Ingredients
Boneless skinless chicken breast (1 lb / 450g, cubed)
Zucchini (2 medium, spiralized into noodles)
heavy cream (1 cup / 240ml)
pesto sauce (1/2 cup / 120g, store-bought or homemade)
Parmesan cheese (1/4 cup / 30g, grated)
olive oil (2 tbsp / 30ml)
minced garlic (2 cloves)
salt, to taste
black pepper, to taste
Instructions
Preheat pan over medium heat; add olive oil and sauté garlic for 30 seconds.
Add chicken cubes and cook until golden and cooked through (5-6 minutes).
Pour in heavy cream and pesto, stir to combine, and simmer for 3-4 minutes.
Toss in spiralized zucchini and cook for 2 minutes, avoiding overcooking.
Stir in Parmesan cheese until sauce thickens slightly.
Season with salt and pepper. Serve immediately.
Notes
Use zucchini at room temperature to reduce moisture.
For a richer sauce, add 1-2 tbsp butter to the cream mixture.
Chicken thighs work well for extra juiciness.
Store leftovers in an airtight container for 2-3 days (reheat gently to avoid sogginess).
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian-American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 43g
- Saturated Fat: 25g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg