Creamy Parmesan Carbonara Chicken is one of those recipes I came up with years ago when following low carb diets and this recipe includes BOTH low carb AND low fat options!
Usually, a traditional carbonara sauce is made with reserved pasta water, eggs and parmesan cheese, all mixed through cooked/warm pasta to create a creamy sauce.
Even though this recipe contains NO EGG, I’ve kept all of your favourite carbonara flavours for when the craving hits!
Dying for a big, full bowl of pasta smothered in a carbonara sauce back then, I opted for something even better. Chicken. Beautiful, juicy golden chicken fillets, swimming in the most amazing creamy bacon ‘carbonara-inspired’ sauce.
With this recipe, you can serve it with your favourite pasta, OR over rice or vegetables (cauliflower, broccoli or zucchini noodles go real well with this).
Ingredients
For The Chicken:
- 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
- 2 heaping tablespoons flour (all purpose or plain)
- 3 tablespoons finely grated fresh Parmesan cheese
- 1 teaspoon salt
- Cracked pepper
For The Sauce:
- 1 tablespoon olive oil
- 2 teaspoons butter (or sub with oil)
- 8- ounces | 250 grams bacon , trimmed of fat and cut into strips
- 1 small onion , chopped
- 6 large cloves garlic , minced or finely chopped
- 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
- 1/2 cup finely grated fresh Parmesan cheese
- 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water
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