Chicken Carbonara – Easy Cheesecake Factory  Copycat

This creamy chicken carbonara is a simple skillet dinner with bacon, garlic, eggs, and parmesan that comes together in about 30 minutes. It’s rich without being fussy, super cozy, and honestly cheaper than ordering out. Just a few pantry staples, and you’ve got dinner that feels like way more effort than it took.

Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: creamy, salty, garlicky
• Great for: late dinners, comfort meals, budget pasta nights

Why I Like This Recipe

Didn’t plan on cooking. Just needed food, fast. Found pasta, eggs, some bacon in the fridge… and yeah, this happened. It’s the kind of recipe you don’t overthink — just make it, eat it, feel better. Bonus: uses stuff I almost always have around.

Ingredients

• 6 slices thick-cut bacon
• 3 garlic cloves, minced
• 2 small onions, chopped
• 16 oz spaghetti or fettuccine
• ¼ cup heavy cream
• 3 large eggs
• 8 oz grated Parmesan
• ½ cup frozen peas (optional)
• 4 cups water (for boiling pasta)
• Salt (for pasta water)
• Black pepper, to taste

How To Make Chicken Carbonara 

1. Cook the bacon: Medium heat. Let it crisp fully, then take it out and set aside. Save the grease.
2. Sauté onions + garlic: In the bacon pan. Medium-low heat. Stir often until soft and fragrant.
3. Boil pasta: In salted water. Cook until just shy of al dente. Save 1 cup of pasta water, then drain.
4. Make egg mixture: Whisk eggs with Parmesan until smooth. Set aside.
5. Combine everything: Add hot pasta to the pan with garlic + onion. Remove from heat. Stir in egg mixture slowly, then add cream and a splash of pasta water to help it coat.
6. Add final touches: Stir in peas (if using) and most of the bacon. Save some for the top. Add black pepper. Plate it up and finish with extra cheese if you want.

Tips for Success

• Don’t add the egg mix to a hot pan or you’ll scramble it
• Use freshly grated parm — it melts better
• Add pasta water gradually to get the texture right
• Cook pasta just to al dente so it doesn’t get mushy

Storage and Reheating

• Fridge: Store in a sealed container for up to 3 days.
• Freezer: Wouldn’t recommend it — creamy pastas don’t reheat well from frozen.
• Reheat: Low heat with a splash of cream or water. Stir gently until warmed through.

Frequently Asked Questions

• Can I use regular cream cheese instead of cream?
  Not really for this one — it’ll change the texture. Stick with cream.
• Is there a way to make this vegetarian?
  Skip the bacon, use olive oil instead, and maybe toss in mushrooms for flavor.
• Do I need the peas?
  Nope. Just nice for color and balance. Totally optional.
• How do I know if my eggs scrambled?
  If the sauce looks chunky instead of glossy, they cooked too fast.
• Can I use another cheese?
  Pecorino works. Anything else might not melt the same.

Common Mistakes and How to Dodge Them

• Adding eggs too fast or with heat still on: Yeah, that scrambles it. Turn off the heat first, then stir it in slowly.
• Not saving pasta water: It’s the glue that brings the sauce together. Always save at least 1 cup.
• Using pre-grated cheese: Those powders or bagged shreds don’t melt right. Get the real deal.
• Overcooking the pasta: You want a little bite left. It’ll cook a bit more when you toss it in the sauce.
• Skipping the seasoning at the end: Taste before you serve. Might need more pepper or salt, especially if your bacon wasn’t super salty.

Nutrition Facts (Per Serving)

• Calories: 540 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 180mg
• Sodium: 650mg
• Potassium: 340mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 27g

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