This chicken carbonara is rich, comforting, and packed with flavor, made the traditional creamy way without cream. Tender fettuccine is tossed with juicy chicken, crispy turkey bacon, garlic, and a silky egg-and-Parmesan sauce that coats every strand. Finished with fresh parsley and extra cheese, this dish feels indulgent yet simple enough for an easy homemade dinner.

Why You Will Love This Recipe

You’ll love this recipe because it delivers restaurant-quality comfort food using straightforward techniques and familiar ingredients. The sauce is luxuriously creamy without relying on heavy cream, the turkey bacon adds savory depth without overpowering the dish, and the chicken makes it hearty and satisfying. It comes together quickly, works well for weeknights, and feels special enough for guests or family dinners.

Chicken Carbonara

Chicken carbonara is a comforting twist on a beloved Italian classic. While traditional carbonara relies on pork and eggs, this version adapts the technique using turkey bacon and chicken for a lighter, more approachable meal.

The heart of carbonara lies in the sauce. Instead of cream, beaten eggs and finely grated Parmesan create a silky coating when tossed with hot pasta.

Timing matters here. The residual heat from the pasta gently cooks the eggs, turning them creamy rather than scrambled.

Fettuccine is an excellent choice for this dish. Its wide, flat shape holds onto the sauce beautifully, ensuring flavor in every bite.

Turkey bacon brings crisp texture and savory flavor while keeping the dish lighter than traditional versions.

Garlic is cooked gently in the rendered bacon fat, infusing the oil without burning or becoming bitter.

Chicken breast adds protein and substance, making this dish filling enough to serve as a complete meal.

Seasoning throughout the cooking process is key. Salting the pasta water, seasoning the chicken, and adjusting the final sauce ensures balanced flavor.

Freshly grated Parmesan melts smoothly into the eggs, creating a cohesive sauce. Pre-grated cheese won’t give the same results.

Pasta water is the secret weapon. A splash or two loosens the sauce and helps it cling to the noodles.

Parsley adds freshness and color, cutting through the richness of the sauce.

This dish comes together fast once everything is prepped, so having ingredients ready makes the process stress-free.

Carbonara is best enjoyed immediately, while the sauce is warm and silky.

Served with a simple salad or crusty bread, it makes a satisfying and comforting dinner.

This chicken carbonara is proof that simple ingredients, cooked well, can create something truly special.

Servings & Time

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: About 35 minutes

Ingredients

• 12 ounces fettuccine

• 4 slices turkey bacon, chopped

• 3 cloves garlic, minced

• 1/2 pound boneless, skinless chicken breasts, sliced into strips

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 4 large eggs

• 3/4 cup freshly grated Parmesan cheese, plus more for garnish

• 1/3 cup freshly chopped parsley, plus more for garnish

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain and return pasta to the pot.

2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped turkey bacon and cook until crisp, about 5 minutes.

3. Add the garlic to the skillet and cook for 30 seconds to 1 minute, until fragrant. Transfer the bacon and garlic to a bowl and discard excess fat, leaving a thin layer in the pan.

4. Increase heat to medium-high and add the chicken strips to the skillet. Season generously with salt and pepper. Cook, turning once, until cooked through and lightly golden, about 8 to 10 minutes.

5. Reduce heat to low. Return the turkey bacon mixture to the skillet, then add the cooked pasta. Toss gently to combine.

6. In a bowl, whisk together the eggs, Parmesan cheese, and parsley. Season lightly with salt and pepper.

7. Remove the skillet from direct heat. Pour the egg mixture over the pasta and toss quickly to coat.

8. Add reserved pasta water a tablespoon at a time, tossing constantly, until the sauce becomes creamy and glossy.

9. Taste and adjust seasoning if needed.

10. Serve immediately, garnished with extra Parmesan and parsley.

Tips

• Avoid Scrambling: Always remove the pan from heat before adding the egg mixture.

• Cheese Matters: Use freshly grated Parmesan for the smoothest sauce.

• Protein Swap: Chicken thighs work well for extra juiciness.

• Extra Creaminess: Add more pasta water rather than cream to loosen the sauce.

• Leftovers: Best eaten fresh, but leftovers can be gently reheated with a splash of water.