Macro-Friendly Chicken Carbonara

As you might know by now, one of my favorite things to do are to take classically heavy, creamy, or calorie dense recipes and make them much more recipe friendly without sacrificing flavor.

This one took a few tries to get right, but I finally got a result that I not only was satisfied with…But is going to make it into the staple meal-prep rotation for sure.


Macro-Friendly Chicken Carbonara

A delicious, macro and meal-prep friendly chicken carbonara.
Servings 6


  • 2.5 lb chicken breast, cut into 1" chunks
  • 6 slices turkey bacon, chopped
  • 5 cloves garlic, minced
  • 1 large sweet onion, chopped
  • 1 head broccoli, chopped optional
  • 1 cup unsweetened almond milk
  • 4 oz Highland farms Greek Cream Cheese sub low-fat cream cheese if not available
  • 3/4 cup grated parmesan
  • 2 egg yolks
  • 1/3 cup fresh basil, chopped
  • 1/3 cup fresh italian parsley, chopped
  • 2 tsp salt
  • 1 tsp pepper
  • Zest of 1 lemon


  • Put a large sauce pot over medium-high. Spray pan with olive oil and put in chopped turkey bacon and onions. Saute for 4 minutes, mixing frequently.
  • Add garlic to pot and saute for another 3 minutes.
  • Transfer bacon, garlic, and onions to a separate bowl, grease pot with olive oil spray.
  • Put chicken in sauce pot and cook for 8-10 minutes, stirring frequently.
  • While chicken is cooking, put almond milk and cream cheese in a large bowl and microwave for 1-2 minutes (depending on microwave wattage). Cream cheese should be soft enough to mix in the almond milk.
  • Add parmesan cheese, egg yolks, salt, pepper, basil, and parsley to the sauce bowl. Mix thoroughly until well blended.
  • Return bacon, onions, and garlic to the pot with the chicken. Pour the sauce into the pot and mix thoroughly.
  • If using, add broccoli to the pot and mix. Simmer for another 2-3 minutes or until broccoli is al dente. Serve with zoodles or gluten-free pasta.

Macro-Friendly Chicken Carbonara

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