Rich, indulgent, and bursting with flavor, this Creamy Carbonara with Crispy Chicken & Bacon is a dish that takes comfort food to the next level. Imagine perfectly cooked pasta coated in a velvety, cheese-laden sauce, infused with the deep savoriness of crispy bacon and the added crunch of golden, breaded chicken. Every bite is a combination of creamy, smoky, and crispy textures that make this dish utterly irresistible.
This elevated take on traditional carbonara brings an extra layer of indulgence with the addition of crispy fried chicken, adding a satisfying crunch that contrasts beautifully with the luscious sauce. Whether you’re preparing a special meal for loved ones or simply treating yourself, this dish is sure to impress.
Ingredients for Creamy Carbonara with Crispy Chicken & Bacon
For the Carbonara:
- 12 oz spaghetti or fettuccine
- 4 oz pancetta or thick-cut bacon, chopped
- 2 large egg yolks
- 1 whole egg
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional for extra creaminess)
- 1 teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
For the Crispy Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- Vegetable oil for frying
For Garnish:
- Extra Parmesan cheese
- Fresh parsley, chopped
- Additional black pepper
Step 1: Prepare the Crispy Chicken
Start by prepping the chicken so it’s ready to go when the pasta finishes cooking. If your chicken breasts are thick, slice them in half lengthwise to create thinner cutlets. Set up a dredging station with three shallow bowls—one with flour, one with beaten egg, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper. Dip each chicken piece in flour, then egg, then the breadcrumb mixture, pressing to coat evenly. Heat vegetable oil in a skillet over medium-high heat and fry the chicken until golden and cooked through—about 4–5 minutes per side. Place on paper towels to drain.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your choice of spaghetti or fettuccine until al dente, according to package instructions. Before draining, reserve about 1 cup of pasta water—you’ll need it to help emulsify the sauce. Drain and set aside.
Step 3: Make the Carbonara Sauce
In a medium bowl, whisk together the egg yolks, whole egg, Parmesan cheese, and black pepper. For an extra smooth and creamy texture, stir in the optional heavy cream. This sauce will get cooked gently by the heat of the pasta rather than direct heat.
Step 4: Cook the Bacon
In the same skillet used for the chicken (wipe out excess oil if needed), cook the pancetta or chopped bacon over medium heat until crisp. Transfer to a plate lined with paper towels. Leave about a tablespoon of rendered fat in the pan to flavor the pasta.
Step 5: Toss Pasta in the Sauce
Add the drained pasta back into the skillet over low heat. Slowly pour the egg and cheese mixture into the pasta, tossing quickly and continuously to coat each strand evenly. Add a splash of reserved pasta water at a time, until the sauce is silky and clings to the pasta. Stir in a tablespoon of butter and half of the cooked bacon.
Step 6: Assemble and Serve
Slice the crispy chicken into strips. Plate the creamy carbonara pasta, top with chicken, and sprinkle over the remaining bacon. Garnish with chopped parsley, extra Parmesan, and a few turns of freshly ground black pepper. Serve immediately while warm and saucy.
Storage Instructions
To keep your Creamy Carbonara with Crispy Chicken & Bacon fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. Since carbonara sauce tends to thicken when cooled, add a splash of warm milk or cream when reheating to restore its creamy consistency. Reheat gently over low heat on the stovetop or in short intervals in the microwave, stirring frequently to prevent the sauce from separating.
For the crispy chicken, store it separately from the pasta to maintain its crunch. Reheat in an oven at 350°F (175°C) for about 10 minutes or in an air fryer for 5 minutes until crispy again.
Estimated Nutrition (Per Serving)
- Calories: ~750 kcal
- Protein: 35g
- Carbohydrates: 60g
- Fat: 42g
- Saturated Fat: 18g
- Cholesterol: 220mg
- Sodium: 850mg
- Fiber: 3g
- Sugar: 3g
(Nutrition values are estimates and may vary based on ingredient brands and portion sizes.)
Frequently Asked Questions
1. Can I use a different pasta for this dish?
Yes! While spaghetti and fettuccine are traditional, you can use bucatini, linguine, or even short pasta like rigatoni for a twist.
2. Is there a substitute for pancetta or bacon?
If you don’t eat pork, try turkey bacon, beef bacon, or even smoked mushrooms for a vegetarian alternative.
3. Can I make this dish without eggs?
Eggs are key to carbonara’s creamy texture, but you can use a mix of heavy cream and Parmesan if you prefer a different approach.
4. How do I prevent the eggs from scrambling in the sauce?
Temper the eggs by mixing them with Parmesan before slowly adding them to the hot pasta while stirring continuously. Avoid high heat.
5. Can I bake the crispy chicken instead of frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, or air-fry at 375°F (190°C) for about 12 minutes.
6. What’s the best way to reheat this dish?
Gently reheat pasta with a splash of milk or cream on the stovetop. Use an oven or air fryer for the chicken to keep it crispy.
7. Can I make this dish ahead of time?
It’s best served fresh, but you can prepare components ahead—cook the bacon, make the sauce, and fry the chicken separately.
8. What sides pair well with this dish?
A light Caesar salad, garlic bread, or roasted vegetables complement this rich pasta beautifully.
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