Creamy chicken carbonara

A lighter take on creamy chicken carbonara; with bacon, mushrooms and shavings of parmesan

  • 15 mins cooking
  • Serves 4
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Creamy chicken carbonara
  • 375 gram fettuccine
  • 2 skinless chicken breasts (400g), sliced thinly
  • 7 lean shortcut bacon rashers (100g) sliced thinly
  • 1 medium onion (150g), sliced thinly
  • 100 gram sliced mushrooms
  • 300 millilitre CARNATION Lite Cooking Cream
  • 2 tablespoon shaved parmesan cheese (optional for finishing)
  • Spray oil for cooking


Creamy chicken carbonara
  • 1
    Cook pasta according to directions on packet, drain and keep warm
  • 2
    Meanwhile, heat a large frying pan, spray with oil; add chicken and cook for 5 minutes or until browned and cooked through.
  • 3
    Add bacon and onion, cook for 3 minutes; then add mushrooms and cook a further 1 minute.
  • 4
    Add CARNATION Lite Cooking Cream, bring to boil stirring, add pasta and toss through. Serve immediately. Option: sprinkle with cheese before serving.