Why You’ll Love This Recipe
This one-pan chicken carbonara is quick, filling, and packed with flavor. It combines the creamy decadence of Alfredo with the salty, savory edge of traditional carbonara. The addition of chicken makes it more substantial, turning a classic pasta dish into a full, protein-packed meal. With just one pan and simple ingredients, you’ll have dinner on the table in under an hour—minimal effort, maximum comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs (sliced or cubed)
bacon (chopped)
eggs
heavy cream
Parmesan cheese (freshly grated)
garlic (minced)
onion (optional, finely chopped)
spaghetti or fettuccine
olive oil or butter
salt
black pepper
fresh parsley (for garnish)
optional: peas or spinach for a touch of green
Directions
- Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet or sauté pan, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.
- In the same pan, add a bit of olive oil or butter and cook the chicken until golden and cooked through. Season with salt and pepper, then remove and set aside.
- Add garlic (and onion, if using) to the pan and sauté until fragrant, about 1 minute.
- Reduce heat to low. In a bowl, whisk together eggs, cream, and Parmesan cheese.
- Return pasta to the pan and toss with the garlic. Slowly pour in the egg mixture, stirring continuously to prevent scrambling.
- Add cooked chicken and bacon back into the pan. Stir to combine, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
- Season with additional salt and pepper to taste. Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
Servings and timing
This recipe serves 4 and takes about 10 minutes to prep and 25 minutes to cook. Total time: approximately 35 minutes.
Variations
- Make it greener: Add peas, spinach, or kale in the last few minutes of cooking.
- Use different pasta: Penne, linguine, or tagliatelle all work well.
- Skip the cream: For a more traditional carbonara, omit the cream and rely solely on eggs and cheese.
- Try turkey bacon: A leaner alternative to traditional pork bacon.
- Add mushrooms: Sauté with the garlic for extra flavor and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to prevent the sauce from drying out. Microwaving is possible, but reheating slowly on the stove helps preserve the creamy texture. This dish is not ideal for freezing due to the egg and dairy-based sauce.
FAQs
Can I use pre-cooked chicken?
Yes, just add it to the pan during the final mixing stage to warm through.
What’s the best pasta for carbonara?
Spaghetti is traditional, but fettuccine, linguine, or even penne work great.
Can I make this without cream?
Yes, omit the cream for a more authentic carbonara. Use just eggs and Parmesan.
How do I keep the eggs from scrambling?
Make sure the pan is on low heat and stir continuously when adding the egg mixture.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free pasta and ensuring other ingredients are gluten-free.
Can I add vegetables?
Absolutely—peas, spinach, broccoli, or mushrooms make great additions.
What kind of chicken works best?
Boneless, skinless chicken breasts or thighs are ideal. Thighs add more flavor and moisture.
Can I use pre-grated Parmesan?
Freshly grated is best for texture and melting, but pre-grated can work in a pinch.
How can I make it lighter?
Use half-and-half instead of heavy cream, and turkey bacon instead of regular bacon.
Can I prepare this dish ahead of time?
It’s best served fresh, but you can prep ingredients ahead to speed up dinner.
Conclusion
Easy Creamy Chicken Carbonara in One Pan is a delicious, satisfying dish that brings the indulgent flavor of a classic pasta right to your table with minimal fuss. With its rich sauce, savory bacon, and tender chicken, it’s a recipe that’s sure to become a go-to favorite for quick dinners and cozy nights alike.
PrintEasy Creamy Chicken Carbonara in One Pan
Easy Creamy Chicken Carbonara in One Pan is a rich, comforting pasta dish combining tender chicken, crispy bacon, garlic, and Parmesan in a creamy sauce—all cooked in one pan for a quick and flavorful weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, sliced or cubed
- 6 slices bacon, chopped
- 2 large eggs
- 3/4 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 small onion, finely chopped (optional)
- 12 oz spaghetti or fettuccine
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 cup peas or 1 cup spinach
Instructions
Cook pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving drippings in the pan.
- Add olive oil or butter to the pan if needed. Cook chicken until golden and cooked through. Season with salt and pepper, then remove and set aside.
- Add garlic (and onion, if using) to the pan. Sauté for 1 minute until fragrant.
- Reduce heat to low. In a bowl, whisk together eggs, cream, and Parmesan cheese.
- Return drained pasta to the pan. Toss with garlic and stir continuously while slowly adding the egg mixture to avoid scrambling.
- Add cooked chicken and bacon back to the pan. Stir to combine, adding reserved pasta water a little at a time until sauce reaches desired consistency.
- Season with salt and pepper to taste. Garnish with chopped parsley and additional Parmesan if desired. Serve hot.
Notes
- Use freshly grated Parmesan for the best texture and melting.
- Keep the heat low when adding the egg mixture to prevent curdling.
- Add peas or spinach at the end for a touch of green and extra nutrition.
- This dish is best enjoyed fresh but can be reheated gently with a splash of cream or milk.
- Omit the cream for a more traditional carbonara.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 2g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 220mg
