To kick off the year, I’m sharing my absolute go-to recipe: a One-Pot Chicken Carbonara.
Hey guys! So, I’ve been parked up at my brother’s place for a bit, but we are officially getting back into the swing of things for 2026. To kick off the year, I’m sharing my absolute go-to recipe: a One-Pot Chicken Carbonara.
The best part? You can cook this on a gas burner, a campfire, or in the middle of a van. Plus, it’s one pot, which means you aren’t stuck doing a mountain of dishes when you’d rather be watching the sunset. [18:03]
Today I’m making a smaller batch for my 8-month-old niece, but I’ve listed the “Hungry For Four” quantities below. Whether you like a “thick boy” sauce or something a bit runnier—you do you. I’m not your mom! [05:42]
The Goods (Serves 4 hungry humans)
- Protein: 1.5 large chicken breasts (cut into strips) and 3 rashers of bacon (chopped).
- The Base: 1 onion and a handful of mushrooms (sliced).
- The Liquid Gold: 3.5 cups of hot water + 1 chicken stock cube.
- Pasta: 300g Fettuccini (snap it in half if you want to annoy the Italians or if you’re feeding a toddler). [10:43]
- The Sauce: 300ml cooking cream, 170g Parmesan cheese, and 3 eggs (use 2 yolks and 1 full egg). [02:19]
- Extra Vibes: Olive oil, salt, pepper, and more cheese for the top.
The Method
1. Brown the Good Stuff Fire up your gas cooker and toss the bacon, onion, and mushrooms into the pot. I like to add a splash of olive oil to get things moving. You’re looking for that stage where the onions are translucent and the mushrooms are starting to get that beautiful brown sear. [04:53]
2. The Chicken Rule Scoop the bacon mix out and set it aside. Toss in your chicken strips. Pro-tip: Overcooked chicken is better than salmonella. [07:11] Since I’m cooking for a baby, we’re searing these until they’re definitely done. Once they have a nice color, pull them out and put them with the bacon.
3. The “One Pot” Magic Put your bacon, mushrooms, onion, and chicken back into the pot. Pour in your 3.5 cups of water and that stock cube. [08:46] Bring it to a boil.
4. Pasta Time Drop your fettuccini directly into the boiling stock. Leave it uncovered and let it simmer away until the pasta is nearly done.
5. Prep the Creamy Goodness While the pasta is bubbling, grab a separate container and whisk together your eggs, cooking cream, and a generous amount of Parmesan. It should look like you’re prepping a very cheesy omelet. [11:15]
6. The Big Merge Turn your heat down to super low. Pour that egg and cream mixture into the pot. This is the magic moment where the heat from the pasta cooks the egg just enough to make a silky sauce without scrambling it. [16:53]
7. Reduce to Your Heart’s Content Keep it on a low simmer (little bubbles only!) until the sauce is the thickness you like. If you like it thick, let it reduce. If you like it runny, pull it off early. [19:13]
The Verdict
Finish it off with a bit of cracked pepper and another sprinkle of Parmesan. This whole process takes about 30–35 minutes from start to finish. It’s easy, it’s rich, and it’s van-life approved.
If you’re into minimalist living or just want more easy recipes, make sure to follow along on Instagram or check out the full breakdown on ashlywixks.com. [14:51]
Enjoy your dinner! Catch ya in the next one. 🤙
Watch the full video here: https://youtu.be/mZlinLPGKrk
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