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creamy parmesan carbonara chicken recipe
Ash Tyrrell

Creamy Parmesan Carbonara Chicken Recipe

When I first tried making this creamy parmesan carbonara chicken, I was blown away by how delicious it turned out. The crispy chicken with that silky, cheesy sauce quickly became my favorite kind of comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 medium chicken breasts – slice them into filets so they cook evenly and stay juicy.
  • 3 tablespoons olive oil – the secret to a golden-brown sear.
  • 2 tablespoons butter – adds richness and that classic restaurant flavor.
  • 1/3 cup flour – for dredging; it gives the chicken a light crisp crust.
  • 1/3 cup parmesan cheese freshly grated – skip pre-shredded cheese; fresh melts better.
  • 4 slices bacon – smoky crispy, and adds depth to the sauce.
  • 3 garlic cloves minced – because garlic makes everything better.
  • 1 small onion chopped – balances the richness of the sauce.
  • 1 ½ cups half-and-half or heavy cream – creates the creamy base.
  • 1 teaspoon cornstarch optional – mix with water if you want a thicker sauce.

Method
 

  1. I start by slicing each chicken breast into two filets. A little salt and pepper on both sides works perfectly. Then, I mix flour and parmesan in a shallow bowl and coat each piece of chicken until lightly covered.
  2. In my skillet, I heat olive oil and butter until hot. I cook the chicken filets for 4–5 minutes per side, until they’re golden and crispy. Once done, I set them aside so they stay juicy.
  3. In the same skillet, I fry the bacon until crispy. I remove it, but leave just a teaspoon of bacon drippings in the pan—that flavor makes the sauce incredible.
  4. I toss in garlic and onion, cooking for a few minutes until fragrant and soft. The kitchen smells amazing at this stage!
  5. With the heat turned to medium-low, I pour in half-and-half and stir in parmesan. It melts into a creamy, velvety sauce. If it’s too thin, I add a cornstarch slurry until it reaches the right thickness.
  6. Finally, I add the chicken back into the skillet, letting it soak up the sauce. Crumbled bacon goes over the top for extra flavor. Then it’s ready to serve with pasta, veggies, or rice.

Notes

  • I always grate parmesan fresh—it melts smoother and tastes sharper.
  • I keep an eye on the chicken while searing; overcooking makes it dry.
  • I season each step lightly (chicken, sauce, even veggies if added) so the flavors really layer together.