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Chicken Carbonara

Posted in : Chicken, Pasta, Turkey on by : MikeZ

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Chicken Carbonara

Rich, velvety smooth Cream Sauce with Chicken or Turkey.
Difficulty: Medium
Cuisine Italian
Keyword Chicken, Pasta, Turkey
Method Stove Top
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6


  • Dutch Oven or Large Frying Pan
  • Medium Pot for pasta


  • 5 strips Thick Bacon - cooked and diced.
  • 2 Chicken Breasts - Shredded
  • 8 oz. Pasta
  • 1 cup Chicken broth
  • ¾ cup Parmesan Cheese
  • ¾ cup Milk
  • ¼ cup Heavy Cream
  • 2 Tbsp. Butter
  • 3 cloves Garlic - minced
  • 3 Tbsp. AP Flour
  • 2 Tbsp. Parsley
  • Salt & Pepper - to taste


  • Cook pasta until al denté per package directions. Drain.
  • Cook Bacon strips in a large frying pan, remove from pan, and set aside.
  • Cut chicken into strips, lengthwise. (It will be shreded before adding to sauce.)
  • Add butter to pan and sauté chicken until just cooked through. Salt and Pepper to taste.
  • Remove chicken from pan with a slotted spoon, set aside, and cover with foil to keep hot.
  • Saute Garlic in the same pan.
  • Add milk, heavy cream, chicken broth, and flour. Whisk until smooth.
  • Simmer on low until it thickens whisking continuously.
  • Add Parmesan and whisk until it melts completely. (If the sauce gets too thick, add in a little more chicken broth.)
  • Add the pasta and toss to cover completely.
  • Sprinkle in the parsley. Add salt and pepper to taste, if needed.
  • Cut/shred chicken, chop bacon, and add to pan.
  • Toss until well covered with sauce. Serve Hot.


Fettuccini, Linguini, or Bowtie Pasta works best in this recipe.
This is perfect for left-over Chicken or Turkey.

Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


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