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Chicken Carbonara Pasta

Penne Pasta with Bacon, Egg, Peas, and Parmesan

The perfect marriage of Traditional Italian Carbonara and the American version with a creamy sauce that incorporates an egg for more traditional flavor.

6 strips thick-cut bacon, chopped
1 1/4 pounds boneless, skinless chicken breasts, sliced
1 red onion, diced
2 teaspoons minced garlic
2 (12-ounce) cans evaporated milk
1 large egg
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 ounces penne pasta
1 cup frozen peas
1 cup grated Parmesan cheese

Cook bacon until crisp in a skillet over medium-high heat; drain and reserve. (You can do this in many modern slow cookers by using the cooker’s browning function.)

Add sliced chicken to the bacon grease in the skillet, and brown on both sides, about 5 minutes.

Transfer browned chicken and cooked bacon to a slow cooker and cover with red onion and garlic.

Whisk together evaporated milk, egg, flour, salt, and pepper and pour into cooker.

Set the cooker to LOW, cover, and let cook 5 hours.

Cook pasta until al dente; drain well.

Stir cooked pasta, frozen peas, and Parmesan cheese into cooker and cook an additional 20–30 minutes, just until peas are heated through.

Serves 6


Make It Better

Definitely worth substituting diced pancetta (Italian bacon) in place of regular bacon.



This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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