Low Carb Chicken Carbonara
Indulge in the rich and creamy flavors of this *Low Carb Chicken Carbonara*, a guilt-free twist on the classic Italian favorite! This recipe swaps traditional pasta with fresh zucchini noodles, making it a perfect choice for keto or low-carb enthusiasts. Tender strips of sautéed chicken are paired with a silky sauce made from eggs, Parmesan cheese, and a touch of heavy cream, delivering the perfect balance of richness without the carbs. Flavored with garlic, olive oil, and a sprinkle of fresh parsley, this dish comes together in just 45 minutes, making it an ideal option for a nutritious yet satisfying dinner. Serve hot and enjoy a light, protein-packed version of carbonara that doesn't skimp on indulgence!
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 4 large zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 3 large eggs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 cup heavy cream
- 2 tablespoons parsley, chopped
Instructions
Begin by prepping the ingredients: slice the chicken breasts into thin strips, peel and mince the garlic cloves, and spiralize the zucchini into noodles using a spiralizer or julienne peeler.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips, seasoning with half of the salt and black pepper. Cook the chicken until fully cooked and browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the zucchini noodles and cook until they are just tender, about 3-5 minutes.
While the zucchini cooks, whisk together the eggs, grated Parmesan cheese, heavy cream, and the remaining salt and pepper in a mixing bowl.
Reduce the skillet heat to low and return the chicken to the pan. Slowly pour the egg mixture over the chicken and zucchini noodles, tossing gently to combine. Continue cooking, stirring constantly, until the sauce thickens slightly, about 3-4 minutes. Be careful not to let the eggs scramble.
Remove the skillet from heat and garnish the dish with chopped parsley. Adjust the seasoning with additional salt and pepper to taste if necessary.
Serve the Low Carb Chicken Carbonara immediately while hot, optionally sprinkling with additional Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 11867 mg | 516% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 70.1 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 751 mg | 58% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3391 mg | 72% | |
*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.
