Chicken, bacon and mushroom carbonara Recipe

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  • Nut-free







Total Time:





(May need an extra 5 mins)

Nutrition per portion

Calories 675 kCal 34%
Fat 33g 47%
  -  Saturates 17g 85%

Chicken and mushroom carbonara is ready and on the table in half an hour which makes it the perfect midweek meal for a hungry family. Learn how to make this creamy chicken pasta carbonara with our easy video recipe – the kids will love it too and you’ll find yourself making it time and time again!


  • 2tsp olive oil
  • 6 rashers smoked streaky bacon, about 90g (3oz), diced
  • 250g (8oz) mushrooms, chopped
  • 4 chicken thigh fillets, about 350g (12oz) total weight, trimmed of fat and cut into 2.5cm (1in) pieces
  • 100ml (3½ fl oz) dry white wine
  • 200ml pot of crème fraîche
  • 300g (10oz) linguine/spaghetti pasta
  • 2 medium egg yolks
  • Salt and ground black pepper
  • Handful of chopped parsley


  • Heat a large frying pan, or wok, add 1tsp of the oil and the bacon and fry until it starts to brown. Add the chopped mushrooms and cook for about 5 mins until they are browned. Tip these into a bowl and reheat the pan with the rest of the oil. Add the chicken and fry until just coloured.

  • Pour the wine into the pan, let it sizzle for a couple of minutes, and then add the crème fraîche. Bring to a gentle simmer for 8 mins, put the bacon and mushroom mixture back in and reheat for a couple of mins.

  • Meanwhile, cook and drain the pasta according to directions on the pack.

  • Take the bacon and mushroom mixture off the heat, cool for 1 min and then beat the egg yolks, one at a time, into the sauce to thicken it. Season.

  • Add the hot pasta to the pan, or wok, and mix in well with seasoning and chopped parsley. (Not suitable for freezing).

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<strong>Woman's Weekly cookery editor Sue McMahon says:</strong> This recipe can be made with 2 small chicken breasts, or using leftover cooked chicken.