Low Carb Creamy Garlic Chicken Pasta
Indulge in the ultimate comfort food makeover with this Low Carb Creamy Garlic Chicken Pasta! Perfect for anyone craving a lighter yet hearty meal, this recipe swaps traditional pasta for tender zucchini noodles, creating a guilt-free dish packed with flavor. Juicy, golden-brown chicken strips bathe in a luscious sauce made from heavy cream, melted parmesan, garlic, and butter, delivering a rich, creamy consistency with a hint of garlicky goodness. Finished with a sprinkle of fresh parsley and a touch of red pepper flakes for a subtle kick, this dish comes together in just 45 minutes, making it ideal for busy weeknights. Savor every bite of this low-carb garlic chicken pasta for a savory, satisfying feast that's keto-friendly and utterly delicious!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 4 medium zucchini
- 2 tablespoons olive oil
- 4 cloves garlic cloves
- 1 cup heavy cream
- 1 cup parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 0.25 teaspoon red pepper flakes
Instructions
Start by preparing the zucchini noodles. Use a spiralizer to create noodles from the zucchini. Set aside.
Slice the chicken breasts into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and season with salt and black pepper.
Cook the chicken for 6-8 minutes until it's fully cooked and golden brown on the edges. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil and 2 tablespoons of unsalted butter. Melt the butter over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until it's fragrant but not browned.
Pour in the heavy cream and stir well to combine with the garlic and butter.
Bring the cream to a gentle simmer, then add the parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth and creamy.
Return the cooked chicken to the skillet, stirring to coat the chicken pieces in the sauce.
Add the zucchini noodles to the skillet and gently toss them in the creamy sauce for about 2-3 minutes to heat through.
Add the red pepper flakes and more salt and pepper to taste, if needed.
Garnish the pasta with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 11336 mg | 493% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 54.5 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2505 mg | 53% | |
*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.
