Keto Chicken Carbonara
Indulge in the creamy, savory delight of Keto Chicken Carbonara—a low-carb twist on the classic Italian favorite. This recipe features juicy, pan-seared chicken breast paired with tender zucchini noodles that perfectly soak up the rich and silky sauce made from egg yolks, heavy cream, and Parmesan cheese. Crispy pancetta and aromatic garlic bring irresistible flavor and depth to every bite, while the dish is finished with a sprinkle of fresh parsley for a burst of brightness. Ready in just 40 minutes, this keto-friendly dinner idea is perfect for anyone craving comfort food without the carbs. Serve it piping hot for a satisfying meal that’s sure to impress! Keywords: Keto Chicken Carbonara, low-carb carbonara, zucchini noodles recipe, keto dinner ideas, creamy carbonara with chicken.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb total) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 medium (spiralized into noodles) Zucchini
- 4 ounces (diced) Pancetta
- 2 cloves (minced) Garlic
- 4 large Egg yolks
- 0.5 cup Heavy cream
- 1 cup (grated) Parmesan cheese
- 2 tablespoons (chopped) Parsley
Instructions
Season the chicken breast pieces with 1/2 teaspoon of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining tablespoon of olive oil. Once hot, add the diced pancetta and cook until it becomes crisp, about 4-5 minutes.
Add the minced garlic to the pancetta and sauté for 1 additional minute, being careful not to burn the garlic.
Spiralize the zucchini into noodles using a spiralizer. Add the zucchini noodles to the skillet and toss with the pancetta and garlic. Cook for about 3-4 minutes until the zucchini is tender. Season with the remaining 1/2 teaspoon of salt.
In a mixing bowl, whisk together egg yolks, heavy cream, and grated Parmesan cheese until smooth.
Cut the resting chicken into bite-size pieces and return them to the skillet, tossing with the zucchini noodles.
Reduce the skillet heat to low and slowly pour the egg mixture over the noodles and chicken, tossing continuously to avoid scrambling the eggs. The heat will gently thicken the sauce.
Add more salt and pepper to taste, if necessary.
Garnish with freshly chopped parsley before serving. Serve immediately while hot.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 1849 mg | 616% | |
| Sodium | 15335 mg | 667% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 54.9 g | ||
| Protein | 329.8 g | 660% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1246 mg | 96% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4837 mg | 103% | |
*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.
