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Chicken Carbonara

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1/4 cup red peppers roasted
  • 6 slices bacon
  • 1 lb chicken boneless tenders
  • 1/2 teaspoon seasoned salt
  • 1/4 cup green onions sliced, divided
  • 8 oz fettuccine
  • 1 jar alfredo sauce 15-oz


  • Bring water to a boil for pasta.
  • Coarsely chop red peppers.
  • Cut bacon into bite-size pieces.
  • Cut chicken into 1-inch chunks (wash hands); sprinkle with seasoned salt.
  • Preheat large sauté pan on medium-high 2–3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 4–5 minutes or until bacon begins to brown.
  • Cook pasta following package instructions. Add chicken to bacon; cook and stir 4–5 minutes or until chicken is 165°F.
  • Reduce heat (on chicken) to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions; cover and cook 4–5 minutes or until heated. Drain pasta; stir into chicken. Serve.