Start by bringing a large pot of salted water to a boil. I like to add a generous pinch of salt to the water because it helps flavor the pasta. Once it’s boiling, add your pasta and cook according to the package instructions. Be careful not to overcook the pasta – you want it to be al dente, or firm to the bite, since it will finish cooking in the sauce.

When the pasta is done, reserve about a cup of the pasta water (trust me, you’ll want it later to adjust the sauce), and then drain the rest. Set the pasta aside for a minute.

While the pasta is cooking, grab a large skillet and heat a tablespoon of olive oil over medium-high heat. While that’s heating, season both sides of your chicken breasts with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 6-7 minutes on each side until the chicken is golden brown and fully cooked through. You can check doneness by cutting into the thickest part of the chicken to make sure it’s no longer pink.

When the chicken is done, remove it from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces. This allows the juices to redistribute and keeps the chicken tender. Trust me, it makes a difference!

Now, we’re getting to the best part: the creamy sauce. In a medium bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Add a pinch of salt and pepper, and whisk until everything is well combined. The egg mixture will give the sauce that silky smooth texture, and the Parmesan brings a wonderful depth of flavor. It’s the kind of sauce you want to just scoop up with a spoon.

At this point, your pasta should be ready, your chicken should be sliced, and your bacon should be crumbled. Here’s where the magic happens. Add your cooked pasta to the skillet with the garlic (and any leftover bacon grease – don’t waste that deliciousness!). Toss the pasta around to coat it in the garlic and leftover chicken flavor.

Next, pour the egg and cream mixture over the pasta. Quickly toss everything together so the eggs cook evenly with the heat of the pasta and skillet. The key here is to move fast so the eggs don’t scramble but instead create a creamy coating around the pasta. If the sauce looks too thick, don’t worry! Just add a little bit of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.

Once everything is coated in that creamy goodness, add the sliced chicken and crumbled bacon. Toss it all together to combine, and give it a taste. If it needs a little extra seasoning, go ahead and add more salt and pepper.

This is the moment you’ve been waiting for. Serve the Chicken Carbonara immediately while it’s hot and fresh. Garnish with some fresh parsley for a pop of color (and because it looks pretty), and maybe a little extra Parmesan on top if you’re feeling fancy.

The creamy sauce, the tender chicken, the crispy bacon – it’s a meal that’s so comforting, it’s like a hug on a plate. It’s the kind of dish you’ll want to make again and again.