Keto Pasta with Broccoli and Chicken
Satisfy your cravings without breaking your low-carb goals with this creamy and flavorful Keto Pasta with Broccoli and Chicken. Featuring tender, golden-browned chicken breast, vibrant broccoli florets, and guilt-free keto pasta options like shirataki or zucchini noodles, this dish strikes the perfect balance of health and indulgence. A rich Parmesan-heavy cream sauce infused with garlic and a hint of spice ties everything together, creating a luxurious yet easy-to-make meal. With just 15 minutes of prep and under 30 minutes of cooking, it’s a quick keto dinner idea that’s perfect for busy nights. Top it off with fresh basil for a gourmet touch and enjoy a protein-packed, nutrient-rich pasta alternative that’s both comforting and keto-approved.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 2 cups Broccoli florets
- 8 ounces Keto pasta (such as shirataki noodles or zucchini noodles)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Start by prepping the ingredients: cut the chicken breasts into bite-sized pieces and separate the broccoli into small florets.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, sprinkle with salt and black pepper, and sauté until golden brown and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant and golden brown.
Add the broccoli florets to the skillet and cook for about 3-4 minutes or until they begin to soften but are still bright green.
Pour the heavy cream into the skillet and bring to a simmer. Add the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened.
Return the cooked chicken to the skillet and toss to coat with the sauce. Let it simmer for another 2 minutes to heat everything through.
Prepare the keto pasta according to the package instructions if using shirataki noodles, or spiralize and briefly sauté if using zucchini noodles. Drain and add the pasta to the skillet, tossing to combine with the chicken and broccoli.
Season the mixture with more salt and pepper to taste, and add red pepper flakes if desired for a little heat.
Serve the keto pasta warm, garnished with fresh basil leaves if using.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.5 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1073 mg | 83% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1061 mg | 23% | |
*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.
