12+ Chicken Carbonara Recipes

Chicken carbonara takes everything people love about the Roman classic, a silky sauce of eggs, parmesan, and crispy bacon or pancetta, and turns it into a full, hearty dinner. Juicy seared chicken adds protein and makes it filling enough to be a complete meal. It is rich, comforting, and ready in about 30 minutes, which is why it is one of the most popular pasta dinners on Pinterest right now.

This collection brings together 12 chicken carbonara recipes, from the classic version and a creamy one-pot to a cheesy bake, Cajun, pesto, lemon, and even stuffed shells. Each recipe lists the ingredients and the steps, plus an honest look at what makes it great and what to watch out for. If you want the plain version first, check out our creamy pasta carbonara recipe.

How to Get a Silky Carbonara Sauce

Real carbonara gets its creamy texture from eggs, cheese, and starchy pasta water, not from scrambled eggs. The secret is to take the pan off the heat before adding the egg mixture, so the residual heat from the pasta gently cooks the sauce into a silky coating. Toss quickly, and add a splash of pasta water a little at a time until the sauce is glossy. If you prefer extra insurance, a splash of cream makes the sauce much more forgiving.

5 Tips for the Best Chicken Carbonara

• Always save a cup of starchy pasta water before draining, because it is the key to a smooth sauce.
• Pat the chicken dry and season it well so it sears and browns.
• Let the eggs sit out for 15 minutes so they are room temperature and blend smoothly.
• Use freshly grated parmesan for the creamiest melt, since pre-grated cheese can be grainy.
• Use a very large bowl or pan so you can toss quickly and keep the sauce silky.

1. Classic Chicken Carbonara

Carbonara is a Roman classic, and chicken makes it a more filling dinner. The sauce is just eggs, cheese, pepper, and pasta water, so it comes together in the time it takes to boil the spaghetti.

The sauce is silky and glossy, coating each strand without any cream. Crispy pancetta adds salty crunch, and juicy seared chicken makes every bite hearty.

You will need (serves 4): 12 oz spaghetti, 1 lb chicken breast (sliced thin), 6 oz pancetta or bacon (diced), 3 large eggs plus 1 yolk, 1 cup grated parmesan, 3 garlic cloves, 1 tbsp olive oil, black pepper, salt.

How to make it:

1. Boil the spaghetti in salted water until al dente and save 1 cup of pasta water.
2. Cook the pancetta until crisp and set it aside. Sear the chicken in the drippings for 5 to 6 minutes, adding the garlic for the last minute.
3. Whisk the eggs, yolk, parmesan, and plenty of black pepper in a bowl.
4. Take the pan off the heat, add the hot pasta, chicken, and pancetta, then pour in the egg mixture and toss quickly with a splash of pasta water until creamy.

2. Creamy Chicken Carbonara

If you prefer a thicker, more forgiving sauce, adding a little cream is the way to go. It makes the dish nearly foolproof, so it is perfect for beginners.

The sauce is rich, glossy, and clingy, with a deep parmesan flavor. Crispy bacon and golden chicken make it comfort food at its best.

You will need (serves 4): 12 oz fettuccine, 1 lb chicken breast (sliced), 6 oz bacon (diced), 1 cup heavy cream, 2 egg yolks, 1 cup grated parmesan, 3 garlic cloves, 1 tbsp olive oil, chopped parsley, black pepper.

How to make it:

1. Cook the fettuccine until al dente and drain, saving a splash of pasta water.
2. Crisp the bacon and set it aside, then sear the chicken in the drippings until golden and cooked through.
3. Add the garlic and cream and simmer on low for 3 minutes. Whisk the yolks with a ladle of the warm sauce, then stir them back in off the heat with the parmesan.
4. Toss with the pasta and bacon, loosen with pasta water if needed, and top with parsley and pepper.

3. Chicken Carbonara Bake

Carbonara goes casserole in this make-ahead bake. A creamy egg and parmesan custard sets around the pasta as it bakes, so you skip the last-minute tossing.

The top is golden and cheesy, while the inside is creamy and rich with bacon and chicken. Each scoop holds together nicely, which makes it great for serving a crowd.

You will need (serves 4): 12 oz penne, 1 lb cooked chicken (diced), 6 oz cooked bacon (crumbled), 1 1/2 cups heavy cream, 3 eggs, 1 cup grated parmesan, 1 cup shredded mozzarella, 3 garlic cloves, black pepper.

How to make it:

1. Heat the oven to 375°F and cook the penne 2 minutes short of al dente.
2. Whisk the cream, eggs, parmesan, minced garlic, and pepper together.
3. Toss the pasta, chicken, and bacon with the sauce in a baking dish and top with mozzarella.
4. Bake 20 to 25 minutes until golden and set in the center.

4. One-Pot Chicken Carbonara

One pot, one pan to wash, and dinner in 30 minutes. The spaghetti cooks right in the broth and milk, and its starch makes the base for a creamy sauce.

The finished pasta is creamy and savory with bacon in every bite. The eggs and parmesan are stirred in at the end for classic carbonara flavor.

You will need (serves 4): 12 oz spaghetti (broken in half), 1 lb chicken (diced), 6 oz bacon (diced), 3 cups chicken broth, 1 cup milk, 2 eggs, 1 cup grated parmesan, 3 garlic cloves, black pepper.

How to make it:

1. Crisp the bacon in a deep pot, remove it, and brown the chicken in the drippings.
2. Add the garlic, broth, milk, and spaghetti and bring to a boil.
3. Simmer for 10 to 12 minutes, stirring often, until the pasta is tender and the liquid is mostly absorbed.
4. Take off the heat for 2 minutes, then quickly stir in the whisked eggs and parmesan and the bacon.

5. Chicken Carbonara with Peas

Peas are a favorite partner for carbonara in many kitchens, and they add color and sweetness. Just add them to the pasta water for the last two minutes.

The peas pop with freshness against the salty pancetta and silky sauce. This is a lighter, brighter take on chicken carbonara.

You will need (serves 4): 12 oz linguine, 1 lb chicken (sliced), 6 oz pancetta, 1 cup frozen peas, 3 eggs, 1 cup grated parmesan, 2 garlic cloves, black pepper, 1 tbsp olive oil.

How to make it:

1. Cook the linguine, adding the peas for the last 2 minutes, then drain and save a cup of pasta water.
2. Crisp the pancetta, then sear the chicken with the garlic until golden.
3. Whisk the eggs, parmesan, and pepper in a bowl.
4. Off the heat, toss the pasta, peas, chicken, and pancetta with the egg mixture and a splash of pasta water until silky.

6. Cajun Chicken Carbonara

Spice lovers, this one is for you. Cajun seasoning gives the chicken a blackened crust, and the cream sauce mellows the heat.

The sauce is creamy, orange-tinted, and gently spicy, with smoky bacon and sweet peppers. Green onions on top add a fresh finish.

You will need (serves 4): 12 oz penne, 1 lb chicken (cut in strips), 1 1/2 tbsp Cajun seasoning, 4 slices bacon, 1 cup heavy cream, 1 cup grated parmesan, 3 garlic cloves, 1/2 diced red pepper, sliced green onions.

How to make it:

1. Cook the penne until al dente and drain.
2. Cook the bacon, remove it, and sear the Cajun-seasoned chicken in the drippings for 5 minutes.
3. Add the pepper, garlic, and cream and simmer for 3 minutes.
4. Stir in the parmesan, toss with the pasta and crumbled bacon, and top with green onions.

7. Pesto Chicken Carbonara

Pesto and carbonara may sound like an unusual pair, but they work beautifully together. Stirring pesto into the egg mixture adds a burst of fresh basil flavor.

The sauce turns a pale green and tastes herby, nutty, and creamy all at once. Crispy bacon and juicy chicken keep it hearty.

You will need (serves 4): 12 oz spaghetti, 1 lb chicken (sliced), 6 oz bacon, 3 eggs, 3/4 cup grated parmesan, 1/3 cup basil pesto, 3 garlic cloves, black pepper, fresh basil.

How to make it:

1. Cook the spaghetti and save a cup of pasta water.
2. Crisp the bacon, then sear the chicken with the garlic until golden.
3. Whisk the eggs, parmesan, pesto, and pepper in a bowl.
4. Off the heat, toss the pasta, chicken, and bacon with the sauce and a splash of pasta water, then top with basil.

8. Garlic Mushroom Chicken Carbonara

Mushrooms add a deep, savory flavor that makes this carbonara taste like a restaurant dish. Cook them until golden and they bring a meaty bite.

The creamy sauce clings to ribbons of tagliatelle, with garlicky mushrooms, tender chicken, and crispy bacon in every forkful.

You will need (serves 4): 12 oz tagliatelle, 1 lb chicken (sliced), 8 oz sliced mushrooms, 6 oz bacon, 4 garlic cloves, 1 cup heavy cream, 1 cup grated parmesan, 1 egg yolk, chopped parsley.

How to make it:

1. Cook the tagliatelle and drain, saving a splash of pasta water.
2. Crisp the bacon, brown the chicken, then cook the mushrooms until golden, about 6 minutes.
3. Add the garlic and cream and simmer on low for 3 minutes.
4. Off the heat, stir in the yolk and parmesan, toss with the pasta, and top with parsley.

9. Chicken Carbonara Penne

Penne is a great choice for carbonara because the tubes catch the sauce and little pieces of chicken and bacon. Dice the chicken small so every forkful has a bit of everything.

The sauce is silky and peppery, clinging inside and outside each tube. Crispy bacon and golden chicken pieces make it a hearty weeknight dinner.

You will need (serves 4): 12 oz penne, 1 lb chicken (diced), 6 oz bacon, 3 eggs, 1 cup grated parmesan, 3 garlic cloves, 1 tbsp olive oil, black pepper, salt.

How to make it:

1. Cook the penne until al dente and save a cup of pasta water.
2. Crisp the bacon, then cook the diced chicken in the drippings with the garlic for 6 minutes.
3. Whisk the eggs, parmesan, and pepper in a bowl.
4. Off the heat, toss the pasta, chicken, and bacon with the egg mixture and enough pasta water to make it glossy.

10. Lemon Chicken Carbonara

Lemon adds a bright, fresh lift that keeps carbonara from feeling too heavy. Add the zest to the sauce and a squeeze of juice at the end.

The sauce is silky with a gentle citrus tang that cuts through the richness. Crispy pancetta and juicy chicken balance the brightness.

You will need (serves 4): 12 oz spaghetti, 1 lb chicken (sliced), 6 oz pancetta, 3 eggs, 3/4 cup grated parmesan, zest and juice of 1 lemon, 2 garlic cloves, black pepper, chopped parsley.

How to make it:

1. Cook the spaghetti and save a cup of pasta water.
2. Crisp the pancetta, then sear the chicken with the garlic and half the lemon zest.
3. Whisk the eggs, parmesan, pepper, and the rest of the zest in a bowl.
4. Off the heat, toss everything together with a splash of pasta water, then add the lemon juice and parsley.

11. Chicken Carbonara Stuffed Shells

Stuffed shells meet carbonara in this impressive casserole. The filling is creamy ricotta with chicken and bacon, baked in a rich parmesan cream sauce.

Each shell is soft, cheesy, and packed with smoky bacon and tender chicken. The golden mozzarella top makes it a showstopper for company.

You will need (serves 4): 20 jumbo pasta shells, 2 cups cooked chicken (finely diced), 6 oz cooked bacon (crumbled), 1 1/2 cups ricotta, 1 egg, 1 cup grated parmesan, 1 1/2 cups heavy cream, 2 garlic cloves, 1 cup shredded mozzarella, parsley.

How to make it:

1. Heat the oven to 375°F, boil the shells 2 minutes short of al dente, and drain.
2. Mix the ricotta, egg, 1/2 cup parmesan, chicken, and bacon, and stuff the shells.
3. Simmer the cream, garlic, and remaining parmesan for 3 minutes, pour it over the shells in a baking dish, and top with mozzarella.
4. Bake covered for 15 minutes, then uncovered for 10 minutes until golden, and top with parsley.

12. Spicy Chicken Carbonara

A pinch of red pepper flakes wakes up carbonara. The heat is gentle and warming, so the creamy sauce stays the star.

The rigatoni tubes hold the silky, peppery sauce, while smoky bacon and juicy chicken balance the spice. Fresh chili slices and a drizzle of chili oil on top give it a bold finish.

You will need (serves 4): 12 oz rigatoni, 1 lb chicken (sliced), 6 oz bacon, 1 tsp red pepper flakes, 3 eggs, 1 cup grated parmesan, 3 garlic cloves, 1 sliced red chili, 1 tbsp chili oil (optional), black pepper.

How to make it:

1. Cook the rigatoni and save a cup of pasta water.
2. Crisp the bacon, then sear the chicken with half the red pepper flakes, adding the garlic for the last minute.
3. Whisk the eggs, parmesan, and pepper in a bowl.
4. Off the heat, toss everything together with a splash of pasta water and top with the chili slices and chili oil.

Shopping List for All 12 Recipes

Pick the recipes you want to make this week, then grab what you need from each aisle.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Egg and cream sauces can thicken and separate, so reheat gently on low heat in a skillet with a splash of milk or water, stirring until smooth. Avoid reheating on high heat in the microwave. The bake and stuffed shells freeze well for up to 2 months; thaw overnight in the fridge before warming.

Frequently Asked Questions

Is carbonara made with cream?

Traditional Roman carbonara has no cream. The silky sauce comes from eggs, cheese, and pasta water. Many home cooks add a little cream to make the sauce more stable, and several recipes here include it.

How do I keep the eggs from scrambling?

Take the pan off the heat before adding the egg mixture, and toss quickly. The heat from the pasta is enough to cook the sauce gently. A splash of warm pasta water helps keep it smooth.

Can I use turkey bacon or chicken thighs?

Yes. Turkey bacon works as a lighter swap, though you may need a little oil in the pan. Chicken thighs are juicier and more forgiving than breasts, so cook them a minute or two longer.

Are the eggs in carbonara safe to eat?

The sauce is gently cooked by the heat of the pasta, but it is not fully cooked like a scrambled egg. Use fresh eggs, or pasteurized eggs if you prefer, and serve the dish right away.

Final Thoughts

Chicken carbonara proves that a few simple ingredients can make a rich, restaurant-style dinner at home. Whether you want it classic, creamy, spicy, or baked, one of these 12 recipes will fit your night. Start with the classic if you want an easy win, then work your way through the list.

Save this collection for later, and tell us your favorite chicken carbonara in the comments. Happy cooking!