Low Carb Fettuccine with Chicken and Bell Pepper Cream Sauce
Indulge in the guilt-free decadence of Low Carb Fettuccine with Chicken and Bell Pepper Cream Sauce—a vibrant, flavor-packed dish that satisfies both your cravings and your lifestyle. Tender, golden-brown chicken breast is nestled in a velvety, Parmesan-infused cream sauce bursting with the sweet, smoky notes of red and yellow bell peppers. Instead of traditional pasta, spiralized zucchini steps in as the perfect low-carb fettuccine, lightly sautéed to maintain its al dente bite. Finished with aromatic garlic, a hint of paprika, and an optional sprinkle of fresh parsley, this quick and easy recipe comes together in just 40 minutes, making it a delicious, wholesome dinner idea for weeknights or special occasions. Perfect for keto, gluten-free, and low-carb diets, this dish delivers restaurant-quality flavor while keeping it healthy.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Paprika
- 3 medium Zucchini, spiralized into fettuccine noodles
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil along with the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the diced red and yellow bell peppers to the skillet. Cook for 5-7 minutes or until softened, stirring occasionally.
Reduce the heat to low. Pour in the heavy cream, then stir in the grated Parmesan cheese, remaining 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and paprika. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Meanwhile, in a separate skillet, lightly sauté the spiralized zucchini noodles over medium heat for 2-3 minutes until just tender but still firm (al dente). Avoid overcooking to prevent them from becoming watery.
Add the sliced chicken back into the sauce and stir to coat evenly. If the sauce is too thick, you can add a splash of water or chicken broth to adjust the consistency.
Serve the zucchini fettuccine on plates and top with the creamy chicken and bell pepper sauce. Garnish with fresh parsley, if desired.
Enjoy your low-carb fettuccine with chicken and bell pepper cream sauce!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 23.6 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2955 mg | 63% | |
*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.
