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I am always looking for ways to cut out processed foods and carbs in my every day diet…while I want to stay thin, I actually hate exercise and will basically do anything to avoid getting on my elliptical machine…or god forbid, actually signing up for a gym membership and THEN ACTUALLY GOING TO THE GYM. I’ve been following the low carb lifestyle off and on for over a decade now, and I have to tell you, it is not that difficult to follow! I lost about 30 pounds by doing a low carb diet plan, even with cheating now and then. While I did eat processed carbs now and then (mimosas, anyone? Lasagna? Pizza? I can’t always say no…), I find that it’s pretty easy to avoid them by making substitutions for things in recipes, like this Low Carb Creamy Chicken & Zucchini Pasta Recipe.
I recently gained quite a bit of weight due to traveling a lot, developing a taste for craft beer, and well…being unmotivated! I am now at the point where I am making myself get back into a full low carb lifestyle, as I am not drinking much alcohol anymore due to health reasons. That was the majority of my carb intake for the past two years, so it only makes sense that I just embrace it 100% again and lose this pesky 10 pounds that I gained between 2017-2018. Goodbye, little belly! Goodbye, muffin tops…
Yes, that pun was intentional.
Now, don’t allow the title of this recipe post mislead you, there isn’t actually ANY PASTA at all in this Creamy Chicken & Zucchini Pasta Recipe! The zucchini replaces the pasta, so that you are not only avoiding all of those processed carbohydrates, but you’re also getting more veggies into your meal, which is perfect for the kids too! This is really like a veggie pasta with a bit of chicken and cheese thrown in, it is full of healthy goodness that is perfect for the entire family!
Using spiralized zucchini is a really fantastic way to sneak some additional veggies into any meal, as when you spiralize zucchini, it can take the form of pasta or can even just be mixed in with other ingredients. Zucchini doesn’t have an overpowering, strong flavor, and it is packed with Vitamin C and even has fiber, and Vitamin B6.
Low Carb Creamy Chicken & Zucchini Pasta Recipe
Low Carb Creamy Chicken & Zucchini Pasta Recipe Ingredients:
- 4 tablespoons butter
- 1 package (8 oz) sliced fresh mushrooms
- 3 green onions, chopped
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pint cherry or grape tomatoes, halved
- 3 large zucchini, spiralized into noodle shaped strands
- 1/2 cup matchstick carrots
- 1/2 cup shredded cooked chicken
- 1/2 cup fresh basil, chopped
- 1/4 cup heavy whipping cream
- grated Parmesan cheese
Low Carb Creamy Chicken & Zucchini Pasta Recipe Directions:
Now, we prefer a cast iron skillet for cooking veggie recipes like this, but you can absolutely use any type of skillet or frying pan that you would like. You can find a range of skillets perfect for this recipe on Amazon!
Many people buy spiralized veggies in the produce section of their local supermarket, but that can become quite expensive if you buy a lot of veggies on a normal basis. And while they are less expensive in the bagged, frozen section of the supermarket – I have seen quite a few brands introduce several varieties of riced vegges and spiralized veggies in the past year or two – those frozen veggie options can often contain a lot of sodium. I find that while they are incredibly convenient, if you have the time, it is better to use fresh veggies and spiralize them yourself! I recently purchased my own spiralizer and it works really well and it also really inexpensive on Amazon.
But back to this delicious Low Carb Creamy Chicken & Zucchini Pasta Recipe! In a large skillet, add the butter, the mushrooms, the green onions, the garlic, and your salt and pepper. Heat this mixture on medium heat until the butter is melted and the mushrooms are soft, which will take about 3-5 minutes. Add in your tomatoes, zucchini and carrots and mix well. Cook for 2-3 minutes and add in basil and whipping cream.
Cook 6-7 minutes or until zucchini and carrots are tender, or leave a little crunch if you would prefer that texture. Serve immediately with grated Parmesan cheese.
This Creamy Chicken & Zucchini Pasta Recipe serves four people, but can easily be doubled for a large family, or to ensure that you have leftovers for lunch the next day!
To print this Low Carb Creamy Chicken & Zucchini Pasta Recipe, click the recipe card below!
Creamy Chicken & Zucchini Pasta Recipe
Ingredients
- 4 tablespoons butter
- 1 package 8 oz sliced fresh mushrooms
- 3 green onions chopped
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pint cherry or grape tomatoes halved
- 3 large zucchini spiralized into noodle shaped strands
- 1/2 cup matchstick carrots
- 1/2 cup shredded cooked chicken
- 1/2 cup fresh basil chopped
- 1/4 cup heavy whipping cream
- grated Parmesan cheese
Instructions
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In a large skillet, add butter, mushrooms, green onions, garlic, salt and pepper. Heat on medium until butter is melted and mushrooms are soft, about 3-5 minutes. Add tomatoes, zucchini and carrots and mix well. Cook for 2-3 minutes and add in basil and whipping cream. Cook 6-7 minutes or until zucchini and carrots are tender, or leave a little crunch if you would prefer that texture.
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Serve immediately with grated Parmesan cheese.
If you would like more Zucchini recipes, then you are in luck! I have quite a few low carb recipes on The Rebel Chick, and a few recipes made with Zucchini! It is one of my favorite things to use in low carb recipes, as it is healthy for you AND really versatile to cook with!
Low Carb Stuffed Zucchini Boats Recipe
Low Carb Cheddar Zucchini Crisps Recipe
Panko Parmesan Zucchini Fries Recipe
While these are more of a dessert using Zucchini and are not low carb at all, I am throwing them in too for good measure!
Zucchini Chocolate Chip Cookies Recipe
Chocolate Chip Zucchini Bread Recipe
Tamie says
March 13, 2018 at 4:45 pmThat looks so good!!!
Victoria Taylor says
March 24, 2018 at 4:27 amThis made this for dinner… It is divine. I didn’t have cream so I used Greek yoghurt instead.
Jenn says
March 26, 2018 at 2:20 pmI am so glad that you liked it!!
Tamie says
March 5, 2019 at 4:02 pmLooks delicious, I will have to try it!