- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
Creamy, luscious and oh-so-delicious, this easy-as chicken carbonara recipe with crispy bacon is the perfect meal to dish up on busy weeknights.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g penne pasta
- 1 tbs extra virgin olive oil
- 500g Coles RSPCA Approved Chicken Breast Fillets, cut into 2cm pieces
- 250g short-cut bacon rashers, sliced
- 2 garlic cloves, crushed
- 1 cup (250ml) salt-reduced chicken stock
- 2 free range egg yolks
- 3/4 cup (185ml) thickened cream
- 1 tbs cornflour
- 1/2 cup (40g) finely grated parmesan
- 2 tbs chopped flat-leaf parsley
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the penne in a saucepan of boiling water following packet directions. Drain.Step 2
Meanwhile, heat the oil in a frying pan over medium heat. Add chicken and cook for 4 mins, turning, until golden and cooked through. Transfer to a plate. Add bacon to the pan and cook, stirring, for 2 mins or until golden and starting to crisp.Step 3
Whisk garlic, stock, egg yolks, cream, cornflour and half the parmesan in a bowl. Season. Return the chicken to the pan over low heat. Add the egg mixture and pasta. Cook, tossing, for 1-2 mins or until pasta is coated and the sauce thickens. Top with parsley and remaining parmesan.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Carbonara with chicken breast is best served straight from the pan and eaten right away, however, if you have any leftovers, pop them in an airtight container and store them in the fridge for up to 3 days. When you’re ready to eat it, reheat it in the microwave or on the stovetop in a frying pan.
Smart swap: You can use whatever pasta shape you have in the pantry like spaghetti or linguine.
Why this chicken and bacon carbonara is a weeknight winner
Need dinner on the table fast? This creamy chicken carbonara recipe is the perfect midweek meal. Ready in just 25 minutes from start to finish, it’s loaded with chicken pieces, bacon bits and penne pasta covered in a lusciously creamy sauce.
Hailing from Italy, it is believed the dish was invented by a young Italian cook in the 1940s who was cooking dinner for the US Army. It has since become famous around the world as being a deliciously simple pasta dish. This chicken and bacon pasta is made even more decadent thanks to the addition of thickened cream. While carbonara with cream goes against tradition, it guarantees an easy, creamy meal. To find out what a traditional carbonara is, read on!
Boscaiola vs chicken alfredo vs carbonara: what is the difference?
While a creamy chicken and bacon carbonara can sometimes be compared to an alfredo sauce or boscaiola, there are distinct differences. Alfredo sauce uses plenty of heavy cream and butter, while a boscaiola sauce includes mushrooms and tomatoes. The cream used for this carbonara sauce is similarly used in a boscaiola, while milk is added to an alfredo. Meanwhile, a classic Italian carbonara recipe, which is different again to this carbonara using cream, is made with parmesan cheese, eggs, guanciale (cured pork) and lots of black pepper.
Hints for how to make carbonara sauce with cream at home
There’s no need for any fancy kitchen equipment or a long list of ingredients to make this chicken and bacon carbonara with cream from the comfort of your kitchen. Use up pantry staples and common ingredients before picking up any fresh ingredients you may need. If you want to try your hand at making your pasta from scratch, try a basic pasta dough recipe.
The secret to a perfectly creamy carbonara sauce is ensuring the egg yolks don’t scramble in the pan. To do this, whisk the garlic, chicken stock, eggs, cream, cornflour and parmesan in a separate bowl. Once the pan is turned down to low heat, add the mixture and cook only for a couple of minutes as the sauce coats the pasta.
What to serve with chicken carbonara
Plate up your chicken carbonara with cream with a sprinkling of fresh parsley leaves and finely grated parmesan. You can also choose to add an extra crack of black pepper, crispy breadcrumbs and a drizzling of chilli oil if you desire.
Pair this dish with simple sides like a green salad to balance the richness of the pasta, homemade garlic bread, sweet and crunchy Brussels sprouts and a glass of your favourite beverage.
FAQs
Creamy chicken carbonara
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g penne pasta
- 1 tbs extra virgin olive oil
- 500g Coles RSPCA Approved Chicken Breast Fillets, cut into 2cm pieces
- 250g short-cut bacon rashers, sliced
- 2 garlic cloves, crushed
- 1 cup (250ml) salt-reduced chicken stock
- 2 free range egg yolks
- 3/4 cup (185ml) thickened cream
- 1 tbs cornflour
- 1/2 cup (40g) finely grated parmesan
- 2 tbs chopped flat-leaf parsley
Description
Creamy, luscious and oh-so-delicious, this easy-as chicken carbonara recipe with crispy bacon is the perfect meal to dish up on busy weeknights.
Method
Step 1
Cook the penne in a saucepan of boiling water following packet directions. Drain.Step 2
Meanwhile, heat the oil in a frying pan over medium heat. Add chicken and cook for 4 mins, turning, until golden and cooked through. Transfer to a plate. Add bacon to the pan and cook, stirring, for 2 mins or until golden and starting to crisp.Step 3
Whisk garlic, stock, egg yolks, cream, cornflour and half the parmesan in a bowl. Season. Return the chicken to the pan over low heat. Add the egg mixture and pasta. Cook, tossing, for 1-2 mins or until pasta is coated and the sauce thickens. Top with parsley and remaining parmesan.