Home Recipes Course/Dish Main Course CHICKEN CARBONARA



This recipe was inspired by my new friend Renee who is extremely passionate about Italian cooking.  Who thought gluten free dairy free italian food was possible...we did!
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At a glance
  • 6 boneless skinless chicken thighs
  • 12 oz package all natural gluten free bacon
  • 3 eggs, room temperature (or close to it)
  • 1 cup Follow Your Heart vegan sour cream
  • 2 heaping Tablespoons Nutritional Yeast
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ cup Earth Balance vegan Buttery Spread, melted
  • sea salt
  • course black pepper
  • 12 oz. package gluten free fettuccine


Chop bacon and fry in a large pan.  Cube chicken and add to bacon with black pepper and a little sea salt.  Cook until chicken is completely cooked through, about 15-20 minutes.  Drain fat, and keep on very low heat.  Prepare pasta al dente.


In a bowl, whisk eggs vigorously until whipped.  Stir in sour cream, Nutritional Yeast and Lemon juice.  Season with black pepper and very little sea salt.  When pasta is complete, drain and return to pot over lowest heat.  Add in melted butter and chicken and bacon.  Pour sauce over pasta mixture and stir for at least 1 minute and serve immediately.


Did you know?

Playdough and stickers contain gluten and can be absorbed through the skin.

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