Description
A delightful twist on classic Italian carbonara featuring creamy Parmesan sauce, fresh lemon, and savory garlic.
Ingredients
Scale
- 8 oz gluten-free pasta
- 2 chicken breasts, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 large eggs
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through.
- Add minced garlic to the pan and sauté for 1-2 minutes until fragrant.
- In a bowl, whisk together heavy cream, grated Parmesan, eggs, lemon juice, and some salt and pepper.
- Reduce heat to low, and add the cooked pasta to the skillet with chicken. Pour the cream mixture over the pasta and toss to combine.
- Cook on low for another 2-3 minutes, allowing the sauce to thicken.
- Serve warm, garnished with fresh parsley.
Notes
Ensure the pasta is al dente and add extra cream or broth if the sauce is too thick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg