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Close-up of a large white bowl of creamy chicken carbonara on a table with a blue and white kitchen towel.

Chicken Carbonara

40aprons.com/chicken-carbonara/
This elegant and creamy chicken carbonara is so easy and delicious! Juicy chicken, savory pancetta or bacon, and a rich cream sauce make this simple dish an instant favorite.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large pot
  • Large wooden spoon
  • colander
  • Large skillet
  • Slotted spoon
  • 2 bowls
  • internal meat thermometer optional but recommended
  • whisk
  • Tongs

Ingredients

For the Chicken Carbonara

  • 12 cups water
  • 1 tablespoon sea salt
  • 8 ounces uncooked bucatini (or uncooked spaghetti)
  • 6 ounces pancetta (sliced into ½-inch pieces; or thick-cut bacon, sliced into ½-inch pieces)
  • 8 ounces boneless, skinless chicken breasts (approximately 1 large or 2 small chicken breasts, cut into bite-sized pieces)
  • 2 cups half-and-half (at room temperature)
  • 4 large egg yolks (at room temperature)
  • 1 ½ cups grated fresh parmesan (at room temperature)
  • 1 teaspoon freshly ground black pepper

Serving Suggestions (All Optional)

  • grated fresh parmesan

Instructions

  • Fill large pot with 12 cups water. Place pot on stovetop over high heat and bring water to rolling boil.
  • When water begins to boil, add 1 tablespoon sea salt to pot and stir to incorporate. Allow water to resume boiling.
  • When water begins to boil again, add 8 ounces uncooked bucatini. Boil pasta according to instructions on pasta packaging, reducing cook time by 1 minute.
  • When pasta is just al dente, pour water and pasta into colander and drain well. Set pasta aside.
  • Add 6 ounces pancetta to large skillet, then place skillet on stovetop over medium-low heat. Sauté pancetta, stirring as needed, approximately 6 to 8 minutes or until crisp.
  • Once crisp, use slotted spoon to transfer pancetta to first bowl and set aside. Do not drain skillet.
  • Return skillet to stovetop and increase heat to medium-high. Add 8 ounces boneless, skinless chicken breasts to skillet. Sear chicken 1 minute, then stir chicken and sear 1 minute more.
  • Continue cooking chicken, stirring as needed, until chicken is seared on all sides and reaches 160° Fahrenheit internally.
  • When chicken is cooked, transfer chicken to second bowl and set aside.
  • Let skillet cool slightly, then pour in 2 cups half-and-half. Reduce heat on stovetop to low, then return skillet to burner. Simmer half-and-half on low heat until warmed through.
  • Add 4 large egg yolks (at room temperature) to skillet. Whisk until egg yolks are fully incorporated into half-and-half.
  • Remove skillet from heat and let cool slightly. Add 1 ½ cups grated fresh parmesan to skillet and whisk to incorporate. Return skillet to heat.
  • Add 1 teaspoon freshly ground black pepper and whisk to incorporate. Simmer sauce, whisking often, until parmesan is completely melted and sauce is smooth.
  • Return pancetta and chicken to skillet, then add cooked pasta. Toss ingredients together until well incorporated.
  • Divide chicken carbonara between serving bowls. Top each serving with additional grated fresh parmesan and serve immediately.

Recipe Notes

  • Dairy: The half-and-half and the cheese must be at room temperature before you start the recipe. If either are even slightly cold, the sauce can curdle or separate.
  • Egg Yolks: The egg yolks also need to be room temperature. Adding cold egg yolks to the hot half-and-half can cause the mixture to curdle or separate.
  • Parmesan: For best results, do not use prepackaged grated parmesan. Instead, grate your own from a block of fresh parmesan.
  • Pasta: Drain the cooked pasta very well. If it's wet, the excess moisture can cause the sauce to separate.
  • For Saucier Pasta: Use 5 egg yolks instead of 4. Increase parmesan in sauce to 1 ¾ cups total.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 814calProtein: 45gFat: 47gSaturated Fat: 22gTrans Fat: 0.1gCholesterol: 316mgSodium: 1034mgPotassium: 640mgTotal Carbs: 50gFiber: 2gSugar: 7gNet Carbs: 48gVitamin A: 1002IUVitamin C: 2mgCalcium: 614mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/chicken-carbonara/