Keto Chicken Carbonara Recipe
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.
Equipment
- Large Skillet
- Whisk
- Tongs or Spatula
Ingredients
- 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)
Instructions
- 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.
- 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.
- In a bowl, whisk together the eggs, heavy cream, and parmesan cheese until well-combined. Set aside.
- 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.
- 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.)
- Garnish with fresh parsley if desired, and enjoy this rich, creamy, and comforting Keto Chicken Carbonara!