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Heeeeeealthy Chicken Carbonara

This one's for all my carbonara-loving friends out there.


  • 6 slices nitrate-free bacon, cut into small pieces

  • 300-500g chicken breast, cut into chunks

  • 3 cloves garlic, minced

  • 2 large eggs

  • 2-3 tablespoons nutritional yeast (this gives the dish it’s “cheesy” flavour)

  • ½ teaspoon arrowroot or tapioca starch

  • ½ teaspoon sea salt

  • ¼ teaspoon black pepper or to taste

  • ½ cup coconut cream

  • Pasta: I like to use some form of red lentil or pulse pasta, but you can prepare your own zucchini noodles (little bit more involved) or use a whole-wheat or GF pasta of your preference

  • Chopped parsley for garnish


  1. Whisk together the eggs, nutritional yeast, arrowroot/tapioca, salt and pepper in a medium-sized bowl

  2. Pour coconut cream into a small saucepan on medium low heat.

  3. Whisk coconut cream until melted, then whisk in the egg mixture. Continue to whisk for about 45 seconds or until sauce just begins to thicken, then immediately remove from heat (or the eggs will scramble!)

  4. Set aside while you prepare the rest of the ingredients

  5. Heat a large heavy skillet over med-high heat, then add bacon pieces. Cook until crisp, stirring occasionally to evenly brown

  6. Meanwhile, you can start preparing your pasta

  7. Remove the bacon pieces with slotted spoon to a bowl/plate for the moment

  8. Leaving the bacon fat in the bottom off the skillet, add the garlic and the chicken and toss to coat

  9. Stir the chicken occasionally, until cooked all the way through

  10. Add in the cooked pasta and continue tossing with the chicken and garlic

  11. Transfer the chicken & pasta mixture, bacon, and the sauce to a large serving bowl (or even just all in the skillet if you want less washing up!) and toss until mixed through

  12. Garnish with parsley, add salt & pepper to taste and enjoy the heck out of it!

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