(Keto) Chicken Carbonara Recipe in 30 Minutes

Add this perfect go-to recipe to your weekly meal plan. It is quick, easy and of course, delicious. I love how this dish carries the aroma, it just smells fantastic. As a result, I usually have an audience gather about halfway through preparing this dish, and I love having company in the kitchen to help out.

If you are new to Keto or struggling to avoid carbs like pasta, this recipe will help in a lot of ways. As soon as you try this, you won’t even miss the classic carbonara.

2 lbs Boneless skinless chicken thighs Cut into bite-sized pieces
1/2 tsp Garlic Powder
pinch pink Himalayan Salt to taste
pinch black Peppercorns to taste
6 slices Bacon Crumbled
1 tbsp Bacon Grease
1/2 cup Onion Chopped
2 tsp Minced Garlic
1 cup Heavy Whipping Cream
1 cup Chicken Broth
1/3 cup Parmesan Cheese Grated
1 tsp Italian Seasoning
1 tbsp Basil Fresh Chopped
2-3 cups Spinach Fresh

Cook your Bacon. Start by preheating your oven or frying pan and get your bacon ready. In this recipe, I prefer to bake the bacon. This allows for extra time prepping without having to monitor a frying pan constantly.
Put your bacon grease to good use and add 1 tbsp to a large skillet over medium-high heat.
Prep the Chicken Thighs - cut into bite-sized pieces.
Saute the chicken in the skillet and sprinkle the ½ tsp garlic powder as well as salt and pepper to taste. Continue to saute the chicken until it is thoroughly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet add ½ cup of chopped onion and saute for a few minutes until they start to become tender. Feel free to use purple/red onions!
Time for Minced Garlic. Add in 2 tsp minced garlic and saute for another 30 seconds. You should start to smell the aroma from the garlic in about 10 – 15 seconds. Yummm!
Whisk in the heavy whipping cream and the chicken broth, scraping the bits off the bottom of the skillet. All of those bits are loaded with flavor and help layering flavors.
Mix in the Parmesan cheese, chopped basil and Italian seasoning. Reminder to stick to organic-based spices whenever possible.
Toss in the crumbled bacon, and 2-3 cups of fresh spinach. Cook until the spinach has begun to wilt. I love this part as everything is starting to layer together.
Add the chicken back to the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste.
Simmer for 3-5 minutes longer, plate and serve. A pro tip for elevating creamy recipes like this keto chicken carbonara is lime juice. Just before the final simmer squeeze one half of a medium-sized lime into the skillet. This helps layer the flavor profile of the dish by adding a touch of acidity, which elevates this recipe to a straight ten.

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