Creamy Chicken Carbonara

Serves: 2


  • 300g linguine
  • 1 boneless, skinless chicken breast, cut into 2cm pieces
  • 2 strips bacon, chopped into 1cm strips
  • 1 garlic clove, minced
  • 2 eggs
  • 1 tsp extra virgin olive oil
  • ¼ cup parmesan cheese, grated
  • ¼ cup thickened cream


Cook pasta as per packet instruction.

  1. Once cooked, reserve ¼ cup of pasta water before straining.
  2. Whisk eggs, cream and cheese in a medium bowl. Season with salt and pepper and set aside.
  3. Heat a large frying pan over medium heat, add the oil and cook bacon bits in a frying pan for 2 minutes or until it starts to crisp. Remove the bacon onto a plate lined with paper towel.
  4. Add chicken to the same frying pan and cook over medium heat for 5 minutes. Return bacon to the pan and add the linguine and garlic. Mix together and turn the heat to low.
  5. Pour in the egg mixture slowly and mix it in until well combined. Stir in 2 tbsp of pasta water. Simmer for 1-2 minutes and serve.


  • The addition of pasta water to the sauce helps to add flavour and thicken the sauce.
  • Pancetta can be used instead of bacon
  • Garnish with fresh flat leaf parsley and grated parmesan cheese.

  • Date October 19, 2021
  • Tags Chicken Breast, Dinner, Lunch, What's NEW