Chicken Carbonara

Chicken Carbonara

Recipe by Maria Vergara


  • 5 strips bacon, cooked and diced.

  • 2 Chicken breasts, Grilled, Chicken striped up

  • 2 T parsley

  • 1-2 Cups Petite Sweet Peas (optional)

  • 2 T Butter

  • 3/4 c Parmesan Shavings

  • 1 small box bowtie pasta

  • 3 cloves Garlic Fresh, minced

  • 3/4 Cup milk

  • 1/4 Cup Heavy cream

  • 1 cup Chicken broth

  • 3 T flour

  • Salt and Pepper, to taste


  • Cook 5 strips of bacon and set aside
  • Cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste.
  • Set aside while you work on the sauce.
  • Cook up your Bowtie noodles so they will be ready when the sauce is ready.
  • Heat up the petite sweet peas
  • Sauce
  • Sauté 3 cloves Garlic Freshly, minced.
  • Add Milk, heavy cream, chicken broth and Flour to the pan with the garlic and whisk until smooth.
  • Cook on low heat until it thickens.
  • Add in Parmesan shavings. If the sauce gets too thick, add a little more chicken broth.
  • Add the drained bowtie pasta.
  • Toss to cover the noodles completely.
  • Dash in the parsley.
  • Add more salt and pepper to taste preference.
  • Cut up the chicken breasts and dice up the bacon and mix them together
  • Add in the chicken, bacon, and warmed petite sweet peas to the sauce.
  • Toss until all is covered in the sauce.
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