Low Carb Pesto Alfredo Zoodles with Chicken & Mushrooms Recipe

Name: Low Carb Pesto Alfredo Zoodles with Chicken & Mushrooms Recipe
Prep time: 30 minutes
Total time: 45 minutes
Yield: 10 servings

Prep Time

30 minutes

Total Time

45 minutes

Yield

servings

Ingredients

8 oz mushroom (sliced)
2 tablespoons olive oil
to taste salt and pepper
6 boneless chicken thigh (skinless)
10 cups zucchini noodles / "zoodles" (or about 6 medium zucchinis, spiralized)
1½ cup heavy cream (up to 2 cups, for extra sauce.)
2 teaspoons garlic paste
¼ cup pesto (up to ½ cup, for more flavor.)
½ cup Parmesan cheese
1 dash xanthan gum (optional)

Nutrition Info Per Serving

Serving Size

1 cup

Carbohydrates

Protein

Fat

Calories

284

Pesto Alfredo Zoodles with Chicken & Mushrooms offer a satisfying way to enjoy a low-carb meal. With zucchini noodles and tender chicken thighs, this dish is a great option for a weeknight dinner. Each serving has just 7 grams of carbs, making it a perfect fit for those following a keto lifestyle. The rich pesto and cream sauce add depth, while the mushrooms bring an earthy note. This recipe not only supports low-carb eating but can also aid in metabolic health when paired with personalized care.

Instructions

Preheat oven to 350 degrees F.
Grill chicken thighs and cut them into strips.
Slice mushrooms and saute them in olive oil, salt, and pepper. Set aside.
Lay parchment paper on cookie sheet. Spread zoodles on the cookie sheet and drizzle with olive oil. Sprinkle zoodles with salt and pepper.
Bake for 30 minutes prior to assembling dish to help remove some of the excess water.
Put heavy cream in a sauce pan.
Add garlic paste and reduce sauce by ⅓, until it looks a little thicker.
Add pesto and Parmesan cheese. Stir to combine.
Add a dash of xanthan gum and stir if you want to thicken the sauce a little bit. (optional)
Place zoodles, mushrooms, and chicken in 9 x 13 pan. Pour sauce over all and serve warm.

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