Bacon & Chicken Carbonara Recipe — Creamy Weeknight Pasta

Bacon and Chicken Carbonara is a quick, flavorful pasta ready in about 20 minutes. Tender spaghetti or linguine is tossed with crispy bacon and sautéed chicken, then coated in a silky sauce of eggs, garlic, and Parmesan. It’s an ideal choice for a casual weeknight dinner, a leisurely lunch, or a simple but impressive date-night meal for two.

Table of Contents

• Substitutions and additions
• How to make Carbonara Chicken and Bacon
• You may also enjoy

Classic carbonara originates in Rome and traditionally combines eggs, a hard cheese, cured pork (guanciale or pancetta), and black pepper. This version swaps in chicken and bacon for a heartier dish while keeping the simple, creamy technique that makes carbonara so satisfying.

You can use a variety of hard cheeses and pasta shapes. Pecorino Romano is classic, but grated Parmesan works well. Spaghetti is traditional, yet fettuccine, rigatoni, or linguine are great alternatives.

Authentic carbonara uses guanciale or pancetta, but smoked bacon is a common and tasty substitute outside Italy. Adjust ingredients to taste and availability.

Substitutions and additions

For extra color and texture, stir in 1/2 cup frozen peas when you add the chicken so they thaw and heat through. You can also swap Pecorino for Parmesan or use a different pasta shape to suit personal preference.

How to make Carbonara Chicken and Bacon

1. Cook the pasta according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water, then drain the rest.

2. While the pasta cooks, whisk the eggs with 1/3 cup of the grated Parmesan until smooth; set aside.

3. Cut the bacon into 1/2–1 inch pieces. In a large skillet over medium heat, cook the bacon until brown and crispy, about 7–10 minutes, stirring occasionally. Keep the bacon fat in the pan and transfer the cooked bacon to a paper towel-lined plate to drain.

4. Dice the chicken breasts into bite-sized cubes. Add the diced chicken and garlic to the bacon fat in the skillet and cook until the chicken is cooked through, about 7–10 minutes.

5. Turn the heat off. Add the drained pasta, the egg-and-Parmesan mixture, and the crispy bacon to the skillet. Stir constantly to combine and allow the residual heat to gently thicken the sauce without scrambling the eggs. If the sauce seems too thick, add the reserved pasta water a little at a time until you reach the desired consistency.

6. Season to taste with salt and freshly ground black pepper. Serve immediately, sprinkled with the remaining 1/3 cup Parmesan and garnished with chopped parsley if you like.

You may also enjoy

• Chicken Pasta with Zucchini
• Spinach Artichoke Chicken Pasta
• Chicken Pot Pie Pasta
• Chicken Rotel Spaghetti