Pillsbury and Betty Crocker each have recipes for chicken carbonara that require approximately seven ingredients or less. Each recipe also has a prep time of about 15 to 20 minutes and a total time of roughly 30 minutes.
For the Pillsbury recipe, prepare 8 ounces of spaghetti, according to package instructions, in a 3-quart saucepan, and add 1 cup of frozen baby sweet peas during the last two minutes of cooking. Drain the pasta and the peas, and return them to the saucepan. Using microwave-safe paper towels and a microwave-safe plate, microwave 3 strips of bacon on high for roughly two to three minutes or until the strips are crispy.
Crumble the cooked bacon strips. Combine the pasta, peas, bacon bits, 1/2 of a skinned, boned and chopped rotisserie chicken, and 1 16-ounce jar of Alfredo sauce in the saucepan. Stir occasionally while cooking over low heat for about five minutes. Sprinkle with Parmesan cheese and serve.
To make the Betty Crocker recipe, cook and drain 1 package of spaghetti according to package instructions, and brown 8 slices of bacon cut into 2-inch pieces in a 3-quart saucepan set over low heat. Remove the bacon, and discard all but 1 tablespoon of rendered bacon fat from the saucepan.
Sauté 1 medium chopped onion and 1 clove of finely chopped garlic in the bacon fat over medium heat. When the onion is tender, add the spaghetti, 2 cups of chopped cooked chicken, 1/2 cup of heavy whipping cream and 1/2 cup of grated Parmesan cheese. Stir intermittently until the spaghetti, cream and onion are heated through. Garnish with bacon, and serve.