Chicken Carbonara Pasta

This chicken carbonara adds tender, seasoned chicken to the classic carbonara technique, creating a protein-rich variation that’s perfect for a satisfying weeknight dinner. While not traditional Roman carbonara, this adaptation maintains the creamy egg emulsion while adding substantial protein.

Why This Recipe Works

This chicken variation succeeds because:

• Adds substantial protein — Chicken makes it a complete, filling meal
• Maintains carbonara technique — Proper egg emulsion, no cream
• Balanced flavors — Chicken complements pancetta/guanciale without overpowering
• Weeknight friendly — Still quick enough for busy evenings
• Satisfying texture — Tender chicken with crispy pancetta

Important Note: This is an adaptation that adds chicken to carbonara. Traditional carbonara uses only guanciale or pancetta as the protein. This recipe creates a delicious variation for those wanting more protein.

Ingredients You’ll Need

For the Carbonara

• 400g spaghetti — Good quality dried pasta
• 500g boneless, skinless chicken breast — Cut into 2cm bite-sized pieces
• 100g pancetta or guanciale — Cut into small cubes
• 2 tablespoons olive oil — For cooking chicken
• 4 large egg yolks — Room temperature
• 2 whole eggs — For creaminess
• 100g Pecorino Romano — Freshly grated
• Black pepper — Freshly cracked, generous amount
• 2 tablespoons fresh parsley — Chopped, for garnish

Ingredient Notes:

• Chicken: Boneless, skinless breast works best—cooks quickly and stays tender
• Pancetta/guanciale: Provides the traditional carbonara flavor base
• Cheese: Pecorino Romano is traditional, but Parmigiano-Reggiano also works

Why Chicken Works:

• Adds substantial protein
• Complements pancetta’s flavor
• Cooks quickly
• Stays tender when cooked properly

Equipment Needed

• Large pot for pasta
• Large skillet or pan
• Mixing bowl (plastic or ceramic)
• Whisk or fork
• Tongs or pasta fork
• Grater (for cheese)
• Cutting board and knife

How to Make Chicken Carbonara

Step 1: Prepare Everything First

Before cooking, prepare all ingredients:

1. Cut chicken into 2cm bite-sized pieces
2. Cut pancetta/guanciale into small cubes
3. Grate the cheese (100g total)
4. Crack eggs into a bowl (4 yolks + 2 whole eggs)
5. Crack black pepper generously
6. Chop parsley
7. Get pasta water ready

Pro Tip: Having everything ready prevents scrambling eggs while searching for ingredients.

Step 2: Cook the Chicken

Heat olive oil in a large pan over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the pan in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until:

• Chicken is golden-brown on both sides
• Internal temperature reaches 165°F (74°C)
• Chicken is cooked through but still tender

Remove chicken from pan and set aside on a plate.

Visual Cue: Chicken should be golden-brown, not pale. Cook until just done—overcooking makes it dry.

Step 3: Render the Pancetta

In the same pan (with chicken juices), add pancetta or guanciale. If needed, add a bit more olive oil. Place in a cold pan or turn heat to medium-low. Cook for 8-10 minutes, stirring occasionally, until:

• Fat has rendered (clear liquid in pan)
• Pieces are golden-brown
• Crispy on the outside

Visual Cue: Pancetta should sizzle gently. If browning too fast, lower the heat.

Step 4: Cook the Pasta

While pancetta renders, bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente (firm to the bite, about 1 minute less than package directions).

Critical: Before draining, reserve 1 cup of pasta water in a measuring cup or bowl.

Visual Cue: Pasta should bend but still have a slight white center when you bite it.

Step 5: Make the Egg Mixture

While pasta cooks, whisk together in a bowl:

• 4 egg yolks
• 2 whole eggs
• 80g of the grated cheese (save 20g for serving)
• Generous black pepper

Whisk until smooth and well combined.

Pro Tip: Use a plastic or ceramic bowl—metal bowls can get too hot and cause scrambling.

Step 6: Combine Everything

Here’s the technique to prevent scrambling:

1. Return chicken to the pan with pancetta
2. Turn off the heat under the pan
3. Wait 30 seconds — Pan should stop sizzling
4. Add the drained pasta to the pan
5. Toss to coat with the rendered fat
6. Add 2 tablespoons of hot pasta water to the egg mixture and whisk quickly
7. Pour egg mixture over the pasta
8. Toss vigorously with tongs for 30-40 seconds
9. Add more pasta water if needed (1-2 tablespoons at a time) until creamy

Visual Cues:

• Sauce should be creamy and glossy
• No visible scrambled egg pieces
• Pasta well-coated with sauce
• Chicken and pancetta distributed throughout

Step 7: Serve Immediately

Divide among warm bowls. Top with remaining grated cheese, black pepper, and fresh parsley. Serve immediately!

Pro Tips for Chicken Carbonara

1. Don’t overcook chicken — Remove when just done to keep it tender
2. Cut chicken evenly — Same size pieces cook at the same rate
3. Season chicken well — Salt and pepper before cooking
4. Use the same pan — Chicken juices add flavor to pancetta
5. Reserve pasta water — Critical for creamy sauce
6. Work quickly — Have everything ready before combining
7. Serve immediately — Carbonara waits for no one

Common Mistakes to Avoid

❌ Overcooking chicken — Makes it dry and tough
❌ Crowding the pan — Cook chicken in batches if needed
❌ Adding eggs to hot pan — Pan must be off heat first
❌ Not tempering eggs — Add hot pasta water to eggs before combining
❌ Using pre-grated cheese — Won’t emulsify properly
❌ Skipping pancetta — Provides essential carbonara flavor

Variations to Try

Thigh Version

Use boneless, skinless chicken thighs instead of breast—more flavor and stays juicier.

Spicy Version

Add red pepper flakes when cooking chicken or pancetta.

Herbed Version

Add fresh thyme or rosemary when cooking chicken.

Single-Serve Version

Divide all ingredients by 4 for a perfect single serving.

Double Recipe

Simply double all ingredients. Use a larger pan and work in batches if needed.

What to Serve With Chicken Carbonara

• Simple green salad — Fresh greens balance richness
• Crusty bread — Perfect for sopping up sauce
• Roasted vegetables — Broccoli or asparagus
• Nothing — Carbonara is a complete meal

Storage and Reheating

Storage

Best served immediately. If storing, refrigerate in airtight container for up to 2 days.

Reheating

Reheat gently in a pan with a splash of water over low heat, stirring constantly. Chicken may become slightly drier, but still tasty.

Can You Freeze It?

Not recommended. The egg-based sauce doesn’t freeze well, and chicken can become rubbery.

Frequently Asked Questions

Is this authentic carbonara?

No, this is an adaptation that adds chicken. Traditional carbonara uses only guanciale or pancetta as the protein. This recipe creates a delicious variation for those wanting more protein.

Can I use chicken thighs instead?

Yes! Boneless, skinless thighs work well and stay juicier than breast. Adjust cooking time as needed.

Can I skip the pancetta?

The pancetta provides essential carbonara flavor. Without it, this becomes a different dish (chicken pasta with egg sauce).

How do I know when chicken is done?

Chicken should reach 165°F (74°C) internal temperature. It should be golden-brown on the outside and no longer pink inside.

Can I make this ahead of time?

No, carbonara must be served immediately. The sauce thickens as it cools.

Can I use leftover cooked chicken?

Yes! If using leftover cooked chicken, skip the chicken cooking step and add it when combining everything.

More Recipes You’ll Love

• Classic Spaghetti Carbonara — The authentic version
• Easy Carbonara Recipe — Simplified authentic version
• Shrimp Carbonara Recipe — Seafood variation
• What Is Carbonara? — Complete guide to authentic carbonara

---

Recipe tested and perfected — This chicken variation has been tested multiple times to ensure it works reliably. While not traditional, it’s a delicious protein-rich adaptation that maintains the carbonara technique.