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Easy chicken carbonara recipe in 30 minutes

Name: Easy chicken carbonara recipe in 30 minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 oz spaghetti (or fettuccine); 2 boneless, skinless chicken breasts, diced; 4 slices bacon, chopped; 2 cloves garlic, minced; 2 large eggs; 1/2 cup grated Parmesan cheese (plus extra for topping); 1/2 cup heavy cream (or whole milk); Salt and pepper to taste; 1 tbsp olive oil; Fresh parsley for garnish (optional)

The first time I tried making chicken carbonara, I was so confident I didn’t even read the recipe all the way through. Big mistake. I dumped the eggs in too early, and they scrambled instead of making that creamy sauce. My husband still ate it (bless him), but it was more like cheesy scrambled eggs with pasta. After a few tries—and one time where I forgot the chicken entirely—I finally nailed it. Now it’s our go-to weeknight dinner, and I swear it’s foolproof if you just follow these steps.

Recipe Card

Recipe Title	Easy chicken carbonara recipe in 30 minutes
Servings	4
Prep Time	10 minutes
Cooking Time	20 minutes
Calories	~550 per serving

Ingredients

8 oz spaghetti (or fettuccine if you’re fancy)
2 boneless, skinless chicken breasts, diced
4 slices bacon, chopped (or pancetta if you’re feeling extra)
2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
2 large eggs
1/2 cup grated Parmesan cheese (plus extra for topping)
1/2 cup heavy cream (or whole milk if you want it lighter)
Salt and pepper to taste
1 tbsp olive oil
Fresh parsley for garnish (optional, but it looks pretty)

That Parmesan cheese? Yeah, I once used the pre-shredded stuff from a bag, and it clumped up like glue. Freshly grated is the way to go—trust me. And the bacon? I’ve burned it more times than I’d like to admit. Medium heat is your friend here.

Directions

Cook the pasta according to the package directions, but save 1/2 cup of the starchy pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside.
In the same skillet, add the diced chicken and cook until no longer pink (about 5–6 minutes). Season with salt and pepper. Add the minced garlic and cook for 30 seconds until fragrant.
In a bowl, whisk together the eggs, Parmesan, and heavy cream. Season with a pinch of black pepper.
Reduce the heat to low. Add the drained pasta to the skillet with the chicken. Quickly pour the egg mixture over the pasta, tossing constantly. If it’s too thick, add a splash of the reserved pasta water.
Stir in the cooked bacon, garnish with extra Parmesan and parsley, and serve immediately.

The first time I made this, I didn’t save the pasta water, and the sauce was way too thick. Now I keep a mug next to the pot so I don’t forget. Also, if you let the eggs sit too long without stirring, they’ll scramble—ask me how I know.

This dish is my lazy-day hero. It’s creamy, filling, and feels fancy without being complicated. My kids go nuts for it, and leftovers reheat surprisingly well (just add a splash of milk to loosen it up). The only thing I’d change? Maybe adding peas next time for a little color, but my husband says that’s sacrilege.

Oh, and if you’re wondering why I don’t use guanciale like traditional carbonara? Because I’m not a fancy Italian chef, and bacon is easier to find at my grocery store. No shame.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
550	45g	28g	35g

Yeah, it’s not exactly a salad, but it’s balanced enough for a comfort food dinner. I’ve tried swapping the heavy cream for half-and-half, and it works fine—just a little less rich. For gluten-free folks, use your favorite GF pasta, but maybe add extra sauce since it tends to soak up more liquid.

Ingredient Swaps

Ingredient	Substitution
Bacon	Pancetta, turkey bacon, or even ham
Heavy cream	Whole milk or half-and-half
Chicken breasts	Thighs (juicier!) or leftover rotisserie chicken
Parmesan	Pecorino Romano or Asiago

I once used turkey bacon, and it was… fine. Not the same, but okay in a pinch. Leftover rotisserie chicken is a lifesaver though—just toss it in at the end to warm up. And if you’re out of fresh garlic, powder works, but go easy or it’ll taste like garlic bread gone wrong.

Tips

Don’t skip the pasta water—it’s magic for thinning the sauce.
Keep the heat LOW when adding the egg mixture, or you’ll get scrambled eggs.
Prep everything before you start cooking. This moves fast once the pasta’s done.
If you’re nervous about the eggs, temper them by whisking in a little hot pasta water first.

The first time I tried tempering the eggs, I dumped in too much water and ended up with soup. Now I add just a tablespoon at a time until it’s smooth. And yeah, prep is key—I once burned the garlic because I was still grating cheese when it hit the pan. Not my finest moment.

FAQ

Can I make this ahead of time?
Not really. The sauce thickens as it sits, and reheating can make it grainy. If you must, store the pasta and sauce separately, then mix with a splash of milk when reheating.

Why did my sauce turn out lumpy?
Probably the cheese. Pre-shredded Parmesan has anti-caking agents that don’t melt well. Freshly grated is the way to go. Also, make sure your heat is low when adding the eggs.

Can I freeze leftovers?
I wouldn’t. The creamy sauce separates when thawed, and the texture gets weird. It’s best fresh or stored in the fridge for up to 2 days.

That’s everything I know about making easy chicken carbonara in 30 minutes! Hope you give it a try, and if you mess it up, you’re in good company—I still do sometimes. Let me know how it goes!