Keto Chicken Carbonara

This Keto Chicken Carbonara brings together creamy, cheesy goodness with tender chicken and crispy bacon—all without the carbs. It’s a keto twist on the classic Italian pasta dish, perfect for a cozy, low-carb dinner. With zucchini noodles or simply as-is, this recipe will satisfy any pasta craving while keeping you on track with your keto goals.

Gather These Tools Before You Start Cooking!

• Large skillet
• Whisk
• Tongs or spatula

Your Ingredient List: Fresh, Flavorful, and Keto-Friendly

• 1 lb chicken breast, sliced thinly
• 4 slices bacon, chopped
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper, to taste
• 1/4 tsp garlic powder
• 2 cups zucchini noodles (or other keto-friendly noodles)
• Fresh parsley, for garnish (optional)

Cooking Instructions: From Prep to Plate

1. Cook the Bacon
   In a large skillet over medium heat, cook the chopped bacon until crispy. Transfer the cooked bacon to a plate lined with paper towels, leaving the bacon fat in the skillet.
2. Cook the Chicken
   In the same skillet with the bacon fat, add the thinly sliced chicken. Season with salt, pepper, and garlic powder. Cook for 4-5 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set it aside with the bacon.
3. Prepare the Carbonara Sauce
   In a bowl, whisk together the eggs, heavy cream, and parmesan cheese until well-combined. Set aside.
4. Cook the Zucchini Noodles
   Add the zucchini noodles to the skillet and sauté for 1-2 minutes until they soften slightly. Be careful not to overcook, as they can release too much water.
5. Combine Everything
   Turn the heat to low, then return the chicken and bacon to the skillet with the zucchini noodles. Slowly pour the egg and cream mixture over the ingredients, stirring constantly to coat everything in the creamy sauce. Keep stirring for about 1-2 minutes, or until the sauce thickens slightly. (Be careful not to let the eggs scramble; low heat and constant stirring will help.)
6. Serve
   Garnish with fresh parsley if desired, and enjoy this rich, creamy, and comforting Keto Chicken Carbonara!

Expert Tips for Making This Dish Even Better

• Don’t Overcook the Zucchini Noodles: To avoid a watery dish, keep the noodles slightly crisp and avoid overcooking.
• Low Heat for the Sauce: When adding the egg and cream mixture, low heat is key to prevent the eggs from scrambling. Stir constantly to create a smooth, creamy sauce.
• Add Extra Flavor: For a twist, try adding a pinch of red pepper flakes or a sprinkle of Italian seasoning.

Best Ways to Store and Enjoy Later

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Gently reheat in a skillet over low heat, stirring frequently. Avoid microwaving, as it may scramble the sauce.

Got Questions? Find Your Answers Here!

1. Can I use other types of noodles?
Yes, you can use other keto-friendly options like shirataki noodles or spaghetti squash.

2. Can I substitute the heavy cream?
For a lighter option, use half-and-half or full-fat coconut milk. The texture may vary slightly.

3. Can I skip the bacon?
Sure! The bacon adds extra flavor, but you can leave it out or replace it with pancetta for a similar taste.

Nutritional Value (per serving, based on 4 servings)

• Calories: 340
• Fat: 24g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 27g

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