Dairy-Free Chicken Carbonara
Indulge in the creamy decadence of Dairy-Free Chicken Carbonara, a wholesome twist on a classic Italian favorite that's perfect for those avoiding dairy. This flavorful recipe swaps traditional cream and cheese for a velvety sauce crafted from eggs, unsweetened almond milk, and nutritional yeast, delivering that signature richness without compromise. Tender bites of seared chicken breast and garlic-infused olive oil elevate the dish, while a hint of lemon zest adds a delightful brightness. Tossed with perfectly cooked spaghetti and finished with fresh parsley, this quick and easy dairy-free pasta dish is ready in under 40 minutes, making it ideal for busy weeknights or an effortless gourmet dinner. Whether you're lactose intolerant or simply looking for a lighter yet indulgent option, this dairy-free carbonara is sure to become a new family favorite!
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Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 cup Nutritional yeast
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Spaghetti (gluten-free, if needed)
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Season the chicken breasts with salt and pepper.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 3
Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked. Remove from the pan, let cool slightly, and slice into bite-sized pieces.
Step 4
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute. Turn off the heat and set aside.
Step 5
In a small bowl, whisk together the eggs, almond milk, nutritional yeast, lemon zest, 1 teaspoon of salt, and black pepper until smooth.
Step 6
Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Step 7
Immediately transfer the hot spaghetti to the skillet with the garlic. Toss to coat the spaghetti in the garlic-infused oil.
Step 8
Pour the egg mixture over the hot pasta and quickly toss with tongs, ensuring the heat from the pasta thickens the sauce and coats the strands evenly. Add reserved pasta water as needed to reach the desired sauce consistency.
Step 9
Add the sliced chicken to the skillet and gently toss again to combine.
Step 10
Serve the dairy-free chicken carbonara with a sprinkle of chopped fresh parsley on top.
Nutrition Facts
| Serving size | (862.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1288.8 |
| Total Fat 51.4g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 578.4mg | 0% |
| Sodium 3398.1mg | 0% |
| Total Carbohydrate 113.3g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 2.9g | |
| Protein 96.3g | 0% |
| Vitamin D 125.9IU | 0% |
| Calcium 370.3mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1188.5mg | 0% |
Source of Calories