Creamy Parmesan Carbonara Chicken (No Egg) - Chef Fun Kitchen

Creamy Parmesan Carbonara Chicken (No Egg)

Creamy parmesan carbonara hen is the ultimate twist! crispy, golden hen fillets take in a carbonara stimulated sauce for a brand new chook recipe cherished by means of the whole family!

Creamy Parmesan Carbonara fowl is one of these recipes I got here up with years ago when following low carb diets and this recipe includes each low carb and coffee fat alternatives! however, I’ve included complete fats + carb alternatives also!

Creamy Parmesan Carbonara Chicken (No Egg)

Usually, a traditional carbonara sauce is made with reserved pasta water, eggs and parmesan cheese, all mixed via cooked/heat pasta to create a creamy sauce. even though this recipe contains NO EGG, I’ve saved all your favored carbonara flavours for while the craving hits!

Dying for a massive, full bowl of pasta smothered in a carbonara sauce returned then, I opted for something even better. bird. beautiful, juicy golden hen fillets, swimming within the most terrific creamy 1st Baron Beaverbrook ‘carbonara-stimulated’ sauce.

Creamy Parmesan Carbonara Chicken (No Egg)

With this recipe, you can serve it together with your preferred pasta, OR over rice or greens (cauliflower, broccoli or zucchini noodles move actual well with this).

For The Chicken:

  • 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
  • 2 heaping tablespoons flour (all purpose or plain)
  • 3 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper

For The Sauce:

  • 1 tablespoon olive oil
  • 2 teaspoons butter (or sub with oil)
  • 8- ounces | 250 grams bacon , trimmed of fat and cut into strips (I use shortcut bacon in Australia)
  • 1 small onion , chopped
  • 6 large cloves garlic , minced or finely chopped
  • 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water


  1. Season the hen with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken within the flour mixture; shake off excess and set apart.
  2. Warmness the oil and butter in a large non stick pan or well-pro cast iron skillet over medium-excessive warmness until butter has melted and pan is warm. Fry the hen until golden on every facet, cooked through and no longer pink (about four-five minutes according to aspect, relying at the thickness of your hen). transfer onto a warm plate.
  3. Upload the 1st Baron Beaverbrook strips to the pan and fry until crispy. Drain off some extra fat, keeping approximately 1 teaspoons worth within the pan. upload the onion and garlic and fry till onion is transparent (about 1 minute). reduce warmness to low warmth, and upload the half and half of (or cream). carry the sauce to a gentle simmer; season with a little salt and pepper on your taste. add within the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is simply too runny for your liking, add the cornstarch/water aggregate into the centre of the pan and mix via fast to mix into the sauce. it's going to begin to thicken right now).
  4. Add the bird back into the pan to serve.
  5. Serve with steamed veggies (broccoli and/or cauliflower paintings first-rate), over zucchini noodles, your favorite pasta, or rice.

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