Irresistible Chicken Carbonara Pasta Bake Recipe

There are certain evenings when only a big, bubbling dish of pasta will do the trick for my family. My Chicken Carbonara Pasta Bake combines the rich, silky sauce of a traditional carbonara with the ease of a casserole.

I rely on this recipe whenever I have leftover rotisserie chicken sitting in the fridge that needs a new purpose. It comes together quickly, filling the kitchen with the warm, savory scent of garlic and melting cheese.

What Makes This Chicken Carbonara Pasta Bake a Keeper

The best part about this meal is how it manages to be both incredibly rich and surprisingly simple to throw together. You get that velvety texture from egg yolks and cream without needing advanced chef skills to pull it off.

I also appreciate that this dish is substantial enough to feed a crowd or provide lunch leftovers for the next few days. The flavors actually meld even better after sitting for a bit, making meal prep a breeze.

Since I swap traditional pancetta for beef bacon, it brings a deep, smoky flavor that pairs perfectly with the tender chicken. This Chicken Carbonara Pasta Bake is hearty comfort food at its absolute finest.

If you enjoyed this savory main, you simply must try my Epic Crispy Glazed Apple Fritters for a sweet finish, or bake a batch of Easy Cinnamon Sugar Pumpkin Muffins for breakfast the next day.

Everything You Need for Perfect Chicken Carbonara Pasta Bake

Here is the simple grocery list to get this meal in the oven tonight:

• Beef Bacon: I use diced beef bacon (about 10 ounces) to replace the traditional pork pancetta for a salty, savory crunch.
• Spaghetti: You will need a standard 16-ounce package of dried spaghetti.
• Egg Yolks: Four large yolks create the base of the rich, emulsified sauce.
• Parmesan Cheese: Freshly grated cheese melts best and provides that signature sharp flavor.
• Heavy Cream: Use room temperature cream to help the sauce bind smoothly.
• Cooked Chicken: Cubed cooked chicken breast works best here, especially leftovers.
• Italian Parsley: Fresh chopped herbs add a bright finish to the heavy dish.

My Method for Chicken Carbonara Pasta Bake

Let’s get cooking with these simple steps to creamy pasta perfection:

1. Preheat your oven to 325°F (165°C) and coat a 9×13-inch baking dish with nonstick spray.
2. Cook the diced beef bacon in a skillet over medium-high heat for about 5 minutes until it is crisp and browned, then set it aside.
3. Boil the spaghetti in lightly salted water for 5 minutes, then drain it while strictly reserving 2 cups of the hot pasta water.
4. Whisk the egg yolks in a large bowl until smooth, then slowly pour in 1 1/2 cups of the hot pasta water while whisking vigorously to temper the eggs.
5. Stir the parmesan cheese and heavy cream into the egg mixture until combined.
6. Toss the cooked pasta, crispy beef bacon, and chicken into the sauce until everything is well coated, then transfer to the baking dish.
7. Bake for 20 minutes until the sauce has thickened and is hot, making sure to stir the mixture halfway through the cooking time.
8. Let the dish stand for 3 minutes to thicken further, adding more reserved pasta water if you prefer a saucier consistency, then garnish with parsley.

My Best Tips for Perfect Chicken Carbonara Pasta Bake

The most critical step in this recipe is tempering the eggs correctly with the hot pasta water. I always pour the water in a slow, steady stream while whisking constantly so the eggs create a sauce rather than scrambling.

Since beef bacon and parmesan cheese are naturally quite salty, I am very careful about adding extra salt to the pasta water. I prefer to taste the sauce just before baking to see if it actually needs any additional seasoning.

Don’t skip the resting period after you pull the Chicken Carbonara Pasta Bake out of the oven. Those few minutes allow the sauce to set and cling to the spaghetti strands perfectly.

How to Serve This Chicken Carbonara Pasta Bake

I find that this rich pasta dish needs something fresh and crisp alongside it to balance the heaviness of the cream and cheese. A simple green salad with a sharp vinaigrette cuts through the richness beautifully.

You can also serve this Chicken Carbonara Pasta Bake with a side of garlic bread or roasted broccoli. The bread is excellent for soaking up any extra creamy sauce left on the plate.