Creamy Chicken Carbonara Pasta
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Chicken Carbonara Pasta
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Skip the cream and butter with this Healthy Chicken Carbonara recipe! It's creamy, garlicky, and filling without all of the extra.
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Ingredients
- 10 ounces penne pasta whole grain, gluten-free, or lentil pasta
- 1 tablespoon olive oil or avocado oil
- 2 chicken breasts boneless and skinless, cut into thin strips
- 1 tablespoon smoked paprika
- kosher salt and pepper to taste
- 2 tablespoons cornstarch
- 1 cup sweet peas
- 3 garlic cloves pressed
- 1 cup milk any milk of choice, you may use lite coconut milk
- 1 cup chicken broth or vegetable broth
- 3/4 cup shredded Parmesan
- 2 tablespoons chopped parsley
Instructions
- Cook the 10 ounces penne pasta in salted water according to the package directions. Reserve 1/2 cup pasta water in a jug, then drain. Whisk the reserved pasta water with the cornstarch until no visible lumps; Set aside until ready to use.
- Preheat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 2 chicken breasts (sliced) and sprinkle with 1 tablespoon smoked paprika, Kosher salt and pepper. Cook, stirring occasionally, until golden brown.
- Stir in the 1 cup sweet peas and 3 garlic cloves (minced) and sauté for 1 minute or until the garlic releases its flavor. Meanwhile, add the 2 tablespoons cornstarch to the remaining pasta water and whisk until no visible lumps.
- Pour the pasta water slurry, 1 cup milk, and 1 cup chicken broth and stir well to combine. The sauce should start to thicken almost immediately.
- Once the sauce is thick and coats the back of the spatula, stir in the cooked pasta.
- Sprinkle the pasta with 3/4 cup shredded parmesan and 2 tablespoons chopped parsley and serve while hot.
Notes
- To make sure there are no lumps, add the pasta water a little at a time to make the cornstarch slurry before pouring it back in with the other ingredients.
- Use your favorite pasta shape! Macaroni, ziti, and rigatoni are all perfect for this chicken carbonara recipe. You could even try it with fettuccine, linguine, or spaghetti!
- Make it gluten-free: All you have to do is swap the penne for a gluten-free substitute.
- Make it vegetarian: If you'd like to make a vegetarian carbonara instead, skip the chicken or use a meat-free substitute and add vegetable broth instead of chicken broth.
- Add a little spice! Sprinkle a pinch or two of red pepper flakes if you enjoy a little heat.
- Toss in some more veggies! Corn and diced red or yellow peppers are delicious in pasta carbonara.
- Store any leftover chicken carbonara in the fridge for up to 4 days.
- Reheat in the microwave or the oven covered with aluminum foil until piping hot.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
47g
(16%)
Protein
30g
(60%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
729mg
(30%)
Potassium
612mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
969IU
(19%)
Vitamin C
12mg
(13%)
Calcium
195mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 729mg | 30% |
| Potassium | 612mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 12mg | 13% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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