Keto Pasta with Pesto and Chicken
Elevate your dinner game with this irresistible Keto Pasta with Pesto and Chicken—an ideal low-carb recipe that doesn’t skimp on flavor. Tender zucchini noodles are the perfect pasta alternative, sautéed lightly to maintain their delicate texture. The dish is crowned with juicy, golden-brown chicken breast and tossed in a vibrant homemade pesto sauce, blending fresh basil, pine nuts, garlic, Parmesan cheese, and a splash of lemon juice for a burst of zesty richness. Quick to prepare in just 40 minutes, this nutrient-packed meal is perfect for those following keto or low-carb diets. Garnish with extra pine nuts and a sprinkle of cheese for a polished presentation. Satisfying, wholesome, and loaded with Mediterranean flavors, this keto-friendly pasta recipe is bound to become a household favorite.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 2 pieces Chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Basil leaves
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 pieces Garlic cloves
- 1 tablespoon Lemon juice
- 2 tablespoons Pine nuts (extra for garnish)
- 0.25 teaspoon Salt (for pesto)
- 0.5 cup Olive oil (for pesto)
Instructions
Begin by preparing the zucchini noodles: Cut off the ends of each zucchini and use a spiralizer to create noodles. Set aside.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then add them to the pan.
Cook the chicken breasts for about 6-7 minutes on each side or until fully cooked. Remove from the pan and let them rest for a few minutes before slicing into strips.
To make the pesto sauce, combine basil leaves, 0.25 cup of pine nuts, grated Parmesan cheese, and garlic cloves in a food processor. Pulse until the ingredients are coarsely chopped.
Add 0.25 teaspoon of salt and 1 tablespoon of lemon juice to the processor. With the processor running, gradually add 0.5 cup of olive oil until the mixture becomes a smooth sauce. Taste and adjust seasoning if necessary.
In the same pan used for the chicken, add the zucchini noodles and sauté over medium heat for 3-4 minutes until they are slightly softened.
Mix the pesto sauce with the zucchini noodles and toss well until evenly coated.
Divide the pesto zucchini noodles among serving plates, top with sliced chicken breast, and garnish with extra pine nuts and a sprinkle of Parmesan cheese if desired.
Serve immediately and enjoy a delicious keto-friendly pasta meal.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 10659 mg | 463% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 56.6 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2798 mg | 60% | |
*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.
