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Chicken carbonara

March 23, 2015

I actually don’t like chicken. There is nothing to like there, besides the (yummy) skin. Nevertheless, today was a good day for the humble and fade chicken breast, since we managed to create a beautiful keto recipe with just a handful of ingredients.

The meat had a nice crust, yet the inside was tender, while the spices created an explosion of taste.


  • 300 grams chicken breast
  • 100 grams pancetta or chopped bacon
  • 2 large mushrooms, fresh
  • 2 garlic cloves
  • 200 ml whipped cream
  • chilli flakes
  • pepper
  • chopped dill

In a large frying pan, put the pancetta and cook it for 5 minutes. Take it out of the pan while leaving its fat. Cook the chopped chicken breast in the pancetta fat until it changes color. Add the mushrooms and the garlic cloves and let them cook until all the water from the mushrooms is gone. Add the cream and the spices and leave it on minimum heat, until the sauce thickens a bit. Serve with fresh dill and, obvious, enjoy!

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