Chicken Carbonara Recipe

Chicken Carbonara
It’s been awhile since I had some Italian food and Chicken Carbonara sounded great, and indeed it was. If you are not familiar with chicken carbonara is it basically a type of chicken spaghetti. Pasta noodles, with chicken and bacon in a delicious parmesan sauce. Now does that sound good or what? When I first looked at the recipe I thought it was going to take along time but surprisingly everything went smoothly and I had it on the table pretty quick. The only other thing I added to the recipe was peas, but mushrooms and onions would be a great addition as well. Now the recipe does call for raw eggs in the sauce so what you are going to want to do is mix the sauce in the piping hot noodles right after you drain them. This will kill any bacteria. Serving with garlic bread is a must. Enjoy.
Chicken CarbonaraChicken Carbonara
Ingredients:
1lb boneless skinless chicken breasts (cut into bit size pieces)
½ lb bacon
12 ounces spaghetti noodles
½ cup parmesan cheese
2 eggs
¼ cup heavy cream
½ teaspoon salt
½ teaspoon pepper
¼ cup white wine
¼ cup chicken broth
1 tablespoon lemon juice
1 cup frozen peas

Cooking Instructions:
Chicken CarbonaraChicken Carbonara
Step 1: In a small bowl mix together parmesan cheese, eggs, heavy cream, salt and pepper. In another bowl mix together wine, chicken broth and lemon juice. Set both aside.
Step 2: Bring a pot of water to a boil for cooking the noodles.
Step 3:
In a large skillet cook bacon in batches until crispy. Drain on paper towels.
Chicken CarbonaraChicken Carbonara
Step 4:
Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels.
 Step 5: Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes. Place noodles in boiling water and cook according to package directions.
Chicken CarbonaraChicken Carbonara
Step 6: While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.
Step 7: Add peas and egg mixture to piping hot noodles and mix well.

       

45 Responses to “Chicken Carbonara Recipe”

  1. HoneyB — August 30, 2008 @ 6:24 pm

    Yummy!!!

  2. Elizbet — August 30, 2008 @ 11:51 pm

    Love noodles. i tried this recipe and its yummy. My kids like it too. thanks for great recipe :)

  3. grace — August 31, 2008 @ 7:38 am

    italian food equals comfort in my mind, and this is no exception. after all, there’s bacon and cream involved–how could it be bad? :)

  4. Ready Recipes — August 31, 2008 @ 3:00 pm

    It looks really nice. I wish we had such great pictures at Ready Recipes.

  5. julie — September 2, 2008 @ 9:26 pm

    Ooh, that looks wonderful. Except for the peas :)

  6. Kevin — September 4, 2008 @ 4:25 pm

    Carbonara is one of my favorite pastas. Yours looks really good! I like the use of the chicken and the peas.

  7. SavoryTv — September 7, 2008 @ 12:53 pm

    That looks wonderful, thanks for sharing your recipe!

  8. Kristen — September 7, 2008 @ 9:21 pm

    Oh yum! Another one to add to my growing list of recipes to try!

  9. Kim Moss — September 15, 2008 @ 2:17 pm

    You always have such good recipes on you site Thanks for sharing with me. Kim

  10. Mrs. Kimmy L. — January 4, 2009 @ 4:32 pm

    I just made this tonight for dinner & it was FANTASTIC! It’s so easy, too! Thanks so much for this great recipe! =D

  11. Maggie — January 17, 2009 @ 5:53 pm

    Bobby, I just realized that you have created a way for us to print your recipes without the pictures! Thank you!! I have tried this recipe and loved it! I am in the process of organizing my recipes and I was going to type this one. I didn’t have to!! Again, thanks for your efforts1

  12. Jill — February 16, 2009 @ 11:58 am

    I made this for my small group last week (about 15 people, so I doubled the recipe). Most surely is a keeper. The chicken (I used boneless skinless thighs) fried up in the bacon grease — just added more flavor and more flavor. So good. And the blend of cream, eggs and cheeses (asiago, romano and parmesan) added unbelievable creaminess and flavor. I love your website!

  13. Katie — February 20, 2009 @ 3:14 pm

    Even my picky toddler loves this. I thought frying the chicken in the bacon grease may be too much, but it was really tasty.

  14. Shannon — March 8, 2009 @ 1:17 pm

    OMG, I tried this tonight. It was SOOOO good. I modified the recipe a little. I used turkey bacon insted of real bacon and fried the chicken in extra virgin olive oil. I seasoned the chicken with garlic powder and McCormick’s Saltless Salt Substitute. I also only used 1/4 tsp of salt, and 1/4 cup of parmessan and a 1/4 cup of romano cheese. Then I added mushrooms and grape tomatoes.

    Good lord!

    Thanks for the recipe!

  15. Laura — April 24, 2009 @ 1:04 pm

    Amazing!!

  16. Jenn — May 10, 2009 @ 1:48 am

    I tried this recipe tonight and it’s very easy to follow! It’s great for even the pickiest eatters, thank you for the step-by-step instructions.

  17. Erika — September 23, 2009 @ 12:26 pm

    On other sites that I’ve seen carbonara recipes, it involves just the yolks of the eggs … For this recipe, am I using the whole egg?

  18. Bobby — September 23, 2009 @ 2:44 pm

    Erika – Yes, the whole egg.

  19. diosa — October 11, 2009 @ 7:05 am

    .it’s delicious

  20. Deb — October 30, 2009 @ 5:43 pm

    I used the mushrooms instead of peas, delicious! I read the comments afterward and I like Shannon’s suggestion of also adding grape tomatoes – will keep that in mind for next time! My husband is enjoying the change in menu – Thanks Bobby :)

  21. anne — November 30, 2009 @ 8:19 am

    Am I reading this right or did I gloss over a step: The egg mixture is “cooked” by the hot pasta?

  22. Bobby — November 30, 2009 @ 9:12 am

    Anne – Yes you are reading it right. Mixing the egg mixture with the hot noodles will kill any bacteria.

  23. Erika — January 24, 2010 @ 2:07 pm

    This was really good. I never had chicken Carbonara before this.

  24. Rob — June 12, 2010 @ 2:35 pm

    On step 5, what pan do you deglaze? The one you cooked the bacon in or the one you cooked the chicken or both?

  25. Laura S. — June 29, 2010 @ 6:49 pm

    Wow! I just made this for my boyfriend and I and it was amazing!! I didn’t add the peas since neither of us like them, and I seasoned the chicken with some garlic powder before cooking. Soooo good! Thanks for the great recipe.

  26. Ryan — July 18, 2010 @ 10:48 am

    10/10, I have a new favorite. Try cooking some mushrooms with the chicken, and adding tomatoes.. so good.

    Rob- The pan is one in the same, cooking the chicken in the bacon fat is amazing.

  27. Von — January 25, 2011 @ 5:44 am

    Thanks It’s looks great, going to try it this evening, so hope it works out for me

    Regards

    Von from Ireland

  28. T from Georgia — March 13, 2011 @ 6:17 pm

    looks like a great recipe! I have a few questions regarding the ingredients…

    is heavy cream same thing as whipping cream?

    And is white wine the same as white wine vinegar?

    Thanks for your help!

  29. Bobby — March 13, 2011 @ 6:56 pm

    T- Heavy cream is the same as whipping cream. White wine and white wine vinegar are not the same. White wine is actual wine. I hope this helps.

  30. T from Georgia — March 19, 2011 @ 9:39 am

    Thanks Bobby!

  31. TiffanieM — September 2, 2011 @ 10:06 am

    Love this recipe! Was looking for something different to cook for my family… Wasn’t sure if they would like it but I knew I would! I left out the wine and put extra chicken broth. The whole family LOVED it… Even my neighbor came over & tried it. My husband asked me to make it again tonite… So that’s what were having! Thanks for sharing this recipe!

  32. Paul — December 6, 2011 @ 5:06 am

    this looks like this could make me look a very good cook this afternoon :), im just wondering how many people this serves??

    thanks

  33. Lisa — December 19, 2011 @ 7:41 am

    I’m confused about the eggs. You have eggs in the parmesan/egg mixture going into the large bowl in step 6, AND eggs with the peas in step 7. What am I doing?
    Thanks!

  34. Bobby — December 19, 2011 @ 5:58 pm

    Lisa- sorry for the confusion. Step 7 would be to add the mixture of chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture (along with the peas) to the pipping hot noodles. I hope this clears things up.

  35. Alicia — February 27, 2012 @ 2:27 pm

    My fiancee and I made this for his parents the other night and we all loved it! We left out the peas, but added artichoke hearts & mushrooms instead, which was amazing. Also cooked the bacon (and therefore the chicken) with some onion & crushed red pepper. Grated the Parmesan freshly ourselves off a big block & had extra on the side. Thank you for an awesome recipe!

  36. Carrie — July 25, 2012 @ 9:51 am

    What type of white wine is supposed to be used? Dry, sweet, white cooking wine, etc.? I would love to make this but don’t want to mess the flavor up by adding the wrong wine :-)

  37. Bobby — July 25, 2012 @ 9:40 pm

    Carrie- White cooking wine will work just fine. I hope you enjoy the recipe.

  38. John — October 17, 2012 @ 10:21 am

    How many people does this serve?

  39. Bobby — October 17, 2012 @ 8:40 pm

    John – I would say this serves about 3 or 4 people.

  40. Elizabeth — October 27, 2012 @ 2:15 am

    I just want to confirm that the egg mixture is poured over the hot noodles raw and the eggs are not cooked in any way? I am concerned if this is a safe meal to serve, especially for my granddaughter. PLease let me know if I am missing a step or not reading the recipe correctly.

  41. Bobby — October 27, 2012 @ 8:59 pm

    Elizabeth – Yes, that is correct, the egg mitxure is poured into the hot noodles raw. If you are worried about the raw egg, you could try heating the egg mixture in the pan. However, I have not tried this and I do not know what the results will be.

  42. Stephanie — December 3, 2012 @ 12:05 pm

    Is the chicken broth and white wine mixture required? Does it just help make the sauce creamier?

  43. Bobby — December 3, 2012 @ 9:37 pm

    Stephanie- I have never tried making this without the chicken broth and wine mixture. I am not exactly sure if it helps make the sauce creamier. You could try leaving it out but I do not know what the results will be. Keep in mind that it is probably not going to make as much sauce without it though.

  44. Wang97 — February 19, 2014 @ 3:33 pm

    This sounds like a great recipe. Just one question, can I use white whine vinegar unsteady of the actual whine?

    • Bobby replied: — February 19th, 2014 @ 8:14 pm

      No, sorry white wine vinegar will not work in this recipe in place of wine, the flavor will not be right. If you do not want to use wine, you could just leave it out. I hope this helps.

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