1. Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked or rotisserie chicken to save time. Just add it during the step where you combine the pasta and bacon so it warms through without overcooking.

2. What’s the best type of pasta to use if I don’t have fettuccine?

Spaghetti, linguine, bucatini, or even penne work well. Just make sure the pasta can hold onto the creamy sauce for the best texture and flavor.

3. Do I need to use cream in carbonara?

Traditional carbonara doesn’t use cream, and this version sticks to that method. The creamy texture comes from eggs, Parmesan, and a bit of pasta water.

4. How do I keep the eggs from scrambling when I add them?

Make sure the heat is turned low and stir continuously while pouring the egg mixture over the pasta. Adding it gradually helps it emulsify into a smooth sauce.

Creamy Chicken Carbonara

Name: Creamy Chicken Carbonara
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 12 oz fettuccine; 4 slices bacon; 3 cloves garlic, minced; 1/2 lb boneless skinless chicken breasts, cut into strips; Kosher salt; Freshly ground black pepper; 4 large eggs, beaten; 3/4 cup freshly grated Parmesan, plus more for garnish; 1/3 cup freshly chopped parsley, plus more for garnish

Description

A creamy and comforting chicken carbonara recipe made beginner-friendly with simple steps, everyday ingredients, and no heavy cream.

Ingredients

Scale

12 oz fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 cup freshly grated Parmesan, plus more for garnish
1/3 cup freshly chopped parsley, plus more for garnish

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Instructions

Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water and drain the rest.
In a large skillet over medium heat, cook bacon for about 5 minutes. Add garlic and cook for another 2–3 minutes until bacon is crispy. Transfer mixture to a bowl and drain half the fat from the skillet.
Add chicken strips to the skillet, season with salt and pepper, and cook over medium-high heat until no longer pink, about 10 minutes.
Lower the heat, return the bacon to the skillet, and add cooked pasta. Toss everything together to combine.
In a separate bowl, whisk eggs, Parmesan, and parsley. Season lightly. Pour the mixture over the pasta while stirring quickly to create a creamy sauce without scrambling the eggs.
Add reserved pasta water a tablespoon at a time until the sauce reaches desired creaminess. Garnish with more Parmesan and parsley before serving.

Notes

Don’t overheat the skillet after adding the egg mixture—keep it low to avoid scrambling.
Use pasta water to adjust sauce thickness as needed.
Substitute bacon with turkey bacon or vegetarian alternatives.
Spaghetti, bucatini, or linguine can replace fettuccine.
Prep ingredients while pasta water boils to save time.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 580
Sugar: 2g
Sodium: 740mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 36g
Cholesterol: 210mg