Low Sodium Chicken Carbonara

Indulge in the creamy decadence of this Low Sodium Chicken Carbonara, a heart-healthy twist on a classic Italian favorite. Made with tender strips of golden-browned chicken, al dente linguine, and a velvety sauce of reduced sodium Parmesan and eggs, this recipe is packed with flavor while keeping salt levels in check. A bright pop of frozen peas and the zest of fresh lemon elevate the dish with freshness, while fragrant garlic and parsley round out the taste. Prepared in just 40 minutes, it’s perfect for a satisfying weeknight dinner that’s both comforting and nourishing. Serve with a sprinkle of extra Parmesan and impress your family with this guilt-free yet indulgent meal option! Keywords: low sodium, chicken carbonara, healthy pasta recipe, creamy carbonara sauce, quick dinner recipes.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces (about 1 pound) Boneless skinless chicken breast
• 2 tablespoons Olive oil
• 1 cup Unsalted chicken broth
• 2 cloves (minced) Garlic
• 2 large Eggs
• 1 cup (grated) Reduced sodium Parmesan cheese
• 0.5 teaspoon Black pepper
• 12 ounces Linguine pasta
• 1 cup Frozen peas
• 0.25 cup (chopped) Fresh parsley
• 1 teaspoon Lemon zest

Directions

Step 1

Begin by slicing the chicken breasts into thin strips. Season with a bit of black pepper.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chicken strips and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the unsalted chicken broth and bring to a gentle simmer, scraping any browned bits from the bottom of the skillet.

Step 4

While the broth is simmering, cook the linguine pasta in a large pot of boiling water until al dente, according to package instructions. In the last 2 minutes of cooking, add the frozen peas to the boiling water and continue cooking until the peas are tender.

Step 5

In a mixing bowl, whisk together the eggs, Parmesan cheese, and a dash of black pepper until smooth.

Step 6

Drain the pasta and peas, reserving about 1 cup of the pasta cooking water.

Step 7

Quickly return the pasta and peas to the pot, and immediately add the egg and Parmesan mixture. Stir vigorously, using some of the reserved pasta water as needed to create a creamy sauce. The heat from the pasta will cook the eggs and melt the cheese.

Step 8

Add the cooked chicken strips back into the pasta and stir to combine everything well.

Step 9

Finish by sprinkling fresh parsley and lemon zest over the pasta. Serve hot, with additional grated Parmesan on the side if desired.

Nutrition Facts

Serving size	(2037.6g)

Amount per serving	% Daily Value*
Calories	3897.1

Total Fat 142.7g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1431.1mg	0%
Sodium 4462.2mg	0%
Total Carbohydrate 222.5g	0%
Dietary Fiber 17.6g	0%
Total Sugars 17.7g
Protein 396.1g	0%

Vitamin D 82IU	0%
Calcium 2968.1mg	0%
Iron 24.8mg	0%
Potassium 3592.0mg	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: 34.2%

Protein: 42.2%

Carbs: 23.7%