Low Fat Chicken Carbonara

Indulge in the creamy, comforting flavors of this Low Fat Chicken Carbonara—where rich taste meets healthy balance! Perfect for weeknight dinners, this lightened-up twist on an Italian classic swaps heavy cream for wholesome low-fat Greek yogurt, delivering a silky, guilt-free sauce bursting with Parmesan and garlic. Tender pieces of juicy, golden-browned chicken breast combine with al dente whole wheat spaghetti, creating a protein-packed, fiber-rich meal that’s as satisfying as it is nourishing. The addition of fresh parsley and a hint of black pepper adds a refreshing finish to the dish. Ready in just 45 minutes and perfect for serving up to four, this healthy chicken carbonara is a must-try for fans of comfort food with a lighter twist.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 g Whole wheat spaghetti
• 300 g Skinless chicken breast
• 2 tablespoons Olive oil
• 150 g Low-fat Greek yogurt
• 40 g Parmesan cheese, grated
• 1 Egg
• 2 cloves Garlic, minced
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 2 tablespoons Flat-leaf parsley, chopped

Directions

Step 1

Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.

Step 2

While the spaghetti is cooking, cut the chicken breast into bite-sized pieces.

Step 3

In a large non-stick skillet over medium heat, add 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant.

Step 4

Add the chicken pieces to the skillet, season with salt and black pepper, and cook until they are golden brown and cooked through, about 8-10 minutes.

Step 5

In a mixing bowl, whisk together the low-fat Greek yogurt, grated Parmesan cheese, and the egg until smooth and well combined.

Step 6

Once the spaghetti is cooked and drained, return it to the pot along with the cooked chicken pieces.

Step 7

Over a low heat, quickly pour the yogurt mixture over the hot spaghetti and chicken, stirring briskly to avoid the egg curdling.

Step 8

Gradually add reserved pasta water, a little at a time, to the sauce, stirring until the sauce reaches your desired consistency.

Step 9

Finish by stirring in the chopped parsley. Adjust seasoning with additional salt and pepper if needed.

Step 10

Serve immediately with an extra sprinkle of Parmesan cheese and parsley if desired.

Nutrition Facts

Serving size	(835.4g)

Amount per serving	% Daily Value*
Calories	1472.1

Total Fat 62.6g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 500.6mg	0%
Sodium 2238.9mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 13.4g	0%
Total Sugars 19.4g
Protein 139.6g	0%

Vitamin D 102IU	0%
Calcium 692.6mg	0%
Iron 6.9mg	0%
Potassium 760.0mg	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: 38.2%

Protein: 37.8%

Carbs: 24.0%