Whole30 Chicken Carbonara
Elevate your weeknight dinners with this irresistible Whole30 Chicken Carbonara—a lighter, dairy-free twist on the classic Italian favorite that’s perfect for those following paleo or Whole30 guidelines! Tender chicken strips, crisp bacon, and aromatic garlic come together with a splash of olive oil and zucchini noodles, creating a guilt-free, veggie-packed base. Whisked eggs, nutritional yeast, and savory seasonings transform into a creamy, velvety sauce without the need for cream or cheese, ensuring a wholesome yet indulgent bite. Finished with fresh parsley and a zesty squeeze of lemon juice, this 40-minute recipe offers vibrant flavors and foolproof simplicity, making it ideal for busy evenings or health-conscious foodies. Serve it fresh out of the skillet for a satisfying meal that’s low-carb, full of protein, and bursting with bold taste.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 3 medium zipper-tooth zucchini or spiralized zucchini noodles
- 2 tablespoons extra-virgin olive oil
- 6 slices compliant bacon
- 4 large eggs
- 4 garlic cloves
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 1 teaspoon lemon juice
Instructions
Start by preparing the zucchini noodles using a spiralizer or by purchasing pre-spiralized zucchini noodles. Set aside.
Slice the chicken breasts into thin strips. Season with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove chicken from skillet and set aside.
In the same skillet, add the bacon slices. Cook until crispy, about 5-6 minutes. Remove bacon, leaving a bit of the bacon fat in the pan, and crumble the bacon once cooled.
Crush or finely mince the garlic cloves and add to the skillet. Sauté in the leftover bacon fat for about 30 seconds until fragrant.
In a bowl, whisk together the eggs, nutritional yeast, a pinch of salt, and the black pepper.
Add the remaining tablespoon of olive oil to the skillet with the garlic, then quickly add the zucchini noodles. Toss them for about 2 minutes until they are slightly softened.
Add the cooked chicken back to the skillet along with the crumbled bacon. Pour the egg mixture over the noodles and chicken.
Continuously toss the mixture until the eggs thicken and coat the noodles and chicken in a creamy sauce, about 1-2 minutes. Do not let the eggs scramble; they should turn into a silky sauce.
Remove from heat, and sprinkle with chopped parsley and a squeeze of lemon juice. Adjust seasoning with salt and pepper to taste before serving.
Serve immediately, ensuring each plate gets an even amount of chicken, noodles, and sauce.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 4209 mg | 183% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 204 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1247 mg | 27% | |
*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.
