Make this easy chicken carbonara for dinner. The combination of chicken, bacon, and cream sauce is delicious.
Served with ziti or your pasta of choice, this is sure to be a chicken dinner that you will want to make often.
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Chicken Carbonara was a meal that I only had at restaurants until I decided to make my own. I searched for recipes on line and many of them had lots of extra ingredients that I didn’t want or the sauce seemed hard to make. I experimented with my own ideas and we loved it.
Chicken Carbonara Easy Recipe
You can use large chicken breasts if you prefer, but using smaller filets means the cooking time is less. I’m all for time savers in the kitchen.
My carbonara sauce is super simple to make, but it’s packed with flavor. The combination of bacon, parmesan cheese, and the cream sauce is delicious.
I love that this is a one skillet recipe, meaning less clean up. After the chicken and bacon have been cooked, the sauce is made in the same pan. The chicken is adding back to the pan once the sauce has simmered for a bit.
I make sure to make enough to have leftovers. The extra can be covered and stored in the refrigerator for up to two days.
Ziti is my favorite pasta, so that’s what I served the chicken carbonara with, but my husband prefers rotelle and that is good to use as well. It’s most often served over fettucine, but that’s one of my least favorite pastas.
I don’t share very many main dish recipes on the blog, but this one is so good and easy that it was definitely one that I wanted to pass along.
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Easy Chicken Carbonara with Ziti
Ingredients List for Easy Chicken Carbonara
- Chicken Breasts Filets
- Oil
- Butter
- Bacon
- Half and Half
- Cornstarch
- Grated Parmesan Cheese
- Garlic –fresh clove or powder
- Salt and Pepper
Supply List for Easy Chicken Carbonara
- Non Stick Skillet
- Tongs
- Measuring Cups and Spoons
- Serving Dish
- Wooden Spatula
Chicken Carbonara with Ziti
Delicious chicken and pasta dish with bacon cream sauce
Ingredients
- 10 to 12 Small Chicken Breast Filets
- 2 tbsp Flour
- 3 tbsp Parmesan Cheese (Grated)
- 1 tsp Butter
- 1 tbsp Vegetable Oil
- 1 16 oz Box Ziti
- 6 to 8 Slices Bacon
- 1 tbsp Garlic Powder
- 1 1/2 Cups Half and Half
- 1/2 Cup Parmesan Cheese (Grated)
- 1/2 tsp Cornstarch
- 1/2 tsp each Salt and Pepper
Instructions
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Cook ziti in boiling water until tender.
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Season Chicken filets with salt and pepper.
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Combine flour and 3 tbsp parmesan cheese in large bowl.
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Dredge Chicken in flour mixture.
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Add oil and butter to skillet and heat on medium.
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Place dredged chicken filets in pan.
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Fry for 5 minutes, flip and continue to fry for 5 additional minutes. Use a cooking thermometer to check for temperature. Continue cooking until it reaches 165°. Remove chicken from pan and set aside.
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Fry bacon until crisp. Remove and crumble. Add bacon back to skillet.
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Add garlic, half and half, and remaining Parmesan cheese to skillet.
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Simmer on low, stirring occasionally until cheese is melted.
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In a small bowl, mix cornstarch and water. Stir and add to skillet. Allow to simmer until the sauce is smooth.
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Place chicken filets back into skillet. Simmer for 5 minutes.
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Drain ziti and place in serving bowl. Serve with chicken.
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Cover and store leftovers in refrigerator up to two days.
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