Mediterranean Diet Chicken Carbonara
Elevate your weeknight pasta game with this Mediterranean Diet Chicken Carbonara, a wholesome twist on the classic Italian favorite! Featuring tender chicken strips, whole wheat spaghetti, and an irresistible creamy sauce made with Pecorino Romano and Parmesan cheeses, this dish is as indulgent as it is nutritious. Infused with fresh garlic, bright lemon zest, and a pop of parsley, it balances rich flavors with Mediterranean-inspired freshness. Ready in just 40 minutes, it’s perfect for busy evenings while keeping your meals light and heart-healthy. Serve it up for a satisfying dinner bursting with bold taste and wholesome goodness—it’s carbonara, reimagined! Keywords: Mediterranean diet chicken carbonara, whole wheat pasta recipe, healthy chicken pasta, easy Mediterranean dinner.
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Recipe Information
Ingredients
- 12 ounces whole wheat spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 3 pieces garlic cloves, minced
- 4 pieces large eggs
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta well.
While the pasta is cooking, cut the chicken breasts into thin strips.
Heat the extra-virgin olive oil in a large skillet over medium heat. Add the chicken strips and cook until golden brown and cooked through, approximately 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan cheese, black pepper, and sea salt until well combined.
Reduce the skillet heat to low. Add the cooked pasta to the skillet with the chicken. Pour the egg and cheese mixture over the pasta, stirring quickly to coat the strands while preventing egg from scrambling. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
Mix in lemon zest and juice, tossing to distribute evenly.
Remove from heat and stir in fresh parsley. Taste and adjust with additional salt and pepper if needed.
Serve immediately, garnishing with additional grated cheese and parsley if desired.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 110.5 g | 40% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 4.0 g | ||
| Protein | 291.9 g | 584% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 3767 mg | 290% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2354 mg | 50% | |
*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.
