Keto Pesto Chicken is a must have in your Keto repertoire. Who loves a 30 minute meal?? I sure do! This creamy Keto Pesto Chicken with Zucchini Noodles fits the bill and can easily be scaled up to feed more.
Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions
If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️
Keto Pesto Chicken with Zucchini Noodles Summary
- Ingredient tips
- Recipe tips
- Substitutions and sweetener tips
- Storage tips
- How many carbs in Keto Pesto Chicken with Zucchini Noodles?
Ingredients for Keto Pesto Chicken with Zucchini Noodles
The key to the amazing flavour is fresh basil for the pesto, making it well worth the couple of dollars to buy it. If you are growing your own, even better!
You will need:
- basil
- garlic or garlic paste
- parmesan cheese
- walnuts
- salt and pepper
- olive oil
- chicken breasts
- tomatoes
- heavy whipping cream
- zucchini
Substitutions and Ingredient tips
The key to an easy Keto weeknight meal is using what you have on hand. In the recipe below I make my own pesto, but I always keep a jar in the pantry in case I don’t have the ingredients to make my own pesto.
The pesto for the Keto Pesto Chicken is great on its own as well – I couldn’t stop eating it by the spoonful when I was developing this simple recipe.
I serve this with Zucchini noodles but you could also use shirataki/miracle noodles that have no carbs.
It’s also yummy served on cauliflower rice or mash, the creamy Keto pesto sauce is so delicious it goes with just about anything!
You could also leave out the sun dried tomatoes if you wanted to make this easy Keto dinner even simpler, cheaper and lower carb. I like the little burst of sweetness they provide though.
Tips for making Keto Pesto Chicken with Zucchini Noodles
Making this easy Keto Pesto Chicken is so simple. You can cut down cooking time for an even faster keto weeknight meal by using a store bought pesto.
I’ll also occasionally make a big batch of Keto pesto and then freeze it in ice cube trays, ready to defrost whenever you need it!
- BLITZ PESTO INGREDIENTS In a food processor, blitz the walnuts, garlic clove and parmesan until it resembles a fine crumb.
- COMBINE OTHER INGREDIENTS Add the remaining pesto ingredients and blitz until thoroughly combined. Taste for seasoning and add more salt and pepper as required, depending on the saltiness of your parmesan. You want this pesto on the salty side to balance the cream.
- BROWN THE CHICKEN In a large frying pan, heat the olive oil of medium heat and brown the diced chicken on all sides.
- ADD MORE INGREDIENTS Add the cream, sundried tomatoes and pesto and stir to combine. Simmer over medium heat for 10 minutes or until the sauce is thickened to your liking.
- ADD ZUCCHINI When just about to serve, add the zucchini noodles and toss to combine. If you prefer your zucchini noodles softer, let them simmer for a few minutes.
- SERVE Serve with extra parmesan cheese on top.
Storage tips
- Fridge: You can store this Keto Pesto Chicken with Zucchini Noodles in the refrigerator for up to three days. I would recommend leaving out the zucchini noodles until you are ready to serve, because as soon as they touch the warm sauce they let out quite a bit of moisture.
- Freezer: you can freeze the chicken and sauce in an air tight container for up to 3 months. Leave out the zucchini noodles until ready to serve. Defrost the Keto Pesto chicken over night, then heat in the microwave or on the stove and stir the sauce.
How many carbs in Keto Pesto Chicken with Zucchini Noodles?
As you will see in the nutrition panel below, this Keto Pesto Chicken with Zucchini Noodles has 11 grams of carbs and 2 grams of fiber per serve, so only 9 gram of net carbs.
SAVE KETO PESTO CHICKEN WITH ZUCCHINI TO PINTEREST FOR LATER
Other Similar Recipes You Might Like
Keto Mushroom Soup with Zucchini & Bacon
Keto Marinated Chicken Stir Fry
Keto Pesto Chicken
Served a top zucchini noodles, this creamy fresh keto pesto chicken is ready in a flash and is loaded full of flavour and healthy fats, making it the perfect 30 minute keto dinner.
Ingredients
Pesto
- 1 bunch basil
- 1 garlic clove or 1/2 tsp garlic paste
- 100 grams parmesan cheese cubed
- 1/4 cup walnuts
- 1/2 teaspoon salt and pepper
- 1/3 cup olive oil
Remaining ingredients
- 2 chicken breasts Diced into 2cm pieces
- 1 tablespoon olive oil
- 1/3 cup sundried tomatoes cut into thin strips
- 1/3 cup heavy whipping cream
- 2 zucchinis spiralised
- extra grated parmesan to serve
Instructions
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In a food processor, blitz the walnuts, garlic clove and parmesan until it resembles a fine crumb.
-
Add the remaining pesto ingredients and blitz until thoroughly combined. Taste for seasoning and add more salt and pepper as required, depending on the saltiness of your parmesan. You want this pesto on the salty side to balance the cream.
-
In a large frying pan, heat the olive oil of medium heat and brown the diced chicken on all sides.
-
Add the cream, sundried tomatoes and pesto and stir to combine. Simmer over medium heat for 10 minutes or until the sauce is thickened to your liking.
-
When just about to serve, add the zucchini noodles and toss to combine. If you prefer your zucchini noodles softer, let them simmer for a few minutes.
-
Serve with extra parmesan cheese on top.
If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️
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