Chicken Carbonara-Style (No Bacon) Spaghetti
If you’re craving a creamy, comforting pasta dish that skips the traditional bacon but keeps all the luscious flavors, this Chicken Carbonara-Style (No Bacon) Spaghetti is exactly what you need. It’s a twist on the classic carbonara, featuring tender chicken breast instead of bacon, making it a hearty and satisfying meal that’s perfect for any night of the week. With a silky sauce made from heavy cream and Parmesan cheese, plus a hit of garlic and black pepper, this dish is simple yet indulgent. Ready in under 30 minutes, it’s a weeknight winner that feels like a special occasion meal.
Why I Love This Recipe
There’s something so comforting about pasta coated in a creamy sauce, and this Chicken Carbonara-Style (No Bacon) Spaghetti hits that spot every time. What I love most is how easily it comes together—just a handful of ingredients, minimal fuss, and no need to babysit it for hours. Swapping out bacon for diced chicken makes the dish a bit lighter, but the richness of the heavy cream and Parmesan cheese keeps it indulgent and satisfying. Plus, the garlic and black pepper add just the right amount of punch without overpowering the dish. It’s perfect for those who want the essence of carbonara without the pork, and it’s a crowd-pleaser for both family dinners and casual get-togethers.
What’s in the Bowl
- 8 oz spaghetti: The perfect base for soaking up our creamy sauce.
- 2 tablespoons olive oil: For sautéing the chicken and garlic to golden perfection.
- 1 pound chicken breast, diced: Tender, juicy pieces that replace bacon’s savory richness.
- 3 cloves garlic, minced: Adds aromatic depth and a subtle kick.
- 1 cup heavy cream: The heart of the sauce, making it rich and velvety.
- 1 cup grated Parmesan cheese: Sharp and salty, it melts beautifully into the cream.
- 1 teaspoon black pepper: Freshly ground for a bold, peppery flavor.
- 1/2 teaspoon salt: Balances the flavors perfectly.
- 1/4 cup chopped parsley for garnish: Adds freshness and a pop of color.
Toolbox for This Recipe
- Large pot: To boil the spaghetti.
- Large skillet or frying pan: For cooking the chicken and making the sauce.
- Wooden spoon or spatula: To stir the chicken and sauce gently.
- Colander: For draining the cooked spaghetti.
- Measuring cups and spoons: To keep the ingredient ratios just right.
Chicken Carbonara-Style (No Bacon) Spaghetti — Do This Next
Step 1: Cook the Spaghetti
Fill your large pot with water and bring it to a boil. Add a generous pinch of salt to the boiling water, then add the 8 oz spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water for later.
Step 2: Sauté the Chicken
While the pasta is cooking, heat 2 tablespoons of olive oil in your large skillet over medium-high heat. Add the diced chicken breast and cook for about 5-7 minutes, stirring occasionally, until the pieces are golden and cooked through. Season with a pinch of salt and pepper as they cook.
Step 3: Add the Garlic
Lower the heat to medium, add the minced garlic to the skillet with the chicken, and sauté for about 1 minute until fragrant. Be careful not to burn the garlic; it should become aromatic and slightly golden.
Step 4: Create the Sauce
Pour in 1 cup of heavy cream and stir to combine with the chicken and garlic. Bring the mixture to a gentle simmer, then add 1 cup grated Parmesan cheese, 1 teaspoon black pepper, and 1/2 teaspoon salt. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
Step 5: Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the sauce. Toss everything together gently to ensure each strand is beautifully coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up until it reaches your desired consistency.
Step 6: Garnish and Serve
Sprinkle 1/4 cup chopped parsley over the top for a burst of color and fresh flavor. Serve immediately while warm and creamy.
Seasonal Twists
- Add sautéed mushrooms or sun-dried tomatoes in the fall for an earthy depth.
- In spring, toss in fresh peas or asparagus tips for a pop of green and sweetness.
- During summer, stir in roasted red peppers or fresh basil for vibrant flavor.
- For winter, swap parsley for fresh thyme or rosemary to warm up the dish.
Recipe Notes & Chef’s Commentary
This Chicken Carbonara-Style (No Bacon) Spaghetti is a fantastic alternative for those who prefer their pasta without pork but still want that creamy, indulgent sauce carbonara is known for. Using diced chicken breast adds protein and a mild flavor that lets the Parmesan and garlic shine.
- Chicken Tips: Make sure to dice the chicken into even pieces so they cook uniformly. You can also use chicken thighs for a juicier result.
- Cheese Choices: Freshly grated Parmesan works best for melting and flavor. Avoid pre-grated powders as they don’t melt as smoothly.
- Sauce Thickness: Adjust with pasta water to get your perfect creaminess. Too thick? Add more water; too thin? Let it simmer a little longer.
- Garlic: Don’t skip it! Garlic gives this dish its irresistible aroma and depth.
Save It for Later
Meal prepping this dish? Store the sauce and cooked spaghetti separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk to revive the sauce’s creaminess. If you want to freeze it, omit the parsley garnish and freeze only the sauce and chicken. Thaw overnight in the fridge and reheat slowly.
Troubleshooting Q&A
Why is my sauce separating or oily?
This usually happens if the heat is too high when adding the cream and cheese. Keep the heat low to medium and stir constantly as the sauce thickens. Adding cheese slowly and ensuring it melts evenly helps prevent separation.
Can I use a different type of pasta?
Absolutely! While spaghetti is classic, feel free to experiment with fettuccine, linguine, or even penne. Just adjust cooking times accordingly.
What if I don’t have heavy cream?
You can substitute with half-and-half for a lighter sauce, but keep in mind it won’t be as thick and rich. Another option is to mix milk with a bit of cornstarch to thicken it up.
How can I make this dish spicier?
Try adding red pepper flakes to the garlic and chicken sauté, or finish with a drizzle of chili oil just before serving. For a seafood kick, check out the Spicy Arrabbiata Shrimp Spaghetti recipe for inspiration.
What to Make After This
- For a cheesy baked pasta, try the Baked Three Cheese Chicken Penne.
- If you want a vegetable-forward creamy pasta, the Creamy Roasted Cauliflower Alfredo Ziti is a delicious choice.
- Looking for something with a little heat and seafood? The Spicy Arrabbiata Shrimp Spaghetti is a perfect next step.
Before You Go
This Chicken Carbonara-Style (No Bacon) Spaghetti is a versatile, creamy dish that’s bound to become a staple in your recipe rotation. Whether you’re cooking for family, friends, or just yourself, its rich flavor and easy preparation make it a delightful meal to enjoy any day. Don’t forget to garnish generously with fresh parsley—it brightens the plate and adds a lovely freshness that complements the creamy sauce beautifully.
Enjoy your cooking and savor every bite of this delicious twist on carbonara!
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Chicken Carbonara-Style (No Bacon) Spaghetti
Ingredients
Equipment
Method
- Fill your large pot with water and bring it to a boil. Add a generous pinch of salt to the boiling water, then add the 8 oz spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water for later.
- While the pasta is cooking, heat 2 tablespoons of olive oil in your large skillet over medium-high heat. Add the diced chicken breast and cook for about 5-7 minutes, stirring occasionally, until the pieces are golden and cooked through. Season with a pinch of salt and pepper as they cook.
- Lower the heat to medium, add the minced garlic to the skillet with the chicken, and sauté for about 1 minute until fragrant. Be careful not to burn the garlic; it should become aromatic and slightly golden.
- Pour in 1 cup of heavy cream and stir to combine with the chicken and garlic. Bring the mixture to a gentle simmer, then add 1 cup grated Parmesan cheese, 1 teaspoon black pepper, and 1/2 teaspoon salt. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
- Add the drained spaghetti to the skillet with the sauce. Toss everything together gently to ensure each strand is beautifully coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up until it reaches your desired consistency.
- Sprinkle 1/4 cup chopped parsley over the top for a burst of color and fresh flavor. Serve immediately while warm and creamy.
Notes
- Dice chicken into even pieces for uniform cooking and consider chicken thighs for juicier results.
- Use freshly grated Parmesan for best melting and flavor; avoid pre-grated powders.
- Adjust sauce thickness with reserved pasta water to your preferred creaminess.
- Don’t skip the garlic to enhance aroma and depth.
- Store sauce and pasta separately in the fridge for up to 3 days; reheat gently with added cream or milk.
