Description

This Creamy Chicken Carbonara with Turkey is a rich and comforting bacon-free pasta dinner featuring tender chicken, savory turkey bacon, perfectly cooked spaghetti, eggs, Parmesan, Pecorino, and plenty of black pepper. The silky sauce is made with eggs, cheese, and reserved pasta water for a satisfying homemade meal.

Ingredients

Scale

For the Pasta and Proteins:

12 ounces spaghetti
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
6 ounces turkey bacon, chopped into small pieces
1 tablespoon olive oil
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, plus more to taste

For the Carbonara-Style Sauce:

2 large eggs
2 large egg yolks
¾ cup finely grated Parmesan cheese
¼ cup finely grated Pecorino Romano cheese, optional
½ teaspoon freshly ground black pepper
½ to 1 cup reserved pasta water, as needed

Optional Garnish:

Extra grated Parmesan cheese
Freshly ground black pepper
Chopped parsley

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Instructions

Prepare the Ingredients: Cut the chicken into evenly sized bite-sized pieces and chop the turkey bacon. Finely grate the Parmesan and Pecorino. Whisk the eggs, egg yolks, grated cheese, and black pepper together until thick and smooth.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve at least 1 cup of pasta water, then drain the pasta without rinsing.
Cook the Turkey Bacon: Heat a large skillet over medium heat. Add the chopped turkey bacon and cook, stirring occasionally, until browned and lightly crisp. Transfer to a plate or bowl.
Cook the Chicken: Add olive oil to the skillet if needed. Add the seasoned chicken and cook over medium to medium-high heat until browned and safely cooked through. Avoid overcrowding the pan. Remove from the heat and set aside with the turkey.
Combine the Pasta and Proteins: Return the hot cooked pasta to a large bowl or pasta pot away from direct heat. Add the cooked chicken and browned turkey bacon, then toss together.
Create the Carbonara-Style Sauce: Slowly add the egg and cheese mixture to the hot pasta while tossing continuously. Keep the pasta away from direct high heat. Add reserved pasta water a small amount at a time until the sauce becomes smooth, glossy, and creamy.
Season: Taste the pasta and adjust the black pepper as needed. Because the cheese and turkey bacon are already salty, add additional salt only if necessary.
Garnish and Serve: Transfer to serving plates or a large serving bowl. Top with extra Parmesan, freshly ground black pepper, and optional chopped parsley. Serve immediately while warm and silky.

Notes

Reserve enough pasta water: Save at least 1 cup before draining and add it gradually to control the sauce consistency.
Keep the pasta hot: The pasta should be hot when combined with the egg mixture, but remove it from intense direct heat first.
Use finely grated cheese: Finely grated Parmesan and Pecorino melt more smoothly into the sauce.
Toss continuously: Keep the pasta moving after adding the egg mixture to help prevent uneven cooking.
Do not overcook the chicken: Cook until safely done while keeping it tender and juicy.
Season at the end: Parmesan, Pecorino, and turkey bacon can all contribute salt, so taste before adding more.
For thick sauce: Add a small amount of reserved pasta water and continue tossing.
For thin sauce: Continue tossing and allow the cheese and pasta water to emulsify before adding extra liquid.
Storage: Refrigerate leftovers in an airtight container and reheat gently with a small splash of water, milk, or broth if needed.
Freezing: Freezing is generally not recommended because the creamy egg-based sauce can change texture significantly after thawing.
Vegetarian variation: Omit the chicken and turkey and add mushrooms, spinach, peas, or roasted zucchini.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving