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–+ servings

Creamy Chicken Carbonara Penne Pasta

skillet full of creamy chicken carbonara with penne pasta and peas
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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 6 servings

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'..