Take your pasta night to the next level with this rich and comforting Creamy Carbonara with Crispy Chicken & Bacon. This dish brings together everything you crave—creamy Parmesan carbonara, golden fried chicken, and crispy bits of smoky bacon. Every forkful is silky, savory, and just indulgent enough to feel like a treat. Whether you’re feeding the family or looking for a special meal that doesn’t take hours in the kitchen, this twist on a classic will have everyone going back for seconds.
Ingredients
12 oz spaghetti
2 boneless, skinless chicken breasts (pounded to even thickness)
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 eggs (for breading)
1/4 cup olive oil (for frying)
6 strips bacon, chopped
3 garlic cloves, minced
1 cup heavy cream
3 large egg yolks
1 cup freshly grated Parmesan cheese
Salt and freshly cracked black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Season chicken breasts with salt and pepper. Dredge each one in flour, dip in beaten eggs, then coat in panko breadcrumbs until fully covered
Heat olive oil in a large skillet over medium-high heat. Fry the chicken for 4–5 minutes per side or until golden brown and cooked through. Transfer to a plate and let rest before slicing
Meanwhile, cook the spaghetti in generously salted water until al dente. Before draining, reserve 1 cup of pasta water
In the same skillet, cook chopped bacon over medium heat until crispy. Add minced garlic and sauté for 30 seconds until fragrant
In a mixing bowl, whisk together the heavy cream, egg yolks, and Parmesan cheese
Reduce the skillet heat to low. Slowly pour the cream mixture into the bacon and garlic, stirring constantly to prevent scrambling
Add the cooked pasta directly into the skillet and toss to coat. Gradually add reserved pasta water a little at a time until the sauce reaches a silky consistency
Slice the crispy chicken and lay over the creamy pasta. Garnish with extra bacon, Parmesan, black pepper, and fresh parsley if desired
Notes
Make sure to lower the heat before adding the cream and egg mixture to avoid curdling
Freshly grated Parmesan makes a huge difference in flavor and texture—avoid pre-shredded if possible
Let the chicken rest for a few minutes before slicing so it stays juicy
You can use fettuccine or linguine instead of spaghetti if that’s what you have on hand
FAQs
Can I use pre-cooked chicken or rotisserie chicken?
Yes! While crispy breaded chicken adds texture, pre-cooked or rotisserie chicken is a great time-saver. Just warm it before serving
Is it safe to use raw eggs in carbonara sauce?
Yes—because the hot pasta and skillet gently cook the egg yolks. Just be sure not to add the sauce over high heat, which can scramble it
Can I make this without bacon?
Absolutely. You can substitute with pancetta, turkey bacon, or skip it entirely and add sautéed mushrooms for a vegetarian twist
How do I reheat leftovers?
Reheat gently on the stove with a splash of milk or cream to loosen the sauce. Avoid the microwave if possible, as it can overcook the eggs in the sauce
Can I make it ahead?
The components (chicken, sauce base, and pasta) can be prepped in advance, but it’s best assembled fresh so the sauce stays creamy and smooth