I make this when the day runs long and comfort sounds good. Chicken Pasta Recipes sit at the top of my list. The sauce turns rich and smooth. Bacon brings a light crunch. Every bite feels cozy and bright. We use simple steps and pantry staples. I lean on Baked Pasta Recipes for ideas and borrow a few touches from Alfredo Pasta Recipes. Tender pieces from Boneless Chicken Breast Recipes fit the creamy sauce. The pasta holds onto every drop. Nothing fussy. Just warm food that tastes like home. Some nights I bake the chicken like Baked Chicken Breast Recipes. Other nights I use the basket for Air fryer recipes chicken. Both work well. For the finish I chase the Best Pasta Sauce feeling. Salt lands right. Pepper blooms. We twirl and eat and smile. If leftovers stay, they reheat soft and kind.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Chicken Carbonara Recipe
- 3) Ingredients for Creamy Chicken Carbonara
- 4) How to Make Creamy Chicken Carbonara
- 5) Tips for Making Creamy Chicken Carbonara
- 6) Making Creamy Chicken Carbonara Ahead of Time
- 7) Storing Leftover Creamy Chicken Carbonara
- 8) Try these pasta dinners next
- 9) Creamy Chicken Carbonara
- 10) Nutrition
1) Key Takeaways
- Silky sauce meets tender chicken and warm pasta for a calm, home style plate.
- Simple steps keep the cook relaxed and the timing steady.
- Bacon adds crisp bites that cut through the cream and cheese.
- Hot pasta water turns eggs and cheese into a smooth coat on every strand.
2) Easy Creamy Chicken Carbonara Recipe
We sit down and want comfort now. Chicken Pasta Recipes fit that mood. Chicken Pasta Recipes also help when the day runs long. I reach for a deep skillet. The pasta boils. The bacon sizzles. The sauce turns glossy and clings tight. I breathe and let the kitchen smell do its work.
Elena here from Elena Cooks. I cook this on weeknights and on slow Sundays. I keep the steps close and simple so the flow stays easy. I whisk eggs with cheese. I let steam from the pot warm the bowl. I pour and toss until the sauce goes smooth and kind.
The result lands rich but clean. The chicken tastes juicy. The bacon stays crisp. The pasta twirls and carries a light salt note. Readers ask for swaps and I test them. This stays friendly to busy cooks and new cooks. On Elena Cooks we serve plates that feel like home yet read clear to any guest.
3) Ingredients for Creamy Chicken Carbonara
Spaghetti I use a long strand that grips sauce well. Any similar pasta works with this method.
Kosher salt A spoon in the pot seasons the pasta from the start and keeps flavor bright.
Reserved pasta water The starch helps the sauce bind and adds a glossy finish that coats each bite.
Boneless chicken breast Thin strips cook fast and stay tender. They fold right into the sauce.
Black pepper Fresh ground wakes up the cheese and balances the cream notes.
Olive oil A light film in the pan browns the chicken without heaviness.
Bacon Small pieces render and crisp. The savory bits lift the mild chicken.
Eggs They thicken the sauce when tossed off the heat. The texture turns silky.
Parmesan Finely grated cheese melts fast and gives nutty depth to the sauce.
Garlic A quick sizzle in bacon drippings adds warm aroma without sharp bite.
Heavy cream optional A small splash softens the sauce and gives a plush mouth feel.
Parsley A sprinkle at the end adds color and a light fresh note on top.
4) How to Make Creamy Chicken Carbonara
Step 1 Set a large pot of water on high heat. Salt the water when it boils. Drop in the pasta and cook until just tender. Scoop a cup of the water and drain the rest.
Step 2 Warm olive oil in a wide skillet over medium heat. Season chicken with salt and pepper. Cook until no pink remains. Move the chicken to a warm plate.
Step 3 In the same pan cook bacon until crisp. Lower the heat. Add garlic and stir for a short count. Turn off the flame to keep things gentle.
Step 4 In a bowl whisk eggs with Parmesan and a small splash of cream if you like. Add hot pasta to the skillet with a bit of the reserved water.
Step 5 Take the pan off the heat. Pour in the egg mix and toss fast. Add chicken and more water as needed until the sauce turns glossy and smooth.
Step 6 Taste and adjust salt and pepper. Shower with parsley and extra cheese. Serve right away while the strands shine.
5) Tips for Making Creamy Chicken Carbonara
Keep the toss off the heat so the eggs stay supple and do not scramble. Work with hot pasta and move with steady hands. The sauce forms in seconds.
Use finely grated cheese so it melts on contact. A microplane gives a fluffy pile that blends with ease. Save a little for the finish.
Starch water is your helper. Add small splashes and watch the sauce relax and coat. This trick powers many Chicken Pasta Recipes and keeps texture light.
6) Making Creamy Chicken Carbonara Ahead of Time
I cook the chicken in advance and chill it. I grate the cheese and keep it covered. I chop parsley and set it in a small jar. Prep feels easy when parts wait in the fridge.
For pasta I boil it just shy of tender. I drain and toss with a light coat of oil. The strands hold and do not stick. When guests arrive the dish comes together in minutes.
For a crowd I keep a pot of hot water on low so I can rewarm pasta for a short dip. This trick helps many chicken pasta dinners and keeps timing calm for the cook.
7) Storing Leftover Creamy Chicken Carbonara
Leftovers rest well in a covered container for two days. I add a spoon of water when I reheat on low heat. The sauce loosens and turns smooth again.
For lunch boxes I pack small portions and a wedge of lemon for a bright lift. The pasta holds shape and still tastes rich yet balanced.
For longer storage I freeze cooked chicken by itself. Then I make fresh pasta later. This method suits chicken and pasta meals when schedules shift.
8) Try these pasta dinners next
9) Creamy Chicken Carbonara
Creamy Chicken Carbonara for Chicken Pasta Recipes
Ingredients
For the Pasta
- 340 g spaghetti or fettuccine
- 1 tbsp kosher salt for boiling water
- 1 cup reserved pasta water
For the Chicken
- 2 medium boneless skinless chicken breasts cut in thin strips
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
For the Sauce
- 4 slices bacon diced
- 2 large eggs at room temp
- 0.75 cup finely grated Parmesan
- 2 cloves garlic minced
- 0.25 cup heavy cream optional for extra silk
- Fresh parsley chopped for serving
Instructions
Cook the Pasta
- Bring a large pot of water to a rolling boil and add the salt.
- Drop in the pasta and cook until just tender. Scoop out 1 cup of the cooking water and drain the rest.
Cook the Chicken
- Warm the olive oil in a skillet over medium heat. Season the chicken with salt and pepper and cook until no pink remains. Move to a plate.
Build the Sauce
- In the same skillet cook the bacon until crisp. Lower the heat. Stir in the garlic for ten seconds.
- Whisk the eggs with Parmesan and the cream if using in a small bowl.
Finish the Dish
- Add the hot pasta to the skillet with a splash of reserved water. Remove the pan from the heat.
- Pour in the egg mixture while tossing fast until glossy. Add warm chicken and a bit more water to loosen as needed.
- Taste and add salt and pepper. Top with parsley and more Parmesan. Serve right away.
10) Nutrition
One serving offers a good balance of protein and carbs. Estimated values per plate read as follows. Calories about five eighty five. Protein about thirty three grams. Carbs about fifty five grams. Fat about twenty seven grams with ten grams saturated. Sodium near eight ninety milligrams. Fiber near two grams. These numbers come from common products and home tests. Values vary by brand and salt level.
Recipe by Elena on Elena Cooks. Visit us at https://www.elenacooks.com for more calm and bright plates. We cook with simple steps and warm flavors that fit busy days and easy weekends.
Leave a Comment