Go Back
Chicken Bacon Pasta Carbonara Recipe
Ash Tyrrell

Chicken Bacon Pasta Carbonara Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold the crispy bacon back into the pasta and stir to combine. Serve warm for the best flavor and texture.

Notes

  • 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.