A Creamy, Comforting Twist on a Classic

If you love rich, comforting pasta dishes that come together with minimal fuss but deliver maximum flavor, then this Chicken Carbonara Pasta Bake is about to become your next go-to recipe. Combining the velvety, cheesy goodness of traditional carbonara with the heartiness of a baked pasta dish, this dinner is perfect for busy weeknights, potlucks, or cozy weekends at home.

Whether you’re a busy parent looking to make a kid-friendly dinner, a home cook wanting to impress dinner guests, or simply a pasta lover searching for your next obsession, this dish checks every box. It’s hearty, creamy, loaded with flavor, and oven-baked to golden perfection.

Let’s dive into how to make this mouthwatering meal—and all the tips, tricks, and swaps to make it your own.

Why You’ll Love This Chicken Carbonara Pasta Bake

One-Dish Wonder – Minimal cleanup and maximum flavor? Yes, please.
Protein-Packed – With both pancetta and chicken, this dish is as satisfying as it is tasty.
Make-Ahead Friendly – Assemble it earlier in the day and bake when you’re ready.
Family Favorite – Adults love the flavor, and kids won’t be able to resist the creamy cheesy goodness.

Ingredients You’ll Need

Here’s everything that goes into this comforting Chicken Carbonara Pasta Bake:

10 ounces diced pancetta – Adds crispy, salty richness.
16 ounces spaghetti – A hearty pasta base that absorbs all the creamy sauce.
4 large egg yolks – Key to creating that silky carbonara-style sauce.
2 cups grated Parmesan cheese – Nutty and salty, it melts into a decadent layer.
1 cup heavy cream – Adds body and creaminess to the sauce.
2 cups cooked chicken breast – Great for using up leftovers or rotisserie chicken.
1 tablespoon Italian parsley – A fresh finishing touch.

Step-by-Step Directions

1. Prep and Preheat

Begin by gathering all your ingredients. Preheat your oven to 325°F (165°C) and lightly coat a 9×13-inch baking dish with nonstick spray.

2. Cook the Pancetta

In a skillet over medium-high heat, cook the pancetta until it becomes golden and crispy—about 5 minutes. Set aside on a plate lined with paper towel to drain any excess fat.

3. Boil the Pasta

Boil the spaghetti in lightly salted water for 5 minutes. You want it very al dente since it will continue cooking in the oven. Reserve 2 cups of pasta water before draining.

4. Make the Sauce

In a large mixing bowl, whisk the egg yolks until smooth. Slowly pour in 1½ cups of the reserved hot pasta water while whisking constantly (to temper the eggs and prevent scrambling). Then, whisk in the Parmesan cheese followed by the heavy cream.

5. Combine and Bake

Add the cooked pasta, pancetta, and chicken to the sauce and toss to coat. Pour the mixture into your prepared baking dish and spread evenly.

Bake uncovered for 20 minutes, stirring once halfway through, until the sauce has thickened and everything is heated through.

6. Let it Rest

Remove from the oven and let it sit for 2-3 minutes before serving. The sauce will continue to thicken. If it becomes too thick, stir in a bit of the reserved pasta water.

7. Garnish and Serve

Top with chopped Italian parsley and an extra sprinkle of Parmesan before serving.

Kitchen Equipment Needed

9×13-inch baking dish
Large pot (for boiling pasta)
Skillet (for cooking pancetta)
Mixing bowls
Whisk
Tongs or pasta fork
Measuring cups and spoons

Tips, Tricks & Variations

Shortcuts

Use rotisserie chicken to save time.
Pre-grated Parmesan works fine in a pinch, but fresh grated melts better and offers a richer taste.

Add-Ons & Variations

Veggie Boost – Add sautéed spinach, mushrooms, or peas for extra nutrients.
Cheese Lovers – Mix in mozzarella or fontina for a gooier, stretchier cheese pull.
Make It Spicy – Add red pepper flakes or a dash of cayenne.
Gluten-Free – Use your favorite gluten-free pasta and double-check your pancetta and cheese are gluten-free.

Storing & Reheating Leftovers

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze this dish before or after baking. Wrap tightly in foil and plastic wrap and freeze for up to 2 months.
To Reheat: Reheat in the oven at 325°F until warmed through (add a splash of milk or pasta water if needed), or microwave individual portions with a cover on medium power.

Food & Drink Pairings

Wine Pairing

A crisp Chardonnay or Pinot Grigio balances the creaminess beautifully.
Prefer red? Try a light Pinot Noir for a smooth complement.

Side Dish Suggestions

Garlic bread or a crusty baguette to mop up the sauce.
A crisp Caesar salad or arugula salad with lemon vinaigrette for balance.

Frequently Asked Questions (FAQ)

Can I use bacon instead of pancetta?

Absolutely! Bacon will offer a smokier flavor and works great as a substitute. Just chop and cook until crispy.

Can I use whole eggs instead of just yolks?

You can, but the texture will be different. Yolks create a richer, silkier sauce that’s closer to traditional carbonara.

Is it safe to use raw egg yolks in this recipe?

Yes! The yolks are tempered with hot pasta water and then baked, which cooks them through safely.

Can I make this ahead of time?

Yes! Assemble everything ahead and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed.

What’s the best way to reheat this dish?

The oven is best for preserving texture, but you can also use the microwave. Just be sure to add a splash of liquid to loosen the sauce.

Final Thoughts

This Chicken Carbonara Pasta Bake is everything you love about creamy comfort food with just enough elegance to serve for guests. It brings together rich Italian flavors, practical cooking techniques, and family-friendly ingredients in one delightful dish.

Whether you’re cozying up on a weeknight or planning your next dinner party, this is the recipe to keep in your back pocket.

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