Low Carb Chicken Pesto Pasta
Elevate your weeknight dinner game with this irresistible Low Carb Chicken Pesto Pasta! This healthy, gluten-free twist on a classic Italian favorite swaps traditional noodles for light and tender zucchini zoodles, making it a perfect choice for anyone following a low-carb or keto lifestyle. Juicy, golden-brown chicken breast strips combine with a homemade basil pesto sauce bursting with fresh flavors from garlic, parmesan, pine nuts, and a hint of lemon. Quick to prepare in just 35 minutes, this dish balances rich, zesty flavors with lean protein and vibrant vegetables for a satisfying, guilt-free meal. Serve it hot and topped with extra parmesan for a restaurant-quality experience right in your kitchen!
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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
Directions
Step 1
Begin by preparing the chicken. Pat the chicken breasts dry with a paper towel. Season them with salt and black pepper on both sides.
Step 2
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.
Step 3
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.
Step 4
For the pesto, place the basil leaves, pine nuts, parmesan cheese, and garlic cloves in a food processor. Pulse several times until finely chopped.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Serve the low carb chicken pesto pasta immediately, hot, garnished with additional parmesan cheese if desired.
Nutrition Facts
| Serving size | (1389.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2521.8 |
| Total Fat 190.0g | 0% |
| Saturated Fat 35.4g | 0% |
| Polyunsaturated Fat 25.4g | |
| Cholesterol 335.8mg | 0% |
| Sodium 9579.0mg | 0% |
| Total Carbohydrate 68.2g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 56.0g | |
| Protein 137.8g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 649.2mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2925.0mg | 0% |
Source of Calories