Keto Cheesy Chicken Pasta Bake
Satisfy your comfort food cravings with this Keto Cheesy Chicken Pasta Bake, a low-carb twist on a classic favorite that's both indulgent and nutritious. Packed with tender, seasoned chicken, creamy spinach, and shirataki noodles, this recipe delivers all the cozy goodness of pasta without the carbs. A luscious sauce made from heavy cream, cream cheese, and Parmesan provides rich, velvety flavor, while the melted mozzarella topping adds the perfect gooey finish. Bright cherry tomatoes and fragrant fresh basil complete this oven-baked masterpiece, making it ideal for weeknight dinners or meal-prep staples. Ready in under an hour and full of bold flavors, this cheesy chicken casserole is your keto-friendly answer to comfort food perfection!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups Spinach, fresh
- 12 ounces Low-carb shirataki noodles, fettuccine style
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 0.5 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Basil leaves, fresh and chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Season the chicken breast with salt, black pepper, garlic powder, and onion powder.
Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the pan and let it rest before slicing it into bite-sized pieces.
In the same skillet, add spinach and cook until wilted, about 2 minutes. Set the skillet aside.
Rinse and drain the shirataki noodles according to package instructions.
In a medium saucepan over low heat, combine heavy cream and cream cheese. Stir consistently until the mixture is smooth and creamy.
Stir in the Parmesan cheese until melted.
Add the cooked chicken, wilted spinach, and shirataki noodles to the cream sauce, stirring until well combined.
Transfer the mixture to a greased 9x13-inch baking dish.
Top with shredded mozzarella cheese and cherry tomatoes.
Bake in the preheated oven for 20 minutes, or until the cheese is golden and bubbly.
Garnish with fresh chopped basil leaves before serving.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 5804 mg | 252% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.0 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2189 mg | 168% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3709 mg | 79% | |
*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.
