Recipe: Chicken Carbonara

I apologise in advance to any and all Italians for butchering this recipe! I promise it’s delicious.

Goes great with Recipe: Creamy Zoodles for a total of 12.6g of carbs, or 9.6 net carbs, leaving you plenty of room for lunch and a carb-light breakfast, such as scrambled egg with chorizo (2 medium eggs and half of a 4 inch chorizo link will only bank you 1.2 carbs and 262 calories, and that’s a lot of sausage!).


6 skinless chicken breasts

6 rashers of bacon (preferably smoked)

1 onion

3 cloves of garlic

40g butter

1 jumbo spring onion / 2 regular spring onions

1 chicken stock cube/pot (do not add water)

500ml pouring / heavy cream

175g parmesan cheese

125g mozzarella cheese

3 tbsp Italian herbs (oregano, thyme, basil, parsley, sage, black pepper)

1 tbsp salt

1 tbsp pepper

60g cheddar cheese

Serves 8 portions


  1. Add olive oil and butter to a wok or deep pan and add crushed garlic and diced onion.
  2. Cube your chicken, cut your bacon into strips and chop the spring onion. Cube the mozzarella and grate the parmesan and cheddar.
  3. Add the bacon to the pan and let it simmer with the onions for a minute or so before you add your stock cube/pot. Once it has blended with the butter/oil, add the chicken. Season with salt, pepper and Italian herbs (generously!).
  4. Continue until the chicken is fully cooked and then add the spring onion. Mix this evenly into the mixture. You should have developed a nice chicken broth around your ingredients that will keep your meat juicy and provide lots of flavour.
  5. Add the cream and stir into the broth. When both are combined, stir until the cream is simmering.
  6. Add the parmesan cheese and the mozzarella. Give it a minute or so, and then add the cheddar. Stir until it’s all melted.
  7. You can leave the mixture to reduce down on a low heat whilst you make your side. When you’re happy with the consistency, portion out and serve.

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