Whole30 Chicken Carbonara

Indulge in the comforting flavors of this Whole30 Chicken Carbonara, a healthy twist on the classic Italian favorite that’s both grain-free and dairy-free. Featuring tender, pan-seared chicken, crispy bacon, and velvety zucchini noodles, this creamy dish is packed with bold flavors and wholesome ingredients. The luscious carbonara-style sauce is made using eggs and nutritional yeast, creating a rich, dairy-free coating that clings beautifully to the zucchini noodles without any cream or cheese. With a fragrant garlic base, a squeeze of fresh lemon juice, and a sprinkle of fresh parsley, this paleo-friendly, gluten-free recipe is bursting with freshness and perfectly balanced flavors. Ready in just 40 minutes, this satisfying one-pan meal is an ideal choice for a weeknight dinner or a Whole30-compliant indulgence you can feel good about!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large chicken breasts
• 3 medium zipper-tooth zucchini or spiralized zucchini noodles
• 2 tablespoons extra-virgin olive oil
• 6 slices compliant bacon
• 4 large eggs
• 4 garlic cloves
• 1 tablespoon nutritional yeast
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley
• 1 teaspoon lemon juice

Directions

Step 1

Start by preparing the zucchini noodles using a spiralizer or by purchasing pre-spiralized zucchini noodles. Set aside.

Step 2

Slice the chicken breasts into thin strips. Season with a pinch of salt and pepper.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove chicken from skillet and set aside.

Step 4

In the same skillet, add the bacon slices. Cook until crispy, about 5-6 minutes. Remove bacon, leaving a bit of the bacon fat in the pan, and crumble the bacon once cooled.

Step 5

Crush or finely mince the garlic cloves and add to the skillet. Sauté in the leftover bacon fat for about 30 seconds until fragrant.

Step 6

In a bowl, whisk together the eggs, nutritional yeast, a pinch of salt, and the black pepper.

Step 7

Add the remaining tablespoon of olive oil to the skillet with the garlic, then quickly add the zucchini noodles. Toss them for about 2 minutes until they are slightly softened.

Step 8

Add the cooked chicken back to the skillet along with the crumbled bacon. Pour the egg mixture over the noodles and chicken.

Step 9

Continuously toss the mixture until the eggs thicken and coat the noodles and chicken in a creamy sauce, about 1-2 minutes. Do not let the eggs scramble; they should turn into a silky sauce.

Step 10

Remove from heat, and sprinkle with chopped parsley and a squeeze of lemon juice. Adjust seasoning with salt and pepper to taste before serving.

Step 11

Serve immediately, ensuring each plate gets an even amount of chicken, noodles, and sauce.

Nutrition Facts

Serving size	(837.6g)

Amount per serving	% Daily Value*
Calories	1629.3

Total Fat 89.8g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1169.2mg	0%
Sodium 4209.0mg	0%
Total Carbohydrate 13.0g	0%
Dietary Fiber 3.5g	0%
Total Sugars 3.4g
Protein 182.5g	0%

Vitamin D 164IU	0%
Calcium 204.5mg	0%
Iron 9.0mg	0%
Potassium 1247.3mg	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: 50.8%

Protein: 45.9%

Carbs: 3.3%