• Chicken breast 1 large, skinless and boneless
  • Salt ¾ tsp, divided • 1 kcal
  • Black pepper powder ¾ tsp, divided
  • Flour 1 tbsp
  • Parmesan 1½ tbsps , finely grated
  • Olive oil ½ tbsp
  • Salted butter 1 tsp
  • Red onion ½ medium, finely chopped
  • Garlic cloves 4 large, finely grated
  • Half and half 1½ cups
  • Parmesan cheese ½ cup, grated for the cheese sauce
  • Corn starch ½ tsp
  • Drinking water 2 tsps
Calories refers to 100 gr of product

I am so sure that you will certainly fall in love with this absolutely lovely creamy and cheesy chicken carbonara dish that contains no eggs yet has that dense and creamy texture!

Club this quick to assemble dish with some perfectly done pasta of your choice or freshly toasted bread slice to enjoy it for a hearty meal that is absolutely soul satisfying and delicious. You may also assemble the creamy parmesan chicken carbonara a day in advance and just bake it in the oven for final minutes before you serve!


Pat dry the chicken breast and cut it in to half horizontally to get two equal sized fillets of the chicken breast. Season the chicken with salt and black pepper powder. In bowl, mix flour with grated parmesan until well combined.

Drench the seasoned chicken breast in to the flour mixture to coat it evenly on all sides. Heat olive oil and salted butter in a large non stick pan and cook the chicken nicely until evenly brown on all sides. This will take about 6 to 7 minutes per side for the chicken to get a nice brown color and crunch coating. Meanwhile, prepare the corn starch slurry by whisking corn starch and water until no lumps are present.

Preheat oven to 180 degrees C. Transfer the chicken in to a baking dish and in to the same pan add a finely chopped onion, minced garlic and sauté the vegetables for 2 minutes. Pour half and half to the simmering vegetables and give everything a nice stir. Season the creamy sauce with salt, black pepper powder and sprinkle parmesan in it. Cook sauce on simmer until the cheese melts while stirring continuously. Add the corn starch slurry to the sauce and whisk the sauce well until it boils for a minute or two.

Turn the heat off and pour the sauce over the resting chicken pieces. Transfer the baking dish in to the preheated oven and bake chicken for about 10 minutes or until the chicken well at the center. Serve and enjoy!


Instead of using whole chicken breasts, you may also cut the chicken in to large cubes and proceed with the cooking directions as mentioned above. Maintain the baking temperature and you might need to keep a watch in the final minutes of baking. You may add 1 teaspoon of salted butter to the cooking onion and garlic mixture, if required. Add half a cup milk to the simmering sauce if it happens to turn too thick in consistency and then give it a boil.

Nutritional information (per serving): 314 Calories, 20g Total fat (12g Saturated fat, 1.1g Polyunsaturated fat, 6.5g Monounsaturated fat), 87.5mg Cholesterol, 852.9mg Sodium, 182.9mg Potassium, 9.6g Total carbohydrates (0.5g Dietary fiber, 4.4g Sugars), 23.4g Protein