Creamy Chicken, Bacon & Zucchini Carbonara
with Pear & Spinach Salad
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Eggs
Ingredients
330 g
Chicken Breast
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
2
Garlic
1
Zucchini
1
Brown Onion
180 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 sachet
Chicken Stock Pot
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Thinly slice brown onion (see ingredients). Thinly slice pear (see ingredients) into wedges. • Grate zucchini. Finely chop garlic. • Cut chicken breast into 2cm chunks. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Cook spaghetti in the boiling water, stirring regularly, until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, crack the egg into a medium bowl, then whisk with a fork. • To the bowl with the egg, add Parmesan cheese (reserve some for garnish!), light cooking cream, chicken stock and a generous pinch of pepper. Mix well. Set aside. • In a medium bowl, combine the vinegar, the honey and a drizzle of olive oil. Set aside. Little cooks: Take charge by combining the ingredients for the sauce and the dressing!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, onion and diced bacon, breaking up with a spoon, until browned and cooked through, 5-6 minutes. • Add zucchini and cook, stirring, until tender, 2-3 minutes. • Add a drizzle more olive oil if needed, then add garlic and cook until fragrant, 1 minute. TIP: Chicken is cooked through when it's no longer pink inside.
• To the pan with bacon and chicken, add cooked spaghetti, tossing to coat. Stir in half the baby spinach leaves, until wilted. • Remove pan from heat (to ensure the eggs don't scramble!). Add carbonara sauce and the reserved pasta water. Mix well to combine. • Season with salt and pepper to taste. Set aside. TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy and silky.
• To the bowl with the dressing, add the pear and remaining spinach, tossing to coat. • Divide creamy chicken and bacon carbonara between bowls. Sprinkle with reserved Parmesan. • Serve with pear and spinach salad. Enjoy! Little cooks: Add the finishing touch by sprinkling over the reserved Parmesan!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy, flavourful sauce, though some found it bland. Adding extra pepper or lemon zest boosted taste.
- Ease of prep: Quick and simple to make, with clear instructions guiding even novice cooks through the carbonara sauce.
- Suggestions: Several added chicken for extra protein. Some preferred mushrooms instead of zucchini for a richer flavour.
- Leftovers: Made enough for lunch the next day, with some finding it even tastier reheated.
- Portions: A few felt the pasta quantity was small for larger appetites; adding extra noodles stretched the meal further.
