Enjoy the rich and satisfying flavors of traditional carbonara without the guilt of excessive carbs! This Keto Chicken Carbonara recipe offers a delightful twist on the classic Italian dish, making it a perfect meal for those following a ketogenic or low-carb lifestyle. It's so delicious that even kids will love it, eliminating the need for separate meals.
What is Chicken Carbonara?
Chicken Carbonara is a variation of the traditional Italian carbonara, typically made with pasta, pancetta or bacon, garlic, eggs (sometimes just the yolk), and cream. This keto-friendly version replaces the pasta with chicken and incorporates spinach for added nutrients and to keep the carb count low.
Why This Recipe Works
Chicken recipes can sometimes become repetitive, but this keto chicken carbonara is anything but boring. The key to a great chicken dish lies in the seasoning and flavors added, and this recipe delivers on both fronts. The rich flavors are reminiscent of restaurant-quality fare, yet it's incredibly easy to prepare in just one pan.
This recipe utilizes bacon as a flavor enhancer. Cooking the chicken in reserved bacon fat infuses it with a smoky richness that elevates the entire dish. The ingredient bits left in the pan after cooking the bacon and chicken become part of the delicious sauce, adding depth and complexity.
Ingredients
- Oil: Avocado oil is recommended due to its heat-safe and keto-friendly properties.
- Bacon: Beef bacon, pork bacon, or turkey bacon can be used. Opt for a sugar-free brand.
- Chicken: Boneless, skinless chicken breast or thighs work well. Cut 2 large chicken breasts into 1” chunks and season with salt and pepper.
- Onion: Yellow or white onion, chopped.
- Spinach: Fresh baby spinach or frozen spinach.
- Heavy Cream: Essential for creating the creamy carbonara sauce. Half and half can be used if you are low carb and not strictly keto.
- Eggs: Large eggs are ideal.
- Parmesan: Freshly grated parmesan cheese provides the best flavor.
- Garlic: Minced garlic adds a pungent aroma and flavor.
- Seasonings: Garlic powder, salt, pepper, chopped basil, and Italian seasoning enhance the overall taste.
Optional:
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- Xanthan Gum: If you would like a thicker consistency, add in ¼ teaspoon of xanthan gum.
Step-by-Step Instructions
- Cook the Bacon: Cook the bacon until crispy, and then crumble into pieces. Reserve 1 tablespoon of the bacon grease in a large skillet.
- Cook the Chicken: Heat the reserved bacon grease in the skillet over medium-high heat. Add the chicken to the skillet and sprinkle with garlic powder, salt, and pepper to taste. Sauté the chicken until it is completely cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and sauté for a few minutes until it starts to become tender. Add in the minced garlic, and sauté for another 30 seconds.
- Make the Sauce: Whisk in the heavy whipping cream and the chicken broth, scraping the bits off the bottom of the skillet.OPTIONAL: Put the beaten egg in a small bowl. Slowly stream the sauce into the egg while whisking it vigorously. Once half of the sauce has been incorporated slowly add the egg mixture back to the skillet while whisking.
- Add Cheese and Seasonings: Mix in the parmesan cheese, chopped basil, and Italian seasoning.
- Wilt the Spinach: Toss in the crumbled bacon and spinach. Cook until the spinach has begun to wilt.
- Combine and Serve: Add the chicken back into the skillet, and toss to coat in the sauce.
Tips for Perfection
- Tempering the Eggs: To prevent the eggs from scrambling, don't skip tempering them with the warm cream before adding them to the skillet. Remove ⅓ cup of the cream from the skillet and gradually whisk it into the egg mixture to temper it.
- Fresh vs. Frozen Spinach: Both fresh and frozen spinach work well in this recipe. Frozen spinach, if frozen close to the time of harvest, may offer more nutrients. However, fresh spinach, when used soon after purchase, will also provide essential nutrients like Vitamin A, iron, and folic acid.
- Thickening the Sauce: If you prefer a thicker sauce, add ¼ teaspoon of xanthan gum.
- Serving Suggestions: This chicken bacon keto carbonara is delicious served over cauliflower rice or zucchini noodles.
- Storage: This dish is best served fresh but can be stored in the refrigerator for up to three days.
Variations and Substitutions
- Chicken: Boneless skinless chicken thighs can be used instead of chicken breast.
- Vegetables: Feel free to substitute any low-carb vegetable for the spinach. Finely chopped broccoli is a great option.
- Protein: Shrimp can be used in place of the chicken for a different flavor profile.
- Pasta Substitute: If you'd like a low-carb pasta substitute, hearts of palm noodles are a great choice. Shirataki noodles or zucchini noodles can also be used.
Can I use any cut of chicken?
Yes, either boneless skinless chicken breast or thighs will work here.
Does this Carbonara recipe have a raw egg?
While carbonara does have egg in it, it is heated with the sauce and is not entirely raw.
Alternative Cooking Method
- Prepare the Base: Spray or coat a 9 x 13” casserole dish with oil and set aside. Preheat the oven to 350℉.
- Caramelize Onions and Vegetables: Heat 2 tablespoons of butter in a frying pan over medium heat. Add 2 chopped medium yellow onions, salt, and pepper. Cook until the onions are translucent, then add 1 chopped bell pepper and 1 cup of chopped mushrooms. Cook until the onions are brown, using splashes of water to release the fond and steam the mixture as needed. During the last 1-2 minutes of cooking, stir in 2 teaspoons of finely chopped garlic.
- Prepare Zucchini Noodles: Spaghettify/shred 3 medium zucchinis into zoodles and lay them out on paper towels to dry. Pat them with a towel if they are very wet. You can add them directly to the oiled casserole dish, or sauté them in butter in a skillet for 5-7 minutes first and then add them to the dish.
- Cook Bacon: Chop 5-6 slices of thick-cut bacon into quarter-inch chunks. Add to a skillet and cook until slightly crisp.
- Cook Chicken: Pat dry and cut 2 large chicken breasts into 1” chunks and season with salt and pepper. Add 1 tablespoon of the rendered bacon grease to a stock pot on medium-high heat. When the oil is hot, add the chicken pieces to the skillet one at a time, leaving room for each to fry. Cook until browned on both sides or until the chicken reaches an internal temperature of 165ºF. Remove the cooked pieces to a bowl - you may need to work in batches.
- Layer Ingredients: Layer the zoodles in the casserole dish, then cover with the cooked chicken and the caramelized onion mixture.
- Make the Sauce: In the same stock pot you just cooked the chicken, turn off the heat and let the pan cool off a bit. Add in all of the cooked bacon bits plus 1 teaspoon additional bacon grease. Pour in the heavy whipping cream, 1 cup of shredded parmesan, and half a block of cream cheese. Turn the heat back on to medium-low, and stir until the cream cheese and parmesan melt into the sauce and there are no lumps. Reduce the sauce for 1-2 minutes after all the cheese melts. Add salt and pepper to taste.
- Bake: Bake at 350℉ for 35 minutes. Let it cool for 5-10 minutes before serving. Sprinkle fresh chopped parsley on top.
Nutritional Information (Approximate)
All nutrition information is approximate. Please read and use your own labels for more precise information.
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