Keto Cajun Chicken Pasta
Elevate your weeknight dinner game with this irresistible Keto Cajun Chicken Pasta, a low-carb twist on the classic comfort food. Tender strips of Cajun-spiced chicken are sautéed to golden perfection and paired with vibrant bell peppers, creamy Parmesan-garlic sauce, and zucchini noodles for a guilt-free indulgence. This one-skillet recipe is not only packed with bold, smoky Cajun flavors but also keeps the carbs in check, making it ideal for keto and gluten-free diets. Ready in under 45 minutes, it’s the perfect balance of hearty, creamy, and zesty. Garnished with fresh parsley and melted mozzarella, this dish is as satisfying as it is wholesome. Perfect for family dinners or meal prep, this keto-friendly Cajun pasta is sure to become a favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 large zucchinis
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2 tablespoons butter
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley
- 2 cloves minced garlic
Instructions
Slice the chicken breasts into thin strips and place them in a mixing bowl. Add the olive oil, Cajun seasoning, salt, and black pepper. Toss to coat the chicken evenly.
Heat a large skillet over medium-high heat. Add the seasoned chicken strips and cook for about 5-6 minutes, or until fully cooked and golden-brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter, minced garlic, and diced bell peppers. Sauté for about 3-4 minutes until the peppers are tender.
Add heavy cream, Parmesan cheese, garlic powder, and onion powder into the skillet. Stir well and let the sauce come to a simmer. Cook for 2-3 minutes, allowing it to thicken slightly.
Use a spiralizer to create zucchini noodles. Add the zucchini noodles to the sauce in the skillet and toss gently to coat them with the sauce.
Return the cooked chicken to the skillet, add the shredded mozzarella cheese, and stir to combine everything. Cook for an additional 5 minutes to ensure everything is hot and the cheese is melted.
Remove from heat and garnish with chopped parsley before serving.
Serve immediately while hot for the best flavor and texture.
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 7289 mg | 317% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 27.5 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1482 mg | 114% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4016 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
