For the Chicken:

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 chicken breasts
  • Salt
  • Pepper
  • 500g fresh mushrooms
  • 1 large onion
  • 2-3 cloves garlic
  • Chopped parsley
  • 1/2 cup dry white wine
  • 1 cup peas

For the Cream Sauce:

  • 3 tbsp butter
  • 1/2 cup flour
  • 1 liter chicken broth
  • 1 evaporated milk
  • Salt
  • Freshly ground nutmeg

For the Pasta:

  • 1 packet linguine
  • 1 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp butter


  1. Preheat the oven to 200ºC and grease a medium-sized ovenproof dish with butter.
  2. Cut each chicken breast in half.
  3. In a frying pan, heat 1 tbsp butter and 1 tbsp olive oil, and sauté the chicken for 3-4 minutes on each side.
  4. Season with salt and pepper.
  5. Remove the chicken to cool, and then chop it into small pieces.
  6. In the same pan, add 2 tbsp butter and sauté the mushrooms for 3 minutes to release their moisture.
  7. Add the onion and garlic, and sauté for another 3 minutes. Season with salt and pepper, and deglaze with white wine.
  8. Let the liquids evaporate for about 2 minutes.
  9. Add the parsley to the pan.
  10. Transfer the mushrooms and peas to the bowl with the chicken and mix.

For the Cream Sauce:

  1. Heat the butter in a saucepan until melted, then add the flour.
  2. Stir with a whisk for 2 minutes and then remove from heat.
  3. Add the warm chicken broth and milk, stirring constantly.
  4. Return to heat and let it thicken slightly.
  5. Check for salt and add grated nutmeg.

For the Pasta:

  1. Cook the pasta in salted boiling water for 2 minutes less than the package instructions, then drain.
  2. Return to the pot and add the cream sauce, chicken, and mushrooms.
  3. Stir and transfer to the prepared baking dish.
  4. Mix the cheese with breadcrumbs in a bowl and sprinkle over the surface.
  5. Dot with butter for a crispy, tasty result.
  6. Bake the chicken carbonara in the oven for 25 minutes and serve immediately.


Source: Argiro Barbarigou