Chicken Carbonara for Mid-Week Family Meals
A delicious recipe with succulent chicken breasts with this family favourite chicken carbonara ideal served with pasta and garlic bread.
Servings 4 people
Frying Pan (skillet)
- 4 chicken breasts
- 5 strips smoked bacon chopped
- 2 tablespoons butter
- 1 small onion diced
- 4 cloves garlic minced
- 500 ml milk
- 2 tablespoons cornstarch combined with 2 tablespoons cold water
- 112 g shredded mozzarella cheese
- 45 g grated parmesan cheese
- Salt and pepper to taste
Using a meat pounder, pound the chicken breasts until thin and flat. Season with salt and pepper and set aside.
In a large frying pan, cook chopped bacon until crisp. Remove from pan and set aside.
Add butter to pan. When butter is melted, place chicken in the pan with the bacon grease and butter. Sear both sides of the chicken and remove from pan.
Add onions and garlic and cook until translucent.
Pour milk into pan and deglaze by scraping the bottom of the pan with a wooden spatula. Stir to combine ingredients, then place chicken back into pan.
Cook over medium low heat for 20 minutes. Pour in the cornstarch mixture and stir to combine. Simmer for 5 more minutes.
Remove from heat and add the mozzarella and parmesan cheeses. Stir until the cheese is melted and the sauce is well combined.
Add the bacon bits to the pan and stir to combine.
If serving over pasta, add cooked pasta to pan and toss with sauce. Serve with chicken on top of sauced pasta.