I recently got an Italian chicken and have been making lots of Italian inspired chicken dishes. First, it was chicken piccatathen i made a healthy version of it chicken hunterchicken florentine, Chicken Marsalaand now chicken carbonara.
While these pasta recipes have a lot of the same flavors, I like to give them a healthy twist. I will often use vegetables instead of pasta for a delicious low carb version.
Classic Chicken Carbonara
Creamy chicken carbonara is often made with an alfredo or cream sauce and served over fettuccine, bucatini or linguine pasta. More Americanized versions will also use penne pasta. Traditionally this pasta dish is made with an egg mixture sauce instead of alfredo. Italians mix pasta water, egg yolks and hard cheese (like pecorino Romano) to make the creamy sauce.
An updated chicken pasta
I replaced the pasta with spaghetti squash to make a grain-free version. I also made a healthier (and optional) carbonara sauce and added some spinach and dried asparagus for extra flavor and nutrition. Instead of pancetta, which can be hard to find, this recipe uses crispy bacon.
This is an all-in-one dish with protein, healthy fats and lots of vegetables. And since it's cooked in one pan, there aren't many dishes to clean. I use a skillet, but you can also use a large pot if your pan isn't big enough.
My kids loved this and ate it without complaint!
Chicken Carbonara over Spaghetti Squash
Delicious and healthy chicken carbonara served over nutrient-packed spaghetti squash.
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Preheat oven to 400°F.
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Cut the spaghetti squash in half and scoop out the seeds with a spoon.
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Place them face down on a baking sheet or in a large baking dish with ¼ inch of water. Cook for 30 minutes or until tender when pierced with a fork.
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While the pumpkin is cooking, cut the butterflied chicken in half lengthwise.
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Pound it with a meat mallet or the bottom of a cast iron skillet until it is ¼ to ½ inch thick.
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In a large saucepan over medium-high heat, place the asparagus in about ¼ inch of water. Cook over high heat until the asparagus turns bright green and begins to soften. After the water has evaporated, add 1 tablespoon of butter and sprinkle with a little sea salt.
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Remove the asparagus from the pan and set aside.
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In the same pan, cook the bacon until crispy.
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Remove the bacon and cook the skinless chicken breasts in the bacon fat, sprinkling each side with a little sea salt, pepper, Italian seasoning, and garlic powder.
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Remove the cooked chicken and set aside.
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Sauté the onion in the remaining bacon fat until soft.
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Add the spinach and additional butter or olive oil if needed and cook until the spinach is barely wilted.
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Add cream if using and about ¼ teaspoon salt, pepper, Italian seasoning, and garlic powder.
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At this point, the spaghetti squash should be tender, so remove from the oven and drain. Remove the entrails with a fork. It should be slightly al dente, not soft.
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To serve, place some spaghetti squash on a plate, top with wilted spinach, then a piece of chicken, some chopped bacon and asparagus.
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Garnish with parmesan, if using.
Nutrition facts
Chicken Carbonara over Spaghetti Squash
Amount per serving (1 serving)
Calories 356
Calories from fat 198
% Daily Value*
Fat 22 g34%
Saturated fat 10 g63%
Trans fat 0.3 g
Unsaturated fat 3 g
Monounsaturated fat 7 g
cholesterol 78 mg26%
Sodium 1016 mg44%
potassium 865 mg25%
Carbohydrates 22 g7%
Fiber 6 g25%
Sugar 8 g9%
Protein 21 g42%
Vitamin A 4898 IU98%
Vitamin C 21 mg25%
Calcium 203 mg20%
Iron 3 mg17%
* Percent Daily Values are based on a 2000 calorie diet.
If you don't have Parmesan cheese then Romano will work too.
Would you try this version of chicken carbonara? What is your favorite chicken dish? Share below!
