Recipe developer Barrett Heald says she wants to eat this “comforting and delicious” chicken carbonara pasta bake “every night.” How’s that for an endorsement?
Chicken Carbonara Pasta Bake Ingredients
To make this chicken carbonara pasta bake, you’ll need just seven simple ingredients:
- Pancetta: This chicken carbonara pasta bake recipe starts with pancetta.
- Spaghetti: You’ll need one 16-ounce package of spaghetti to make six servings.
- Egg yolks: The traditional rich carbonara sauce is made with four egg yolks.
- Parmesan: You’ll need two cups of Parmesan cheese.
- Heavy cream: Make sure the heavy cream is room temperature.
- Chicken: This recipe is a great use for leftover cooked chicken breast.
- Parsley: Fresh Italian parsley is optional, but it adds a nice pop of color and flavor.
How to Cook Chicken for This Carbonara Pasta Bake
To cook a chicken breast:
- Heat a skillet over medium heat.
- Add one tablespoon of oil and the chicken breast.
- Cook for about 16 minutes, flipping halfway, until an instant read thermometer registers 170 degrees F.
In a hurry? Just use rotisserie chicken.
Recipe Tip
12 ounces raw chicken breast will yield 8 ounces cooked chicken breast or 2 cups cubed cooked chicken breast.
How to Make Chicken Carbonara Pasta Bake
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this chicken carbonara pasta bake:
- Cook the pancetta until lightly browned and crisp, then set aside.
- Boil spaghetti, reserve two cups of pasta water, and set aside.
- Whisk the eggs in a bowl, then whisk in 1 ½ cups of the hot pasta water.
- Whisk in the cheese and cream.
- Add the pasta, pancetta, and chicken to the sauce and toss.
- Transfer the mixture to a prepared baking dish and bake until the sauce is thickened.
- Stir and let stand so the sauce can continue to thicken. Add more pasta water if you like.
- Garnish with parsley and Parmesan cheese.
Test Kitchen Tips
This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:
- Reserve extra pasta water to moisten leftovers – just reheat it in the microwave at 60 to 70 percent power for 1 to 2 minutes (or until heated through).
- Didn’t reserve enough pasta water? Don’t sweat it! Just use hot water.
- Since the pancetta and Parmesan are both salty, boil the pasta in lightly (not heavily) salted water.
What to Serve With Chicken Carbonara Pasta Bake
Serve this chicken carbonara pasta bake with your favorite grilled or roasted veggies and a big loaf of warm bread or garlic toast, recommends recipe tester Kathryn Hendrix.
How to Store Chicken Carbonara Pasta Bake
Store your leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or on the stove, adding a dash or two of pasta water to wake the dish up.
Editorial contributions by Corey Williams
Ingredients
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10 ounces diced pancetta
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16 ounces spaghetti
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4 large egg yolks
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2 cups grated parmesan cheese
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1 cup heavy cream
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2 cups cooked chicken breast
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1 tablespoon italian parsley
Directions
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Gather all ingredients. Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.
![all ingredients to make chicken carbonara gathered on a kitchen counter.]()
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Cook pancetta in a medium skillet over medium-high heat until lightly browned and crisp, about 5 minutes. Set aside.
![bacon pieces browning in a skillet.]()
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Boil spaghetti in lightly salted water for 5 minutes. Drain pasta and reserve 2 cups pasta water.
![pasta drained in a colander with a cup of pasta water reserved.]()
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Meanwhile, add egg yolks to a large mixing bowl and whisk until smooth.
![egg yolks whisked until smooth in a glass mixing bowl.]()
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Gradually pour 1 1/2 cups hot pasta water over egg yolks, whisking vigorously, making sure to whisk constantly so eggs do not scramble.
![starch water being whisked into egg yolks]()
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Whisk in Parmesan cheese, then heavy cream.
![alternating whisking in parmesan cheese and starch water into egg yolks.]()
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Add cooked pasta, pancetta, and chicken to the sauce, toss to combine. Transfer pasta mixture to prepared dish.
![all ingredients added to prepared baking dish]()
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Bake until hot and sauce has thickened, 20 minutes, stirring halfway through.
![carbonara bake being stirred halfway through baking.]()
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Remove from heat, stir and let stand for 2 to 3 minutes allowing sauce to continue to thicken. Additional pasta water can be added, as desired, for a saucier pasta.
![Carbonara bake straight out of the oven.]()
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Garnish with parsley and extra Parmesan cheese.
![Carbonara bake topped with fresh parsley.]()
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Nutrition Facts (per serving)
| 767 | Calories |
| 55g | Fat |
| 29g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 767 | |
| % Daily Value * | |
| Total Fat 55g | 70% |
| Saturated Fat 25g | 126% |
| Cholesterol 302mg | 101% |
| Sodium 714mg | 31% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 38g | 76% |
| Vitamin C 1mg | 1% |
| Calcium 351mg | 27% |
| Iron 3mg | 15% |
| Potassium 425mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
