This Keto Chicken Pasta Primavera is a great way to enjoy the fresh tastes of spring - just low carb! It manages to be both light AND hearty!
I don’t know what it was - it wasn’t a matter of the vegetables - I just remember having a really negative view of it.
As an adult - in my pre-keto days - I was ALL ABOUT making my easy chicken pasta primavera.
The colours, flavours, crunch - and PASTA! - were all right up my alley.
“Primavera” refers to it being a spring pasta, and I loved how chicken and pasta primavera was bursting with all kinds of bright flavours - definitely evocative of the season.
Then I had to give up carbs - and pasta along with it.
After realizing that there were all kinds of pasta alternatives available these days, clearly I was going to have to come up with a low carb recipe for chicken pasta primavera.
It comes out to a slightly higher carb count than I like for supper - 12 grams net carbs per serving - but the majority of that is vegetable carbs.
I know, a carb is a carb... but sometimes you just need some carrot and red bell pepper in your life, you know?
Anyway, this dish works up quickly and easily, is full of great nutrition, and is sure to be loved by the whole family!
Let’s get to it...
Ingredients
With the possible exception of the noodles, this healthy chicken pasta primavera recipe uses simple ingredients that should be easy to find in any grocery store.
You will need:
Palmini Noodles
Palmini noodles are made from long slices of heart of palm - the core of a variety of palm tree. It’s easy to use and has a great texture - when cooked properly.
To really take the place of pasta, Palmini requires a fairly long boil time - longer than is stated on the package, even.
Each variety is available in both cans and bags, this keto chicken primavera recipe takes 2 bags of the linguine style .
Fresh Produce
Fresh veggies are the whole point of chicken pasta primavera, and this keto pasta primavera does NOT slack on them.
I use:
Red bell pepper
Carrot
Yellow zucchini
Fresh Broccoli
Red onion
Crimini mushrooms
Garlic cloves
... yes, in roughly ROYGBIV order. I love making rainbow food whenever possible!
Dairy Ingredients
It’s a creamy chicken pasta primavera for a reason - there’s a fair amount of dairy in this low carb pasta primavera!
You will need:
Asiago or Parmesan cheese
Heavy cream / Whipping Cream / Heavy Whipping Cream / Double Cream
Unsalted butter
I haven’t tried this recipe with any of the plant based alternatives. If you do, let me know how it goes!
Everything Else
Rounding out this recipe, you will need:
Boneless, skinless chicken breasts
Olive oil
Salt and Ground Black Pepper
Xanthan Gum
Only 2 notes on these:
1. You can use boneless skinless chicken thighs if you prefer.
2. Follow the recipe directions for the xanthan gum. If you mix it directly into the sauce, you’re probably going to have a bad time!
How to Make Keto Chicken Pasta Primavera
The full recipe is in the recipe card at the end of this post, here is the visual walk through.
Drain and rinse Palmini noodles.
Place in a pot of boiling water, boil for 20 minutes, or until they reach a suitable texture.
Thinly slice the onion. Slice pepper into thin strips.
Slice Zucchini into ¼" slices, then cut them in half. Cut broccoli up into small florets.
Thinly slice the carrot, slice the mushrooms into ¼" slices.
Set vegetables aside.
In a medium sauce pan, melt butter. Add heavy cream, bring just up to a simmer.
Add cheese to the heavy cream, continue stirring until cheese is melted and sauce is smooth.
Season with salt and pepper to taste, reduce heat to low.
Add mushrooms, onion and garlic, continue cooking until onion goes translucent and chicken is cooked.
Add rest of vegetables, saute JUST until warm. You don't want them to actually cook through or go soft.
Strain Palmini pasta, gently toss with sauce and vegetables, serve immediately.
Leftovers
Once cooled to almost room temperature, leftovers can be transferred to an airtight container and kept in the fridge for 3 days or so.
Best served reheated
More Keto Noodle Dishes
Keto Lasagna
Low Carb Shanghai Noodles
Chicken Enchilada Zoodles
Keto Spaghetti and Meatballs
Pesto Shrimp Palmini
Keto Pad Thai
Low Carb Vietnamese Noodle Salad
Singapore Mai Fan Zoodles
Keto Chicken Parmesan
Easy Keto Ramen
Chicken Piccata Zoodles
Keto Pad Thai
Peanut Chicken Zoodles
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Keto Chicken Pasta Primavera [Low Carb, Gluten Free]
Equipment
- Large nonstick pan
Ingredients
- 2 packs Palmini Linguine
- ¼ Small red onion
- 1 Red bell pepper
- 1 Yellow zucchini
- 1 cup Fresh Broccoli
- ½ Carrot peeled
- 4 oz Crimini mushrooms sliced
- ½ cup Grated Asiago or Parmesan cheese
- ¼ teaspoon Xanthan gum
- 2 tablespoon Butter
- 1 ¼ cup Heavy cream
- Salt and Pepper
- 2 Boneless skinless chicken breasts sliced
- 1 tablespoon Olive oil
- 2 Garlic cloves pressed or finely minced
Instructions
- Drain and rinse Palmini noodles.
- Place in a pot of boiling water, boil for 20 minutes, or until they reach a suitable texture.
- As the noodles are boiling, prepare your vegetables:
- Thinly slice the onion. Slice pepper into thin strips. Slice Zucchini into ¼" slices, then cut them in half. Cut broccoli up into small florets. Thinly slice the carrot, slice the mushrooms into ¼" slices. Set vegetables aside.
- In a small bowl, mix the shredded cheese with the xanthan gum. Make sure the xanthan gum is well distributed over the cheese shreds, set aside.
- In a medium sauce pan, melt butter. Add heavy cream, bring just up to a simmer.
- Add cheese to the heavy cream, continue stirring until cheese is melted and sauce is smooth. Season with salt and pepper to taste, reduce heat to low.
- In a large fry pan or wok, cook chicken in olive oil until browned on all sides. Add onion and garlic, continue cooking until onion goes translucent and chicken is cooked.
- Add rest of vegetables, saute JUST until warm. You don't want them to actually cook through or go soft.
- Strain Palmini pasta, gently toss with sauce and vegetables, serve immediately.
Notes
Nutrition
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