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Creamy Parmesan Chicken Carbonara

This creamy chicken carbonara features tender chicken breasts, a rich egg and Parmesan sauce, and crispy pancetta, all tossed with spaghetti or rigatoni for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 660
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
For the Carbonara Sauce
  • 4 large eggs, room temperature
  • 2 large egg yolks (in addition to the 4 whole eggs)
  • 1.5 cups freshly grated Parmesan cheese, plus extra for serving Grate your own for best results.
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt
Now For the Pasta and Base
  • 12 oz spaghetti or rigatoni
  • 6 oz pancetta or thick-cut bacon, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional but recommended)
  • 1/2 cup reserved pasta cooking water Use the starchy water for a silky sauce.
Optional Garnish
  • Fresh flat-leaf parsley, roughly chopped
  • Extra cracked black pepper
  • Extra Parmesan for the table

Method
 

Preparation
  1. Pat the chicken breasts completely dry with paper towels.
  2. Mix garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Rub this seasoning blend all over both sides of each chicken breast.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts to the pan and cook for 6 to 7 minutes on the first side, then flip and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and tent with foil.
Cooking Pasta
  1. Fill a large pot with water, season generously with salt, and bring to a rolling boil.
  2. Add the spaghetti or rigatoni and cook according to package directions for al dente. Before draining, reserve about 1 cup of pasta cooking water.
Egg and Parmesan Mixture
  1. In a medium mixing bowl, whisk together the whole eggs and egg yolks until combined.
  2. Add Parmesan cheese, black pepper, and a pinch of salt, whisking into a thick paste.
Cook Pancetta and Garlic
  1. In the same skillet used for the chicken, reduce heat to medium and add pancetta. Cook for 4 to 5 minutes until golden.
  2. Add minced garlic and cook for about 1 minute. If using white wine, add it now and let it bubble and reduce for about 2 minutes. Remove from heat.
Slice the Chicken
  1. Slice the rested chicken against the grain into thin strips or bite-sized chunks.
Combine and Create the Sauce
  1. Add drained pasta to the skillet with pancetta and garlic, tossing to coat.
  2. Remove skillet from heat and quickly pour in the egg mixture while tossing constantly. Add reserved pasta water gradually as needed to achieve a glossy sauce. Add sliced chicken and toss to combine.
Serve
  1. Taste and adjust seasoning as desired. Plate immediately, topping with extra Parmesan, black pepper, and parsley.

Notes

Use room temperature eggs for better consistency. Grate your own Parmesan for smooth melting. Work quickly when combining the egg mixture with pasta to avoid scrambling. Store leftovers in the refrigerator for up to 3 days, reheating gently with a splash of water.