Low Carb Carbonara Chicken Bake
Inspired by the classic Italian flavors of a Carbonara, this keto bake is rich with cream and cheese and the saltiness of bacon. For a keto friendly take on the dish, the traditional pasta element is replaced by a buttery layer of leeks.
How to Make It
Step 1
Preheat the oven to 390 degrees Fahrenheit, 200 degrees Celsius.
Step 2
Dice the chicken and bacon. Heat the coconut oil in a large frying pan over a medium heat and add the diced chicken. Cook the chicken pieces for 10 minutes before adding the bacon. Continue to fry until the bacon is cooked through.
Step 3
Arrange the cooked chicken and bacon in the bottom of a large oven proof dish.
Step 4
Heat the butter in the large frying pan over a medium heat and add the leeks and garlic. Cook for 3-4 minutes until soft and tender.
Step 5
Add the cream to the pan with the leeks and season generously with salt and pepper. Add the parmesan and stir together until it has melted into the cream.
Step 6
Pour the cream mixture over the cooked chicken and bacon and cover the dish with foil. Place in the oven to bake for 25 minutes until bubbling. Remove the foil and cook uncovered for a further 5 minutes until golden brown.
Step 7
Serve immediately and sprinkle with extra parmesan.
Ingredients
- Cream 1-½ cup
- Bacon 6 medium slice
- Parmesan Cheese 0.75 cup
- Garlic 2 clove
- Butter 2 tablespoon
- Coconut Oil 1 tablespoon
- Salt ⅜ teaspoon
- Black Pepper ⅛ tsp
- Leeks 2 leek
- Chicken Breast 16 oz, boneless, raw