Spaghetti with Carbonara sauce is one of Italy’s most beloved pasta recipe dishes, known for its rich, creamy texture and simple yet satisfying ingredients. Traditionally made with eggs, Parmesan cheese, pancetta, and black pepper, this Roman classic is pure comfort food. But for those looking to add a little more protein to the dish, this recipe of Spaghetti Carbonara sauce with Chicken is the perfect twist, offering a heartier and more substantial meal while staying true to the original flavors.
The creamy sauce in carbonara is created without cream, relying instead on the magic of eggs and Parmesan cheese to form a silky coating for the pasta. Adding tender, sautéed chicken not only boosts the protein but also adds depth to the dish. The combination of crispy pancetta (or bacon), savory chicken, and velvety pasta brings a wonderful balance of textures and flavors.
This version of carbonara is still quick and easy, taking only 30 minutes to prepare, making it ideal for weeknight dinners or special occasions when you want a restaurant-quality meal without the fuss. Whether you’re a fan of the traditional carbonara or looking for a modern twist, Spaghetti Carbonara with Chicken is a deliciously satisfying option that’s sure to please!
Time Breakdown for Carbonara sauce recipe with chicken and spaghetti
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients for Carbonara sauce recipe with chicken and spaghetti
For the Chicken Carbonara Sauce:
2 chicken breasts (about 400g), cut into bite-sized pieces
2 tablespoons olive oil
150 grams pancetta or bacon, diced
3 large eggs
1 cup (100g) freshly grated Parmesan cheese (plus extra for garnish)
3 garlic cloves, minced
Salt and freshly ground black pepper, to taste
½ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
For Pasta cooking:
400 grams spaghetti
Salt for Pasta water
Cooking Instructions for Spaghetti Carbonara with Chicken recipe
1. Cook the Spaghetti:
Boil water: In a large pot, bring salted water to a boil.
Cook pasta: Add the spaghetti and cook according to package instructions until al dente (about 8-10 minutes).
Reserve pasta water: Before draining, reserve about 1 cup of the pasta water.
Drain the pasta and set aside.
2. Prepare the Chicken and Pancetta:
Heat olive oil: In a large skillet over medium heat, heat 1 tablespoon of olive oil.
Cook chicken: Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
Cook pancetta or bacon: In the same skillet, add the diced pancetta (or bacon) and cook until crispy, about 5 minutes. Add minced garlic and red pepper flakes (if using), sautéing for an additional minute until fragrant. Remove from heat and set aside.
3. Make the Carbonara Sauce:
Whisk eggs and Parmesan: In a medium bowl, whisk together the eggs and grated Parmesan cheese until smooth and creamy.
Combine with pasta: Add the drained spaghetti to the skillet with the pancetta and garlic. Toss well to combine.
Add egg mixture: Remove the skillet from heat, then slowly pour the egg and cheese mixture over the pasta, tossing quickly to ensure the eggs don’t scramble. The residual heat will cook the eggs into a silky sauce.
Add chicken: Toss the cooked chicken into the pasta and mix everything together. If the sauce is too thick, add reserved pasta water, a little at a time, to reach your desired consistency.
4. Serve:
Garnish: Season with additional salt, freshly ground black pepper, and garnish with fresh parsley and extra Parmesan.
Serve immediately: Divide the pasta into 4 bowls and serve while warm.
Enjoy this recipe of creamy and delicious Spaghetti Carbonara with Chicken, a flavorful twist on the classic Italian dish!
FAQs for Spaghetti Carbonara Sauce with Chicken Recipe
1. Can I use cream in this carbonara sauce recipe?
Traditional carbonara does not include cream; the creamy texture comes from the eggs and Parmesan. However, if you prefer a richer sauce, you can add a splash of heavy cream, though it’s not necessary for an authentic taste.
2. What kind of chicken should I use?
Boneless, skinless chicken breasts or thighs work well in this recipe of Carbonara Sauce. Chicken thighs offer a juicier, more flavorful option, while chicken breasts are leaner and cook quickly.
3. Can I substitute the pancetta or bacon in this Carbonara Sauce recipe?
Yes, if you don’t have pancetta or bacon, you can use prosciutto or turkey bacon. For a vegetarian version of Carbonara Sauce recipe, you can omit the meat entirely or substitute it with mushrooms or a plant-based alternative.
4. How do I prevent the eggs from scrambling in this Carbonara Sauce recipe?
To avoid scrambled eggs in this recipe of Carbonara Sauce, remove the skillet from the heat before adding the egg mixture. Toss the pasta quickly and continuously with the eggs and cheese, allowing the residual heat to create a creamy sauce without cooking the eggs.
5. Can I use pre-cooked chicken for this Carbonara Sauce recipe?
Yes, if you have leftover cooked chicken, you can use it in this recipe of Carbonara Sauce. Simply add it during the final step when combining the pasta with the sauce, and warm it through gently.
6. What type of cheese is best for Carbonara Sauce recipe?
Authentic recipe of carbonara sauce typically uses Parmesan or Pecorino Romano. You can use either, or a blend of both, depending on your preference for a sharper or milder flavor.
7. Can I make this dish ahead of time?
Carbonara Sauce dish is best enjoyed fresh, as the sauce can thicken and lose its creamy texture when reheated. If you need to prepare ahead, you can cook the chicken and bacon, then finish the pasta and sauce just before serving.
8. How can I make this recipe gluten-free of Carbonara Sauce?
Simply substitute the spaghetti with a gluten-free pasta variety. Ensure the pancetta or bacon you use is also gluten-free, as some processed meats may contain gluten.
9. How do I reheat leftovers without drying out the pasta?
To reheat carbonara sauce, gently warm it in a skillet over low heat, adding a splash of reserved pasta water, chicken broth, or milk to loosen the sauce. Stir continuously to maintain the creamy consistency.
10. Can I use other types of pasta for this recipe of Carbonara Sauce?
Yes, you can substitute spaghetti with other pasta like fettuccine, linguine, or even penne. Just adjust the cooking time according to the pasta type.
Carbonara Sauce Recipe with Chicken and Spaghetti
Ingredients for Carbonara sauce recipe with chicken and spaghetti
For the Chicken Carbonara Sauce:
For Pasta cooking:
Cooking Instructions for Spaghetti Carbonara with Chicken recipe
1. Cook the Spaghetti:
- Boil water: In a large pot, bring salted water to a boil.
- Cook pasta: Add the spaghetti and cook according to package instructions until al dente (about 8-10 minutes).
- Reserve pasta water: Before draining, reserve about 1 cup of the pasta water.
- Drain the pasta and set aside.
2. Prepare the Chicken and Pancetta:
- Heat olive oil: In a large skillet over medium heat, heat 1 tablespoon of olive oil.
- Cook chicken: Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until browned and fully cooked. Remove the chicken from the skillet and set aside.
- Cook pancetta or bacon: In the same skillet, add the diced pancetta (or bacon) and cook until crispy, about 5 minutes. Add minced garlic and red pepper flakes (if using), sautéing for an additional minute until fragrant. Remove from heat and set aside.
3. Make the Carbonara Sauce:
- Whisk eggs and Parmesan: In a medium bowl, whisk together the eggs and grated Parmesan cheese until smooth and creamy.
- Combine with pasta: Add the drained spaghetti to the skillet with the pancetta and garlic. Toss well to combine.
- Add egg mixture: Remove the skillet from heat, then slowly pour the egg and cheese mixture over the pasta, tossing quickly to ensure the eggs don’t scramble. The residual heat will cook the eggs into a silky sauce.
- Add chicken: Toss the cooked chicken into the pasta and mix everything together. If the sauce is too thick, add reserved pasta water, a little at a time, to reach your desired consistency.
4. Serve:
- Garnish: Season with additional salt, freshly ground black pepper, and garnish with fresh parsley and extra Parmesan.
