Best 5 Low Carb Pesto Chicken Veggie Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary adventure with our diverse collection of low-carb pesto chicken and veggie pasta recipes, tailored to satisfy your taste buds and dietary preferences. From the classic combination of pesto and chicken to creative vegetarian variations, each dish promises a flavorful and satisfying meal. Explore a world of culinary delights, ranging from the vibrant flavors of sun-dried tomatoes and spinach to the hearty goodness of roasted zucchini and mushrooms. Whether you're a meat lover, a veggie enthusiast, or simply seeking a healthier alternative, our recipes cater to all dietary choices. Embark on a journey of taste and discover your new favorite low-carb pasta dish today!

Let's cook with our recipes!

CHICKEN PESTO PASTA WITH VEGGIES



Chicken Pesto Pasta with Veggies image

Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it's super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.

Provided by (From "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper)

Categories     main dish

Time 25m

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 medium red bell pepper
1 medium yellow bell pepper
1 thinly sliced yellow onion
1/2 pound asparagus, trimmed
3 1/2 cups chopped, cooked chicken (can use poached, sautéed, grilled or roasted)
4 teaspoons chopped sun-dried tomatoes (packed in oil), drained
3/4 cup Pesto Genovese, Cilantro Pesto, or Spinach Basil Pesto, divided - see Note
6 tablespoons freshly grated Parmesan cheese, divided
1 pound linguine, tagliatelle or pappardelle

Steps:

  • Bring a large pot of salted water to a boil for the pasta.
  • In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
  • In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
  • Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
  • Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
  • Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.

BASIL PESTO CHICKEN AND VEGGIES



Basil Pesto Chicken and Veggies image

Basil Pesto Chicken and Veggies made in one pan in 30 minutes or less. This easy dish is healthy, low-carb, gluten-free and super tasty!

Provided by Christi

Categories     Main Dishes

Yield 4-6

Number Of Ingredients 9

1.5 lbs. Boneless Skinless Chicken Breasts (cut into bite-sized pieces)
10 ounces Fresh Broccoli (cut into bite-sized florets)
10 ounces fresh cauliflower (cut into bite-sized florets)
6 ounces sun-dried tomatoes (chopped)
1 cup pesto (homemade (see notes) or store-bought (8 oz.))
3 tablespoons olive oil (divided)
1 teaspoon Italian seasoning
salt and pepper (to taste)
freshly grated parmesan cheese (optional)

Steps:

  • First, cut the chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning. Chop the broccoli, cauliflower, and sun-dried tomatoes into bite-sized pieces.
  • In a large saute pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until fully cooked, about 6 - 8 minutes, but times may vary. Once the chicken is fully cooked, transfer to a plate and tent with foil to keep warm.
  • Using the same pan, add 1 tablespoon of oil and the chopped veggies. Stir the veggies, then cover with a lid. Reduce the heat to medium-low and cook for 10 - 15 minutes, or until the vegetables are tender.
  • Remove the lid and add the cooked chicken back to the pan. Stir in the pesto and sun-dried tomatoes. Stir to combine for about 2 minutes or until heated through. Remove from heat and serve garnished with freshly grated parmesan cheese.

LOW-CARB PESTO CHICKEN & VEGGIE PASTA RECIPE - (4.5/5)



Low-Carb Pesto Chicken & Veggie Pasta Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 14

1 tablespoon olive oil
1 boneless chicken breast, cubed
Salt and pepper, to taste
1 clove garlic, minced
1 ear of corn, kernels sliced off
1/2 cup cherry tomatoes, halved
2 medium zucchini, spiralized into spaghetti
Pesto
3 cups basil leaves, packed
1 tablespoon pine nuts
1/4 cup olive oil
1 clove garlic, minced
1 tablespoon grated Parmesan cheese (optional)
Salt and pepper, to taste

Steps:

  • Heat the oil in a large skillet over medium-high heat. Once simmering, add the chicken. Season with salt and pepper. Let cook for 7 minutes, then add in the corn and tomatoes. Cook for another 5-10 minutes, or until chicken is cooked through and no longer pink on the inside, the corn has turned bright yellow and the tomatoes have cooked down. Meanwhile, place all of the ingredients for the pesto into a food processor, and pulse until creamy. Season to taste with salt and pepper, and adjust seasoning, if needed. Toss the pesto and zucchini noodles in a large mixing bowl until combined. Once the chicken, corn and tomatoes are done, toss with the pesto noodles. Divide onto plates, and serve. Nutrition Information Serves: 4 | Serving Size: 1/4 recipe Per serving: Calories: 245; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 13g; Cholesterol: 16mg; Sodium: 175mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 3g; Protein: 10g Nutrition Bonus: Potassium: 284mg; Iron: 11%; Vitamin A: 38%; Vitamin C: 41%; Calcium: 2%

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY



Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto

Provided by Robin Broadfoot

Categories     Lunch

Time 22m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 boneless, skinless chicken thighs, sliced
salt, to taste
pepper, to taste
1 lb green beans
2 cups cherry tomato, halved
½ cup basil pesto

Steps:

  • In a large pan, heat olive oil and add chicken thighs.
  • Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
  • Slice into strips, and set aside.
  • Add green beans and cook until crisp tender.
  • Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
  • Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams

FRESH CHICKEN AND VEGGIE PESTO PASTA



Fresh Chicken and Veggie Pesto Pasta image

I found this recipe last week on a food blog, but I cannot remember which one. It was just perfect! I did double the sauce and added a cup of broccoli! :) :)

Provided by SPKLady

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb boneless skinless chicken breast, cut into pieces
1 small zucchini
1 small yellow squash
1 green bell pepper
1 tomatoes
10 ounces whole wheat pasta
1 1/2 cups fresh basil
1/4 cup pine nuts
1 large garlic clove (or however much garlic you like)
1/4 cup parmesan cheese
1/4 cup olive oil
salt
pepper

Steps:

  • add all the pesto ingredients to a food processor, except the olive oil. Pulse and blend well. Slowly drizzle in the oil. You can decide how much oil you want in your pesto. You can also add water or chicken broth if you want it a bit saucy.
  • Cook pasta in boiling water. While the pasta cooks: Saute the chicken in the pan with 1 TBS of olive oil until browned and done, about 5-8 minutes depending on size of pieces. Remove chicken from the pan.
  • Cut up all the veggies and add then to the pan. Saute until crisp tender, about 5 minutes.
  • Drain pasta.
  • In a large pot or bowl, combine the pasta, chicken, sauteed veggies and pesto. Stil together until combined well. Add cut up tomato, stir to combine, plate and serve.

Nutrition Facts : Calories 360.1, Fat 15.4, SaturatedFat 2.5, Cholesterol 25.6, Sodium 98.5, Carbohydrate 40.2, Fiber 1.7, Sugar 2, Protein 19.2

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better your pesto chicken veggie pasta will taste.
  • Make your own pesto: It's easy to make pesto at home, and it's much more flavorful than store-bought pesto.
  • Don't overcook the chicken: Chicken is best when it's cooked through but still juicy. Overcooked chicken is dry and tough.
  • Roast the vegetables: Roasting the vegetables brings out their natural sweetness and flavor.
  • Use a variety of vegetables: This recipe calls for broccoli, zucchini, and carrots, but you can use any vegetables you like.
  • Serve immediately: Pesto chicken veggie pasta is best served immediately after it's made.

Conclusion:

This low-carb pesto chicken veggie pasta is a delicious and healthy meal that's perfect for any occasion. It's easy to make and packed with flavor. Give it a try tonight and see for yourself!

Related Topics