Chicken Carbonara Pasta Bake

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: 

1. Heat a skillet over medium heat. 
2. Add one tablespoon of oil and the chicken breast. 
3. Cook for about 16 minutes, flipping halfway, until an instant read thermometer registers 170 degrees F. 

In a hurry? Just use rotisserie chicken. 

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: 

1. Cook the pancetta until lightly browned and crisp, then set aside.
2. Boil spaghetti, reserve two cups of pasta water, and set aside. 
3. Whisk the eggs in a bowl, then whisk in 1 ½ cups of the hot pasta water.  
4. Whisk in the cheese and cream. 
5. Add the pasta, pancetta, and chicken to the sauce and toss. 
6. Transfer the mixture to a prepared baking dish and bake until the sauce is thickened. 
7. Stir and let stand so the sauce can continue to thicken. Add more pasta water if you like. 
8. 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