Low Carb Chicken Carbonara

Indulge in the rich, creamy flavors of this Low Carb Chicken Carbonara—a lighter take on the classic Italian favorite that's perfect for keto and low-carb enthusiasts! Tender strips of seasoned chicken breast are paired with spiralized zucchini noodles, creating a nutrient-packed base that swaps out traditional pasta. A velvety sauce of eggs, Parmesan cheese, heavy cream, and garlic elegantly coats every bite, while a touch of fresh parsley adds a burst of color and freshness. Ready in just 45 minutes, this satisfying dish brings comfort food vibes with a health-conscious twist, making it an ideal option for weeknight dinners or meal prep. Try this easy low-carb recipe for a guilt-free indulgence that doesn’t skimp on flavor!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

While the zucchini cooks, whisk together the eggs, grated Parmesan cheese, heavy cream, and the remaining salt and pepper in a mixing bowl.

Step 5

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.

Step 6

Remove the skillet from heat and garnish the dish with chopped parsley. Adjust the seasoning with additional salt and pepper to taste if necessary.

Step 7

Serve the Low Carb Chicken Carbonara immediately while hot, optionally sprinkling with additional Parmesan cheese for extra flavor.

Nutrition Facts

Serving size	(1644.9g)

Amount per serving	% Daily Value*
Calories	1769.3

Total Fat 89.7g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 953.8mg	0%
Sodium 11867.2mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 9.0g	0%
Total Sugars 70.1g
Protein 153.6g	0%

Vitamin D 168.2IU	0%
Calcium 751.0mg	0%
Iron 10.3mg	0%
Potassium 3391.4mg	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: 46.4%

Protein: 35.3%

Carbs: 18.2%