Luxurious Italian Chicken Carbonara Recipe For Comfort

Why You’ll Love This this Luxurious Italian Chicken Carbonara

This creamy, silky carbonara combines tender chicken with crispy bacon bits, creating a protein-packed twist on the classic Italian dish that’ll make your weeknight dinners feel like a fancy restaurant encounter.

The magic happens when you toss that hot pasta with beaten eggs and parmesan, creating the most luxurious, velvety sauce without any heavy cream – well, except for those two tablespoons we’re sneaking in because we’re not purists here.

With white wine adding a subtle depth and that perfect balance of garlic, onion, and cheese, this recipe transforms simple ingredients into something that tastes way more complicated than it actually is.

Ingredients List

Here’s everything you’ll need to whip up this creamy, dreamy carbonara that’ll make your kitchen smell like a little slice of Italy.

• 1 cup uncooked penne pasta
• 1/4 cup white wine
• 1/4 cup stock
• 3 slices bacon
• 1 cup cooked chicken
• 1/2 onion
• 1/3 cup parmesan cheese
• 1 egg
• 2 tablespoons butter
• 2 tablespoons cream
• 1/2 teaspoon crushed garlic

Now, let’s talk real talk about what’s going on here:

• This isn’t exactly what your Italian nonna would call “health food” – we’ve got bacon, butter, cream, and cheese doing their delicious but indulgent thing.
• The chicken does bump up the protein content pretty nicely, so you’re getting some nutritional bang for your buck.
• You could totally swap in whole wheat pasta if you want to sneak in some extra fiber, though I won’t judge if you stick with the regular stuff.
• The single egg and modest amount of cream means this isn’t as heavy as some carbonara recipes that go completely overboard with dairy.

Step by Step Directions

This Italian chicken carbonara comes together quickly with just a few simple techniques that’ll have you twirling creamy, bacon-studded pasta in no time.

• Cook the pasta according to directions on the box.
• Chop the bacon and fry off in a pan until crispy, then remove and set aside.
• Cook the onion in the bacon drippings until it starts to turn translucent.
• Add the garlic and chicken to the pan, cooking until the chicken is piping hot and onion is browned.
• Add the wine to the pan, followed by the stock, and cook for 2-3 minutes to heat the liquid.
• Crack the egg into a large bowl and lightly beat it together with the parmesan using a fork.
• Once the pasta has cooked, drain it and mix it immediately with the eggs while the pasta is still hot so the egg will cook through but not scramble.
• Combine the pasta mixture with the chicken mixture and add the butter and cream.
• Stir until everything is combined and the butter has melted.

For an even more authentic experience, consider making your own fresh pasta using a premium pasta maker to achieve that perfect al dente texture.

Substitutions and Variations

• Cream alternatives – Half-and-half or even whole milk can step in for heavy cream, though the sauce won’t be quite as luxurious, but sometimes we make do with what we’ve got.
• Garlic variations – Fresh minced garlic beats the crushed stuff every time, but garlic powder works in a pinch when you’re too lazy to peel and chop.
• Add some green – Frozen peas, fresh spinach, or asparagus pieces can sneak some vegetables into this otherwise gloriously indulgent dish.

Additional Things to Serve With This Dish

This carbonara is rich enough to be the star, but a few simple sides will round out your meal perfectly.

• Simple green salad – Something crisp and acidic cuts through all that creamy goodness, and honestly, we could all use more vegetables in our lives.
• Garlic bread – Because why not double down on the carbs when you’re already committed to indulgence, plus it’s perfect for soaking up any leftover sauce.
• Roasted vegetables – Broccoli, zucchini, or bell peppers add color and crunch without competing with the main event.
• Caesar salad – The tangy dressing plays nicely with the rich pasta, and you’ll feel slightly more virtuous with all those greens.
• Steamed asparagus – Quick, elegant, and the earthy flavor complements the bacon beautifully.
• Crusty Italian bread – For when you want to mop up every last bit of that silky sauce, because letting it go to waste would be a crime.

Cooking Tips & Tricks (Chef’s Notes)

Getting this carbonara right is all about timing and temperature, which sounds fancy but really just means paying attention instead of scrolling through your phone.

• Keep that pasta water hot – The second you drain those noodles, they need to hit that egg mixture while they’re still steaming, otherwise you’ll end up with sad, cold scrambled eggs instead of silky sauce.
• Temper your egg mixture – Add a splash of the hot pasta cooking water to your beaten eggs and parmesan before mixing everything together, it helps prevent the dreaded scramble situation.
• Low heat is your friend – Once everything comes together, keep the heat gentle or you’ll turn your beautiful carbonara into expensive scrambled eggs with pasta, and nobody wants that tragedy.
• Save some pasta water – That starchy, salty liquid is liquid gold for adjusting consistency, so don’t dump it all down the drain like some kind of pasta criminal.
• Work fast but don’t panic – Yes, timing matters, but carbonara has been made by countless home cooks who somehow managed not to ruin dinner, so breathe and trust the process.
• Freshly grated cheese only – Pre-shredded parmesan is convenient, sure, but it won’t melt nearly as smoothly and you’ll end up with clumpy sauce instead of that glossy perfection we’re after.

Nutritional Facts

This chicken carbonara packs approximately 580 calories per serving and delivers a solid balance of protein, carbs, and fats to fuel your day.

• Calories: 580 per serving
• Protein: 32g (thanks to that chicken and parmesan combo)
• Carbohydrates: 45g (mostly from the penne pasta)
• Fat: 28g (bacon, butter, and cream doing their delicious work)
• Saturated Fat: 12g
• Cholesterol: 125mg (egg and bacon contributing here)
• Sodium: 890mg (bacon and parmesan are naturally salty)
• Fiber: 2g
• Sugar: 3g
• Calcium: 180mg (parmesan cheese bonus)
• Iron: 2.5mg

Fun “Did You Know?”

While most people associate carbonara with Rome’s trattorias, authentic Italian carbonara never actually contains chicken or cream—it’s traditionally made with just eggs, pecorino Romano cheese, guanciale (cured pork jowl), and black pepper.

I’ve created this modern twist that adds comfort without losing the dish’s soul.

Here’s something fascinating: carbonara likely originated during World War II when American soldiers shared their bacon and eggs with Italian cooks, who transformed these ingredients into pasta magic.

The name “carbonara” possibly comes from “carbonaro,” meaning charcoal burner, referencing the black pepper that speckles this creamy delight.