Thursday, March 13, 2014

Creamy Chicken Carbonara Pasta

I know traditional carbonara pastas are made with egg but I'm just not down with eggs and pasta. So, I've created my own egg free skinnier version of a popular past dish. It's a perfect easy weeknight meal and so delicious!

Creamy Chicken Carbonara Pasta
Serves 8
Cal 314, Carbs 43.7g, Fat 7.5g, Fiber 2.1g, Protein 17.5g

1 16oz. box pasta of your choice (I used bowties)
2 cups cooked, diced chicken
1/2 cup crumbled bacon (I used bacon bits)
1/2 cup peas
4 oz. reduced fat cream cheese
1/3 cup grated parmesan cheese
1/2 cup reduced fat milk
1 clove garlic, minced
salt and pepper to taste

Boil pasta to al dente. Drain and set aside.

While pasta is cooking in a large saucepan whisk together cream cheese and milk until smooth. Add in the garlic and parmesan cheese. Simmer for 3-4 minutes. Add in the chicken, bacon, and peas. Add noodles and toss to coat. Season with salt and pepper. Enjoy!


  1. The eggs I wouldn't mind so much but I don't like peas LOL.

    1. Ha! I'm not a huge fan of peas either but I don't mind them in this dish. :)

  2. I LOVED this recipe! Can't wait to try it!
    Would also love to promote it!

  3. This is a great Chicken Carbonara, we will really enjoy this dish. Happy St. Patrick's Day and thank you so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  4. Thanks for sharing with the Let's Get Real party this week.


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