Low Carb Pesto Chicken Pasta
Discover the ultimate healthy twist on a classic favorite with this Low Carb Pesto Chicken Pasta recipe! Perfect for keto and low-carb enthusiasts, this dish replaces traditional pasta with fresh, spiralized zucchini noodles, creating a light, flavorful base. Tender, golden-browned chicken breasts are paired with a rich, homemade basil pesto, blended with garlic, Parmesan, pine nuts, and zesty lemon juice for a burst of Mediterranean-inspired flavor. Juicy cherry tomatoes add pops of sweetness and vibrant color, making every bite as delightful as the last. Ready in just 40 minutes and packed with wholesome ingredients, this one-pan dish is perfect for busy weeknights or meal prep. Serve it hot and enjoy the perfect balance of comfort food and healthy eating!
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Recipe Information
Ingredients
- 3 zucchini
- 2 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups basil leaves
- 2 garlic cloves
- 0.5 cup parmesan cheese, grated
- 0.25 cup pine nuts
- 1 tablespoon lemon juice
- 1 cup cherry tomatoes, halved
Instructions
Spiralize the zucchini to create zucchini noodles and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked through and golden brown.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
In a food processor, combine basil leaves, garlic cloves, parmesan cheese, pine nuts, lemon juice, and 2 tablespoons of olive oil.
Blend until smooth to make the pesto sauce. Taste and add more salt if necessary.
In the same skillet used for the chicken, add the spiralized zucchini noodles and cook over medium heat for 2-3 minutes until just tender.
Add the prepared pesto to the zucchini noodles and toss to coat evenly.
Add the sliced chicken and cherry tomatoes to the skillet, gently mixing them with the pesto zucchini noodles.
Heat everything through for 1-2 minutes, then serve immediately.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 8049 mg | 350% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 40.9 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2292 mg | 49% | |
*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.
