Creamy Chicken Carbonara

Submitted by Melanie Miller

Creamy Chicken Carbonara

5 from 1 vote
Serving: 4
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes


  • 600g chicken breast, diced
  • 6 spring onions, sliced
  • 200g bacon, diced
  • 400g mushrooms, sliced
  • 2 heaped tsp minced garlic
  • 1 can condensed chicken soup
  • 2 cups chicken stock (salt reduced)
  • 500g spiral pasta
  • 600ml thickened cream
  • 1cm slice Parmesan cheese, grated
  • Mixed herbs
  • Salt & Pepper


  • Brown chicken in frying pan, then add to slow cooker, along with spring onions, bacon, mushrooms, garlic, soup, stock, herbs, salt an pepper.
  • Mix well to combine.
  • Cook on high for 1 hour, then low for 4 hours, stirring every hour.
  • Add cheese, pasta and cream and cook for 30 minutes on low.
  • Serve with extra sprinkling of Parmesan.

8 thoughts on “Creamy Chicken Carbonara”

  1. I didn’t mind this. I thought it was yum apart from me overcooking the pasta (I added what I thought was the right amount, but after 15 minutes, I decided to add the rest, so I ended up cooking for longer to make sure the newer pasta cooked) and putting in too much bacon (I only had a little left, so I thought I would add it in instead of putting it back in the fridge).
    Family’s thoughts were that the pasta was overcooked, too much bacon, and they preferred it the way I did it before. Apart from that, they enjoyed it.

  2. This was pretty yummy! A little salty, so next time I might not put in 2 cups of stock, just one and one water. I also only put in 300ml of cream, and that was fine. I added a bit of frozen spinach for some more veg.

  3. Kate Williamson

    I don’t add the spring onion or mushrooms due to others tastes. I also cook my pasta seperate as I have mine with no pasta. We love this sooooo much!! So yummy and indulgent!

  4. I reduced the amount of chicken, cream, spring onions, mushrooms only due to amount of people to feed. Omitted the parmesan and replaced with tasty and used fettucine instead.
    Great tasting recipe, will definitely make this again.

  5. Absolutely beautiful! I doubled everything except the cream..(fed 6 adults with a huge amount of leftovers) was a massive hit in our house. Will be adding it to our meal prep list.

  6. Such a nice dish full of flavour. I threw in some grated carrot, chopped onion & spinach. I only used 300 ml of cooking cream & 1 1/2 cups of stock. Turned out so nice. I added fettuccine instead of spiral pasta. My son said oh yum within 5 seconds of eating his first mouthful. Will make this dish again for sure.

  7. 5 stars
    This was a hit in our house. I left out the mushrooms, but did put some spinach in. I also used low salt stock, and it was still plenty salty enough.
    This tastes even better as leftovers the next day.

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