettuccine (I love the way it holds onto the sauce)
• 2 boneless, skinless chicken breasts, cubed (about 1 inch pieces for even cooking)
• 1 cup heavy cream (for that luxurious texture)
• 2 large eggs (room temperature blends better into the sauce)
• 1 cup grated Parmesan cheese (freshly grated makes all the difference)
• 2 cups fresh spinach (adds a vibrant color and slight bitterness)
• 1 cup artichoke hearts, chopped (I prefer the marinated ones for extra flavor)
• 2 cloves garlic, minced (because garlic is life)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Lower the heat to medium and add the heavy cream, stirring gently. Slowly whisk in the eggs to avoid scrambling them. Tip: Tempering the eggs with a bit of warm cream before adding helps prevent curdling.
5. Stir in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Add the cooked pasta, chicken, spinach, and artichoke hearts to the skillet, tossing everything together until the spinach wilts and everything is evenly coated with the sauce, about 2-3 minutes. Tip: The residual heat from the pasta will help wilt the spinach perfectly.
7. Season with additional salt and pepper if needed, and serve immediately.

You’ll love the creamy texture of the sauce clinging to each strand of pasta, with the tender chicken and the slight crunch from the artichokes adding depth to every bite. For an extra touch of elegance, garnish with a sprinkle of Parmesan and a twist of black pepper right before serving.

Chicken Carbonara with Bacon and Egg

Elevating the classic carbonara, this dish combines the rich flavors of crispy bacon, tender chicken, and a silky egg sauce to create a comforting yet sophisticated meal. Perfect for a cozy dinner, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 8 oz spaghetti (I find that bronze-die pasta holds the sauce better)
• 2 large eggs (room temperature eggs blend more smoothly into the sauce)
• 1/2 cup grated Pecorino Romano cheese (for that sharp, salty kick)
• 4 slices thick-cut bacon, diced (the smokier, the better)
• 1 boneless, skinless chicken breast, cubed (about 1 inch pieces for even cooking)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season perfectly)
• 1/4 cup reserved pasta water (for adjusting the sauce’s consistency)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
3. In the same skillet, add the cubed chicken breast. Season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Add the minced garlic in the last minute of cooking.
4. In a small bowl, whisk together the eggs and grated Pecorino Romano cheese until smooth. Season with a pinch of black pepper.
5. Reduce the heat to low. Quickly add the drained spaghetti to the skillet with the chicken. Toss to combine.
6. Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
7. Stir in the crispy bacon, reserving a little for garnish. Serve immediately with an extra sprinkle of Pecorino Romano and black pepper.

Marvel at the creamy texture that clings to each strand of pasta, with the smoky bacon and tender chicken offering a delightful contrast. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad.

Chicken Carbonara with Roasted Garlic

Zesty and rich, this Chicken Carbonara with Roasted Garlic is a luxurious twist on the classic pasta dish, blending the creamy texture of carbonara with the deep, caramelized flavors of roasted garlic for a meal that’s both comforting and sophisticated.

Ingredients

• 8 oz spaghetti (I find that bronze-die pasta holds the sauce better)
• 2 large eggs, room temperature (for a smoother sauce)
• 1/2 cup grated Pecorino Romano cheese (plus extra for serving)
• 1/2 cup grated Parmesan cheese
• 4 slices of thick-cut bacon, chopped (I prefer the smokiness it adds)
• 1 boneless, skinless chicken breast, cubed
• 4 cloves of garlic, roasted (roasting brings out a sweeter, milder flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper
• 1/4 cup reserved pasta water
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F. Wrap the garlic cloves in foil with a drizzle of olive oil and roast for 30 minutes until soft and golden.
2. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add the cubed chicken breast. Season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove and set aside with the bacon.
5. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and mashed roasted garlic until smooth. Season with a pinch of black pepper.
6. Reduce the heat to low. Quickly toss the drained spaghetti with the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
7. Stir in the bacon and chicken, warming everything through for about 2 minutes. Adjust seasoning if necessary.
8. Garnish with chopped parsley and extra grated cheese before serving.

Oozing with creamy sauce and packed with the umami richness of roasted garlic, this dish is a delightful play on textures and flavors. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Chicken Carbonara with Truffle Oil

Perfectly blending the rustic charm of traditional Italian cuisine with a touch of modern luxury, this Chicken Carbonara with Truffle Oil is a dish that promises to transport your senses to the heart of Italy with every bite. The creamy sauce, enriched with the earthy aroma of truffle oil, clings to each strand of pasta, while the tender chicken adds a satisfying depth of flavor.

Ingredients

• 8 oz spaghetti (I always opt for bronze-die pasta for its superior sauce adherence)
• 2 large eggs, room temperature (they blend more smoothly into the sauce)
• 1/2 cup grated Pecorino Romano cheese (for that sharp, salty kick)
• 1/2 cup grated Parmesan cheese (my secret to a richer flavor profile)
• 4 slices of thick-cut bacon, diced (because everything’s better with bacon)
• 1 boneless, skinless chicken breast, cubed (free-range for the best texture)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp truffle oil (a little goes a long way in elevating the dish)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the cubed chicken breast. Season with salt and pepper, and cook until golden and cooked through, about 6 minutes. Add the minced garlic in the last minute of cooking to fragrant.
4. In a medium bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese until smooth. Gradually whisk in 1/4 cup of the reserved pasta water to temper the eggs.
5. Reduce the heat under the skillet to low. Quickly add the drained spaghetti and crispy bacon to the skillet, tossing to combine. Remove from heat.
6. Pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce that coats the pasta evenly. If the sauce is too thick, add the remaining pasta water a tablespoon at a time until desired consistency is reached.
7. Drizzle with truffle oil and give it one final toss. Serve immediately, garnished with additional grated cheese and a sprinkle of black pepper.

Yielded by the harmonious blend of creamy sauce and al dente pasta, this dish boasts a luxurious texture that’s both comforting and sophisticated. The truffle oil adds an unmistakable depth, making each forkful a decadent experience. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp white wine.

Conclusion

Delightfully creamy and utterly satisfying, these 18 Chicken Carbonara recipes are a treasure trove for any home cook looking to spice up their meal routine. Whether you’re a carbonara connoisseur or trying it for the first time, there’s a recipe here to warm your heart and belly. Don’t forget to share your favorite in the comments and pin this roundup to your Pinterest board for your next culinary adventure!

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