Heart-Healthy Chicken Carbonara
Indulge in the creamy goodness of traditional carbonara with a heart-smart twist in this irresistible Heart-Healthy Chicken Carbonara. Featuring tender, perfectly seasoned chicken breasts, nutrient-packed baby spinach, and vibrant cherry tomatoes, this dish is as wholesome as it is flavorful. The rich, velvety sauce is made with a unique blend of ripe avocado, eggs, and Parmesan cheese, offering a luscious yet guilt-free alternative that pairs perfectly with hearty whole-grain spaghetti. Lightly sautéed garlic infuses every bite with aromatic depth, while fresh parsley adds a finishing touch of brightness. This quick and easy recipe comes together in just 40 minutes, making it the perfect choice for a nutritious weeknight dinner that doesn’t skimp on comfort. Perfectly balanced for both health-conscious and food-loving lifestyles, this must-try dish is sure to become a family favorite!
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Ingredients
- 12 ounces whole-grain spaghetti
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 pieces large eggs
- 1 whole ripe avocado
- 1 piece Garlic clove
- 1 ounce grated Parmesan cheese
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 0.5 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Bring a large pot of salted water to a boil. Add the whole-grain spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Step 2
While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side or until fully cooked and no longer pink inside. Remove from the skillet and let rest.
Step 3
In the same skillet, add another tablespoon of olive oil. Finely mince the garlic clove and sauté for about 1 minute until fragrant. Add the baby spinach and cook until wilted. Set aside.
Step 4
Cut the cooked chicken into bite-sized pieces or thin slices.
Step 5
In a blender or food processor, combine the ripe avocado, eggs, grated Parmesan cheese, and a splash of reserved pasta water. Blend until smooth and creamy. You may need to add more pasta water to achieve the desired consistency.
Step 6
In the pot you cooked the spaghetti in, combine the cooked pasta, spinach and garlic mixture, sliced chicken, and cherry tomatoes. Pour the avocado mixture over the top and toss everything together gently until evenly coated. If the sauce seems too thick, add more pasta water a tablespoon at a time.
Step 7
Season with additional salt and pepper to taste. Serve hot, garnished with fresh parsley.
Nutrition Facts
| Serving size | 1217.3 grams (1217.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1781 |
| Total Fat 83.60g | 107% |
| Saturated Fat 19.90g | 99% |
| Cholesterol 696mg | 232% |
| Sodium 2139mg | 93% |
| Total Carbohydrate 115.30g | 42% |
| Dietary Fiber 29.20g | 104% |
| Total Sugars 7.60g | |
| Protein 155.70g | 311% |
| Vitamin D 84IU | 418% |
| Calcium 578mg | 44% |
| Iron 16mg | 87% |
| Potassium 2747mg | 58% |
Source of Calories