Go Back
+ servings
Print Recipe
5 from 1 vote

Easy Carbonara Pasta with Chicken and Cashews

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinners
Servings: 4
Calories: 0kcal
Author: Lauren


  • 400 g of fettuccine pasta
  • 5 rashers of short cut bacon
  • 300 g of diced chicken breast
  • 3 spring onions
  • ½ cup of sundried tomatoes
  • cup of raw and unsalted cashews
  • 4 eggs
  • ½ cup of cream
  • ½ cup of finely grated parmesan cheese
  • salt and pepper to taste


  • Slice the bacon and sun dried tomatoes into thin strips, finely grate the parmesan cheese and thinly slice the spring onions. Separate the eggs and place yolks into a jug. Set aside until needed.
  • Cook the pasta in a large pot of boiling water as per the packet instructions, once cooked drain the water and keep the pasta hot.
  • While the pasta is cooking, place the diced chicken, sliced bacon, spring onions, cashews and sun dried tomatoes into a frying pan and cook over a medium heat for 4 - 5 minutes or until the chicken is cooked through and the bacon is crisp.
  • Add the cream, parmesan cheese and salt and pepper to the jug with the egg yolks and whisk together until well combined.
  • Pour the egg mixture over the top of the cooked pasta and add the cooked chicken, bacon, onions and tomatoes before carefully tossing the pasta to ensure it’s completely coated by the egg mixture.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg