I was super excited about the prospect of eating low-carb again, I lost 30 pounds a while ago but I have gained all of it back and more. I have tried many diets and have had many success stories but nothing has stuck. I decided to try Atkins and lost some weight but was quickly disappointed. Keto has worked for some people but I have tried that and it is a challenge for me. I have tried the paleo diet and lost some weight but it was too hard for me. But I got at the point of trying to eat healthy but I would eat junk the rest of the time. Then I tried the paleo diet and enjoyed it but I was very tired, I am a very active person and this diet I found

Pesto zoodles are a low-carbohydrate and gluten-free noodle that is quickly becoming a popular alternative to traditional pasta. They are made from zucchini, which is a gluten-free version of the traditional summer squash, which has enough starch to act as a thickener. These noodles are also gluten-free, which makes them a healthy substitute for pasta dishes and more. Pesto is an Italian condiment made from basil, pine nuts, and a variety of other ingredients. It is typically used as a dip for fresh bread, a pesto sauce, and as a spread, like mayonnaise.

This spicy chicken dish is sure to become a favorite in the family!

You don’t have to be a professional to make this crispy, low-carb restaurant-quality chicken, topped with a savory marinara sauce and melted mozzarella, and served on a bed of zucchini noodles with pesto. It’s definitely tasty and definitely doable! In my house, it’s a favorite weekday dinner, even with picky kids. I’m sure it will be a hit at your house too!

Hip Tips:

  • Save time by preparing the zucchini noodles in advance. Just cover and put in the fridge. I recommend taking the noodles out of the fridge when you start cooking the chicken, so they have time to come to room temperature.
  • Because zucchini contains a lot of moisture, always serve the pasta immediately after dipping it in the sauce.
  • I prefer to use the thicker pasta knife on my Paderno spiralizer. Thicker pasta stays al dente and is less likely to become soft.
  • Make sure the meat is about half an inch thick. This will ensure that the chicken is cooked evenly.
  • I use a meat thermometer to keep the chicken from overcooking (or undercooking). I have a ThermoPro wireless digital thermometer. This is fantastic!


Chicken Parmesan with low-carb Pesto Pasta

.. : 8 SERIES

Preparation time: 30 MINUTES

Cooking time: 25 MINUTES

Total time : 55 MINUTES

This colorful restaurant-quality dish is sure to impress with its variety of delicious flavors!

Here’s how to make the pasta:

  • 4 medium to large zucchini (8 to 10 inches long).
  • 3/4 cup (7 oz) prepared pesto sauce (I like Three Bridges)

For the chicken:

  • 4 chicken breasts (about 2 1/2 to 3 pounds)
  • 2 large eggs
  • 2 x tbsp. heavy duty pasta
  • 1 bag (3 oz) pork rind, finely chopped
  • 1 1/4 cups (5 oz.) finely grated Parmesan cheese
  • 1 tablespoon Italian herbs
  • 1 1/2 teaspoon garlic powder
  • 1/2 cup sugar-free marinara sauce (for example, Rao’s or Ragu Simply)
  • 8 ounces whole milk mozzarella, cut into 8 equal slices (such as Polly-O or Galbani)
  • Grated or grated Parmesan cheese for garnish (optional)
  • Fresh basil leaves, finely chopped for garnish (optional)

Prepare the zucchini with a spiralizer, peeler or vegetable julienne

I prefer to use the spiralizer in the large noodle setting. Cut the zucchini noodles so that they are about 10 cm long. Place the noodles in a bowl with a few paper towels on the bottom to absorb the moisture from the freshly cut noodles. Cover and set aside. (Refrigerate them if you prepare them ahead of time).

Preheat the oven to 425 degrees

Rinse the chicken under cold water and dry well with kitchen paper. Place one chicken breast at a time in a 1.5-litre sealable bag (with air out) or between two pieces of plastic wrap. Use the flat side of a meat mallet or rolling pin to lightly flatten the chicken until it is about halfway thick. Cut each breast in half to obtain 8 equal pieces. Season the chicken breasts with salt and pepper. Set it aside.

Lightly grease a large baking sheet with oil or baking spray

Set it aside. In a low bowl, mix the grated pork rinds, Parmesan cheese, Italian seasoning and garlic powder. In a separate bowl, whip the cream and eggs. Dip each piece of chicken first into the egg mixture, then into the breadcrumb mixture. Place them on the prepared baking sheet. Repeat with the rest of the chicken. When you’re done, there should be almost no breadcrumbs left.

Lightly drizzle each breast with oil

Bake for about 20 minutes until crispy and the internal temperature reaches 160-165 degrees. (Time may vary depending on oven.) Remove from oven, spread 1 tablespoon marinara sauce on each piece of chicken (more if desired) and top with a slice of mozzarella. Place in oven for another 5 minutes or until cheese is melted.

While the chicken cooks, prepare the pasta one of two ways:

1) Heat a large skillet over medium-high heat. Spray the pasta into the pan and cook (stirring gently) until the pasta is thoroughly hot, 1 1/2 to 2 minutes. Do NOT overcook the zucchini or it will become mushy. Remove the pan from the heat and gently coat the pasta with the pesto sauce.

2) Dip the pasta lightly into the pesto sauce and serve raw at room temperature. (This is my preferred method).

Tip: Cook the noodles just before you cook the chicken. When the courgettes are coated with the pesto sauce, the moisture begins to escape. Pasta is always best when served all at once.

Arrange some of the pasta on the plates

Sprinkle the parmesan cheese over the chicken. Garnish with fresh basil and parmesan cheese if desired. Enjoy your meal!

Please note that the basic nutritional value applies to chicken only. The values for pasta are as follows:


Performance: 8 servings, serving size: about 1/2 cup pesto pasta
amount per serving: Calories : 137, Total carbohydrates: 4 g, Dietary fiber: 1 g, Net carbohydrates: 3 g, Total fat: 13 g, Protein: 3 g.

Question: 8 servings, serving size: 1 piece chicken with mozzarella sauce
quantity per serving:
425 calories | 21 g fat | 4 g total carbohydrates | 0 g fiber | 53 g protein | 4 g net carbs

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Impress your guests at dinner!

Dinners are fun, but they can also be stressful. I do everything – prepare food, cook, clean, etc. It’s a time-consuming and multi-tasking activity. Luckily, this recipe for Chicken Parmesan and Pesto Pasta is the perfect dish for guests.

Cut the pasta into spirals ahead of time and use fresh pesto to save time. Prepare the breadcrumb mixture ahead of time to speed up the cooking process. Then, while the chicken is cooking, it’s time to clean up the kitchen and wash the cooked dishes. All these little things add to the excitement of hosting a dinner party.

The best part is that this dish cooks deliciously! I highly recommend adding chopped fresh basil to each serving, as it adds a whole new dimension to the presentation. And don’t forget to serve some extras like grated parmesan, crushed red pepper flakes and extra marinara sauce. For the wine, choose a good Merlot or Pinot Noir. Have fun!

Finish off your meal with dessert with this delicious low-carb cheesecake!

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