If you’ve been craving comfort food with a healthier spin, this Lemon Garlic Chicken Carbonara Pasta is about to be your new go-to weeknight dinner. While carbonara is a classic for a reason, it can sometimes feel a bit heavy with all the richness from eggs, Parmesan, and bacon. Adding garlic-lemon chicken breast not only makes this dish protein-packed, but also brightens the flavors in a way that makes it lighter, fresher, and even more satisfying.
This healthy chicken carbonara recipe really is perfect for busy nights when you still want something hearty and nourishing. An easy, high-protein pasta recipe that’s gluten-free, refined sugar-free, and comes together in under an hour? Say less!
Why You’ll Love This High-Protein Pasta
Carbonara often gets its signature creaminess from a simple combo of eggs, Parmesan, and starchy pasta water — no heavy cream required. It may seem intimidating to whisk raw eggs into pasta, but trust me, it’s as easy as tossing until the sauce looks glossy and smooth. Seriously, make this once and you’ll be feeling like a true chef in no time.
Adding juicy chicken breast means you’re getting lean protein to balance the richness, while bacon lends that classic salty crunch. The lemon juice and zest cut through the creaminess, garlic adds depth, and fresh parsley finishes everything off. It’s indulgent but still a healthy chicken carbonara recipe. And with gluten-free spaghetti, it doubles as a gluten-free carbonara pasta you’ll feel good about making again and again.
Key Tips for the Best Chicken Carbonara
Since we don’t gatekeep around here, I’m going to share a few tips & tricks for this recipe with you. For a dish like this with a sauce that comes together quickly, you’ll want all your ingredients prepped and ready to go before you start cooking. It’s worth it, trust me!
One important note: skip the pre-shredded Parmesan. Freshly grated cheese melts and emulsifies effortlessly, giving you that silky restaurant-style sauce, while pre-shredded versions often contain stabilizers that keep it from blending smoothly.
Using gluten-free brown rice spaghetti (I like Jovial) keeps this recipe completely gluten-free while still tasting like classic pasta. And the combo of chicken and bacon makes it a protein-packed pasta dinner that’s just as nutritious as it is cozy. This creamy lemon garlic chicken carbonara pasta will quickly become a staple in your weeknight rotation.
I hope you guys love this recipe as much as I do! Let me know what you think below. Enjoy!
INGREDIENTS YOU’LL NEED:
For the Pasta:
- Gluten-free brown rice spaghetti (I like Jovial)
To make the Sauce:
- Egg
- Egg yolks
- Freshly grated parmesan cheese* (*important to use fresh-grated; do not use pre-shredded parm as it will affect how the cheese emulsifies in the sauce)
- Kosher salt
- Freshly ground black pepper
For the Bacon:
- Thick-cut no-sugar-added bacon
For the Chicken:
- Chicken breast
- Kosher salt
- Dried oregano
- Crushed red pepper flakes
- Lemon zest
- Freshly squeezed lemon juice
- Garlic cloves
- Fresh Italian parsley
HOW TO MAKE LEMONY GARLIC CHICKEN CARBONARA PASTA (HIGH-PROTEIN & GLUTEN-FREE)
Make the Pasta:
Bring a large stockpot of well-salted water to a rolling boil.
Once boiling, add the pasta and cook for 2 minutes less than the package instructions.
Reserve ½ cup of the pasta water and drain the pasta. Set aside until you’re ready to add to assemble.
Make the Sauce:
While the pasta cooks, make your sauce. In a medium bowl, add the egg, egg yolk, fresh-grated Parmesan, salt, and pepper. Whisk to combine. Set aside.
For the Bacon:
In a large, tall-sided skillet, add the chopped bacon. Turn the heat to medium and cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes.
Remove from the pan using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the grease in the pan.
For the Chicken:
In a medium bowl, add the chicken, salt, dried oregano, chili flakes, and freshly ground pepper. Toss to combine until the chicken is evenly coated in the spices.
In the same pan with the bacon grease, add the chicken. Arrange the chicken in an even layer and cook over medium, undisturbed, for about 3 minutes.
Stir, and continue to cook the chicken for an additional 3 minutes, until golden on all sides.
Add ½ of the lemon zest, the lemon juice, and the garlic. Cook, scraping up any browned bits on the bottom of the pan, until the garlic is fragrant, about 1 minute. Remove from the heat.
Add the drained pasta to the pan with the chicken and toss to combine.
Add the egg mixture and toss quickly, allowing the residual heat from the pan to gently cook the egg mixture without scrambling. Continue to toss for 1 to 2 minutes, or until the sauce is glossy and the pasta has absorbed some of the sauce.
- Note: If the sauce is too thick, slowly add in pasta water in tablespoon increments until the sauce is glossy and easily coats the pasta.
Add the cooked bacon back to the pan along with the remaining ½ teaspoon of lemon zest. Taste for seasoning and adjust as needed.
Garnish with chopped parsley and extra freshly ground black pepper. Serve immediately. Enjoy!
To Store:
This pasta dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Note that the texture may change slightly.
RECIPE SUBSTITUTIONS & QUESTIONS
You can swap the gluten-free spaghetti for any pasta you prefer — regular, chickpea, or lentil pasta all work. Chicken breast can be substituted with chicken thighs for extra juiciness, or you can leave it out and keep it a classic bacon carbonara.
If you’d like a vegetarian version, skip the bacon and chicken and add extra veggies like mushrooms, peas, or spinach. For dairy-free, use a dairy-free Parmesan alternative, just note the flavor and texture may vary slightly.
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Can I make this lemon garlic chicken carbonara pasta ahead of time?
While this pasta is best enjoyed fresh for the creamiest sauce, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or broth to help loosen the sauce — just know the texture may change slightly.
Can I use a different type of cheese in this recipe?
Yes! While freshly grated Parmesan gives the classic creamy carbonara flavor and texture, you can swap in Pecorino Romano for a sharper, saltier twist. For a dairy-free version, try a plant-based Parmesan alternative, but the sauce may be slightly less creamy.
High-Protein Pasta Recipes to Try:
- One Pan Lasagna Skillet
- Crockpot Chicken Bolognese
- Smoky Andouille Sausage Pasta
- Spicy Penne Alla Vodka With Meatballs
- Protein-Packed Beef & Zucchini Lasagna
- High-Protein Chicken Alfredo Spaghetti Squash
Click here to pre-order your copy of my second cookbook, The High-Protein Plate 🙂
Lemony Garlic Chicken Carbonara Pasta (High-Protein & Gluten-Free)
Ingredients
For the Pasta:
- 10 oz. gluten-free brown rice spaghetti, (I like Jovial)
For the Sauce:
- 1 large egg
- 2 egg yolks
- ¾ cup freshly grated parmesan cheese*, (*important to use fresh-grated; do not use pre-shredded parm as it will affect how the cheese emulsifies in the sauce)
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Bacon:
- 4 slices thick-cut no-sugar-added bacon, chopped into small pieces
For the Chicken:
- 1 pound chicken breast, cut into 1-inch cubes
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon lemon zest, divided
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh Italian parsley, to garnish
Instructions
For the Pasta:
- Bring a large stockpot of well-salted water to a rolling boil.
- Once boiling, add the pasta and cook for 2 minutes less than the package instructions.
- Reserve ½ cup of the pasta water and drain the pasta. Set aside until you’re ready to add to assemble.
For the Sauce:
- While the pasta cooks, make your sauce. In a medium bowl, add the egg, egg yolk, fresh-grated Parmesan, salt, and pepper. Whisk to combine. Set aside.
For the Bacon:
- In a large, tall-sided skillet, add the chopped bacon. Turn the heat to medium and cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes.
- Remove from the pan using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the grease in the pan.
For the Chicken:
- In a medium bowl, add the chicken, salt, dried oregano, chili flakes, and freshly ground pepper. Toss to combine until the chicken is evenly coated in the spices.
- In the same pan with the bacon grease, add the chicken. Arrange the chicken in an even layer and cook over medium, undisturbed, for about 3 minutes.
- Stir, and continue to cook the chicken for an additional 3 minutes, until golden on all sides.
- Add ½ of the lemon zest, the lemon juice, and the garlic. Cook, scraping up any browned bits on the bottom of the pan, until the garlic is fragrant, about 1 minute. Remove from the heat.
- Add the drained pasta to the pan with the chicken and toss to combine.
- Add the egg mixture and toss quickly, allowing the residual heat from the pan to gently cook the egg mixture without scrambling. Continue to toss for 1 to 2 minutes, or until the sauce is glossy and the pasta has absorbed some of the sauce.
- Note: If the sauce is too thick, slowly add in pasta water in tablespoon increments until the sauce is glossy and easily coats the pasta.
- Add the cooked bacon back to the pan along with the remaining ½ teaspoon of lemon zest. Taste for seasoning and adjust as needed.
- Garnish with chopped parsley and extra freshly ground black pepper. Serve immediately. Enjoy!
To Store:
- This pasta dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Note that the texture may change slightly.
