Gluten-Free Chicken Carbonara
Indulge in the savory decadence of Gluten-Free Chicken Carbonara, a perfect blend of Italian comfort and gluten-free goodness. This delightful twist on a classic recipe features tender chicken breast, creamy Parmesan-infused sauce, and gluten-free spaghetti, ensuring it's both hearty and suitable for those with gluten sensitivities. Packed with vibrant flavors from garlic, parsley, and a hint of black pepper, this dish also incorporates sweet peas for a burst of freshness. Ready in just 40 minutes, it’s a quick yet elegant dinner option that’s perfect for four servings. Whether you're seeking a satisfying weeknight meal or a crowd-pleasing pasta dish, this creamy carbonara promises bold flavors and irresistible texture without compromising dietary needs.
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 1 lb Chicken breast
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Eggs
- 1 cup Parmesan cheese, grated
- 3 Garlic cloves, minced
- 1 cup Frozen peas
- 0.5 cup Heavy cream
- 0.25 cup Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente, then drain and set aside.
Cut the chicken breast into bite-sized pieces. Season with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until fully cooked and golden brown, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
Add the frozen peas to the skillet and cook for 2-3 minutes until heated through. Return the chicken to the skillet and stir to combine.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth.
Reduce the heat to low, then add the cooked spaghetti to the skillet with the chicken and peas.
Quickly pour the egg and cheese mixture over the pasta and chicken, tossing rapidly to thoroughly combine and prevent the eggs from scrambling. The heat from the pasta and skillet should cook the eggs to a creamy consistency.
Season to taste with additional salt and pepper if needed.
Serve immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 12.8 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1218 mg | 94% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2543 mg | 54% | |
*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.
