Dairy-Free Chicken Carbonara
Indulge in the creamy, savory goodness of Dairy-Free Chicken Carbonara, a flavorful twist on the classic Italian dish made without dairy. This recipe features tender chicken breast, a luscious sauce crafted from eggs, unsweetened almond milk, and nutritional yeast for a cheesy, umami-packed flavor, and a hint of bright lemon zest. Garlic-infused olive oil adds depth to the dish, while gluten-free spaghetti makes it accessible for those avoiding gluten. Ready in just 40 minutes, this dairy-free delight is perfect for busy weeknights or elegant dinner gatherings. Finish it off with a sprinkle of fresh parsley for a vibrant touch, and enjoy a wholesome, comforting pasta that's as rich and creamy as its traditional counterpart. Perfect for health-conscious eaters looking for a guilt-free carbonara recipe!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Nutritional yeast
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Spaghetti (gluten-free, if needed)
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked. Remove from the pan, let cool slightly, and slice into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute. Turn off the heat and set aside.
In a small bowl, whisk together the eggs, almond milk, nutritional yeast, lemon zest, 1 teaspoon of salt, and black pepper until smooth.
Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Immediately transfer the hot spaghetti to the skillet with the garlic. Toss to coat the spaghetti in the garlic-infused oil.
Pour the egg mixture over the hot pasta and quickly toss with tongs, ensuring the heat from the pasta thickens the sauce and coats the strands evenly. Add reserved pasta water as needed to reach the desired sauce consistency.
Add the sliced chicken to the skillet and gently toss again to combine.
Serve the dairy-free chicken carbonara with a sprinkle of chopped fresh parsley on top.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 3.5 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 432 mg | 33% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
