4.9 from 33 votes
Creamy Chicken Carbonara Pasta
Skip the cream and butter with this Healthy Chicken Carbonara recipe! It's creamy, garlicky, and filling without all of the extra.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 402 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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.