Creamy Chicken Carbonara: A Twist On The Classic

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Craving a comforting pasta dish but want something a little different? Look no further than creamy chicken carbonara! This recipe takes the traditional flavors of carbonara – salty pancetta, creamy egg sauce, and sharp cheese – and adds juicy chicken for a protein-packed and satisfying meal. It’s perfect for a quick weeknight dinner or a casual weekend gathering.

While traditional carbonara avoids cream, this recipe offers a richer and creamier version that’s sure to please many palates.

Creamy chicken Carbonara recipe
Creamy chicken Carbonara recipe


1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped onion
  • 4 cloves garlic, minced
  • 1/2 cup chopped pancetta or bacon (optional)
  • 8 ounces sliced mushrooms (optional)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 4 large eggs
  • 1 pound dried spaghetti
  • Freshly cracked black pepper, to taste
  • Fresh parsley, chopped (for garnish)

  • Directions:

    1. Season the Chicken: In a bowl, toss the chicken pieces with olive oil, oregano, garlic powder, and black pepper.

    2. Cook the Chicken: Heat a large skillet over medium heat. Add the chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.

    3. Sauté the Aromatics: In the same skillet, add the onion and garlic. Cook for 2-3 minutes, or until softened and fragrant.

    4. Add Pancetta and Mushrooms (Optional): If using, add the pancetta or bacon to the pan and cook for another 2-3 minutes, until crispy. Then, add the mushrooms (optional) and cook for another minute or two, until softened slightly.

    5. Simmer the Sauce: Pour in the diced tomatoes with their juices. Bring to a simmer and cook for 5 minutes, stirring occasionally.

    6. Enrich with Cream and Cheese: Stir in the heavy cream, Parmesan cheese, and Pecorino Romano cheese. Let the sauce simmer for another 2-3 minutes, or until slightly thickened.

    7. Whisk the Eggs: In a separate bowl, whisk together the eggs and season with a pinch of salt and pepper.

    8. Cook the Pasta: While the sauce simmers, cook the spaghetti according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.

    9. Combine Everything: Return the cooked chicken to the pan with the sauce. Add the drained pasta and toss to coat.

    10. Temper the Eggs: Slowly drizzle the whisked eggs into the pasta mixture, tossing constantly. Use the reserved pasta water to adjust the consistency of the sauce, one tablespoon at a time, if needed. The hot pasta and sauce should gently cook the eggs and create a creamy texture.

    11. Serve and Enjoy: Transfer the pasta to serving plates and garnish with freshly cracked black pepper and chopped parsley.


    For a richer flavor, use freshly grated cheese instead of pre-shredded.

  • If you don’t have pancetta or bacon, you can leave it out or substitute it with chopped ham.
  • You can adjust the amount of cheese to your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Nutrition Facts:

    (Per Serving, based on 8 servings)

    Calories: 700

  • Fat: 40g
  • Saturated Fat: 20g
  • Cholesterol: 200mg
  • Sodium: 600mg
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 40g

  • Please note that these are just estimates, and the actual nutritional content may vary depending on the ingredients you use.


    This creamy chicken carbonara is a delicious and satisfying twist on the classic pasta dish. It’s packed with protein and flavor, making it a perfect meal for any night of the week.


    1. Can I use a different type of pasta?