Go Back
Print Recipe

Chicken Carbonara

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4

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

  • 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.
  • While the pasta cooks, heat a large skillet over medium heat. Add the chopped turkey bacon and cook until crisp, about 5 minutes.
  • 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.
  • 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.
  • Reduce heat to low. Return the turkey bacon mixture to the skillet, then add the cooked pasta. Toss gently to combine.
  • In a bowl, whisk together the eggs, Parmesan cheese, and parsley. Season lightly with salt and pepper.
  • Remove the skillet from direct heat. Pour the egg mixture over the pasta and toss quickly to coat.
  • Add reserved pasta water a tablespoon at a time, tossing constantly, until the sauce becomes creamy and glossy.
  • Taste and adjust seasoning if needed.
  • Serve immediately, garnished with extra Parmesan and parsley.

Notes

  • 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.