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4.8 from 54 votes

Chicken Carbonara

Cooking a restaurant-style Chicken Carbonara pasta meal in just 30 minutes, right in the comfort of my kitchen, is one of my favorite ways to treat myself after a long day. The sauce is silky and full of flavor from egg yolks, cream, parmesan, garlic, and crispy bacon. I love how everything gets tossed together with tender spaghetti and juicy shredded chicken.

Prep Time
10 mins
Cook Time
10 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 diced bacon
  • 6 cloves garlic minced
  • 4 cups cooked chicken shredded
  • 3 cups heavy whipping cream
  • 1 1/2 cups freshly grated parmesan
  • Zest of 1 lemon
  • 8 large egg yolks
  • 1 teaspoon dried oregano
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup fresh Italian parsley leaves chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Garnish:
  • chopped parsley
  • grated Parmesan cheese

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

  • The key to getting that creamy, silky sauce is keeping the heat low when you add the egg mixture. If it’s too hot, the eggs will scramble instead of turning into that smooth, rich coating. I always make sure the pan is on low and toss the pasta constantly as I pour in the sauce.
  • I always cook the pasta just until al dente. If it’s too soft, it can overcook when I toss it with the warm sauce and other ingredients.
  • I use the freshest pasteurized eggs I can find. It makes the sauce taste better and keeps everything safe to eat.
  • After cooking the pasta, I drizzle a little oil over it and give it a quick toss. This helps keep the noodles from sticking together if they cool down before I use them.
  • If I have leftovers, I let the pasta cool completely before sealing it in an airtight container. That way, it stays fresh and doesn’t get soggy in the fridge.
  • The sauce should be thick and creamy, not watery. If it’s too thin, it will pool at the bottom and won’t coat the pasta the way I want.

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 (19%) 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: 6servings

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.