Baked Chicken Carbonara Pasta

If you’re craving a comforting pasta dish that’s creamy, cheesy, and packed with tender chicken and savory turkey bacon, then Baked Chicken Carbonara Pasta is exactly what you need. This recipe combines the rich flavors of classic carbonara with the convenience of a baked casserole, making it perfect for family dinners or meal prep. Using fettuccine pasta as the base, it’s a twist on tradition that brings a delightful texture and heartiness to the plate. Plus, it’s incredibly easy to prepare and bakes into a bubbly, golden masterpiece that everyone will love.

The Upside of Baked Chicken Carbonara Pasta

Baked Chicken Carbonara Pasta offers so many perks that make it a go-to dinner option. First, it’s a one-dish meal, which means less cleanup and more time to enjoy your food. The use of shredded cooked chicken adds a protein boost, while turkey bacon introduces a smoky flavor without overpowering the creamy sauce. Baking the pasta melds all the flavors together and creates a luscious texture that’s both creamy and slightly crispy on top.

This dish is also highly adaptable, making it suitable for busy weeknights or weekend gatherings. It reheats beautifully, so leftovers taste just as good as when freshly baked. And if you love pasta but want a more substantial meal, this baked carbonara pasta hits all the marks. It’s comfort food that feels indulgent yet satisfying.

What Goes Into Baked Chicken Carbonara Pasta

• 8 ounces fettuccine pasta – the perfect pasta shape to hold the creamy sauce
• 2 cups cooked chicken, shredded – adds protein and heartiness
• 4 ounces turkey bacon, chopped – for a smoky, savory bite
• 1 cup heavy cream – creates the rich, velvety sauce
• 1 cup grated Parmesan cheese – adds a sharp, nutty flavor
• 2 large eggs – help thicken and bind the sauce
• 2 cloves garlic, minced – infuses the dish with aromatic depth
• Salt and pepper to taste – to enhance all the flavors
• 2 tablespoons chopped fresh parsley for garnish – for a fresh, vibrant finish

Before You Start: Equipment

• Large pot – for boiling the fettuccine pasta
• Large skillet – to cook the turkey bacon and garlic
• Mixing bowl – to whisk together the eggs, cream, and Parmesan
• 9×13-inch baking dish – perfect for baking the assembled pasta
• Colander – to drain the pasta after cooking
• Wooden spoon or spatula – for mixing the ingredients
• Measuring cups and spoons – for precise ingredient portions

Baked Chicken Carbonara Pasta: From Prep to Plate

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 10 minutes. Drain well in a colander and set aside.

Step 2: Prepare the Turkey Bacon and Garlic

While the pasta cooks, heat a large skillet over medium heat. Add the chopped turkey bacon and cook until crisp, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant. Remove from heat and set aside.

Step 3: Mix the Sauce

In a mixing bowl, whisk together the heavy cream, grated Parmesan cheese, and eggs until smooth. Season with salt and pepper to taste. This mixture will create the creamy carbonara sauce that binds the pasta.

Step 4: Combine Pasta and Chicken

In a large bowl, combine the cooked fettuccine, shredded chicken, turkey bacon, and garlic. Pour the cream and egg mixture over the pasta and gently toss everything together until well coated.

Step 5: Assemble and Bake

Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9×13-inch baking dish. Spread it out evenly. Bake uncovered for 25-30 minutes until the top is golden and the sauce is bubbling.

Step 6: Garnish and Serve

Remove the pasta from the oven and let it cool for a few minutes. Sprinkle with freshly chopped parsley for color and added freshness. Serve warm and enjoy!

Better Choices & Swaps

• Pasta: If you don’t have fettuccine, penne or rigatoni work beautifully as they hold sauce well.
• Protein: Swap shredded chicken with diced rotisserie chicken or even leftover roasted turkey.
• Bacon: Use beef bacon or a plant-based bacon substitute if turkey bacon isn’t available.
• Dairy: For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Cheese: Pecorino Romano can replace Parmesan for a sharper flavor.
• Herbs: Fresh basil or thyme can be used instead of parsley for a different aromatic profile.

Insider Tips

• Don’t overcook the pasta initially; it will finish cooking in the oven and absorb the sauce better.
• Whisk the eggs and cream mixture thoroughly to prevent scrambling when baked.
• Use freshly grated Parmesan cheese for the best melt and flavor—pre-grated cheese often contains anti-caking agents that affect texture.
• If you prefer a crispy top, sprinkle a little extra Parmesan or breadcrumbs before baking.
• Let the dish rest for 5-10 minutes after baking; this helps the sauce thicken and settle.

Cooling, Storing & Rewarming

Once cooked, let the Baked Chicken Carbonara Pasta cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, place the pasta in an oven-safe dish and cover loosely with foil. Warm at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions covered with a microwave-safe lid, heating in 1-minute intervals until warmed.

Reader Questions

Can I make this dish ahead of time and bake it later?

Absolutely! Assemble the pasta and sauce mixture in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Is it possible to make this recipe dairy-free?

Yes! Substitute the heavy cream with a dairy-free alternative like coconut cream or cashew cream, and use a dairy-free cheese or nutritional yeast to mimic the cheesy flavor.

What type of chicken works best?

Cooked, shredded chicken breast or thigh meat works best for this recipe. Using leftover roasted or grilled chicken adds great flavor and keeps the dish moist.

Can I add vegetables to the Baked Chicken Carbonara Pasta?

Definitely! Vegetables like peas, spinach, or mushrooms can be added for extra nutrition and flavor. Sauté them lightly before mixing with the pasta to avoid excess moisture.

You Might Also Like

• Chicken Parmesan Spaghetti – another creamy and cheesy chicken pasta favorite.
• Oven Baked Chicken And Rice – a comforting one-dish meal with tender chicken and fluffy rice.
• Holiday Baked Macaroni Pasta – a festive baked pasta that’s perfect for gatherings and celebrations.

Wrap-Up

Baked Chicken Carbonara Pasta is a wonderful spin on a classic Italian dish, combining creamy, cheesy sauce with tender chicken and smoky turkey bacon. It’s simple to prepare, bakes to perfection in under an hour, and satisfies the craving for rich, comforting pasta. Whether you’re cooking for family or meal prepping for the week, this recipe delivers on flavor and convenience. The fresh parsley garnish adds just the right amount of brightness, balancing the richness of the sauce. Don’t forget to experiment with different herbs or proteins to make it your own. Serve it alongside a crisp green salad or garlic bread for a complete meal that everyone will rave about.

Share on Pinterest