Hey y'all! If you're craving a comforting, decadent dinner that comes together quickly and leaves you with minimal cleanup, this One-pot Creamy Chicken and Mushroom Carbonara is exactly what you need. Juicy chicken, earthy mushrooms, and rich, creamy sauce come together with smoky bacon and tender pasta for a meal that's perfect for busy weeknights, family dinners, or impressing guests. Let’s get cooking!
Why You'll Love This One-pot Creamy Chicken and Mushroom Carbonara
- One pot means fewer dishes and less time spent cleaning up.
- Ready in just 35 minutes—perfect for busy schedules.
- Incredibly creamy with the perfect balance of flavors and textures.
- Packed with protein and veggies for a satisfying, hearty meal.
- Super versatile—easy to customize with your favorite ingredients!
Ingredients
- 10 oz (280 g) pasta (such as spaghetti, linguine, or fettuccine)
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces
- 6 oz (170 g) mushrooms, sliced
- 4 strips bacon, chopped
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup (240 ml) heavy cream
- 1 cup (90 g) grated Parmesan cheese
- 2 cups (480 ml) low-sodium chicken broth
- 2 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
Step 1: Sauté the Bacon and Chicken
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Season chicken pieces with salt and pepper. Add olive oil to the pot, then add chicken. Sauté until golden and just cooked, 4-5 minutes. Remove and set aside with the bacon.
Step 2: Cook the Mushrooms & Add Aromatics
- Add sliced mushrooms to the pot and sauté until softened and browned, 4 minutes.
- Add minced garlic; cook until fragrant, 1 minute.
Step 3: Cook the Pasta
- Add uncooked pasta to the pot. Pour in chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Step 4: Make the Creamy Carbonara Sauce
- In a bowl, whisk together eggs, heavy cream, and Parmesan cheese until smooth.
- Return chicken and bacon to the pot with the pasta. Remove the pot from heat and quickly stir in the egg-cream mixture, tossing well to coat the pasta. The residual heat will cook the eggs and thicken the sauce without scrambling it.
- Season with extra salt and black pepper as needed.
Step 5: Serve and Garnish
- Top with fresh parsley and more Parmesan cheese, if desired. Serve immediately while hot and creamy!
Notes
- For extra flavor, try using smoked bacon or pancetta.
- Stirring in the egg-cream mixture off the heat prevents curdling.
- Add a splash of reserved pasta water if you prefer a looser sauce.
Variations
- Swap the Protein: Use turkey or shrimp instead of chicken for a unique twist.
- Go Vegetarian: Skip the chicken and bacon and add extra mushrooms or green peas.
- Make it Spicy: Add a pinch of red pepper flakes or diced jalapeño when sautéing the mushrooms.
Required Equipment
- Large pot or Dutch oven
- Slotted spoon
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Chef's knife and cutting board
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring in a splash of cream or broth to loosen the sauce.
Pairings and Serving Recommendations
- Serve with a simple green salad tossed in a lemony vinaigrette.
- Crusty garlic bread makes a perfect side for soaking up extra sauce.
- Pair with a crisp, chilled white wine like Pinot Grigio or Chardonnay.
Pro Tips
- Use freshly grated Parmesan for the best melting and flavor.
- Don’t skip the step of removing the pot from heat before adding the eggs—this prevents scrambling.
- Have all ingredients prepped before you start to keep the process smooth and quick.
Frequently Asked Questions
Can I use pre-cooked rotisserie chicken?
Yes! Just chop the rotisserie chicken and add it with the bacon when combining everything before the sauce.
Can I make this recipe gluten-free?
Absolutely—just substitute your favorite gluten-free pasta and ensure your broth and bacon are gluten-free.
How do I prevent the eggs from scrambling?
Remove the pot from heat and add the egg-cream mixture gradually, stirring constantly to create a silky, creamy sauce.
Recipe Details
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Ingredients
- 12 oz (340 g) spaghetti
- 2 tablespoons olive oil
- 1 pound (450 g) boneless, skinless chicken breast, diced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 2 large eggs
- ¾ cup (75 g) grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup (10 g) chopped fresh parsley (optional)
Instructions
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1Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced chicken and cook until golden and cooked through, about 5-6 minutes. Remove and set aside.
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2In the same pot, add sliced mushrooms and cook until softened and lightly browned, 4-5 minutes. Stir in minced garlic and cook for 1 more minute.
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3Add uncooked spaghetti and chicken back to the pot. Pour in heavy cream and 2 ½ cups (600 ml) water. Stir to combine, bring to a simmer, then cover and cook for 10-12 minutes, stirring occasionally, until pasta is just tender and most liquid is absorbed.
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4While the pasta cooks, whisk eggs and Parmesan together in a bowl. Once the pasta is done, remove the pot from heat. Gradually stir in the egg and cheese mixture, mixing quickly to create a creamy sauce without scrambling the eggs.
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5Season with salt and black pepper to taste. Sprinkle with fresh parsley if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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