13 Delicious Chicken Bacon Carbonara Recipes

Nothing says comfort food quite like the rich, creamy goodness of chicken bacon carbonara. Whether you’re looking for a quick weeknight dinner or a decadent weekend feast, these 13 recipes promise to deliver all the flavor with none of the fuss. From classic takes to creative twists, there’s a dish here to satisfy every craving. Ready to dig in? Let’s get cooking!

Classic Chicken Bacon Carbonara

Kickstart your dinner with this Classic Chicken Bacon Carbonara that’s as comforting as it is delicious. You’ll love how the creamy sauce clings to every strand of pasta, with crispy bacon and tender chicken making each bite a little celebration.

Ingredients

• 8 oz spaghetti
• 2 chicken breasts, diced
• 6 slices of bacon, chopped
• 2 eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 clove garlic, minced
• A splash of olive oil
• A couple of fresh basil leaves for garnish
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Season with salt and pepper, then remove from the skillet and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the skillet.
4. Lower the heat to medium-low and add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant.
5. In a small bowl, whisk together the eggs and grated Parmesan cheese. Slowly whisk in the reserved pasta water to temper the eggs.
6. Return the drained spaghetti to the pot. Quickly stir in the egg mixture, then add the cooked chicken and bacon. Toss everything together until the pasta is evenly coated and the sauce is creamy. The residual heat will cook the eggs safely.
7. Serve immediately, garnished with extra Parmesan and fresh basil leaves.

Lusciously creamy with a perfect balance of salty bacon and savory chicken, this carbonara is a weeknight winner. Try serving it with a side of garlic bread to soak up any extra sauce, or a crisp green salad for a fresh contrast.

Creamy Chicken Bacon Carbonara

You know those nights when you crave something indulgent yet easy to whip up? This creamy chicken bacon carbonara is your answer—comfort in a bowl, ready in no time.

Ingredients

• 8 oz of fettuccine
• A couple of chicken breasts, sliced thin
• 6 strips of bacon, chopped
• 2 cloves of garlic, minced
• A splash of heavy cream
• 1/2 cup of grated Parmesan
• 2 eggs
• A pinch of salt and pepper
• A sprinkle of chopped parsley for garnish

Instructions

1. Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Tip: Save a cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat and fry the bacon until crispy. Remove and set aside, leaving the grease in the pan.
3. In the same skillet, cook the chicken slices until no longer pink, about 5-7 minutes. Add the minced garlic in the last minute. Tip: Don’t overcrowd the pan to get a nice sear on the chicken.
4. Whisk together the eggs, heavy cream, and Parmesan in a bowl. Season with a pinch of salt and pepper.
5. Drain the pasta and immediately toss it in the skillet with the chicken. Remove from heat.
6. Quickly stir in the egg mixture, adding a splash of reserved pasta water to create a silky sauce. Tip: The residual heat will cook the eggs safely without scrambling them.
7. Mix in the crispy bacon and garnish with chopped parsley.

Final thoughts: This dish is all about the creamy, velvety sauce clinging to each strand of pasta, with the smoky bacon and tender chicken adding depth. Serve it straight from the skillet for that rustic, family-style vibe.

Spicy Chicken Bacon Carbonara

Unbelievably delicious and just the right amount of kick, this Spicy Chicken Bacon Carbonara is your next weeknight hero. It’s creamy, it’s spicy, and it’s packed with flavor that’ll have you coming back for seconds.

Ingredients

• 8 oz of spaghetti
• 2 chicken breasts, sliced into strips
• 4 slices of bacon, chopped
• 2 cloves of garlic, minced
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1 tsp of red pepper flakes
• A splash of olive oil
• Salt and pepper to season

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
4. Add the minced garlic and red pepper flakes to the bacon, cooking for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Lower the heat and pour in the heavy cream, stirring to combine. Let it simmer for 2 minutes to thicken slightly.
6. Add the cooked spaghetti and chicken back to the skillet, tossing everything together. If the sauce is too thick, add a little reserved pasta water to loosen it up.
7. Remove from heat and stir in the grated Parmesan cheese until the pasta is evenly coated. Tip: The residual heat will melt the cheese perfectly.

Best served immediately, this dish boasts a creamy sauce with a spicy kick, balanced by the smoky bacon. Try topping it with an extra sprinkle of Parmesan and red pepper flakes for an added punch.

Garlic Chicken Bacon Carbonara

Ready to dive into a dish that combines creamy, garlicky goodness with the smoky crunch of bacon? This Garlic Chicken Bacon Carbonara is your next weeknight hero, packing flavor and comfort into every bite.

Ingredients

• 8 oz of spaghetti
• 2 chicken breasts, sliced into strips
• 4 slices of bacon, chopped
• 3 cloves of garlic, minced
• 2 large eggs
• 1/2 cup of grated Parmesan cheese, plus extra for serving
• A splash of heavy cream
• A couple of tablespoons of olive oil
• Salt and freshly ground black pepper
• A pinch of red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy. Tip: Don’t overcrowd the pan to ensure even crispiness.
4. Add the minced garlic to the skillet with the bacon and cook for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. In a bowl, whisk together the eggs, Parmesan cheese, and a splash of heavy cream. Season with a pinch of red pepper flakes if using.
6. Reduce the heat to low. Quickly toss the drained spaghetti and cooked chicken into the skillet with the bacon and garlic. Pour the egg mixture over, stirring constantly. Tip: The residual heat will cook the eggs into a creamy sauce without scrambling them.
7. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
8. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper.

Kick back and enjoy the creamy, garlicky pasta with crispy bacon bits adding a perfect crunch. For an extra touch, serve with a side of garlic bread to scoop up every last bit of sauce.

Cheesy Chicken Bacon Carbonara

Alright, let’s dive into making this Cheesy Chicken Bacon Carbonara that’s sure to be a hit at your dinner table. It’s creamy, packed with flavor, and oh-so-comforting.

Ingredients

• 8 oz of spaghetti
• 2 chicken breasts, diced
• 6 slices of bacon, chopped
• 2 cloves of garlic, minced
• 3 eggs
• 1 cup of grated Parmesan cheese
• A splash of heavy cream
• A couple of tablespoons of olive oil
• Salt and pepper, just a pinch

Instructions

1. Start by boiling a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Tip: Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the minced garlic to the bacon and cook for about 30 seconds until fragrant.
5. In a bowl, whisk together the eggs, Parmesan cheese, and a splash of heavy cream. Tip: Temper the eggs by slowly adding a bit of the hot pasta water to prevent scrambling.
6. Drain the pasta and immediately add it to the skillet with the bacon and garlic. Remove from heat.
7. Quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce.
8. Return the chicken to the skillet and toss everything together. Season with salt and pepper to taste.

Get ready to serve this dish piping hot, where the creamy sauce clings to every strand of pasta, and the crispy bacon adds a perfect crunch. It’s a dish that’s as satisfying to make as it is to eat.

Light Chicken Bacon Carbonara

Who says comfort food has to weigh you down? This Light Chicken Bacon Carbonara is your ticket to indulging without the guilt, combining creamy, savory flavors with a lighter twist that doesn’t skimp on satisfaction.

Ingredients

• 2 cups of whole wheat spaghetti
• 1 cup of diced chicken breast
• 4 slices of bacon, chopped
• 2 cloves of garlic, minced
• 1 egg, beaten
• 1/2 cup of grated Parmesan cheese
• A splash of olive oil
• A couple of fresh basil leaves, torn
• Salt and pepper, just a pinch

Instructions

1. Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency later.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the diced chicken breast and minced garlic. Cook until the chicken is no longer pink, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Reduce the heat to low. Quickly stir in the beaten egg and grated Parmesan cheese with the cooked spaghetti, tossing constantly to create a creamy sauce. Tip: The residual heat from the pasta will cook the egg safely without scrambling it.
5. Mix in the crispy bacon and torn basil leaves. Season with a pinch of salt and pepper, tossing everything together until well combined. If the sauce seems too thick, loosen it with a bit of the reserved pasta water.

Zesty with a hint of garlic and the smokiness of bacon, this dish is a creamy dream with just the right amount of chew from the al dente pasta. Serve it up with an extra sprinkle of Parmesan and a side of steamed greens for a meal that feels decadent but stays light.

One-Pot Chicken Bacon Carbonara

Zesty and comforting, this One-Pot Chicken Bacon Carbonara is your weeknight savior. You’ll love how the creamy sauce clings to every strand of pasta, with crispy bacon and tender chicken in every bite.

Ingredients

• 8 oz of spaghetti
• 2 chicken breasts, diced
• 6 slices of bacon, chopped
• 2 cloves of garlic, minced
• 2 eggs
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of heavy cream
• A splash of olive oil
• A pinch of salt and pepper
• A handful of chopped parsley for garnish

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the diced chicken. Season with a pinch of salt and pepper. Cook until no longer pink, about 6 minutes. Remove and set aside with the bacon.
3. Add the minced garlic to the pot and sauté for about 30 seconds until fragrant. Tip: Don’t let it burn, or it’ll taste bitter.
4. Meanwhile, cook the spaghetti according to package instructions until al dente. Drain, reserving a cup of pasta water.
5. In a bowl, whisk together the eggs, Parmesan, and heavy cream. Tip: Tempering the eggs with a bit of pasta water prevents scrambling.
6. Return the spaghetti to the pot. Off the heat, quickly stir in the egg mixture, then the chicken and bacon. Tip: The residual heat will cook the eggs safely and create a silky sauce.
7. If the sauce is too thick, loosen it with a bit of reserved pasta water. Garnish with chopped parsley before serving.

Hearty and rich, this dish boasts a creamy texture with a smoky depth from the bacon. Try serving it with a crisp green salad to cut through the richness.

Slow Cooker Chicken Bacon Carbonara

Kick back and relax because this Slow Cooker Chicken Bacon Carbonara is about to make your weeknights a whole lot easier. You’re going to love how the creamy sauce and tender chicken come together with zero fuss.

Ingredients

• 2 cups of heavy cream
• 1 cup of grated Parmesan cheese
• 4 slices of bacon, chopped
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves of garlic, minced
• a splash of olive oil
• a couple of eggs
• 12 oz of fettuccine pasta
• a pinch of salt and pepper
• a handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a pan over medium heat and cook the chopped bacon until crispy, about 5 minutes. Tip: Save some bacon bits for garnish!
2. Add the chicken pieces to the same pan and cook until they’re no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Throw in the minced garlic and cook for another minute until fragrant.
4. Transfer the bacon, chicken, and garlic to your slow cooker.
5. In a bowl, whisk together the heavy cream, Parmesan cheese, eggs, and a pinch of salt and pepper. Tip: Room temperature eggs blend better into the sauce.
6. Pour the cream mixture over the chicken and bacon in the slow cooker.
7. Cover and cook on low for 4 hours or high for 2 hours.
8. About 15 minutes before serving, cook the fettuccine according to package instructions until al dente.
9. Drain the pasta and toss it into the slow cooker, mixing well to coat every strand with the creamy sauce.
10. Garnish with fresh parsley and the reserved bacon bits before serving.

This dish is all about that creamy, dreamy texture with a smoky bacon flavor that’s just irresistible. Try serving it with a side of garlic bread to soak up every last bit of sauce.

Keto Chicken Bacon Carbonara

Ready to dive into a dish that’s as comforting as it is keto-friendly? You’re going to love this twist on carbonara, where chicken and bacon take center stage for a meal that’s both hearty and low-carb.

Ingredients

• 2 cups of shredded cooked chicken
• 6 slices of bacon, chopped
• 3 large eggs
• 1/2 cup of grated Parmesan cheese
• A splash of heavy cream
• 2 cloves of garlic, minced
• A couple of tablespoons of olive oil
• Salt and pepper to season
• A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Toss in the chopped bacon and cook until crispy, about 5 minutes. Tip: Keep an eye on it to avoid burning.
3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
4. Throw in the shredded chicken and stir to combine, heating it through for 2 minutes.
5. In a bowl, whisk together the eggs, Parmesan, and heavy cream. Tip: Make sure the eggs are at room temperature to avoid curdling.
6. Reduce the heat to low and pour the egg mixture over the chicken and bacon, stirring constantly for about 2 minutes until the sauce thickens. Tip: Don’t stop stirring to ensure a smooth sauce.
7. Season with salt and pepper, then sprinkle with fresh parsley before serving.

Velvety sauce coats every bite, with the crisp bacon adding a perfect crunch. Serve it over zucchini noodles for an extra keto kick or enjoy it as is for a comforting, protein-packed meal.

Gluten-Free Chicken Bacon Carbonara

Ever find yourself craving something creamy, comforting, and totally gluten-free? This chicken bacon carbonara is your answer, blending rich flavors with a guilt-free twist.

Ingredients

• 2 cups of gluten-free spaghetti
• 1 cup of diced chicken breast
• 4 strips of bacon, chopped
• 2 eggs
• 1/2 cup of grated Parmesan cheese
• 1 clove of garlic, minced
• A splash of olive oil
• A pinch of salt and pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to the package instructions. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes. Tip: Keep the bacon fat in the skillet for extra flavor.
4. Add the minced garlic to the skillet with the bacon and cook for 1 minute until fragrant.
5. In a small bowl, whisk the eggs and Parmesan cheese together. Tip: Do this quickly to avoid the eggs scrambling when added to the pasta.
6. Drain the pasta, reserving a 1/4 cup of the pasta water. Immediately add the hot pasta to the skillet with the bacon and garlic.
7. Remove the skillet from heat and quickly stir in the egg and cheese mixture, adding the reserved pasta water to create a creamy sauce.
8. Add the cooked chicken back to the skillet, season with a pinch of salt and pepper, and toss everything together until well coated.

Rich and creamy with a perfect balance of smoky bacon and tender chicken, this dish is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of steamed greens for a complete meal.

Vegetable-Loaded Chicken Bacon Carbonara

Hey, you’re going to love this twist on carbonara that packs in the veggies without skimping on the creamy, bacon-y goodness. It’s the perfect way to sneak in some greens while still indulging in that rich, comforting pasta you crave.

Ingredients

• 8 oz of spaghetti
• A couple of chicken breasts, diced
• 4 strips of bacon, chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A handful of cherry tomatoes, halved
• A cup of spinach
• 2 eggs
• 1/2 cup of grated Parmesan
• Salt and pepper, just a pinch

Instructions

1. Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat and cook the diced chicken until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Add the chopped bacon to the skillet with the chicken and cook until crispy, about 5 minutes. Tip: Bacon adds a smoky depth, so don’t skip this step!
4. Toss in the minced garlic and halved cherry tomatoes, cooking for another 2 minutes until the tomatoes soften.
5. Stir in the spinach until just wilted, about 1 minute.
6. In a bowl, whisk together the eggs and grated Parmesan. Tip: Tempering the eggs with a bit of pasta water prevents scrambling.
7. Drain the pasta, reserving a cup of pasta water, then immediately toss the hot pasta with the egg and cheese mixture, stirring quickly to create a creamy sauce.
8. Combine the pasta with the chicken, bacon, and veggies, adding a splash of pasta water if needed to loosen the sauce.
9. Season with a pinch of salt and pepper, then serve hot.

Zesty and rich, this carbonara has a creamy texture with pops of freshness from the tomatoes and spinach. Try topping it with an extra sprinkle of Parmesan and a twist of black pepper for an extra kick.

Sun-Dried Tomato Chicken Bacon Carbonara

Fancy a dish that’s creamy, savory, and packed with flavor? This sun-dried tomato chicken bacon carbonara is your weeknight dinner hero, combining rich flavors with a comforting texture that’ll have you coming back for seconds.

Ingredients

– 8 oz of spaghetti
– 2 chicken breasts, sliced into strips
– 4 slices of bacon, chopped
– 1/2 cup of sun-dried tomatoes, chopped
– 2 cloves of garlic, minced
– 2 large eggs
– 1/2 cup of grated Parmesan cheese, plus extra for serving
– A splash of heavy cream
– A couple of tablespoons of olive oil
– Salt and freshly ground black pepper to taste

Instructions

1. Boil a large pot of salted water and cook the spaghetti according to package instructions until al dente. Drain, reserving a cup of pasta water.
2. While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, seasoning with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the chopped bacon and cook until crispy. Tip: Render the fat slowly for maximum flavor.
4. Add the sun-dried tomatoes and minced garlic to the skillet with the bacon, sautéing for about a minute until fragrant.
5. In a bowl, whisk together the eggs, Parmesan cheese, and a splash of heavy cream. Tip: Temper the eggs by slowly adding a bit of the reserved pasta water to prevent scrambling.
6. Reduce the heat to low and add the drained spaghetti and cooked chicken back to the skillet. Quickly stir in the egg mixture, tossing continuously to coat the pasta evenly. Tip: The residual heat will cook the eggs safely, creating a silky sauce.
7. If the sauce is too thick, loosen it with a bit more of the reserved pasta water until you reach the desired consistency.
8. Serve immediately, garnished with extra Parmesan and a crack of black pepper.
Absolutely divine, the dish boasts a creamy texture with the salty crunch of bacon and the sweet tang of sun-dried tomatoes. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.

Mushroom Chicken Bacon Carbonara

Ready to dive into a dish that’s creamy, smoky, and utterly satisfying? This mushroom chicken bacon carbonara is your weeknight dinner hero, combining all the good stuff in one pan.

Ingredients

• 8 oz of spaghetti
• 2 chicken breasts, sliced into strips
• 4 slices of bacon, chopped
• 1 cup of mushrooms, sliced
• 2 cloves of garlic, minced
• 2 eggs
• 1/2 cup of grated Parmesan cheese
• A splash of heavy cream
• 1 tbsp of olive oil
• Salt and pepper, just a pinch

Instructions

1. Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain and set aside, saving a cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chicken strips, seasoning with salt and pepper, and cook until golden and no longer pink inside, about 5-7 minutes. Remove and set aside.
3. In the same skillet, toss in the chopped bacon. Cook until crispy, then add the mushrooms and garlic, sautéing until the mushrooms are soft and golden, about 3-4 minutes.
4. Whisk the eggs, Parmesan, and heavy cream in a bowl. Tip: Do this off the heat to avoid scrambling the eggs when you add them to the pasta.
5. Reduce the skillet heat to low. Quickly toss the cooked spaghetti and chicken back into the skillet with the bacon and mushrooms. Pour the egg mixture over, stirring constantly to coat the pasta evenly. If it’s too thick, add a splash of the reserved pasta water to loosen it up.
6. Serve immediately, garnished with extra Parmesan and a crack of black pepper. Tip: Letting the pasta sit for a minute before serving helps the sauce thicken perfectly.

Unbelievably creamy with a smoky kick from the bacon, this carbonara is a texture dream. Try serving it with a side of garlic bread to scoop up every last bit of that delicious sauce.

Conclusion

Craving a cozy meal that combines the rich flavors of chicken and bacon with the creamy delight of carbonara? Our roundup of 13 delicious recipes has you covered! Whether you’re a seasoned chef or a kitchen newbie, there’s a dish here to satisfy your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!