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Creamy Chicken Carbonara

An image of prepared Creamy Chicken Carbonara made with chicken, spaghetti, peas, bacon, Parmesan and Campbell's® Creamy Parmesan Cooking Sauce.
  • prep time: 5 min
  • total time: 20 min
  • serves: 5 people
  • calories: 503 1 serving

Don't have a carbonara recipe in your repertoire but want to try this comfort food Italian classic?  Don't worry!  All you need is a little pouch of carbonara cooking sauce and a few pantry staples (and 20 minutes, or less if you make our multi-cooker one-pot version).  This sauce is so versatile, it works on the stovetop, in the multi-cooker, the slow cooker or the oven (our oven version takes the comfort food factor up a notch by using gnocchi instead of spaghetti- yum!).  Chicken in a rich and creamy sauce with peas and bacon and Parmesan?  Yes, please!


  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless, skinless chicken breast or thighs
  • 1 pouch (11 ounces) Campbell's® Creamy Parmesan Cooking Sauce
  • 1 cup frozen peas, thawed
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup shredded Parmesan cheese


  • Tips

    • To make in the oven, omit the oil and substitute 16 ounces refrigerated gnocchi for the spaghetti.  Arrange the gnocchi on a rimmed baking sheet coated with cooking spray.  Pour the sauce over the gnocchi.  Bake at 425°F. for 25 minutes or until the gnocchi is done.  Stir in the peas.  Sprinkle with the bacon and cheese before serving.
    • To make in a slow cooker, omit the oil.  Place the chicken into a 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 3 hours (or LOW for 6 hours) or until the chicken is done.  Stir in the peas.  Serve with cooked spaghetti.  Sprinkle with bacon and cheese.
    • To make in a multi-cooker, omit the oil and add 1 cup water.  Layer the chicken (cut into 1-inch pieces) and uncooked spaghetti (broken in half) in a 6-quart multi-cooker.  Pour in the sauce and water.  Do not stir.  Pressure cook on High pressure, setting the timer for 9 minutes.  When done, press Cancel and quick release the pressure.  Stir well.  Stir in the peas.  Sprinkle with the bacon and cheese.
  • Step 1

    Cook and drain the spaghetti according to the package directions.  While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until browned and done.  Remove the chicken from the skillet.  Slice the chicken, cover and keep warm.

  • Step 2

    Add the sauce and peas to the skillet and heat to a boil.  Add the cooked spaghetti and chicken and toss to coat.  Sprinkle with the bacon and cheese before serving.

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Calories 503
Total Fat 19 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 119 mg
Sodium 787 mg
Total Carb 41 g
Dietary Fiber 3 g
Sugar 4 g
Protein 41 g
Vitamin D 1 %DV
Calcium 11 %DV
Iron 17 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.