This chicken carbonara recipe is simply to die for. I can’t get enough!
I am officially a Carbonara convert. I simply had no idea how good it was until I made it!
My Mom suggested it to me because she had just made it the night before. But the ingredients she listed off to me where not all clean. So I promptly stole her idea and got to work.
Of course, I had to call her about 20 times to ask her about 50 questions, but that’s what Mom’s are for, right?
And who knew eggs could make such a yummy, creamy sauce???! (Oh. You did? Maybe I’m the only one living under a pasta rock…)
I even had to look up the definition of “Carbonara” just to be sure I had the right name for what I was cooking. And just as Mom was starting to get irritated with all my calls and questions, I found absolute pasta success. It was amazing! Even my Mini Chef said it was one of his favorite meals.
The greatest part? It’s tastes all “cheesy” without a single ounce of cheese in it!
MORE HEALTHY PASTA RECIPES:
CHICKEN CARBONARA RECIPE:
Chicken Carbonara Recipe
- 1 lb. whole grain pasta
- 2 lb. boneless, skinless chicken breasts (4 breasts)
- 2 tbsp. lemon zest
- 2 tbsp. lemon juice
- 1 tbsp. garlic powder
- 1 tbsp. dried parsley
- 1 tsp. onion powder
- 1/2 tsp. ground black pepper
- 2 large eggs
- 2 large egg whites
- 2 tbsp. nutritional yeast (for the cheesy effect)
- drinking water (to cook pasta in. You'll be using some of the water in the recipe, so be sure it's water you actually want to ingest.)
- Bake your chicken separately in the oven with a little salt, garlic powder and onions powder at 375 F. for approximately 30-40 minutes or until it reaches at least 165 F. on a meat thermometer. When done, chop into bite-sized pieces and set aside.
- Set the pasta to cook in a large pot.
- Break the eggs into a medium bowl (whole eggs and whites), and whisk until smooth and well blended. Keep this within reach.
- In a small mixing bowl, combine the lemon zest, juice and spices. Mix well and set next to the pot so you have it handy.
- When the pasta is done, scoop out about 1 cup of the water and set next to the pot so it's handy to grab. Then drain your pasta.
READ THESE NEXT STEPS ENTIRELY BEFORE PROCEEDING
- This step has to happen quickly while the pasta is still very hot. So grab a large wooden spoon and get ready to stir!
- Return the pasta to the pot.
- Pour the eggs into the hot pasta and stir vigorously. Just as the eggs look like they are beginning to get cooked (less than a minute), pour in the hot pasta water, a 1/4 cup at a time, and continue stirring vigorously.
- You should see a nice, creamy sauce begin to form. If you do not use all the water, that's okay. But don't throw it away either. Set it aside.
- Stir in your chicken and lemon/spices.
- Lastly, stir in the nutritional yeast.
- Now that you've stirred yourself a prize-winning bicep muscle, you will see that, most likely, the "creamy" factor of the pasta has disappeared. (If it hasn't, great). If this is the case, just add a bit more of the pasta water.