Low Carb Chicken Pesto Pasta
Savor the vibrant flavors of this Low Carb Chicken Pesto Pasta—a healthy twist on a timeless favorite! This dish swaps traditional pasta for fresh zucchini noodles, keeping it light and keto-friendly while delivering all the comforting goodness you crave. Tender slices of pan-seared chicken breasts are tossed with a silky homemade basil pesto, infused with garlic, parmesan, pine nuts, and a refreshing hint of lemon juice. Quick and easy to prepare in under 40 minutes, this recipe is perfect for weekdays yet impressive enough for company. Serve it hot with a sprinkle of extra parmesan for a wholesome, gluten-free meal that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 medium zucchini
- 2 cups basil leaves
- 0.25 cup pine nuts
- 0.5 cup parmesan cheese, grated
- 3 pieces garlic cloves
- 1 tablespoon lemon juice
- 0.5 cup olive oil
Instructions
Begin by preparing the chicken. Pat the chicken breasts dry with a paper towel. Season them with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, until golden brown and cooked through. Once cooked, remove the chicken from the skillet, allow it to rest for a few minutes, then slice it into strips.
While the chicken is cooking, prepare the zucchini noodles (zoodles). Trim the ends of the zucchinis and use a spiralizer to create noodle-like strands. If you don't have a spiralizer, a julienne peeler works too.
For the pesto, place the basil leaves, pine nuts, parmesan cheese, and garlic cloves in a food processor. Pulse several times until finely chopped.
Add lemon juice to the food processor and blend until combined. Slowly drizzle in 0.5 cup of olive oil while the processor is running, until a smooth sauce forms. Taste and adjust seasoning if necessary.
In the same skillet used for the chicken, add the zucchini noodles. Sauté over medium heat for 2-3 minutes, just until slightly tender but still crisp.
Add the sliced chicken and pesto sauce to the skillet with the zoodles. Toss until everything is well coated and heated through, about 1-2 more minutes.
Serve the low carb chicken pesto pasta immediately, hot, garnished with additional parmesan cheese if desired.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 9579 mg | 416% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 56.0 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 649 mg | 50% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2925 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.
