Chicken Carbonara

Chicken Carbonara


"Chicken breasts are pan-fried in olive oil to a golden brown, then simmered in a creamy Alfredo sauce, flavored with bacon, green peas and dry white wine, for an elegant dinner in minutes."
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25 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


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  • Prep

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  1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  2. Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper.
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I served this over a bed of spaghetti. My husband thought it might add something if I served it over penne or something similar. The spaghetti noodles seemed to be over-kill. It was VERY simp...

This was a pretty good recipe. It was really simple and very easy to make. I thought there was too much chicken for the recipe as a whole, but overall it was pretty good. I'll probably make i...

This recipe is very good, even better the next day for lunch. I used chicken broth instead of the wine. I also used the chicken broth to eliminate the jarred alfredo sauce and thickened it up ...

Recipe was so quick, easy and tasty! Modified it slightly by adding some minced garlic to sautee with the onion. Also cut up the chicken in to bite sized pieces. Made a great Valentine's Day ...

This was nothing like the carbonara I recently had but it was convenient and very easy to make on a weeknight. I had some fresh broc. I wanted to use up so I used that in place of the frozen pea...

i used greens instead of peas and didnt used olive oil and my picky husband loved it. great recipe!