The Chicken Carbonara Pasta Bake brings a creamy, cheesy twist to the classic Italian favorite. Imagine tender pasta tossed with juicy chicken, smoky bacon, rich cream, and Parmesan, baked together until golden and bubbling. This dish perfectly balances indulgence and simplicity, making it ideal for cozy family dinners or special gatherings.
Chicken Carbonara Pasta Bake:
Unlike traditional stovetop carbonara, this baked version offers a comforting casserole texture without losing the signature creamy flavor. It’s the kind of dish that satisfies every craving — hearty, cheesy, and irresistibly delicious.
History of Pasta Bake:
Carbonara originated in Rome in the mid-20th century, traditionally made with pasta, eggs, Pecorino Romano, guanciale, and black pepper. Over time, variations emerged across the world, adapting the original to local tastes. The Chicken Carbonara Pasta Bake is one such evolution — an American-Italian comfort creation that combines the classic flavors of carbonara with the heartiness of baked pasta. It’s a modern take that keeps the creamy essence alive while adding baked perfection.
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Chicken Carbonara Pasta Bake
Ingredients
- 12 oz penne or rigatoni pasta
- 2 cups cooked chicken, diced or shredded
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 3 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp black pepper
- ¼ tsp salt
- ½ tsp crushed red pepper flakes (optional)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Cook pasta until al dente; drain and set aside.
- In a skillet, cook bacon until crispy. Remove and set aside, leaving 1 tbsp of fat.
- Add olive oil, onion, and garlic to the pan and sauté until soft.
- Stir in heavy cream and simmer for 2–3 minutes. Remove from heat.
- In a bowl, whisk eggs, Parmesan, salt, and pepper. Slowly add to the warm cream sauce, stirring constantly.
- Combine pasta, chicken, bacon, and sauce, mixing well.
- Pour mixture into the baking dish, sprinkle with mozzarella, and bake for 25–30 minutes until bubbly and golden.
- Garnish with parsley before serving hot.
Notes
- Use rotisserie chicken for convenience.
- Add peas or spinach for extra color and nutrition.
- Use pancetta instead of bacon for a more authentic Italian flavor.
- Let the pasta rest 5 minutes before serving to thicken the sauce.
- Adjust salt carefully since bacon and Parmesan are naturally salty.
Tips for Chicken Carbonara:
- Don’t overcook the pasta — it continues cooking while baking.
- Slowly temper the eggs into the sauce to prevent scrambling.
- Use freshly grated Parmesan for the best flavour.
- Add a pinch of nutmeg for depth in the creamy sauce.
- Serve with a crisp green salad or garlic bread for a balanced meal.
FAQ’s for Carbonara Pasta:
Q: Can I make this dish ahead of time?
Yes! Assemble, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze the pasta bake?
Absolutely. Freeze before baking for up to 2 months. Thaw overnight before baking.
Q: Can I use milk instead of cream?
Yes, but the sauce will be lighter in texture.
Q: Is this recipe suitable for kids?
Definitely! It’s creamy, mild, and loved by all ages.
Q: Can I make it without eggs?
Yes, omit eggs and increase cream slightly for a silky sauce.
Conclusion:
The Chicken Carbonara Pasta Bake is the ultimate comfort meal that combines the classic carbonara flavors with a cozy, baked twist. Every forkful offers creamy sauce, savory chicken, smoky bacon, and melted cheese — pure satisfaction in every bite. Perfect for busy weeknights or special dinners, it’s a dish that guarantees everyone will come back for seconds.