Keto Chicken Carbonara

Dive into a low-carb twist on a classic Italian favorite with this Keto Chicken Carbonara! Perfectly pan-seared chicken breast, crispy pancetta, and tender zucchini noodles come together in a rich, creamy Parmesan sauce made with egg yolks and heavy cream. This keto-friendly recipe skips traditional pasta, replacing it with spiralized zucchini that adds a fresh, healthy bite while keeping the dish low-carb and gluten-free. Ready in just 40 minutes, this meal is packed with protein and bursting with flavor, making it ideal for weeknight dinners or a special low-carb treat. Garnished with fresh parsley, this dish is as visually stunning as it is delicious—comfort food that supports your keto lifestyle!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Season the chicken breast pieces with 1/2 teaspoon of salt and black pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic to the pancetta and sauté for 1 additional minute, being careful not to burn the garlic.

Step 5

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.

Step 6

In a mixing bowl, whisk together egg yolks, heavy cream, and grated Parmesan cheese until smooth.

Step 7

Cut the resting chicken into bite-size pieces and return them to the skillet, tossing with the zucchini noodles.

Step 8

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.

Step 9

Add more salt and pepper to taste, if necessary.

Step 10

Garnish with freshly chopped parsley before serving. Serve immediately while hot.

Nutrition Facts

Serving size	(2141.2g)

Amount per serving	% Daily Value*
Calories	3386.3

Total Fat 197.9g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 7.7g
Cholesterol 1848.6mg	0%
Sodium 15334.6mg	0%
Total Carbohydrate 67.2g	0%
Dietary Fiber 7.0g	0%
Total Sugars 54.9g
Protein 329.8g	0%

Vitamin D 73.2IU	0%
Calcium 1246.5mg	0%
Iron 10.7mg	0%
Potassium 4837.0mg	0%

*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.

Source of Calories

Fat: 52.9%

Protein: 39.2%

Carbs: 8.0%