Low Carb Cajun Chicken Pasta
Indulge in the bold flavors of this Low Carb Cajun Chicken Pasta, a guilt-free twist on a classic comfort food. This recipe features tender strips of Cajun-seasoned chicken, sautéed with vibrant red bell peppers, onions, and garlic, all nestled in a rich, creamy Parmesan sauce. Instead of traditional pasta, spiralized zucchini noodles (zoodles) take center stage, offering a light and low-carb alternative that doesn’t skimp on texture or flavor. Ready in just 35 minutes, this one-skillet wonder is perfect for busy weeknights and pairs well with a side salad or garlic bread for a complete meal. Garnished with fresh parsley, it’s a dish that’s as visually stunning as it is delicious. Perfect for those following keto, low-carb, or gluten-free diets, this recipe is sure to become a new favorite in your rotation!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 2 large Zucchini
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, sliced
- 1 small Onion, sliced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
Instructions
Begin by slicing the chicken breast into thin strips.
In a bowl, combine the sliced chicken with Cajun seasoning, ensuring the chicken is evenly coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
Using a spiralizer, make zucchini noodles (zoodles) from the zucchini. Alternatively, you can use a peeler to create ribbon-like strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, red bell pepper, and onion until they are soft, about 3-4 minutes.
Reduce the heat to medium and add the heavy cream to the skillet. Stir occasionally, gently scraping any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.
Add the cooked chicken back to the skillet and toss to coat with the sauce.
Season with salt and black pepper to taste.
Add the zucchini noodles to the skillet and toss gently to combine, ensuring the zoodles are evenly coated with sauce and heated through. Cook for an additional 2-3 minutes. Do not overcook to prevent the zoodles from becoming mushy.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 12846 mg | 559% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 44.5 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1085 mg | 83% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2906 mg | 62% | |
*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.
