High Protein Chicken Carbonara {47g Protein}

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Make this healthy chicken carbonara recipe with shredded chicken, bacon, Greek yogurt, and Parmesan for an easy, creamy, high-protein pasta dinner.

Prep Time3

Cook Time12

Total Time15

Allergen: Dairy, Eggs, Gluten

Servings: servings

Calories: 533kcal

Cook 140 g Whole wheat spaghetti according to the packet instructions - normally 10-12 minutes. Reserve some of the pasta water.
Meanwhile, cook 50 g Bacon to your liking. Once cooked, chop into small pieces and set aside.
Put 1 Egg into a bowl and whisk and then add 3 tablespoon 0% Fat Free Greek yogurt and 50 g Parmesan. Mix it all together.
Once the spaghetti is cooked, drain (reserving some pasta water) and then put it into a pan with the bacon, 140 g Leftover chicken and egg mixture.
Slowly add the reserved pasta water a little at a time until the sauce is silky and smooth. You may not need all of the water. Mix gently to coat all of the cooked pasta.

The biggest tip with this recipe is to avoid scrambling the eggs. The easiest way to prevent this is to take the pan off the heat before stirring in the egg mixture. The residual heat from the pasta, bacon, and chicken will warm the sauce enough, especially once you start adding the pasta water.
It also helps to have your Greek yogurt out of the fridge for a little bit if possible. Very cold yogurt mixed into hot pasta can sometimes seize slightly, so letting it sit out for a few minutes first can make the sauce even smoother.
Reserve more pasta water than you think you need. You may not use it all, but having extra on hand gives you control over the final texture. Add it slowly, stirring gently, until the sauce loosens into that glossy, restaurant-style finish.
Use finely grated Parmesan rather than large shavings, as it melts into the sauce much more easily.
Using leftover cooked chicken breast makes this recipe especially quick, but it also works well with rotisserie chicken if that is what you have on hand.
Make sure the chicken is shredded rather than cut into large chunks. Shredded chicken mixes through the spaghetti more evenly, so you get some in every forkful.
Work quickly once the pasta is drained. Hot pasta is what helps create the silky sauce, so you want to get it into the pan and mixed with the egg mixture while everything is still warm.

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