Can I leave out the wine?

You can! Simply swap out the wine for an equal amount of chicken broth.

Are the eggs fully cooked in this recipe?

They are! The heat of the pasta and keeping the pan over medium heat will cook those eggs just as if you were scrambling them.

Can this recipe be made ahead of time?

This is one of those dishes that's best served immediately after it's made. However! You can cook any veggies you want to add ahead of time, and you can prep the ingredients (chop the bacon, whisk the egg mixture, etc) so that when you are ready to cook everything goes speedily!

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Easy Chicken Carbonara Recipe for Weeknight Meals

Easy Chicken Carbonara

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5 from 1 review

The classic Pasta Carbonara takes on a whole new meaning with the addition of a few wonderful extra ingredients. Hello easy chicken carbonara!

Author: Kate Morgan Jackson
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
6 slices bacon, chopped
3 large eggs
1 ½ cups grated Parmesan cheese
½ cup white wine
12 ounces spaghetti or linguine

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Instructions

Fill a large pot with water and put it on the stove over high heat so it can come to a boil while you are preparing the other ingredients.
Cook the chopped bacon in a large skillet over medium high heat until it is nice and crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate;leaving the drippings in the skillet..
Cook the chicken in the bacon drippings until well browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board. Let it rest 5 minutes, then slice or shred it up into bite-sized pieces.
Whisk the eggs and Parmesan cheese in a medium bowl. Heat the skillet over medium heat for a minute or two, then stir in the wine and simmer for about 2 minutes. Turn off the heat.
By now the water should be boiling! Add a few tablespoons of salt and cook the pasta according to package directions. Before you drain it, scoop out a cup of the pasta water. Transfer the drained pasta to your skillet and turn the heat on to medium.
Stir in the chicken, the egg mixture, and the bacon, drizzling in the reserved water as needed to make a light sauce. Toss it with tongs until the eggs are just set. And serve it up!

Notes

Chicken: We like chicken breasts for this recipe, but you can swap in boneless chicken thighs if you prefer.
Bacon: Thick-cut bacon is always our choice for this dish, but any bacon you have on hand will work.
Pasta: We love a long pasta here, but short pastas like penne or ziti will work just fine.
Veggies: Veggies are totally optional for this recipe, but if I have any I stir them in! Baby peas, chopped green onions, cooked and chopped broccoli and zucchini and cooked baby spinach are just a few ideas.

Find it online: https://www.framedcooks.com/loaded-pasta-carbonara/