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Chicken Carbonara
4.8 from 54 votes

Chicken Carbonara

Chicken Carbonara features spaghetti tossed with a creamy sauce made from egg yolks, heavy cream, and Parmesan cheese, combined with crispy bacon, sweet onion, garlic, and shredded chicken. The sauce is carefully cooked over low heat for a smooth texture that coats the pasta evenly without scrambling.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 739 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 1 pound spaghetti
  • 1 small sweet onion finely diced
  • 1/2 cup Bacon diced
  • 6 cloves garlic minced
  • 4 cups chicken shredded, cooked
  • 3 cups heavy whipping cream
  • 1 1/2 cups Parmesan Cheese freshly grated
  • lemon zest of 1
  • 8 egg large yolks
  • 1 teaspoon oregano dried
  • 1/4 cup basil chopped, fresh leaves
  • 1/4 cup parsley chopped, fresh Italian, leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Garnish:
  • parsley chopped
  • Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Cook pasta per package directions, aiming for al dente.
  2. In a large bowl, whisk together egg yolks, cream, parmesan cheese, lemon zest, oregano, basil, and parsley until combined.
  3. Place a large frying pan over medium heat. Once hot, add diced bacon, and cook until crispy, for about 4-5 minutes.
  4. Next, add onion and garlic and continue to cook and stir for another 2 minutes.
  5. Add the chicken to the pan, toss and stir and cook for 4-5 minutes, until the chicken is warm.
  6. Reduce heat to low-medium and add the spaghetti to the pan, toss to combine, and pour the cream mixture on top. Toss again to combine and ONLY cook for about 4-5 minutes. Cooking longer will make the eggs turn into scrambled eggs.
  7. Taste and adjust for salt and pepper.
  8. Garnish with parsley, and more grated parmesan cheese, and serve.

Notes

  • Keep heat low when adding egg mixture to pasta to prevent scrambling and ensure a silky sauce.
  • Cook pasta just until al dente to avoid over-softening after mixing with sauce.
  • Use fresh, pasteurized eggs for safety and best flavor.
  • Toss pasta with a little oil if cooling before combining to prevent sticking.
  • Cool leftovers completely before refrigerating to maintain texture and freshness.

Nutrition Information

Calories 739kcal (37%) Carbohydrates 68g (23%) Protein 50g (100%) Fat 27g (42%) Saturated Fat 10g (50%) Cholesterol 354mg (118%) Sodium 655mg (27%) Potassium 674mg (14%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 865IU (17%) Vitamin C 2.8mg (3%) Calcium 520mg (52%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 739

% Daily Value*

Calories 739kcal 37%
Carbohydrates 68g 23%
Protein 50g 100%
Fat 27g 42%
Saturated Fat 10g 50%
Cholesterol 354mg 118%
Sodium 655mg 27%
Potassium 674mg 14%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 865IU 17%
Vitamin C 2.8mg 3%
Calcium 520mg 52%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.