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A handheld smartphone photo of Chicken Bacon Carbonara in a white bowl with golden-brown chicken and seared bacon. (Chicken Bacon Carbonara)

Chicken Bacon Carbonara: The Ultimate Crispy & Creamy Comfort Food

This Chicken Bacon Carbonara features al dente spaghetti tossed in a thick, glossy parmesan cream sauce. Topped with crispy, golden-brown fried chicken and smoky seared bacon squares, it's the ultimate comfort food experience for home cooks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American Italian
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Spaghetti High-quality bronze-cut preferred
  • 1 lb (450g) Chicken Breast Sliced into strips
  • 1/2 cup (60g) Panko Breadcrumbs For textured crust
  • 1/2 cup (60g) All-Purpose Flour
  • 2 large Eggs Beaten for dredging
  • 6 oz (170g) Thick-cut Bacon Cut into small square bits
  • 1.5 cups (360ml) Heavy Cream For the glossy white sauce
  • 1 cup (100g) Parmesan Cheese Freshly grated
  • 1/4 cup (10g) Fresh Parsley Finely chopped
  • 1 tsp (5g) Black Pepper Freshly cracked

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for searing chicken and bacon.
  • 1 Large Pasta Pot For boiling spaghetti.
  • 1 Wire whisk To emulsify the glossy cream sauce.

Method
 

Prepare the Chicken
  1. Dredge chicken slices in flour, then egg, then panko. Press breading firmly to create a textured surface.
  2. Fry in neutral oil over medium-high heat until a deep golden-brown crust forms. Set aside on a rack.
Cook Pasta and Bacon
  1. Cook spaghetti in salted water until just before al dente. Reserve 1 cup of pasta water.
  2. In a skillet, sear bacon squares until they are crispy, pink, and brown. Remove bacon and keep 2 tbsp of fat.
Build the Sauce
  1. Add heavy cream to the skillet over low heat. Whisk in parmesan slowly until a thick, glossy white sauce forms.
  2. Toss spaghetti and bacon in the sauce until heavily coated. Top with sliced chicken, parsley, and cracked black pepper.

Notes

Always grate your own parmesan to ensure the sauce stays glossy and smooth.
If the sauce thickens too much, whisk in a tablespoon of pasta water at a time.