35+Delicious Holiday Low Sodium Chicken Pasta Recipes for Every Table

The holidays are a time for indulgence, but that doesn’t mean you have to sacrifice your health goals.

For those looking to enjoy festive meals without the added sodium, low sodium chicken pasta recipes are the perfect solution.

Whether you’re preparing a family dinner, hosting friends, or meal prepping for the busy days ahead, these dishes combine tender chicken, delicious pasta, and vibrant, flavorful ingredients—all while keeping sodium levels low.

With more than 35 recipes to choose from, you’ll find options that suit every taste preference, dietary need, and holiday occasion.

Let’s dive into these heart-healthy, mouth-watering dishes that will make your holidays both festive and nutritious.

35+Delicious Holiday Low Sodium Chicken Pasta Recipes for Every Table

As the holiday season approaches, you deserve to enjoy flavorful, wholesome meals without the worry of excessive sodium.

These 35+ low sodium chicken pasta recipes are a perfect blend of healthy ingredients and rich flavors, ensuring that your celebrations are both delicious and good for you.

From creamy Alfredo to savory pesto dishes, there’s something here for every palate.

So, embrace these nourishing recipes this holiday season and treat yourself and your loved ones to the gift of healthy, satisfying meals that everyone will enjoy!

Garlic Parmesan Low-Sodium Chicken Zucchini Pasta

This garlic parmesan chicken zucchini pasta is a low-sodium, keto-friendly dish perfect for holiday gatherings. Using zucchini noodles instead of traditional pasta keeps it low-carb while delivering a rich and savory flavor. The garlic and parmesan cheese create a satisfying creamy sauce, while the tender chicken breast adds a delicious protein boost.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup fresh parmesan cheese, grated
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts and season with pepper. Cook for 6-7 minutes until the chicken is browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter and sauté the minced garlic for 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and cook for 3-4 minutes until tender.
4. Pour in the heavy cream, stirring to coat the noodles. Bring to a simmer for 1-2 minutes.
5. Return the chicken to the skillet and stir in the parmesan cheese. Continue to cook for another 2-3 minutes until the cheese melts and the sauce thickens.
6. Garnish with fresh parsley and serve immediately.

This Garlic Parmesan Low-Sodium Chicken Zucchini Pasta is a light and flavorful dish, perfect for keeping your holiday meals festive yet healthy. The combination of zucchini noodles, creamy sauce, and tender chicken offers a keto-friendly, low-sodium meal that’s both satisfying and full of flavor. It’s a great choice for those watching their sodium intake without compromising on taste.

Creamy Spinach and Chicken Alfredo

A keto-friendly, low-sodium version of chicken Alfredo, this creamy spinach chicken pasta uses cauliflower noodles in place of traditional pasta, reducing the carb count. The homemade Alfredo sauce is made with cream cheese and heavy cream, making it rich and velvety without the added sodium from store-bought versions.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 2 cups cauliflower florets, steamed and mashed (for pasta)
• 2 tablespoons olive oil
• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 cup fresh spinach leaves
• 1 tablespoon garlic powder
• 1/4 teaspoon ground black pepper

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for 6-7 minutes until browned and cooked through. Remove and set aside.
2. In the same skillet, add the cream cheese, heavy cream, and garlic powder. Stir until the cream cheese is melted and smooth.
3. Stir in the parmesan cheese and continue to cook on low heat for 2-3 minutes until the sauce thickens.
4. Add the spinach leaves and cook until wilted, about 2 minutes.
5. Stir in the mashed cauliflower “noodles” and cooked chicken. Toss to coat in the sauce.
6. Season with black pepper and adjust salt if desired. Serve hot.

The Creamy Spinach and Chicken Alfredo is a luxurious yet guilt-free alternative to traditional pasta dishes. By swapping regular pasta for mashed cauliflower, this dish becomes a hearty, low-carb option. The creamy Alfredo sauce and tender chicken create a rich flavor profile, while the spinach adds a nutritious boost. This is an ideal keto-friendly holiday meal that will leave your guests satisfied and nourished

Lemon Basil Chicken and Cucumber Noodles

This fresh and vibrant chicken pasta dish features crisp cucumber noodles paired with a tangy lemon basil sauce. The low-sodium, keto-friendly dish is light but packed with flavor, making it a perfect choice for a refreshing holiday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 2 medium cucumbers, spiralized into noodles
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Zest of 1 lemon
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until fully cooked. Slice the chicken thinly and set aside.
2. Spiralize the cucumbers into noodles and place them in a bowl.
3. In a small bowl, combine lemon juice, lemon zest, fresh basil, garlic powder, and black pepper. Stir well to form the sauce.
4. Toss the cucumber noodles with the lemon basil sauce, ensuring the noodles are well coated.
5. Add the grilled chicken slices on top of the cucumber noodles. Garnish with fresh basil leaves and serve immediately.

Lemon Basil Chicken and Cucumber Noodles is a delightful holiday dish that combines fresh ingredients with bright, zesty flavors. The cucumber noodles provide a crisp, refreshing base for the savory grilled chicken, and the lemon basil sauce ties everything together with a burst of freshness. This low-sodium, keto-friendly recipe is light yet satisfying, offering a healthy and delicious alternative for holiday meals. It’s a great choice for those looking for a refreshing, low-carb dish to enjoy during the festivities.

Pesto Chicken and Shirataki Noodles

This Pesto Chicken and Shirataki Noodles dish is a flavorful, low-sodium, and keto-friendly alternative to traditional pasta. The combination of homemade pesto and tender grilled chicken with shirataki noodles, which are made from konjac yam, keeps the carb count low while offering a deliciously fresh and herby taste. Perfect for a holiday meal, this dish is light yet packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 package of shirataki noodles (rinse thoroughly)
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1/4 cup parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• Fresh basil leaves (for garnish)
• Black pepper, to taste

Instructions:

1. Grill the chicken breasts over medium heat for 6-7 minutes per side, or until fully cooked. Slice the chicken thinly and set aside.
2. In a food processor, combine the basil, pine nuts, olive oil, parmesan cheese, garlic, and lemon juice. Blend until smooth, adding a little water if necessary to reach a pesto-like consistency.
3. Rinse and drain the shirataki noodles well, then heat them in a skillet over medium heat for 2-3 minutes.
4. Toss the shirataki noodles with the pesto sauce, ensuring they are evenly coated.
5. Add the sliced grilled chicken to the noodles and toss to combine. Season with black pepper and garnish with fresh basil leaves.
6. Serve immediately.

The Pesto Chicken and Shirataki Noodles dish offers a fresh, savory alternative to traditional pasta with a rich, herby pesto sauce that elevates the flavor of the grilled chicken. The shirataki noodles are a great low-carb option, making this dish perfect for keto enthusiasts. Whether you’re looking for a refreshing meal to serve at a holiday dinner or a satisfying lunch, this low-sodium dish brings both flavor and health benefits without compromising on taste.

Low-Sodium Chicken Marsala with Zoodles

Chicken Marsala is a classic Italian dish that can be made low-sodium and keto-friendly by using zucchini noodles (zoodles) instead of pasta. The rich, savory sauce made with Marsala wine and mushrooms pairs beautifully with tender chicken, making this dish an elegant yet healthy choice for your holiday meals.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 2 zucchinis, spiralized into noodles (zoodles)
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1/4 cup Marsala wine
• 1/2 cup chicken broth (low-sodium)
• 1 tablespoon unsalted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder and black pepper. Cook the chicken for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
2. In the same skillet, add the mushrooms and cook for 3-4 minutes until they soften and begin to brown.
3. Pour in the Marsala wine and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
4. Stir in the unsalted butter to thicken the sauce, then return the chicken to the skillet to coat it in the sauce.
5. In another pan, sauté the zoodles with a little olive oil for 2-3 minutes until slightly softened.
6. Serve the chicken with the zoodles, spooning the mushroom Marsala sauce over the top. Garnish with chopped parsley.

This Low-Sodium Chicken Marsala with Zoodles is a keto-friendly twist on the classic Italian recipe, offering a rich and savory flavor profile without the extra carbs. The tender chicken, earthy mushrooms, and Marsala wine sauce complement the fresh zucchini noodles perfectly, making it an elegant yet healthy meal. It’s a wonderful low-sodium option to serve during the holidays when you’re craving something flavorful but still want to stay on track with your diet.

Spicy Chicken and Avocado Shirataki Noodles

This Spicy Chicken and Avocado Shirataki Noodles dish is a bold and flavorful meal that combines spicy grilled chicken with creamy avocado and shirataki noodles. The low-sodium ingredients and keto-friendly components make it a perfect option for a holiday lunch or dinner, offering a balance of heat, creaminess, and freshness.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 package of shirataki noodles, rinsed and drained
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lime juice
• 1/4 teaspoon ground black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Grill the chicken breasts, seasoned with chili powder, smoked paprika, cayenne pepper, and black pepper, over medium heat for 6-7 minutes on each side until cooked through. Slice the chicken thinly.
2. Rinse and drain the shirataki noodles well, then heat them in a skillet with olive oil for 2-3 minutes.
3. Add the grilled chicken slices to the skillet with the noodles, tossing to combine.
4. Remove from heat and stir in the diced avocado and lime juice. Mix gently to incorporate the creamy avocado with the noodles and chicken.
5. Garnish with fresh cilantro and serve immediately.

The Spicy Chicken and Avocado Shirataki Noodles is a dynamic and satisfying dish that offers a perfect combination of spice, creaminess, and freshness. The shirataki noodles provide a low-carb alternative, while the spicy grilled chicken and creamy avocado add layers of flavor and texture. This dish is a great way to enjoy a flavorful, low-sodium meal that is both keto-friendly and festive enough to enjoy during the holidays.

Chicken Alfredo Spaghetti Squash

This Chicken Alfredo Spaghetti Squash is a hearty and satisfying low-sodium, keto-friendly pasta alternative. Instead of traditional pasta, the spaghetti squash provides a tender, noodle-like texture, while the homemade Alfredo sauce adds creamy richness. It’s a great choice for a light but filling holiday meal with the added bonus of being low in carbs and sodium.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and sliced
• 1 medium spaghetti squash, roasted
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Roast cut-side down on a baking sheet for 35-40 minutes until tender. Once cooked, use a fork to shred the squash into spaghetti-like strands.
2. In a skillet, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the garlic powder and parmesan cheese. Continue cooking for 2-3 minutes until the sauce thickens.
3. Add the sliced chicken to the sauce and cook for another 2-3 minutes until the chicken is heated through.
4. Toss the spaghetti squash strands into the skillet with the Alfredo sauce and chicken. Stir until well combined.
5. Garnish with fresh parsley and serve hot.

The Chicken Alfredo Spaghetti Squash is a creamy, comforting dish that’s perfect for the holidays. The spaghetti squash provides a great low-carb, low-sodium pasta substitute, while the homemade Alfredo sauce brings richness without excess salt. This dish is keto-friendly and a wonderful option for a satisfying, yet light holiday meal that still feels indulgent.

Lemon Garlic Chicken with Cabbage Noodles

This Lemon Garlic Chicken with Cabbage Noodles is a refreshing, low-sodium, and keto-friendly dish. The cabbage noodles provide a crunchy, low-carb alternative to pasta, while the lemon and garlic create a zesty, aromatic flavor profile that complements the tender chicken. It’s a unique yet tasty meal that’s easy to prepare for any holiday feast.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 4 cups cabbage, shredded into noodle-like strips
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh thyme, chopped
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and sauté for 5-7 minutes until tender, stirring occasionally.
4. Return the chicken to the skillet and stir in the lemon juice, black pepper, and fresh thyme. Continue to cook for 2-3 minutes to heat everything through and allow the flavors to meld.
5. Garnish with fresh parsley and serve hot.

Lemon Garlic Chicken with Cabbage Noodles is a fresh, light, and flavorful dish that’s perfect for a holiday lunch or dinner. The cabbage noodles provide a satisfying crunch, while the lemon and garlic bring a bright, savory depth to the dish. This keto-friendly, low-sodium recipe offers a healthier alternative to traditional pasta dishes, making it a wonderful addition to any festive table.

Tuscan Chicken and Cauliflower Rice Pasta

This Tuscan Chicken and Cauliflower Rice Pasta is a creamy, comforting low-sodium, keto-friendly meal that’s full of bold flavors. The cauliflower rice serves as a low-carb pasta alternative, while the creamy sun-dried tomato sauce with spinach and grilled chicken adds a touch of Tuscan flavor. It’s a filling, delicious dish that’s perfect for the holidays.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 2 cups cauliflower rice
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Fresh basil, chopped (for garnish)

Instructions:

1. Grill the chicken breasts over medium heat for 6-7 minutes on each side, until fully cooked. Slice the chicken thinly and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped sun-dried tomatoes and garlic powder. Cook for 2-3 minutes until fragrant.
3. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
4. Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens.
5. Add the cauliflower rice to the skillet and toss to coat in the sauce. Continue to cook for 2-3 minutes until the cauliflower rice is tender.
6. Stir in the sliced chicken and parmesan cheese, then cook for another 2-3 minutes until everything is well combined and heated through.
7. Garnish with fresh basil and serve immediately.

Tuscan Chicken and Cauliflower Rice Pasta is a delicious and satisfying low-sodium, keto-friendly dish that brings a taste of Italy to your holiday table. The creamy sun-dried tomato sauce pairs perfectly with the grilled chicken and cauliflower rice, making it a hearty and flavorful meal. This recipe is a great way to enjoy the rich flavors of Tuscan cuisine without the carbs and excess sodium, making it an excellent choice for any low-carb holiday feast.

Chicken Piccata with Zucchini Noodles

This Chicken Piccata with Zucchini Noodles is a flavorful, low-sodium, and keto-friendly twist on the classic Italian dish. Tender chicken breasts are cooked in a light lemon and caper sauce, and served over zucchini noodles. It’s a refreshing yet savory dish that will make a perfect addition to any holiday spread.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded thin
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 1/4 cup dry white wine (or chicken broth for a non-alcoholic version)
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with black pepper. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the lemon juice, capers, and white wine (or chicken broth). Stir and simmer for 3-4 minutes, allowing the sauce to reduce slightly.
3. Stir in the butter to thicken the sauce and create a rich, smooth texture.
4. Meanwhile, heat a separate skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, until just tender.
5. Return the chicken to the skillet with the sauce and cook for 2 more minutes to heat through.
6. Serve the chicken over the zucchini noodles and drizzle with the piccata sauce. Garnish with chopped parsley.

This Chicken Piccata with Zucchini Noodles is a tangy, savory dish that’s light yet full of flavor. The fresh lemon and caper sauce adds a zesty touch to the tender chicken, while the zucchini noodles provide a low-carb, keto-friendly pasta alternative. It’s a perfect meal to enjoy during the holidays when you want a healthy, flavorful option without the extra sodium or carbs.

Chicken and Avocado Pesto Zoodles

This Chicken and Avocado Pesto Zoodles dish combines the richness of homemade pesto with the creaminess of ripe avocado, all served over zucchini noodles. With lean grilled chicken and fresh, flavorful ingredients, it’s a low-sodium, keto-friendly meal that’s perfect for a light holiday lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, diced
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1/4 cup parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Ground black pepper, to taste

Instructions:

1. Grill the chicken breasts over medium heat for 6-7 minutes per side, or until fully cooked. Slice the chicken thinly and set aside.
2. In a food processor, combine the basil, pine nuts, olive oil, parmesan cheese, garlic, and lemon juice. Blend until smooth, adding a bit of water if necessary to create a pesto sauce consistency.
3. Heat the zucchini noodles in a skillet over medium heat for 2-3 minutes, until just tender.
4. Toss the zucchini noodles with the avocado, pesto, and grilled chicken, making sure everything is well coated.
5. Season with black pepper and serve immediately.

The Chicken and Avocado Pesto Zoodles is a creamy and satisfying dish that’s packed with fresh flavors. The combination of pesto and avocado creates a rich and vibrant sauce that complements the grilled chicken perfectly. Using zucchini noodles as a low-carb, keto-friendly pasta alternative makes this dish an ideal choice for anyone looking for a healthy, delicious meal to serve during the holidays.

Creamy Chicken and Spinach Shirataki Noodles

This Creamy Chicken and Spinach Shirataki Noodles dish is a rich and savory, low-sodium, keto-friendly meal. The shirataki noodles, made from konjac root, offer a great alternative to regular pasta, while the creamy spinach sauce brings a comforting richness to the dish. With protein-packed chicken and fresh spinach, this is an ideal choice for a healthy holiday meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and sliced
• 1 package shirataki noodles, rinsed and drained
• 2 cups fresh spinach leaves
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1/4 cup parmesan cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken slices and cook for 4-5 minutes until heated through. Remove from the skillet and set aside.
2. In the same skillet, add the spinach and cook for 1-2 minutes until wilted.
3. Pour in the heavy cream and bring to a simmer. Stir in the garlic powder, black pepper, and parmesan cheese. Continue to cook for 2-3 minutes, allowing the sauce to thicken.
4. Add the shirataki noodles to the skillet and toss them in the creamy sauce. Cook for 2-3 minutes until heated through.
5. Return the chicken to the skillet and toss everything together.
6. Garnish with fresh parsley and serve hot.

The Creamy Chicken and Spinach Shirataki Noodles is a comforting, creamy dish that’s perfect for a keto-friendly holiday meal. The rich spinach and cream sauce is flavorful and satisfying, while the shirataki noodles provide a low-carb pasta substitute. This dish is a great choice for anyone looking for a hearty, yet healthy meal that keeps sodium intake in check without sacrificing flavor.

Garlic Butter Chicken with Cabbage Noodles

Garlic Butter Chicken with Cabbage Noodles is a savory, keto-friendly dish that combines the richness of garlic butter chicken with the hearty texture of cabbage noodles. This low-sodium recipe is perfect for anyone looking for a filling and flavorful holiday meal while sticking to a low-carb, healthy diet. The garlic butter sauce is simple yet incredibly satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 4 cups cabbage, shredded into noodle-like strips
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken strips with paprika and black pepper. Cook the chicken for 6-8 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and cook, stirring occasionally, for about 5-7 minutes until tender.
4. Return the cooked chicken to the skillet and toss everything together until well combined. Cook for an additional 2-3 minutes to ensure everything is heated through.
5. Garnish with fresh parsley and serve immediately.

This Garlic Butter Chicken with Cabbage Noodles is a simple yet delicious low-sodium, keto-friendly meal that’s perfect for holiday gatherings. The garlic butter sauce brings rich flavor to the tender chicken and cabbage noodles, while the dish remains light and healthy. It’s an ideal choice for anyone looking for a flavorful, satisfying meal that won’t derail their low-sodium or low-carb goals.

Chicken Zucchini Alfredo Bake

The Chicken Zucchini Alfredo Bake is a creamy, cheesy dish that combines tender chicken, zucchini, and a rich, low-sodium Alfredo sauce. This keto-friendly casserole is a perfect make-ahead holiday dish that will please everyone at the table. It’s low-carb, high in flavor, and full of hearty ingredients.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 medium zucchinis, sliced into thin rounds
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, melt butter over medium heat and stir in the garlic powder and black pepper.
2. Add the heavy cream to the skillet, bringing it to a simmer. Stir in the parmesan cheese and cook for another 2-3 minutes until the sauce thickens.
3. In a baking dish, layer the zucchini slices, then top with shredded chicken and pour the Alfredo sauce evenly over the top.
4. Sprinkle the shredded mozzarella cheese on top and bake for 20-25 minutes, or until bubbly and golden brown.
5. Garnish with fresh parsley and serve hot.

The Chicken Zucchini Alfredo Bake is a creamy, comforting keto-friendly dish that’s perfect for holiday feasts. The zucchini rounds provide a light, low-carb alternative to pasta, while the homemade Alfredo sauce adds a luxurious richness. It’s a satisfying, healthy option for those who want a flavorful, filling dish without the excess sodium or carbs.

Spicy Chicken and Cauliflower Pasta with Tomato Basil Sauce

This Spicy Chicken and Cauliflower Pasta with Tomato Basil Sauce is a bold, flavorful keto-friendly dish that combines a spicy kick with a fresh, homemade tomato sauce. The cauliflower serves as a low-carb pasta substitute, while the spicy grilled chicken adds depth to this low-sodium meal. It’s a vibrant and satisfying dish, perfect for holiday dinners or casual family meals.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 medium cauliflower, cut into florets and steamed
• 1 can (14.5 oz) crushed tomatoes (low-sodium)
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese (optional for garnish)

Instructions:

1. Grill the chicken breasts over medium heat for 6-7 minutes per side until fully cooked. Slice the chicken thinly and set aside.
2. Steam the cauliflower florets until tender, about 8-10 minutes. Use a food processor to pulse the cauliflower into a rice-like texture.
3. In a saucepan, heat olive oil over medium heat. Add the crushed tomatoes, garlic powder, red pepper flakes, and black pepper. Simmer for 10-12 minutes, allowing the sauce to thicken and the flavors to meld.
4. Add the chopped basil to the tomato sauce and stir to combine.
5. Serve the cauliflower rice-like pasta topped with spicy grilled chicken and tomato basil sauce.
6. Garnish with parmesan cheese (optional) and serve immediately.

Spicy Chicken and Cauliflower Pasta with Tomato Basil Sauce is a vibrant, flavorful dish that’s perfect for a keto-friendly holiday meal. The cauliflower pasta provides a healthy, low-carb alternative to traditional pasta, while the spicy chicken and fresh tomato basil sauce create a satisfying and flavorful combination. This dish is sure to impress with its bold flavors and comforting textures, while still keeping sodium and carbs in check.

Note: More recipes are coming soon!