Chicken Bacon Pasta Carbonara Recipe: Savory & Comforting Dish

When I made this chicken bacon pasta carbonara for the first time, I couldn’t believe how good it turned out. The pasta was silky, the bacon crispy, and the chicken so tender it almost melted in my mouth.

The creamy sauce coated everything perfectly, giving it that “fancy restaurant” feel without the effort. I love how it’s indulgent yet easy enough to throw together on a busy evening. Every time I make it, my family goes back for seconds—and I don’t blame them!

Ingredients

Here’s what you’ll need for this delicious pasta dish, along with a few tips from my own kitchen experience:

8 oz thick-cut bacon – gives a smoky, salty flavor and crisp texture.
12 oz penne pasta – holds the sauce beautifully; cook just until al dente.
1 tbsp olive oil – prevents the pasta from sticking after draining.
2 tbsp butter – adds richness when sautéing garlic and chicken.
3 cloves garlic, minced – fresh garlic makes the flavor pop; avoid pre-minced for best taste.
½ tsp ground black pepper – freshly cracked pepper works best for a warm, aromatic kick.
2 boneless, skinless chicken breasts (about 1 lb), sliced thin – cooks faster and stays tender.
1 cup heavy whipping cream – makes the sauce luxuriously creamy.
½ cup Parmesan-Romano cheese blend, freshly grated – melts better and tastes fresher than pre-grated.
½ cup Colby Jack cheese blend, shredded – adds a mild, melty creaminess.
2 large eggs, beaten – gives that silky carbonara texture when mixed properly.

Note: This recipe serves about 4 generous portions.

Variations

This pasta is super adaptable, and I’ve tried it a few different ways:

Use spaghetti, fettuccine, or rigatoni instead of penne for a different texture.
Swap bacon for pancetta or turkey bacon to change the flavor profile.
Replace heavy cream with half-and-half for a lighter option.
Add sautéed mushrooms, spinach, or peas for extra color and nutrients.
Try a dairy-free cheese alternative and oat cream for a lactose-free version.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large skillet – for crisping bacon and cooking chicken.
Large pot – to boil pasta evenly.
Mixing bowl – for whisking eggs and mixing cheese.
Tongs or wooden spoon – to toss pasta with sauce without breaking it.
Paper towels – to drain bacon and remove excess grease.

How to Make Chicken Bacon Pasta Carbonara?

This recipe comes together quickly once you start, so have everything prepped before cooking. The key is timing—especially with the eggs and sauce.

Cook the Bacon

In a large skillet over medium-high heat, cook the thick-cut bacon until evenly crispy, about 8–10 minutes. Transfer it to a paper towel-lined plate to drain, then chop into bite-sized pieces.

Boil the Pasta

While the bacon cooks, bring a large pot of salted water to a boil. Cook the penne pasta until just al dente, around 8 minutes. Drain, then toss lightly with olive oil to prevent sticking.

Sauté the Chicken and Garlic

In the same skillet used for bacon, melt butter over low heat. Add minced garlic and pepper, stirring for 30 seconds until fragrant. Increase heat to medium and cook chicken slices until fully done, about 5–6 minutes.

Make the Creamy Sauce

Lower the heat again and pour in heavy cream. Stir in Parmesan-Romano and Colby Jack cheeses until melted and smooth. This is the base of your silky sauce.

Add Eggs and Pasta

Whisk beaten eggs in a bowl, then slowly drizzle into the sauce while stirring constantly to avoid scrambling. Add cooked pasta, tossing gently until well coated.

Finish with Bacon

Fold the crispy bacon back into the pasta and stir to combine. Serve warm for the best flavor and texture.

Additional Tips for Making this Recipe Better

I’ve made this several times, and here are the little tweaks that always make it shine:

Stir eggs in very slowly to avoid curdling—patience is key here.
Always salt your pasta water; it’s the first step in building flavor.
Freshly grate your cheese for better melting and richer taste.
Reserve a little pasta water—if your sauce feels too thick, this will loosen it perfectly.

How to Serve Chicken Bacon Pasta Carbonara?

I like to serve this pasta in shallow bowls so the sauce pools beautifully. A sprinkle of extra Parmesan on top makes it irresistible. Fresh parsley or basil gives a pop of color and freshness. For sides, a crisp green salad and garlic bread turn it into a complete comfort meal. A final twist of black pepper before serving makes it look and taste like it came from a restaurant.

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 808
Protein: 34g
Carbohydrates: 44g
Fat: 56g

Make Ahead and Storage

Make Ahead: You can cook the bacon and chicken up to a day in advance. Store them in separate airtight containers in the fridge, then prepare the sauce and pasta fresh for serving.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream to keep the sauce silky. For longer storage, freeze individual portions for up to 2 months and thaw overnight in the fridge.

Why You’ll Love This Recipe?

This is more than just another pasta dish—it’s comfort food that feels special.

Rich and flavorful – Every bite is loaded with smoky bacon, creamy sauce, and tender chicken.
Quick to make – Ready in under an hour, perfect for busy nights.
Easy to customize – Change pasta shapes, proteins, or veggies to suit your taste.
Perfect for gatherings – Feeds a crowd and impresses guests.
Restaurant-quality at home – All the indulgence without leaving your kitchen.

Ash Tyrrell