Lemon Chicken Carbonara Recipe

Lemon Chicken Carbonara -spaghetti noodles tossed with an egg and cream sauce then topped with lemon chicken and bacon. This delicious carbonara is ready to eat in 20 minutes or less!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: 20 Minute Recipe, Best Chicken Dinner, easy dinner, italian chicken

Servings:

Calories: 545kcal

Equipment

Frying pan
Large Bowl
Whisk
large pot
serving dish

Ingredients

2 teaspoons olive oil
4 strips of bacon chopped
1 teaspoon minced garlic
1¼ cup whipping cream
½ cup grated parmesan cheese
4 eggs (just use yolks)
¼ cup fresh basil leaves chopped
2 teaspoons dried parsley leaves
½ pound spaghetti noodles
3 boneless, skinless chicken breasts cooked and shredded
2 tomatoes diced
salt and pepper to taste
2 lemons zested

Instructions

Heat the oil in a heavy, large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp - about 8 minutes - then cool slightly.
In a large bowl, whisk together the cream, Parmesan cheese, yolks, basil, and parsley.
Bring a large pot of salted water to a boil over high heat. Add the spaghetti noodles and cook until just tender but still firm to the bite, stirring occasionally (about 10 minutes), then drain.
Add the chicken to the pan with the bacon and garlic and stir to combine. Next add the cooked spaghetti noodles, cream mixture, and diced tomatoes and toss over medium-low heat until the chicken is warmed through and sauce thickens (about 4 minutes).
Season the pasta with pepper and salt if desired. Transfer the pasta to a serving dish and sprinkle the lemon zest over the top and serve.

Notes

This pasta can be stored in an airtight container and refrigerated for 3-4 days.
To reheat, avoid using the microwave. Instead, opt for heating it back up in a skillet over medium-high heat until it’s warmed through. If needed, add a dash of olive oil to bring it back to life.

Nutrition