Name: Chicken Carbonara Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound boneless skinless chicken breast; 3 strips bacon (cooked and drained); 1 tablespoon unsalted butter; ½ tablespoon olive oil; 1 small onion (finely diced); 3 cloves garlic (minced); 2 Laughing Cow cheese wedges (or similar soft cheese); ½ cup low-fat half and half; 1 cup chicken broth; ⅓ cup Parmesan cheese (freshly grated); 1 cup frozen peas; 1 ½ cups bow tie pasta (cooked according to package directions); 1 tablespoon water; 1 tablespoon cornstarch; Salt and freshly ground black pepper (to taste); Fresh parsley (optional, for garnish)

Chicken, bacon, peas, garlic, onion, Parmesan, and pasta come together in this creamy, comforting Chicken Carbonara Recipe you’ll crave again.

The first time I made this Chicken Carbonara Recipe, it wasn’t exactly on purpose. I had chicken in the fridge, a random bag of bow tie pasta I’d bought months ago “just in case,” and exactly three strips of bacon leftover from breakfast that morning. (Three strips! That’s practically a crime in my house.)

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Now, if you’ve ever read the debates online about what “real” carbonara is, you know it can get heated. No cream, only egg yolks, pancetta not bacon… you’d think it was a political argument, not pasta. But here’s the thing: I wasn’t cooking for the Italian food police, I was cooking for my family on a Tuesday night when cereal was plan B. And guess what? The minute that bacon hit the skillet with garlic, nobody cared about culinary rules anymore. By the time I tossed everything together—the chicken, the cream, the peas, even those cheese wedges that were hiding in the back of the fridge—it turned into a dish that disappeared so fast I barely got seconds.

My husband swore it was “restaurant good,” which is code for: make this again. My youngest just asked if there was more bacon in the pan. And me? I felt like I’d just won a weeknight dinner gold medal.

Here’s a quick peek at what’s inside:

Why You’ll Love This Chicken Carbonara Recipe?

This Chicken Carbonara Recipe is the kind of dish that makes you feel like you’ve pulled off something way fancier than you actually did. It’s ready in about 20 minutes—seriously, less time than it takes to argue over what takeout to order—and it’s creamy, smoky, and loaded with flavor.

It’s not one of those rigid recipes where you have to measure everything down to the last grain of salt. It’s forgiving. Don’t have bow ties? Use spaghetti. Out of peas? Toss in spinach. Forgot Parmesan? (Though, honestly, do we ever really “forget” cheese?) You’ll still end up with a pasta dish that feels indulgent and cozy.

And let’s be real: bacon, garlic, and pasta are the kind of trio that never misses.

Ingredient Notes:

This isn’t a long list, but every ingredient pulls its weight:

Chicken breast – Boneless, skinless, cooks quickly, and soaks up all that garlicky sauce.
Bacon – Three strips might not sound like much, but trust me, the smoky flavor travels through the whole dish.
Butter & olive oil – A little of both gives the chicken flavor without burning the garlic.
Onion & garlic – The “what smells so good?” combo.
Laughing Cow cheese wedges – Okay, hear me out. They melt into the sauce and give it creaminess without being heavy. (I used them once out of desperation and now it’s a thing.)
Half and half – Creamy but not overwhelming, perfect for weeknight pasta.
Parmesan cheese – Sharp, salty, and basically mandatory.
Peas – Sweet little pops of green that make the dish feel less like you’re just eating meat and carbs.
Bow tie pasta – Cute, sturdy, but honestly, whatever you’ve got in the pantry will work.
Cornstarch slurry – Fancy name for “a spoon of cornstarch and water.” Helps the sauce cling to every noodle.
Parsley – Optional, but makes you look like you tried harder than you did.

How To Make Chicken Carbonara?

Let’s break it down so you can nail it the first time.

Step 1: Start with bacon and pasta
Cook your bacon until crisp and set it aside. Meanwhile, get your pasta boiling—drain it and keep it handy. Easy wins.

Step 2: Cook the chicken
In a skillet, melt butter and cook the chicken for about 5–6 minutes per side. Golden and juicy is the goal. Set it aside to rest, then chop it into bite-sized pieces.

Step 3: Build the sauce
In the same skillet (no need to wash it—those bacon bits are flavor gold), sauté onion and garlic in olive oil until fragrant. Stir in the cheese wedges, half and half, and chicken broth, whisking until it melts into a smooth, creamy sauce.

Step 4: Toss it all in
Add the pasta, peas, and Parmesan. Stir well. Mix a quick cornstarch slurry (water + cornstarch) and whisk it in until the sauce thickens just enough to coat everything.

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Step 5: Bring back the stars
Add the chicken and crumbled bacon back into the pan. Stir until everything is coated and looks irresistible.

Step 6: Garnish and serve
Sprinkle parsley if you want that fancy finish, then serve hot. Try not to eat it all straight out of the pan (no promises).

Storage Options:

If, by some miracle, you’ve got leftovers, they’ll keep in the fridge for about 3 days in a sealed container. Reheat gently on the stove with a splash of broth or cream to loosen the sauce. Freezing? Honestly, I wouldn’t. Cream sauces don’t reheat well after thawing, and this Chicken Carbonara Recipe tastes best fresh.

Variations and Substitutions:

Feel like switching it up? Here are some fun twists:

Different pasta – Penne, rotini, spaghetti… pasta doesn’t discriminate.
More veggies – Mushrooms, spinach, zucchini—toss them in.
Cheese swap – Cream cheese or mascarpone if Laughing Cow wedges aren’t your vibe.
Protein change – Shrimp, turkey bacon, or even pancetta if you want to go classic.
Spice it up – Red pepper flakes if you like a little kick.

What to Serve with Chicken Carbonara?

This dish is filling on its own, but if you want to round it out:

Garlic bread – Because garlic bread never disappoints.
Crisp salad – Something fresh and tangy to balance the richness.
Roasted veggies – Asparagus, broccoli, or even brussels sprouts.
A glass of wine – White or red, depending on your mood. Or hey, just water—it’s dinner, not a rulebook.

Frequently Asked Questions:

Can I prep this ahead?
Sure, cook the chicken and pasta earlier in the day, then make the sauce right before serving.

Do I need the cheese wedges?
Nope, they’re just my sneaky hack. Cream cheese or mascarpone works fine.

Can I use leftover chicken?
Absolutely. Rotisserie chicken is a great shortcut.

And that’s it—my Chicken Carbonara Recipe. Creamy, garlicky, smoky, and easy enough to pull off on a busy weeknight without losing your mind. It’s the kind of dish that feels like a warm hug, even if it breaks a few Italian food “rules.”

So, what do you think? Are you giving this a try on a weeknight, or saving it for a weekend pasta splurge when you can actually sit down and enjoy a second helping?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

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Copycat Chicken Salad Chick’s Grape Salad

Whiskey Pineapple Chicken