Go Back
+ servings

Chicken Carbonara

The perfect flavorful dinner to celebrate special occasions!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Italian
Servings 6 people



  • 2 lbs boneless skinless chicken breasts
  • ½ cup flour
  • 2 eggs whisked
  • 1 cups breadcrumbs plain or Italian
  • ¼ cup Kraft Parmesan cheese grated


  • 1 lb bacon
  • ¾ stick butter
  • 1 small onion
  • ¼ bunch cilantro chopped
  • 1 tbsp garlic minced
  • ¼ tsp cayenne pepper
  • ½ tsp oregano
  • ¼ tsp black pepper
  • 1 tsp salt
  • 1 cup Parmesan cheese
  • ½ cup Asiago cheese
  • 1 pint half and half
  • 8 oz frozen peas


  • 1 pkg bow tie pasta


  • Cook bacon. Once cool, crumble and set aside.
  • Using a mallet, pound chicken breasts to an even thickness.
  • Preheat oven to 400 degrees and lightly grease a rimmed baking sheet.
  • Prepare the chicken breasts by first coating in flour, then dipping into whisked egg, and finally coating with breadcrumb/Parmesan cheese mixture.
  • Place chicken on baking sheet and bake for 25-30 minutes. Once cooked, cut into strips.
  • While chicken is baking, bring a pot of salted water to boil and cook entire box of bow tie pasta according to package. Once cooked, drain and set aside. At the same time, start the sauce.
  • Melt butter in a nonstick skillet over medium heat. Once melted, add onions, minced garlic, and chopped cilantro. Saute until onions are translucent.
  • Add cayenne pepper, black pepper, salt, half and half, peas, and bacon. Stir until fully incorporated.
  • Gradually add shredded cheese to the sauce allowing it to slowly melt and thicken the sauce. Turn down to medium-low heat. (DO NOT COVER! High heat can cause cream sauces to separate or curdle.)
  • Time to serve! Get a scoop of pasta. Top with a scoop of sauce and some sliced chicken. Sprinkle some extra cheese on top!
Keyword Carbonara, chicken, italian, pasta
Tried this recipe?Let us know how it was!