Creamy Parmesan Carbonara Chicken (No Egg) (2024)

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Jun 25, 2024 by Karina · This post may contain affiliate links

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Creamy Parmesan Carbonara Chicken isthe ultimate twist! Crispy, golden chicken fillets soak up a carbonara inspired sauce for a new chicken recipeloved by the entire family!

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! However,I’ve included full fat + carb options also!

CARBONARA CHICKEN

Usually, a traditionalcarbonara sauce is made with reserved pasta water, eggs and parmesancheese, all mixed through cooked/warm pasta to create a creamy sauce. Even thoughthis 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, 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 canserve it with your favourite pasta, OR over rice or vegetables (cauliflower, broccoli or zucchini noodles go real well with this).

This may not be a traditional Carbonara recipe, BUT this creamy parmesan carbonara chicken checks all my carbonara craving boxes.

CARBONARA CRAVING CHECKLIST

Creamy sauce
Crispy bacon strips or pieces
Parmesan cheese
Carbonara smiles at the end of it

If you’re like me and find its hard to give upwhat you love…. you will LOVE THIS!

Other creamy chicken recipes:

Creamy Lemon Parmesan Chicken (Piccata)

Creamy Sun Dried Tomato Parmesan Chicken

Creamy Champagne Chicken

Some Tips:

— Dredging the chicken in flour is optional. For aLOW CARBversion, dredge chicken in parmesan cheese before searing, leaving out the flour. Alternatively, coat with an almond flour/parmesan cheese mixture, using the same measurements in the recipe.
— For aLOW CALORIE + LOW CARBversion, sear the chicken without coating.
— I use half and half to cut calories in creamy sauces.Half and Half is an American product blending equal parts whole milk and light cream. If you don’t have access to half and half, you can make your own with ¾ cup full fat milk and ¾ cup reduced fat cream.
— You can substitute half and half with reduced fat cream or evaporated milk. For a full fat version, usefull fat cream.

WATCH US MAKE Creamy Parmesan Carbonara Chicken

Creamy Parmesan Carbonara Chicken

Author: Karina

Creamy Parmesan Carbonara Chicken is the ultimate twist! Crispy, golden chicken fillets soak up a carbonara inspired sauce for a recipe loved by the entire family.

An ORIGINAL recipe created by Karina, Cafe Delites.

4.54 from 66 votes

Ingredients

For The Chicken:

▢ 2 boneless skinless chicken breasts large, halved horizontally to make 4 filets
▢ 2 tablespoons all-purpose flour or plain, heaped
▢ 3 tablespoons parmesan cheese finely grated fresh
▢ 1 teaspoon salt
▢ 1 pinch cracked pepper

For The Sauce:

▢ 1 tablespoon olive oil
▢ 2 teaspoons butter or sub with oil
▢ 8 ounces bacon trimmed of fat and cut into strips (I use shortcut bacon in Australia)
▢ 1 onion small, chopped
▢ 6 cloves garlic large, minced or finely chopped
▢ 1-½ cups half and half or use reduced fat cream or evaporated milk
▢ ½ cup parmesan cheese finely grated fresh
▢ ½ teaspoon cornstarch cornflour mixed with 2 teaspoons of water

Instructions

Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
Add the chicken back into the pan to serve.
Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.

Notes

*Half and Half is an American product blending equal parts whole milk and light cream. If you don't have access to half and half, make your own with ¾ cup full fat milk and ¾ cup reduced fat cream. Substitute half and half with full fat cream, reduced fat cream, or evaporated milk.*

Dredging the chicken in flour is optional. For a LOW CARB version, dredge chicken in parmesan cheese before searing, leaving out the flour. Alternatively, coat with an almond flour/parmesan cheese mixture, using the same measurements in the recipe.
For a LOW CALORIE + LOW CARB version, sear the chicken without coating.

Nutrition

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Reader Interactions

Comments

Judy says
January 20, 2024 at 2:06 pm

Mare this for dinner tonight and my husband and two boys were raving. I am on keto and they are not – added cooked broccoli to mine and it was DELECTABLE!!! I had this dish at Olive Garden and this was even better and easy to make. Will now be in the dinner and rotation! Thank you!
Reply
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Amber says
January 14, 2022 at 8:28 am

Made this and it was delicious! Definitely a keeper. Hubby suggested to cut the chicken in smaller pieces so they’re crispier. The sauce was on point! Used heavy whipping cream instead of half and half, because that was what was on hand.
(Edited to add five star rating)
Reply
Hansol says
May 28, 2021 at 4:38 am

Soooo good.
My boyfriend even granted a license to cook this chicken whenever I want to 😉
Reply
Karen says
November 01, 2020 at 11:55 pm

Absolutely flawless. Incredibly flavorful, I want to bathe in the sauce. Yummy…
Reply
Karen says
July 14, 2020 at 10:43 pm

Absolutely scrumptious! I get such pleasure from using your recipes, because I know they will always turn out amazing!!Thank you I’m now a confident cook!!
Reply
Mindy Mcjunkin says
May 25, 2020 at 4:05 am

I made this the other night. It was wonderful!! The only thing I changed was I used 2 whole heads of garlic instead of 1. Love loved it! My husband raves about it. Will definitely be making again.
Reply
- Kevin S says
  January 17, 2021 at 10:19 am
  
  This was awesome. Very easy to make and the taste is amazing.
  Reply
Jacquelyn A Johansen says
March 23, 2020 at 12:45 pm

This is so ridiculously good. I followed exactly and it came out perfectly. Huge hit! The low carb people had it with broccoli, the chicken, the sauce. The other humans had noodles, chicken, and sauce.
Reply
- Kenetha Tubb says
  January 25, 2022 at 10:47 am
  
  This is an awesome recipe! I think next time I will use heavy cream instead of half and half and cut the cornstarch out. Also I served over spaghetti squash with tomatoes and red pepper flakes. I definitely will be making this again!
  Reply
Tina says
January 29, 2020 at 7:23 am

Omg this is the second time I have made this recipe. So so delicious I went by the recipe exactly I think it came out the second time. I can’t believe how absolutely awesome this dish is . Thank you for sharing.
Reply
Pam says
January 08, 2020 at 10:56 am

This is by far my favorite recipe. We have it twice a month! I cut up the chicken into pieces after cooking and crumble the bacon into the sauce, them over pasta. I’m low carbing myself and can just eat without the pasta… It’s so delicious!
Reply
Samuel Flodén says
September 09, 2019 at 12:42 am

Tested this today. Absolutely wonderful.
However, I made some adjustments to the recipe.
Replaced ordinary bacon with turkey bacon.
Come up with some other adjustments needed to be made for the next time.
Make the chicken become cubes instead of the whole.
It wasn’t the last time I did this.
Had to adjust a bit, because everything is not available in Sweden, which is in the recipe.
Reply

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4.54 from 66 votes (19 ratings without comment)

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