34+ Flavorful and Healthy Keto Chicken Pasta Recipes for Your Low-Carb Diet

If you’re a fan of pasta but want to keep things keto-friendly, you’re in for a treat!

With the right ingredients, you can enjoy all the comforting flavors of pasta without sacrificing your low-carb lifestyle.

Chicken is the perfect protein to pair with keto pasta dishes because it’s versatile, lean, and can be seasoned in a million different ways.

Whether you’re craving a creamy Alfredo, a zesty pesto, or a hearty tomato-based sauce, we’ve got you covered with over 34+ keto chicken pasta recipes that will satisfy your taste buds and help you stay on track with your diet.

From zucchini noodles to shirataki noodles, there are endless low-carb pasta alternatives that pair perfectly with juicy chicken.

These recipes are not only keto-friendly, but they’re also rich in flavor, easy to prepare, and great for meal prepping.

In this blog, we’re going to share a variety of mouthwatering keto chicken pasta dishes that you’ll want to add to your regular rotation.

Let’s dive into these low-carb pasta creations that are bound to impress!

34+ Flavorful and Healthy Keto Chicken Pasta Recipes for Your Low-Carb Diet

Eating keto doesn’t mean you have to give up the comfort and joy of pasta dishes.

With the 34+ keto chicken pasta recipes we’ve shared, you can enjoy all the flavors of your favorite pasta meals without the carbs.

From creamy sauces to fresh herbs, each recipe is designed to keep your meals exciting, healthy, and low in carbs.

Whether you’re looking for a quick weeknight dinner or a meal prep option for the week, these recipes are sure to keep you satisfied and on track with your keto goals.

So, what are you waiting for?

Get your ingredients ready, try out some of these delicious keto chicken pasta dishes, and elevate your low-carb cooking game to the next level.

Enjoy a satisfying, guilt-free meal that feels indulgent but aligns with your keto lifestyle.

Creamy Garlic Parmesan Chicken Zoodle Pasta

Zoodles (zucchini noodles) take center stage in this creamy and satisfying low-carb pasta dish.

Packed with rich garlic Parmesan flavor and tender, juicy chicken, this meal offers all the decadence of traditional pasta without the carb overload. Perfect for weeknight dinners or meal prep, it’s a keto favorite that doesn’t skimp on taste.

Ingredients:

• 2 medium zucchinis, spiralized
• 2 chicken breasts, sliced thin
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning.
2. Cook chicken until golden and fully cooked (about 5-7 minutes). Remove and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Add heavy cream and bring to a low simmer. Stir in Parmesan cheese until melted and smooth.
5. Toss in zoodles and cook for 2-3 minutes, until just tender but not soggy.
6. Return chicken to the skillet and combine everything.
7. Serve warm with a sprinkle of fresh parsley.

This zoodle pasta is creamy, garlicky, and completely comforting—without the carb guilt.

The Parmesan sauce clings perfectly to the spiralized zucchini, making every bite rich and flavorful. It’s a keto dream come true that’s as nourishing as it is indulgent.

Spicy Cajun Chicken Shirataki Pasta

Bold and zesty, this keto pasta is perfect for anyone who loves a bit of heat in their meal.

The Cajun-seasoned chicken pairs wonderfully with low-carb shirataki noodles and a smoky cream sauce that packs a punch. It’s a dish that brings serious flavor with none of the guilt.

Ingredients:

• 1 pack shirataki noodles (8 oz), drained and rinsed
• 2 chicken thighs, sliced thin
• 1 tbsp Cajun seasoning
• 1 tbsp butter
• ½ red bell pepper, sliced
• ½ cup heavy cream
• ¼ cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp chopped green onions (optional)

Instructions:

1. Season chicken with Cajun seasoning. Heat butter in a skillet over medium heat.
2. Cook chicken until seared and cooked through, about 5-6 minutes. Remove and set aside.
3. In the same pan, add sliced bell pepper and cook for 2 minutes.
4. Add heavy cream and cheddar cheese, stirring until the cheese is melted and sauce is smooth.
5. Toss in shirataki noodles and simmer for 2-3 minutes to absorb flavors.
6. Return chicken to the skillet, stir well, and cook for 1-2 more minutes.
7. Garnish with green onions and serve hot.

This spicy Cajun chicken pasta delivers a burst of flavor with every bite.

The shirataki noodles soak up the creamy, cheesy sauce while keeping things keto-friendly. It’s a perfect fusion of bold Southern heat and comforting creaminess, all while keeping carbs in check.

Pesto Chicken Spaghetti Squash Pasta

A fresh, herbaceous twist on classic chicken pasta, this recipe uses roasted spaghetti squash to mimic traditional noodles.

Tossed in vibrant pesto and tender chunks of chicken, it’s a keto-friendly dish that celebrates clean ingredients and big flavor.

Ingredients:

• 1 medium spaghetti squash
• 2 chicken breasts, cubed
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ⅓ cup basil pesto (store-bought or homemade)
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, and brush with olive oil. Season with salt and pepper.
2. Roast squash face down on a baking sheet for 35-40 minutes. Once cool enough, scrape with a fork to create “spaghetti.”
3. While squash roasts, season chicken with garlic powder, salt, and pepper. Cook in a skillet over medium heat until golden and cooked through.
4. In a large bowl, combine spaghetti squash strands, cooked chicken, and pesto. Toss until evenly coated.
5. Serve with a sprinkle of Parmesan if desired.

This pesto chicken spaghetti squash pasta is light, fresh, and deeply satisfying. The nutty, herb-packed pesto brings brightness to the roasted squash and juicy chicken.

It’s an energizing, wholesome meal that feels indulgent while staying true to keto principles.

Tuscan Chicken Alfredo with Palmini Pasta

This rich and creamy Tuscan-inspired dish is a perfect keto comfort meal.

Palmini pasta, made from hearts of palm, is a low-carb alternative that mimics fettuccine beautifully. Combined with juicy chicken, sun-dried tomatoes, and a luscious Alfredo sauce, this dish is full of flavor and texture.

Ingredients:

• 1 can (12 oz) Palmini pasta, drained and rinsed
• 2 chicken breasts, sliced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ¾ cup heavy cream
• ½ cup grated Parmesan
• ⅓ cup sun-dried tomatoes (in oil), chopped
• 1 cup fresh spinach
• Salt, pepper, and Italian seasoning to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning.
2. Cook chicken until browned and fully cooked. Remove and set aside.
3. In the same pan, sauté garlic for 1 minute. Add sun-dried tomatoes and stir.
4. Pour in heavy cream, simmer for 2 minutes, then stir in Parmesan until melted and smooth.
5. Add spinach and cook until wilted.
6. Toss in Palmini pasta and cooked chicken. Simmer for 3-5 minutes until heated through.
7. Serve warm and enjoy creamy keto heaven.

This Tuscan-style Alfredo hits all the right notes: savory, creamy, and slightly sweet from the tomatoes.

The Palmini pasta absorbs the sauce well and brings a satisfying bite without carbs, making this a go-to for keto pasta cravings.

Chicken Carbonara with Cabbage Noodles

A creative keto spin on classic carbonara, this recipe uses shredded cabbage as noodles, giving the dish a hearty, rustic texture while keeping it low in carbs.

Crispy bacon, creamy egg-based sauce, and tender chicken make it a filling and flavorful choice.

Ingredients:

• 2 cups green cabbage, thinly sliced
• 2 chicken thighs, chopped
• 3 slices bacon, chopped
• 2 egg yolks
• ⅓ cup grated Parmesan
• Salt and pepper to taste
• 1 tbsp butter

Instructions:

1. In a skillet, cook bacon until crispy. Remove and set aside, leaving bacon fat in the pan.
2. Add chicken and cook until golden and cooked through. Remove from heat.
3. In the same pan, sauté cabbage in butter for 5-7 minutes until softened but still firm.
4. In a bowl, whisk egg yolks and Parmesan together.
5. Reduce skillet heat to low. Return chicken and bacon to the pan. Quickly stir in the egg-Parmesan mixture to coat the ingredients (do not scramble).
6. Season with salt and pepper, and serve immediately.

This keto carbonara is rich, smoky, and incredibly satisfying.

The cabbage noodles mimic the texture of pasta surprisingly well, and the creamy sauce binds everything together in a comforting, indulgent dish—without the carbs.

Lemon Herb Chicken Pasta with Kelp Noodles

Refreshing, light, and aromatic, this pasta uses kelp noodles—made from seaweed—as a low-carb, gluten-free base.

Paired with lemony herb-marinated chicken and a buttery garlic sauce, it’s a crisp and clean keto meal perfect for spring or summer.

Ingredients:

• 1 pack kelp noodles, rinsed and soaked in warm water
• 2 chicken breasts, cubed
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tsp dried oregano
• ½ tsp thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Marinate chicken with olive oil, lemon juice, zest, oregano, thyme, salt, and pepper for at least 20 minutes.
2. Heat a skillet and cook chicken until golden and fully done. Set aside.
3. In the same pan, melt butter and sauté garlic until fragrant.
4. Add soaked kelp noodles and toss to coat. Cook for 2-3 minutes until slightly tender.
5. Add chicken back into the skillet, stir to combine, and warm through.
6. Garnish with parsley and serve with a lemon wedge.

This dish is bright, zesty, and herbaceous—everything you’d want from a lemon herb pasta, but completely keto.

The kelp noodles provide a light, crunchy texture that perfectly balances the juicy chicken and savory sauce. It’s low in carbs but bursting with flavor.

Chicken Mushroom Alfredo with Cauliflower Pasta

This hearty, creamy dish uses cauliflower pasta (or cauliflower gnocchi) for a satisfying, low-carb base.

Rich Alfredo sauce, sautéed mushrooms, and juicy chicken come together in a velvety, comforting meal that feels indulgent—but stays keto-friendly.

Ingredients:

• 2 cups cauliflower pasta or gnocchi (store-bought or homemade)
• 2 chicken breasts, cubed
• 1 cup mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• ¾ cup heavy cream
• ½ cup grated Parmesan cheese
• Salt, pepper, and nutmeg to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, melt butter over medium heat. Add mushrooms and garlic; sauté until browned.
2. Add chicken cubes, season with salt and pepper, and cook until golden and cooked through.
3. Pour in heavy cream and bring to a simmer. Stir in Parmesan and a pinch of nutmeg. Cook until sauce thickens.
4. Meanwhile, cook cauliflower pasta per package or recipe instructions.
5. Add pasta to the skillet, stir to coat evenly in sauce, and cook for 2-3 more minutes.
6. Garnish with fresh parsley and serve hot.

This creamy Alfredo is rich and satisfying, and the earthy mushrooms add depth to every bite.

The cauliflower pasta holds its own and soaks up the luscious sauce, making it an irresistible keto comfort meal.

Thai Peanut Chicken Miracle Noodle Bowl

Take your keto pasta game global with this Thai-inspired peanut chicken dish featuring Miracle Noodles (made from konjac).

It’s a low-carb, high-flavor fusion of creamy peanut sauce, tender chicken, and crunchy veggies that delivers bold, satisfying bites.

Ingredients:

• 1 pack Miracle Noodles (8 oz), rinsed and drained
• 2 chicken thighs, sliced thin
• 1 tbsp sesame oil
• ½ cup shredded cabbage
• ¼ cup bell pepper, thinly sliced
• 2 tbsp peanut butter (unsweetened)
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• ½ tbsp lime juice
• 1 tsp grated ginger
• Chopped peanuts and cilantro for garnish

Instructions:

1. In a skillet, heat sesame oil and cook chicken until browned and cooked through.
2. Add cabbage and bell pepper, cook for 2-3 minutes until slightly softened.
3. In a small bowl, whisk together peanut butter, soy sauce, vinegar, lime juice, and ginger.
4. Add Miracle Noodles and sauce to the pan. Toss everything to coat and heat through.
5. Serve topped with peanuts and fresh cilantro.

This recipe is perfect for when you’re craving something nutty, savory, and a little exotic.

The Miracle Noodles give the dish a classic noodle feel without carbs, and the creamy peanut sauce ties it all together in a rich, bold finish.

Cheesy Chicken Taco Pasta with Egg Noodles

Spicy, cheesy, and satisfying, this keto chicken taco pasta brings all the fun of Taco Tuesday with none of the carbs.

Egg-based noodles (homemade or store-bought low-carb) give it a pasta texture while maintaining keto macros, and the taco seasoning delivers big flavor.

Ingredients:

• 2 cups low-carb egg noodles
• 2 chicken breasts, shredded or cubed
• 1 tbsp olive oil
• 1 tbsp taco seasoning (sugar-free)
• ½ cup salsa (low sugar)
• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• ¼ cup diced tomatoes
• 2 tbsp chopped green onions

Instructions:

1. Heat olive oil in a skillet. Add chicken and taco seasoning, stir to coat evenly.
2. Add salsa and simmer for 5 minutes to allow flavors to meld.
3. Stir in cheddar cheese and sour cream until melted and creamy.
4. Cook egg noodles according to instructions, then add to skillet and mix well.
5. Top with diced tomatoes and green onions before serving.

This dish brings comfort and bold flavor in every cheesy, spicy bite.

The creamy taco-seasoned sauce combined with egg noodles and tender chicken makes it a fun and flavorful twist on Mexican night—totally keto, totally craveable.

Baked Chicken Parmesan Zoodle Casserole

This keto-friendly take on the classic chicken Parmesan turns zoodles into the base of a cheesy, satisfying casserole.

Baked with marinara sauce, mozzarella, and Parmesan, this dish delivers all the flavors of chicken Parmesan without the carbs.

Ingredients:

• 2 medium zucchinis, spiralized into zoodles
• 2 chicken breasts, cooked and shredded
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Spray a baking dish with cooking spray.
2. Layer the zoodles at the bottom of the dish and top with shredded chicken.
3. Pour marinara sauce over the chicken, then sprinkle with garlic powder, oregano, salt, and pepper.
4. Top with mozzarella and Parmesan cheeses.
5. Bake for 25-30 minutes, or until cheese is bubbly and golden.
6. Garnish with fresh basil before serving.

This baked chicken Parmesan casserole is comforting and cheesy, with the zoodles soaking up the marinara sauce perfectly.

The shredded chicken adds protein, while the mozzarella and Parmesan create a gooey, satisfying topping. It’s the perfect meal for a cozy evening!

Lemon Garlic Chicken Shirataki Pasta

This bright, lemony dish features Shirataki noodles (made from konjac) for a low-carb noodle alternative that’s perfect for a keto diet.

The garlic and lemon sauce, along with sautéed chicken, creates a fresh and zesty pasta dish that’s light but packed with flavor.

Ingredients:

• 1 pack Shirataki noodles (8 oz), drained and rinsed
• 2 chicken breasts, sliced thin
• 1 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• ¼ cup chicken broth
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Cook chicken until browned and fully cooked, about 5-7 minutes. Remove and set aside.
2. In the same skillet, sauté garlic for 1 minute until fragrant.
3. Add chicken broth, butter, lemon juice, and zest. Simmer for 2-3 minutes until the sauce thickens slightly.
4. Add Shirataki noodles to the skillet and cook for 2-3 minutes until heated through.
5. Return chicken to the skillet, toss everything to coat in the sauce, and season with salt and pepper.
6. Garnish with fresh parsley before serving.

The lemon garlic sauce in this dish is tangy and light, with just enough richness from the butter.

The Shirataki noodles take on the flavors of the sauce, making every bite refreshing and satisfying. This is a quick and flavorful keto dinner that’s perfect for any day of the week.

Chicken Bacon Ranch Pasta Salad

This keto-friendly pasta salad combines the smoky flavor of crispy bacon with tender chicken, creamy ranch dressing, and a base of low-carb pasta.

It’s perfect for meal prep, potlucks, or as a fresh and filling lunch.

Ingredients:

• 2 cups low-carb pasta (like Palmini or zucchini noodles)
• 2 chicken breasts, cooked and shredded
• 4 slices bacon, cooked and crumbled
• ½ cup ranch dressing (sugar-free)
• ½ cup shredded cheddar cheese
• ½ cup cherry tomatoes, halved
• 2 tbsp green onions, chopped
• Salt and pepper to taste

Instructions:

1. Cook the low-carb pasta according to package instructions and set aside to cool.
2. In a large bowl, combine shredded chicken, crumbled bacon, and cooled pasta.
3. Add ranch dressing, shredded cheddar cheese, cherry tomatoes, and green onions. Toss to combine.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for 30 minutes to allow flavors to meld.
6. Serve chilled as a refreshing lunch or dinner.

This chicken bacon ranch pasta salad is creamy, smoky, and packed with protein. It’s a satisfying dish that works well as a make-ahead meal.

The low-carb pasta mimics traditional pasta, making it the perfect substitute for those following a keto diet.

Spaghetti Squash Carbonara

This keto take on a classic Italian carbonara uses spaghetti squash to replace traditional pasta, offering a satisfying and nutrient-packed meal.

With crispy bacon, creamy egg sauce, and tender chicken, this dish is both comforting and flavorful, all while staying low-carb.

Ingredients:

• 1 medium spaghetti squash
• 2 chicken breasts, cubed
• 3 slices bacon, chopped
• 2 egg yolks
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and bake for 35-40 minutes, cut side down.
2. While the squash roasts, cook bacon in a skillet over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the skillet.
3. Add chicken cubes to the same skillet and cook until browned and fully cooked. Add minced garlic and cook for an additional minute.
4. In a bowl, whisk egg yolks with Parmesan cheese and a pinch of salt and pepper.
5. Once the squash is done, use a fork to scrape out the strands and place them in the skillet with the chicken and garlic.
6. Pour the egg and cheese mixture over the squash and chicken, stirring quickly to create a creamy sauce (the heat will cook the eggs).
7. Top with crispy bacon and garnish with fresh parsley.

This Spaghetti Squash Carbonara is rich, creamy, and indulgent.

The spaghetti squash mimics pasta beautifully while the bacon and creamy egg sauce add incredible flavor. It’s the perfect keto-friendly version of the classic Italian dish.

Chicken Pesto Spaghetti Squash Boats

This keto-friendly dish is a fun twist on spaghetti squash.

The squash is roasted into “boats,” filled with pesto-coated chicken, and topped with mozzarella for a deliciously cheesy meal. It’s packed with flavor and perfect for a satisfying lunch or dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 chicken breasts, cubed
• 2 tbsp pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Roast for 35-40 minutes, cut side down.
2. While the squash roasts, cook chicken in a skillet over medium heat with a bit of olive oil, seasoning with salt and pepper. Once the chicken is cooked through, stir in pesto until evenly coated.
3. Once the squash is done, scrape out the strands to create “noodles” inside the boats.
4. Fill the spaghetti squash halves with the pesto chicken mixture, then top with shredded mozzarella.
5. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

These Chicken Pesto Spaghetti Squash Boats are packed with flavor and texture.

The pesto coats the chicken beautifully, and the melted mozzarella adds a creamy, cheesy finish. It’s an easy, keto-friendly dinner that feels like a special treat.

Buffalo Chicken Zoodle Pasta

For those who love a little spice, this Buffalo chicken zoodle pasta combines the tangy heat of Buffalo sauce with the lightness of zucchini noodles.

It’s a low-carb, spicy, and cheesy dish that’s perfect for those following a keto diet but craving bold flavors.

Ingredients:

• 2 medium zucchinis, spiralized into zoodles
• 2 chicken breasts, cooked and shredded
• ¼ cup Buffalo sauce (sugar-free)
• 2 tbsp ranch dressing (sugar-free)
• 1 tbsp butter
• 1 cup shredded mozzarella cheese
• Celery and blue cheese crumbles for garnish (optional)

Instructions:

1. In a skillet, melt butter over medium heat and toss in the shredded chicken. Pour in the Buffalo sauce and toss to coat the chicken in the sauce.
2. Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until the zoodles are tender but not soggy.
3. Stir in ranch dressing and mozzarella cheese until the cheese is melted and the dish is creamy.
4. Garnish with celery and blue cheese crumbles for extra flavor and crunch.
5. Serve immediately and enjoy the spicy, cheesy goodness.

Buffalo Chicken Zoodle Pasta offers the perfect balance of spicy, tangy, and creamy flavors.

The zoodles are a great low-carb alternative to traditional pasta, and the Buffalo sauce makes every bite exciting. It’s a fun and satisfying keto meal for any occasion.

Chicken Alfredo Spaghetti Squash Boats

A keto twist on a classic comfort food, these Chicken Alfredo Spaghetti Squash Boats are creamy, cheesy, and packed with flavor.

The spaghetti squash serves as the perfect base for the rich, garlic-heavy Alfredo sauce and tender chicken, making it a complete, satisfying meal.

Ingredients:

• 1 medium spaghetti squash
• 2 chicken breasts, cooked and shredded
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and roast for 35-40 minutes, cut side down.
2. While the squash is roasting, melt butter in a skillet over medium heat. Add minced garlic and cook for 1 minute.
3. Pour in heavy cream, Italian seasoning, and a pinch of salt and pepper. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
4. Stir in Parmesan cheese and cook until the sauce is creamy.
5. Once the squash is done, scrape out the strands to create “noodles” inside the boats.
6. Combine the chicken with the Alfredo sauce and mix well. Spoon the creamy chicken mixture into the spaghetti squash boats.
7. Return the filled squash halves to the oven for 5-10 minutes to melt the cheese and heat everything through.
8. Garnish with fresh parsley before serving.

These Chicken Alfredo Spaghetti Squash Boats are rich, creamy, and incredibly satisfying.

The roasted squash adds a mild sweetness that perfectly balances the savory Alfredo sauce, making it a delicious low-carb comfort meal.

Cajun Chicken Zoodle Pasta

A zesty, flavorful dish that combines Cajun-seasoned chicken with zucchini noodles for a low-carb pasta experience.

This Cajun Chicken Zoodle Pasta is bold, spicy, and perfect for those who love a bit of heat in their meals.

Ingredients:

• 2 medium zucchinis, spiralized into zoodles
• 2 chicken breasts, sliced into strips
• 1 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 bell pepper, sliced
• 1 cup heavy cream
• 1 tbsp butter
• ½ cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Season chicken strips with Cajun seasoning and cook until golden and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add bell pepper and sauté for 2-3 minutes until softened.
3. Add heavy cream and bring to a simmer. Stir in butter and cheddar cheese, cooking until the sauce thickens and the cheese is melted.
4. Add zucchini noodles to the skillet and cook for 2-3 minutes until just tender but still al dente.
5. Return the chicken to the skillet and toss everything together until well coated.
6. Garnish with fresh parsley and serve immediately.

This Cajun Chicken Zoodle Pasta is a flavorful dish with a nice kick of spice from the Cajun seasoning.

The creamy sauce balances the heat perfectly, and the zoodles give the dish a fresh, light texture while keeping it keto-friendly.

Pesto Chicken and Broccoli Pasta

A fresh, herb-packed meal that combines pesto with chicken and broccoli for a vibrant, low-carb pasta alternative.

This dish is full of savory flavors and is quick and easy to prepare, making it perfect for weeknight dinners.

Ingredients:

• 2 cups low-carb pasta (Palmini or zucchini noodles work well)
• 2 chicken breasts, cubed
• 1 cup broccoli florets, steamed
• ⅓ cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the low-carb pasta according to package instructions and set aside.
2. Heat olive oil in a skillet over medium heat. Add chicken cubes and cook until browned and fully cooked, about 6-7 minutes.
3. Steam the broccoli florets until tender, then set aside.
4. In the skillet with the cooked chicken, add the cooked pasta, broccoli, and pesto. Toss to coat everything evenly in the sauce.
5. Sprinkle with Parmesan cheese and season with salt and pepper.
6. Serve warm and enjoy the fresh, herby goodness.

This Pesto Chicken and Broccoli Pasta is light, aromatic, and full of vibrant flavors.

The pesto ties everything together, creating a refreshing, savory dish that feels indulgent yet keeps you on track with your keto lifestyle.

Chicken and Spinach Ricotta Stuffed Zucchini Boats

These zucchini boats are filled with a savory ricotta and spinach mixture, topped with juicy chicken and baked to perfection.

It’s a great low-carb alternative to stuffed pasta, packed with flavor and protein, and sure to become a family favorite.

Ingredients:

• 4 medium zucchinis
• 2 chicken breasts, cooked and shredded
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the center to create boats.
2. Brush the zucchini boats with olive oil, season with salt, pepper, and Italian seasoning, and place them on a baking sheet.
3. In a bowl, mix ricotta cheese, chopped spinach, and shredded chicken. Season with salt and pepper.
4. Spoon the ricotta and chicken mixture into the zucchini boats, filling them evenly.
5. Top each boat with shredded mozzarella cheese.
6. Bake for 20-25 minutes, until the zucchinis are tender and the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

These Chicken and Spinach Ricotta Stuffed Zucchini Boats are creamy, cheesy, and satisfying.

The zucchini boats hold the filling perfectly, and the combination of ricotta, chicken, and spinach is both comforting and low-carb.

Keto Chicken Alfredo with Shirataki Noodles

Shirataki noodles are a fantastic low-carb alternative to pasta, and when paired with a rich and creamy Alfredo sauce, they make for a perfect keto-friendly dish.

This recipe features tender chicken in a velvety sauce that’s sure to satisfy your pasta cravings.

Ingredients:

• 1 pack Shirataki noodles, rinsed and drained
• 2 chicken breasts, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Shirataki noodles according to the package instructions. Set them aside.
2. In a skillet, melt butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the sliced chicken to the skillet and cook until browned and fully cooked.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper. Let the sauce thicken for about 3-4 minutes.
5. Add the Shirataki noodles to the skillet and toss to coat them in the creamy Alfredo sauce.
6. Garnish with fresh parsley and serve warm.

This Keto Chicken Alfredo with Shirataki Noodles is rich, creamy, and indulgent.

The Shirataki noodles provide the perfect texture, soaking up the Alfredo sauce while keeping the dish light and keto-friendly. It’s a deliciously satisfying meal that won’t break your carb count.

Lemon Basil Chicken with Zucchini Pasta

A bright and refreshing keto pasta dish that combines the zing of lemon with the earthy flavor of basil, all over a bed of zucchini noodles.

This meal is light, flavorful, and perfect for a low-carb lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, grilled and sliced
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh basil, chopped
• 2 tbsp butter
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Cook the zucchini noodles for 2-3 minutes, just until they soften slightly. Remove and set aside.
2. In the same skillet, melt butter and sauté the minced garlic until fragrant.
3. Add the lemon juice, zest, and chopped basil to the skillet. Stir to combine.
4. Add the sliced chicken to the skillet, tossing to coat it in the lemon-basil sauce. Season with salt and pepper.
5. Return the zucchini noodles to the skillet and toss everything together until well combined.
6. Serve with fresh basil leaves for garnish.

This Lemon Basil Chicken with Zucchini Pasta is light, refreshing, and full of bright flavors.

The lemon adds a zesty punch, and the zucchini noodles absorb the delicious sauce, making it the perfect low-carb, refreshing meal.

Chicken Cacciatore with Zucchini Noodles

This keto version of the classic Italian chicken cacciatore uses zucchini noodles as the base instead of pasta.

Tender chicken simmered in a rich, tomato-based sauce with garlic, olives, and herbs makes for a comforting, flavorful dish.

Ingredients:

• 2 chicken breasts, boneless and skinless, cut into strips
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned, no sugar added)
• ½ cup chicken broth
• ¼ cup Kalamata olives, pitted and sliced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
2. In the same skillet, sauté onion and garlic until softened, about 3 minutes.
3. Add diced tomatoes, chicken broth, olives, oregano, basil, salt, and pepper. Bring to a simmer.
4. Return the chicken to the skillet and cook for another 10 minutes, allowing the sauce to reduce and the chicken to cook through.
5. While the sauce simmers, sauté the zucchini noodles in a separate pan for 2-3 minutes until tender but not soggy.
6. Serve the chicken cacciatore on top of the zucchini noodles, garnished with fresh parsley.

Chicken Cacciatore with Zucchini Noodles is a rich, hearty dish that’s bursting with flavor.

The tangy tomato sauce and savory olives complement the tender chicken perfectly, and the zucchini noodles make a fantastic low-carb base for the dish.

Creamy Sun-Dried Tomato Chicken Pasta

This keto pasta recipe features a creamy sun-dried tomato sauce with chicken and zucchini noodles.

The rich and tangy flavor of the sun-dried tomatoes combined with the creamy sauce makes this dish irresistible.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, sliced
• 1 tbsp olive oil
• ¼ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup Parmesan cheese, grated
• 1 tbsp garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chicken slices and cook until browned and fully cooked, about 6-7 minutes. Remove and set aside.
2. In the same skillet, add garlic and sun-dried tomatoes, cooking for about 1 minute until fragrant.
3. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
4. Add the cooked chicken back to the skillet, stirring to coat it in the creamy sun-dried tomato sauce. Season with salt and pepper.
5. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender.
6. Serve the chicken and creamy sun-dried tomato sauce over the zucchini noodles, garnished with fresh basil.

This creamy Sun-Dried Tomato Chicken Pasta is decadent, tangy, and comforting.

The rich sauce pairs perfectly with the tender chicken and zucchini noodles, making for a satisfying, low-carb meal.

Chicken Pesto Zoodle Stir Fry

A quick and flavorful stir fry that combines tender chicken, zucchini noodles, and a fresh pesto sauce.

This dish is light, fresh, and packed with the vibrant flavors of basil and garlic, all while staying keto-friendly.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, cubed
• 2 tbsp olive oil
• ¼ cup pesto (store-bought or homemade)
• 1 bell pepper, sliced
• ½ cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until browned and fully cooked, about 7-8 minutes. Remove and set aside.
2. In the same skillet, sauté bell pepper and cherry tomatoes for 2-3 minutes until tender.
3. Add the zucchini noodles to the skillet and cook for an additional 2-3 minutes until just softened.
4. Return the chicken to the skillet and add pesto. Toss everything together to coat in the pesto sauce and heat through.
5. Season with salt and pepper to taste.
6. Serve topped with fresh Parmesan cheese.

This Chicken Pesto Zoodle Stir Fry is a quick and fresh meal, perfect for busy nights.

The pesto brings an herby richness that elevates the chicken and zoodles, making it a flavorful and satisfying dish.

Keto Chicken Parmesan Zoodle Bake

This keto version of Chicken Parmesan is a comforting and hearty meal featuring baked chicken coated in a crispy, cheesy crust, all atop a bed of zucchini noodles.

It’s a low-carb take on a classic that’s rich, savory, and perfect for any night of the week.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 2 medium zucchinis, spiralized into noodles
• 1 cup almond flour
• 1 egg, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and dried herbs.
2. Dip each chicken breast into the beaten egg and then coat with almond flour, pressing to ensure it sticks.
3. Heat a little olive oil in a skillet over medium heat and cook the chicken for 4-5 minutes per side, until golden and cooked through.
4. In a baking dish, layer the zucchini noodles, top with marinara sauce, and place the cooked chicken on top.
5. Sprinkle mozzarella and Parmesan cheese over the chicken and noodles.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve warm, garnished with fresh basil if desired.

This Keto Chicken Parmesan Zoodle Bake is a perfect comfort food without the carbs.

The zucchini noodles act as the perfect base, while the chicken, marinara, and melted cheese deliver all the rich flavors of the original dish, making it a satisfying meal.

Chicken Alfredo Zoodle Stir Fry

A light and creamy chicken Alfredo stir fry made with zucchini noodles and a rich Alfredo sauce.

This keto dish is a great way to enjoy all the flavors of a classic Alfredo without the carbs.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, cut into strips
• 1 tbsp olive oil
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook until browned and fully cooked, about 7-8 minutes.
2. In the same skillet, melt butter and add heavy cream. Bring to a simmer, stirring occasionally.
3. Stir in Parmesan cheese and garlic powder, then simmer for an additional 2-3 minutes until the sauce thickens. Season with salt and pepper to taste.
4. Add zucchini noodles to the skillet and cook for 2-3 minutes until the noodles are tender.
5. Toss everything together to coat the zoodles in the creamy Alfredo sauce.
6. Serve warm, garnished with fresh parsley.

This Chicken Alfredo Zoodle Stir Fry is a creamy, comforting dish that’s both keto-friendly and satisfying.

The zucchini noodles soak up the rich Alfredo sauce, making each bite flavorful and delicious.

Chicken and Mushroom Pesto Zoodle Pasta

A savory, keto-friendly dish where juicy chicken, earthy mushrooms, and fresh pesto are combined with zucchini noodles to create a flavorful, low-carb pasta alternative.

This dish is perfect for pesto lovers.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, sliced
• 1 cup mushrooms, sliced
• 2 tbsp pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp butter
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced chicken and cook until browned and fully cooked, about 6-7 minutes. Remove and set aside.
2. In the same skillet, melt butter and sauté the mushrooms until they release their juices and become tender, about 5 minutes.
3. Add the chicken back into the skillet along with the pesto. Stir to combine and heat through.
4. Pour in the heavy cream and bring to a simmer for 2-3 minutes, allowing the sauce to thicken slightly.
5. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender but not soggy.
6. Toss the zucchini noodles in the pesto chicken and mushroom mixture, ensuring everything is well-coated.
7. Serve warm, garnished with fresh basil.

This Chicken and Mushroom Pesto Zoodle Pasta is rich, savory, and full of fresh flavor.

The pesto adds a wonderful herbiness that pairs perfectly with the chicken, mushrooms, and zucchini noodles for a satisfying, low-carb meal.