Chicken Carbonara

Sharing is caring!

Chicken Carbonara

Chicken Carbonara is a decadent and indulgent dish that is delightfully creamy.

This version is made with heavy cream, cream cheese, and egg yolks that combine with spices and seasonings to make this dish the ultimate comfort food.

Y’all know my husband is Italian, so it’s no surprise that we have Italian dishes at least once, if not twice per week.

My crew likes variety, so I have an arsenal of Italian Recipes that are on rotation!

 If you haven’t made Chicken Carbonara before, it is an Italian Dish made with chicken, pasta, creamy sauce, Parmesan cheese and pancetta. Pancetta is a cured meat, imported from Italy. It’s available at most grocery stores, but can be pricey, so I substitute it with Bacon. Yields a similar result, you can use either.

I make this with Fettuccine, Angel Hair, or Penne Pasta.

These are the preferred pasta types from my crew, I buy pasta in bulk, then use whatever I have on hand. 

How do you reheat Carbonara?

I prefer to reheat pasta in the oven, but you can use the microwave as well.

To reheat in the oven, place the leftovers in a small baking pan and cover with aluminum foil. Heat the oven to 350 degrees. Place the foil covered pan in the preheated oven and cook for about 10 to 15 minutes until heated through. Sprinkle the top with shredded parmesan cheese before serving.

To reheat in the microwave, place the leftovers on a microwave safe dish and heat for about for 2-3 minutes until heated through. Sprinkle the top with shredded parmesan cheese before serving.

How to Refrigerate Carbonara:

Use an airtight container to store all leftovers in the refrigerator. Properly stored leftovers should last in the refrigerator for up 4 days. 

How to Freeze Carbonara:

Use an airtight container to store all leftovers in the freezer. Properly stored leftovers should last in the freezer for up to 3 months. Also, you can do a double batch of Chicken Carbonara, and freeze the second dish for later. Simply allow to cool in the refrigerator then label the dish and store in the freezer. To thaw, I prefer to move to the refrigerator the day before I want to eat so it thaws in the refrigerator.

Recipe tips and notes:

• Adding olive oil to the water when boiling the pasta will help prevent it from sticking together after drained.
• You can substitute Pancetta, Bacon, or ham in the recipe – they are pretty interchangeable in this dish.
• You can substitute Half and Half for the Heavy Cream to make it lighter.
• You can substitute Low Fat Cream Cheese to make it lighter.
• Grilled Chicken is our preferred protein in this dish, but shredded or diced chicken will also work well.
• You can also substitute the Turkey or Shrimp for the chicken in this dish.