Creamy Chicken Carbonara Penne Pasta
Creamy Chicken Carbonara Penne Pasta is a fast, easy dinner made with juicy chicken, crispy bacon and a no-scramble secret to that rich sauce you didn’t know you needed.—ready in 30 minutes with a penne pasta surprise!
Creamy Chicken Carbonara Penne Pasta
Saucy Chicken Carbonara with Penne – Fast, Cheeky, and Totally Irresistible
If you’re craving comfort in a bowl but refuse to settle for boring, let me introduce you to your new dinner hero: Creamy Chicken Carbonara Penna Pasta. It’s like your favorite creamy pasta dish met a smoky bacon bomb and they had a delicious pasta baby.
This quick weeknight meal is packed with juicy chicken, crispy bacon, penne pasta (yes, we’re shaking things up!), and a lusciously creamy sauce that’ll have your fork doing double duty.
Yes, it’s simple. Yes, it’s fast. And YES, it tastes like you spent way more time than the 30 minutes it actually takes. Because an easy chicken dinner doesn’t have to be complicated to be amazing.
Why You’ll Love This Chicken Carbonara Recipe
- Easy weeknight win – one pan, 30 minutes, and zero regrets.
- Classic carbonara flavor with a protein-packed chicken twist.
- Rich, creamy sauce that clings to every bite of penne pasta.
- Bacon. Need we say more?
- Pairs perfectly with garlic bread and a dry white wine (or whatever’s in your fridge).
Searching for the best creamy chicken carbonara pasta, a quick chicken bacon pasta dinner, or a no-fuss chicken pasta recipe with eggs that doesn’t make you cry into your colander? You just found it.
Ingredients
- 12 oz penne pasta (because why not have a little fun?)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 skinless, boneless chicken breasts, chopped
- Salt and pepper to taste
- 6 slices bacon, chopped
- 4-6 cloves garlic, minced
- 3 large eggs and 2 egg yolks.. room temperature if possible
- 1 cup grated parmesan
- 1/4 cup fresh parsley plus more for garnish
- 1 cup grated/shredded sharp white cheddar cheese
- 1 teaspoon each onion powder, garlic powder, smoked paprika, salt, pepper
- 1/2 teaspoon red pepper flakes
- 3 cups reserved pasta water
- 1/2 cup frozen or fresh peas
How to Make Chicken Carbonara
- Cook the penne pasta in salted water until al dente. Reserve 3 cups of pasta water before draining.
- Cook the bacon in a large skillet until crispy. Remove and set aside, but leave the bacon fat in the pan.
- Sear the chicken in the same skillet with a splash of olive oil. Season with salt and pepper and cook until golden and cooked through.
- Add garlic and red pepper flakes cook for 1 minute. Turn off the heat.
- Whisk together eggs, egg yolks, parmesan, sharp cheddar, seasonings and fresh parsley in a bowl. This is your silky, rich carbonara base—don’t worry, you’re not eating raw eggs. The heat from the pasta and skillet will gently cook the mixture into a luscious sauce.
- Combine it all: Add cooked penne to the skillet, then pour the egg mixture over the top. Toss everything together quickly (off the heat!) until the sauce becomes glossy and coats the pasta. Add splashes of reserved pasta water until you reach the sauce consistency that suits you best.
- Toss in the peas, stir it all together, garnish with parsley and more parmesan cheese, and serve hot!
Sauce Secrets (aka No Scrambled Eggs Allowed!)
The trick to a perfect carbonara? Tempered heat and quick hands. Your eggs won’t be raw.. promise. The residual heat from the pasta and skillet cooks them just enough to make the sauce creamy, not clumpy. Just don’t pour the egg mixture into a screaming hot pan or you’ll end up with breakfast instead of dinner.
Pro tip: Toss continuously once the eggs hit the pasta. If you’re nervous, remove the skillet from the burner entirely before adding the sauce.
Tools You’ll Need for perfect Creamy Chicken Carbonara Penne Pasta
- Large skillet
- Pasta pot
- Mixing bowl
- Whisk
- Tongs (for that satisfying pasta twirl)
Tips for Success
- Work fast once the egg mixture hits the pasta.. you want silky sauce, not scrambled eggs.
- Use room temp eggs for a smoother sauce.
- Don’t skip the pasta water! It helps emulsify the sauce.
- Add cooked asparagus or fresh spinach for extra veggies (and color).
- Penne holds the creamy sauce in every ridge and nook—delicious and fun to eat! This pasta shape is the MVP of the carbonara world if you ask us.
- Adding a squeeze of lemon sure wouldn’t hurt this dish at all .. just sayin’..
Frequently Asked Questions
Can I use pre-cooked chicken? Yes! Shredded rotisserie chicken works in a pinch. Just warm it up before adding.
Can I make it low-carb? Use zoodles or your favorite low-carb pasta alternative.
What if I don’t eat pork? Swap bacon with turkey bacon or skip it and bump up the seasoning in the chicken.
Final Bite
This simple chicken carbonara pasta recipe is the definition of weeknight magic. It’s fast, creamy, comforting, and just the right amount of extra. Whether you’re feeding a hungry crew or just treating yourself to some pasta therapy, this one’s going into the repeat file.
Penne pasta gives it that cheeky little twist that makes it stand out from the rest—and taste even better. Every bite is packed with more sauce thanks to its ridged, tubular shape. Sauce lovers, this one’s for you.
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Creamy Chicken Carbonara Penne Pasta
Ingredients
- 12 oz penne pasta because why not have a little fun?
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 skinless boneless chicken breasts, chopped
- Salt and pepper to taste
- 6 slices bacon chopped
- 4-6 cloves garlic minced
- 3 large whole eggs room temperature if possible
- 2 large egg yolks room temperature if possible
- 1 cup grated parmesan
- 1/4 cup fresh parsley plus more for garnish
- 1 cup grated/shredded sharp white cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt and pepper
- 1/2 teaspoon red pepper flakes
- 3 cups reserved pasta water
- 1/2 cup frozen or fresh peas
Instructions
- Cook the penne pasta in salted water until al dente. Reserve 3 cups of pasta water before draining.
- Cook the bacon in a large skillet until crispy. Remove and set aside, but leave the bacon fat in the pan.
- Sear the chicken in the same skillet with a splash of olive oil. Season with salt and pepper and cook until golden and cooked through.
- Add garlic and red pepper flakes cook for 1 minute. Turn off the heat.
- Whisk together eggs, egg yolks, parmesan, sharp cheddar, seasonings and fresh parsley in a bowl. This is your silky, rich carbonara base—don’t worry, you're not eating raw eggs. The heat from the pasta and skillet will gently cook the mixture into a luscious sauce.
- Combine it all: Add cooked penne to the skillet, then pour the egg mixture over the top. Toss everything together quickly (off the heat!) until the sauce becomes glossy and coats the pasta. Add splashes of reserved pasta water until you reach the sauce consistency that suits you best.
- Toss in the peas, stir it all together, garnish with parsley and more parmesan cheese, and serve hot!
Notes
Tips for Success
- Work fast once the egg mixture hits the pasta.. you want silky sauce, not scrambled eggs.
- Use room temp eggs for a smoother sauce.
- Don’t skip the pasta water! It helps emulsify the sauce.
- Add cooked asparagus or fresh spinach for extra veggies (and color).
- Penne holds the creamy sauce in every ridge and nook—delicious and fun to eat! This pasta shape is the MVP of the carbonara world if you ask us.
- Adding a squeeze of lemon sure wouldn’t hurt this dish at all .. just sayin’..
One of my all-time favorite 30 minute meals. Fresh ingredients, little work, big rewards.. haha!!! Seriously though, this is an easy dinner to throw together without a ton of crazy ingredients .. very pantry friendly and super delicious!!