Yam Chicken Carbonara

Sabrina G


This is a very simple twist of italian chicken carbonara, without pasta because I can't digest most carbohydrates. I can have sweet potatoes and they taste very yummy in this dish. I use organic ingrediants wherever possible and naturally smoked bacon.

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Medium Sized Casserole Dish
Stove Top


chicken breasts
1 pkg
1 large
red bell pepper
1 c
whip cream
2 Tbsp
2 c
parmigiano-reggiano, grated
1 medium
red onion
A few dash(es)
celery seed
A few dash(es)
garlic powder
A few dash(es)
black pepper
1 large
yam / sweet potato
1 pkg
mozzarella shredded cheese

How to Make Yam Chicken Carbonara


  • 1Cook up bacon until nice and crispy. Put aside a tablespoon of bacon grease (it will be added into alfredo sauce). At the same time, cook up chicken. Tear up bacon and chicken into bite size peices.
  • 2Cut up yam into bite sized peices, and either boil or microwave them until they are tender. I used 1 yam, but in the future I might add another for extra carbs.
  • 3Cut up bell pepper and onion into small peices.
  • 4Make the alfredo sauce by melting and stirring butter, tablespoon of bacon grease, whip cream and grated cheese in a small pot. Add more or less cheese to taste. I literally added a whole block of reggiano for a very strong alfredo sauce. Add garlic powder, black pepper and celery seed to the sauce, again more or less to taste.
  • 5Toss all the ingrediants into a bowl and mix with the sauce. Then spread it into a casserole dish and cook in the oven for about 20 minutes or until the onions and bell pepper peices are a desired tenderness.
  • 6When it's done, spread the top of the casserole with shredded mozzarella and cook for a few minutes until the cheese is melted and then serve. I also added a little bit of shredded cheddar, which gave it that orange/yellow tinge on top.

Printable Recipe Card

About Yam Chicken Carbonara

Course/Dish: Chicken, Pork, Casseroles
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Gluten-Free, Wheat Free