Creamy One-Pan Chicken & Veggie Low-Carb Pasta

Ingredients

• 2 cloves garlic, minced
• 1 Red pepper flakes (optional)
• 1 Salt and black pepper to taste
• 0.5 tsp Dried italian herbs (or oregano/basil mix)
• 0.5 Small onion, finely chopped (optional)
• 2 cup Mixed vegetables (e.g., broccoli florets, bell pepper strips, zucchini, or spinach)
• 1 1/3–1/2 cup milk or cream of choice (dairy or non-dairy)
• 0.5 cup Chicken broth (or water + bouillon)
• 1 Lemon wedge for serving (optional)
• 6 ounce (170–225 g) chicken breast, cut into bite-size piece
• 2 tbsp Grated parmesan or hard cheese (optional but tasty)
• 1 tbsp Olive oil or avocado oil
• 4 ounce (115 g) dry low-carb pasta (e.g., chickpea, lentil, or konjac pasta)

Method

1. 0

   Cook low-carb pasta according to package directions until just al dente. Drain and set aside.

2. 1

   While the pasta cooks, heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook 5–7 minutes until browned and cooked through. Transfer chicken to a plate.

3. 2

   In the same pan, add a little more oil if needed. Sauté onion (if using) 2–3 minutes until softened, then add garlic and cook 30 seconds until fragrant.

4. 3

   Add mixed vegetables to the pan. Sauté 3–5 minutes until just tender but still bright.

5. 4

   Pour in chicken broth and bring to a gentle simmer for 1–2 minutes, scraping up any browned bits from the pan.

6. 5

   Lower the heat to medium-low. Stir in milk/cream and Italian herbs. Let it warm through but don’t let it rapidly boil.

7. 6

   Add the cooked chicken and drained low-carb pasta into the pan. Toss everything together so the sauce coats the pasta, chicken, and veggies.

8. 7

   Stir in Parmesan (if using) until melted and the sauce lightly thickens. Adjust salt, pepper, and add red pepper flakes if you like a little heat.

9. 8

   Turn off the heat and let it sit 1–2 minutes to thicken slightly. Squeeze a little lemon on top if desired, then serve warm.

Nutrition Facts