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Chicken Carbonara


Prepare this rich, mushroom cream sauce over cooked chicken breast halves. Bacon and Parmesan cheese add extra flavor.

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  • 7 slices Bacon
  • 1 1/2 c. sliced mushrooms
  • 1/4 tsp Minced Garlic
  • 3 Green Onions, sliced
  • 2 Tbsp Butter or Margarine
  • 2 Tbsp All-purpose Flour
  • 1 1/2 cup Half-and-half
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Frozen Peas
  • Salt & Pepper, to taste
  • Milk To Thin To Desired Consistancy
  • 6 × 4 oz Skinless, boneless chicken breast halves, cooked and seasoned lightly with salt and pepper
  • Pasta, for 6 (i like bow tie
  • Freshly Shredded Parmesan Cheese, for garnish



Step 1

Fry bacon; drain and crumble. Reserve 2 tablespoons bacon drippings and saute mushrooms, garlic and green onions in drippings. Melt butter in large saucepan. Whisk in flour. Stir in cream; cook until thick. Add Parmesan cheese, bacon, mushroom mixture, and peas. Heat through. Salt & pepper to taste.

Serve over poached or sauteed chicken filets placed on a nest of pasta and garnish with freshly shredded Parmesan cheese.

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