Keto Creamy Chicken Pasta

Keto Creamy Chicken “Pasta”

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This pasta dish is made from zucchini noodles. Don’t turn and run! Your non-keto friends and family will love them because they’re doused in creamy sauce and mingled with tender chicken pieces. They may even decide that veggie pasta agrees with them far more than regular pasta…who knows?

  • Serves: 4
  • Calories: 434
  • Net carbs: 10.4 grams
  • Fat: 30 grams
  • Protein: 27.2 grams


  • 1 Tbsp olive oil
  • ½ red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 skinless chicken breasts (around 14 oz), cut into even-sized chunks, around 1 inch
  • ½ cup dry white wine
  • 1 cup heavy cream
  • Salt and pepper
  • Zest of ½ lemon
  • 4 large zucchinis - use a spiralizer to create zoodles
  • Freshly grated parmesan cheese (around 2 tsp per serving)

How to make:

  • Drizzle the olive oil into a large, deep-sided frying pan and place over a medium heat
  • Add the onion and garlic to the hot pan and stir as the onion softens and the garlic becomes fragrant
  • Add the chicken and stir as it develops a golden brown tone, about 4 minutes
  • Add the white wine and allow the alcohol to burn off and the wine to reduce in volume, around 2-3 minutes
  • Add the cream, salt, pepper, and lemon zest and allow to simmer for 3-4 minutes until the chicken is cooked all the way through and the sauce has thickened slightly. It should coat the back of a spoon but shouldn’t be gluggy or gloopy. If you find that it has become gluggy, add a dash of water to get it back to that smooth consistency we want
  • Add the zoodles to the pan and stir to ensure they’re coated in sauce
  • Leave for 1-2 minutes to slightly cook the zoodles, but they should still have a decent “bite”
  • Serve immediately, with a sprinkle of freshly grated parmesan

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