Creamy Chicken Carbonara Recipes

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THE ULTIMATE CREAMY CHICKEN CARBONARA



The Ultimate Creamy Chicken Carbonara image

Make and share this The Ultimate Creamy Chicken Carbonara recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb spaghetti
8 slices bacon, cut into 1/2 inch pieces
1/2 cup chopped onion
1 garlic clove, minced
2 cups cut up cooked chicken
1/2 cup grated parmesan cheese
1/2 cup whipping cream (heavy)

Steps:

  • Cook and drain spaghetti as directed on package.
  • While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
  • Remove bacon from pan with slotted spoon and drain.
  • Drain fat from skillet, reserving 1 tablespoon in the pan.
  • Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
  • Stir in spaghetti, chicken, cheese and whipping cream.
  • Cook, stirring occasionally, until heated through.
  • Toss with bacon.

CREAMY CHICKEN CARBONARA



Creamy Chicken Carbonara image

Classic Chicken Carbonara recipe combines savoury bacon pieces with a rich, creamy sauce made with CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup.

Yield 4

Number Of Ingredients 11

6 strips bacon, cut into ½” (1 cm) pieces
2 cups 500 mL sliced mushrooms
1 medium onion, diced
2 cloves garlic, minced
2 small boneless, skinless chicken breast, cut into bite size pieces
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
1 cup 250 mL milk
2 tsp 10 mL chopped fresh thyme
2 tbsp 30 mL chopped fresh parsley
4 cups 1 L hot cooked spaghetti (about 300 g uncooked)
Grated fresh Parmesan cheese, if desired

Steps:

  • In a large skillet over medium heat, cook bacon 8-10 minutes, stirring often, or until crisp. Transfer bacon to paper towel lined plate to remove excess fat. Remove all but 1 tbsp (15 mL) bacon fat from the pan.
  • Add mushrooms, onion, and garlic, sauté 3-5 minutes or until soft. Add chicken. Cook 3-5 minutes, stirring often, or until no pink remains on the chicken. Stir in soup, milk and thyme. Bring to simmer. Return bacon to the pan. Reduce heat and simmer for 4-5 minutes or until chicken is cooked through.
  • Remove from heat.Stir through parsley.Serve over cooked spaghetti topped with Parmesan cheese, if desired.

CREAMY CHICKEN CARBONARA RECIPE



Creamy Chicken Carbonara Recipe image

Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. It's creamy, delicious, date-night worthy, and will rock your world.

Provided by Shawn Williams

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 10

2 boneless, skinless chicken breasts, cut into bite-sized strips
12-14 ounces linguine
4 strips thick-cut bacon (or pancetta), chopped into 1/2 inch pieces
2 cloves garlic, minced
salt and pepper, to taste
4 eggs
3/4 cup grated Parmesan cheese
1/3 cup heavy cream
1/4 cup chopped fresh basil (plus more for garnish)
salt and pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.
  • Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.
  • Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.
  • Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.
  • Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.
  • Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 tablespoons of reserved pasta water until creamy. Serve immediately with extra Parmesan cheese and garnish with fresh basil.

Nutrition Facts : ServingSize 1, Calories 706 calories, Sugar .3g, Sodium 906mg, Fat 20.7, SaturatedFat 7.4g, Carbohydrate 37.2g, Fiber 0g, Protein 91.4g, Cholesterol 363mg

CREAMY CHICKEN CARBONARA



Creamy Chicken Carbonara image

Make and share this Creamy Chicken Carbonara recipe from Food.com.

Provided by BrendaM

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

10 slices bacon, cut in 1/2 inchpieces
1 medium onion, chopped
2 cloves garlic, finely minced
1 (10 ounce) can campbell condensed cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup
1 (10 ounce) can campbell condensed cream of mushroom soup or 1 (10 ounce) can low-fat cream of mushroom soup
1 (15 ounce) can evaporated milk
1/2 teaspoon dried thyme leaves
1 tablespoon dried parsley flakes
3 cups cubed cooked chicken
6 cups hot cooked spaghetti

Steps:

  • Cook bacon until crisp at medium heat in large skillet.
  • Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
  • Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.
  • Stir in mixture of soups, milk, parsley and thyme.
  • Stir in chicken.
  • Bring to a boil, stirring often; stir in bacon.
  • Reduce heat to low.
  • Simmer covered, for 5 minutes, stirring occasionally.
  • Serve immediately over cooked spaghetti.

Nutrition Facts : Calories 586.5, Fat 22.9, SaturatedFat 8.2, Cholesterol 85.9, Sodium 905.2, Carbohydrate 59.2, Fiber 2.9, Sugar 2.5, Protein 34.2

CREAMY CHICKEN CARBONARA



Creamy Chicken Carbonara image

Make this delectable dish in just over half an hour! Perfect for family weeknights.Courtesy of CookWithCampbells.ca™

Provided by Food Network Canada

Categories     chicken,dinner,Easy,eggs and dairy,herbs,Main,pasta,quick and easy,vegetables

Time 35m

Yield 6 servings

Number Of Ingredients 10

10 strips bacon, cut in ½" (1 cm) pieces
1 medium onion, chopped
2 clove garlic, finely minced
1 can (284 ml) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
1 can (284 ml) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
1 ½ can (284 ml each) milk
1 ½ tsp (7 ml) chopped, fresh thyme leaves
3 Tbsp (7 ml) chopped, fresh parsley leaves
3 cup (750 ml) cubed, cooked chicken
6 cup (1.5 L) hot cooked spaghetti, without salt

Steps:

  • Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
  • Add onion and garlic to skillet; cook and stir until onions are translucent - about 5 minutes. Stir in mixture of soups, milk, parsley and thyme. Stir in chicken. Bring to a boil, stirring often; stir in bacon. Reduce heat to low.
  • Simmer covered, for 5 minutes, stirring occasionally. Serve immediately over cooked spaghetti.

CHICKEN CARBONARA



Chicken Carbonara image

This chicken carbonara is simply delicious!

Provided by lauren 1891

Time 40m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package spaghetti
2 teaspoons olive oil
1 (4 ounce) package pancetta bacon, diced
2 cloves garlic, minced
2 ½ cups whipping cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
¼ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 cups shredded cooked chicken
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
  • Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
  • Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g

CREAMY CHICKEN CARBONARA SKILLET



Creamy Chicken Carbonara Skillet image

Complete this Creamy Chicken Carbonara Skillet with peas, chopped bacon and a creamy cheesy sauce. This creamy chicken carbonara is simple but delicious.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

4 slices OSCAR MAYER Bacon, chopped
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 pkg. (8 oz.) dried cheese tortellini, uncooked
1 cup frozen peas
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. dried Italian seasoning
1/4 tsp. black pepper

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add chicken to reserved drippings in skillet; cook and stir 3 min. or until lightly browned, adding garlic for the last minute. Stir in broth and water; bring to boil. Add pasta and peas; cover. Simmer 10 min. or until pasta is tender and most the liquid is absorbed. Meanwhile, mix cream cheese spread, milk and seasonings until blended.
  • Add cream cheese mixture and bacon to chicken mixture in skillet; cook and stir 2 to 3 min. or until heated through.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 4 g, Protein 16 g

PASTA CARBONARA WITH CHICKEN



Pasta Carbonara with Chicken image

This is Alexis Olivia's best recipe ever! A true Italian sharing a delicious pasta carbonara dish with chicken that everyone will love. Yes, a bit fattening, yet worth it if you are able to indulge every once in a while! Enjoy!

Provided by Alexis Olivia

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 40m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package penne pasta
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 teaspoons minced garlic
4 ounces thinly sliced pancetta bacon, chopped
4 ounces thinly sliced prosciutto, chopped
4 cups shredded, cooked rotisserie chicken
2 ½ cups heavy cream, at room temperature
1 cup grated Parmigiano-Reggiano cheese, or more to taste
3 large egg yolks, at room temperature
¼ cup chopped fresh basil
¼ cup chopped Italian (flat-leaf) parsley
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
  • While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
  • Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
  • Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

Nutrition Facts : Calories 796.4 calories, Carbohydrate 45.3 g, Cholesterol 265.7 mg, Fat 51.9 g, Fiber 2.2 g, Protein 37.9 g, SaturatedFat 25.5 g, Sodium 613.8 mg, Sugar 2.7 g

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