The Best Chicken Carbonara Recipe with Sun Dried Tomatoes

best chicken carbonara recipe

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For Chicken:

1 lb chicken breasts – sliced thin or pounded thin

1 tsp salt

½ tsp ground black pepper

½ tsp garlic powder

½ cup canola oil

 For Sauce:

4 egg yolks

1 cup freshly grated Pecorino Romano cheese

½ lb pancetta – diced

½ tsp garlic powder

½ tsp ground black pepper

2 ounces sun-dried tomatoes – julienned

1 lb spaghetti


  1. Season chicken breasts on both sides with salt, black pepper, and garlic powder.
  2. In a large skillet, heat canola oil over medium-high heat.
  3. Add the chicken breasts to the skillet and cook for several minutes on each side until browned.
  4. Remove the chicken breasts from the skillet and set them aside.
  5. In a cold non-stick skillet, add diced pancetta.
  6. Turn heat to medium and cook the pancetta until firm.
  7. While the pancetta is cooking, boil the pasta according to the package instructions, adding 1 tablespoon of salt to the pasta water.
  8. While the pasta is boiling, beat the egg yolks in a bowl. Mix in Pecorino Romano cheese, garlic powder, and black pepper.
  9. Slice the cooked chicken breasts into strips.
  10. When the pasta has finished boiling, remove it from the water with tongs and add it to the pan with the cooked pancetta (do not remove the fat!).
  11. Add the sun-dried tomatoes and toss.
  12. Temper the egg yolks by adding 2 tablespoons of pasta water and beat to combine.
  13. Pour the egg mixture over the pasta and toss to combine.
  14. Add ½ cup of pasta water to the pasta and toss again.
  15. Serve immediately and top with the sliced chicken breasts and freshly grated parmesan.

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