Creamy Chicken Carbonara

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Total Time
10 mins
25 mins

An easy "Campbell's soup" recipe

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  • 10 slices bacon, cut in 1/2 inchpieces
  • 1 medium onion, chopped
  • 2 cloves garlic, finely minced
  • 1 (10 ounce) cancampbell condensed cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup
  • 1 (10 ounce) cancampbell condensed cream of mushroom soup or 1 (10 ounce) can low-fat cream of mushroom soup
  • 1 (15 ounce) can evaporated milk
  • 12 teaspoon dried thyme leaves
  • 1 tablespoon dried parsley flakes
  • 3 cups cubed cooked chicken
  • 6 cups hot cooked spaghetti


  1. Cook bacon until crisp at medium heat in large skillet.
  2. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
  3. Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.
  4. Stir in mixture of soups, milk, parsley and thyme.
  5. Stir in chicken.
  6. Bring to a boil, stirring often; stir in bacon.
  7. Reduce heat to low.
  8. Simmer covered, for 5 minutes, stirring occasionally.
  9. Serve immediately over cooked spaghetti.
Most Helpful

5 5

The whole family loved this! Very easy and very good. The only things I did differently were to throw in a bit of fresh parmesan cheese and I used rotini for the pasta. Will definitely make this again.

This was so yummy! My DH kept saying mmm its so creamy and good! Thank you for posting this.

I doubled the garlic and i added a can of mushrooms and 1/2 cup of parmesan cheese and about 1/2 cup of milk to thin it out a little. I can't wait to have the left overs tomorrow!

5 5

I loved this! Great taste and very easy to prepare and cook. I'll definitely be using this recipe again!