Chicken Carbonara is a quick and easy pasta recipe made with tender chicken breast, crispy pancetta, eggs, and a blend of Pecorino Romano and Parmesan cheese. This creamy spaghetti dish comes together in under 30 minutes, making it perfect for busy weeknights. With a rich, cheesy sauce and simple ingredients, it’s a comforting Italian-inspired meal the whole family will love. Ideal for home cooks looking for high-protein pasta recipes or ways to use leftover chicken.

A creamy, protein-packed twist on the Italian classic, this Chicken Carbonara combines tender chicken, crispy pancetta, rich egg-and-cheese sauce, and perfectly cooked spaghetti—all in one pan.

Ingredients

1 tbsp olive oil
1 large chicken breast (approx. 175g / 6 oz)
¼ tsp salt
½ tsp black pepper
400 g (14 oz) dried spaghetti
3 large eggs
50 g (½ cup) Pecorino Romano, finely grated (or substitute with Parmesan or Grana Padano)
50 g (½ cup) Parmesan, finely grated
2 tbsp unsalted butter
100 g (3.5 oz) pancetta, finely chopped
2 cloves garlic, minced

Instructions

Prepare the chicken:
Slice the chicken breast horizontally to make two even fillets. Season with salt and half of the pepper.
Cook the chicken:
Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes, flipping once, until golden and fully cooked. Transfer to a board, let rest for a few minutes, then slice into strips.
Boil the pasta:
Cook the spaghetti in a large pot of boiling, lightly salted water for about 10 minutes or until al dente. Reserve some pasta water before draining.
Make the egg mixture:
In a bowl, whisk the eggs with the Pecorino and half the Parmesan. Set aside.
Cook pancetta and garlic:
Melt the butter in the same pan used for the chicken. Add the pancetta and cook for 3–4 minutes until starting to crisp. Stir in the minced garlic and cook for another 30 seconds.
Combine pasta and chicken:
Using tongs, transfer the cooked pasta directly from the water into the pan with the pancetta (don’t worry about a little water being carried over). Add the sliced chicken and toss over the heat for 1 minute, then turn off the heat.
Add the egg mixture:
Add 4 tablespoons of the reserved pasta water to the pan. While continuously tossing the pasta with tongs, pour in the egg and cheese mixture. Keep lifting and mixing until the sauce thickens and clings to the pasta. Add a splash more pasta water if needed for a silky texture.
Serve:
Divide the pasta into bowls and top with the remaining Parmesan and extra black pepper.

Tips

Work quickly when adding the egg mixture—carryover heat cooks the sauce without scrambling the eggs.
Use room-temperature eggs for smoother emulsification.
Reserve extra pasta water in case the sauce needs loosening before serving.

Variations and Substitutions

Cheese swap: Use all Parmesan or try Asiago for a different flavor profile.
Meat-free: Omit the pancetta and chicken; add mushrooms or spinach instead.
Spaghetti alternatives: Fettuccine or linguine work just as well.
No pancetta? Use diced bacon or prosciutto as a substitute.

FAQs

Can I use cooked chicken?
Yes, simply add it with the pasta just before tossing everything together.

Will the eggs scramble?
Not if you turn off the heat before adding the egg mixture and stir constantly with tongs.

Can I make this ahead?
Carbonara is best served fresh, but leftovers can be stored in the fridge for up to 2 days and gently reheated with a splash of water.

Serving Suggestions

Serve with a green salad or roasted vegetables for a complete meal.
Add a side of garlic bread or focaccia to mop up the sauce.
Pair with a glass of dry white wine like Pinot Grigio or Sauvignon Blanc.

Why You’ll Love This Recipe

A satisfying balance of protein, carbs, and richness in every bite
Ready in about 30 minutes using simple ingredients
Combines the creamy texture of carbonara with the heartiness of chicken
Perfect for weeknight dinners or casual entertaining