Chicken Carbonara
This keto chicken carbonara has a thick and creamy sauce that's topped with crispy bacon. Serve it on top of your favorite keto pasta.
Equipment
- Skillet
Ingredients
- 2 large boneless skinless chicken breasts cut into pieces
- 4 slices Bacon
- 2 tsp Bacon Grease
- 1/2 Onion chopped
- 2 tsp Minced Garlic
- 1 cup Heavy Whipping Cream
- 1/2 cup Chicken Broth
- 2 large Egg Yolks beaten
- 1 tsp Italian Seasoning
- 3 cups Fresh Spinach
- 1/3 cup Parmesan Cheese grated
- 1 can Palmini Noodles optional
Instructions
- Cook the bacon until crispy, and reserve 2 tsp of the bacon grease.
- Add 1 tsp of the bacon grease to a skillet over medium high heat, and saute the chicken seasoned with salt and pepper until browned and cooked through. Remove and set aside.
- To the same skillet, add the remaining bacon grease and onion. Reduce the heat to medium, and saute until the onions have softened.
- Stir in the minced garlic, and saute another 30 seconds.
- Mix in the heavy whipping cream and chicken broth, and simmer for 5 minutes.
- Place a bit of the cream sauce mixture into a bowl with the beaten egg yolk, stirring continuously.
- Whisk the tempered yolk mixture into the sauce, and simmer until thickened.
- Stir in the parmesan cheese, Italian seasoning, thyme, spinach and salt and pepper to taste. Simmer until the spinach has wilted.
- Return the chicken to the skillet, and toss to coat in the sauce.
- Sprinkle with bacon and serve over Palmini noodles if desired.
Notes
Calories: 425 Net Carbs: 6 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.