Enjoying a Ketogenic diet can be difficult when you crave certain foods. And pasta is one of those. So is chicken! We used chicken breast, but for a higher fat content, use chicken thighs or legs. To beat your noodle craving, try shirataki noodles. For added flavor, fibre and fat, we use pesto and buttery sautéed vegetables. For vegetables, a mixture of broccoli, mushrooms and zucchini is a wonderful balance of flavor and texture. I chose fettuccine noodles, which we flash boil then fry in spices to remove excess moisture. This dish is truly delicious!

287 calories per serving (recipe makes 5)
Protein
17%
Carbs
4%
Fat
79%
Net carbs
1.6g
Fat
25.3g
Saturated Fat
7.2g
Cholesterol
39mg
Sodium
200mg
Carbohydrates
3.2g
Fiber
1.6g
Sugar
0.7g
Sugar Alcohol
0.0g
Protein
12.1g
Vitamin A
6%
Vitamin C
4%
Calcium
27%
Iron
7%
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Keto Pesto Chicken Fettuccine Recipe

Prep time5 mins
Cook time20 mins
Total time25 mins

Yields: 5 serving
Net carbs: 1.6 grams

Ingredients

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Instructions

  1. 1
    Marinate chicken breast in 1 tablespoon of pesto overnight (Optional).
  2. 2
    Take shirataki noodles out of the packet, drain and rinse under cold water thoroughly. Then flash boil in boiling water for one minute. Don't over cook or noodles will become too chewy.
  3. 3
    Then add olive oil and 1 tablespoon of the pesto in a pan until hot. Add noodles and flash fry for five minutes under medium heat.
  4. 4
    In another sauce pan, under medium high heat, cook broccoli, diced raw marinated chicken, mushrooms and zucchini separately but in the same pan.
  5. 5
    Using olive oil and butter sauté broccoli, reserve. Sauté chicken breast pieces until browned, reserve. Use more butter and olive oil as needed, fry mushrooms. Lastly, pan fry zucchini.
  6. 6
    Mix remaining pesto, mushrooms, chicken, broccoli, and zucchini with noodles. Add salt and pepper to taste.

Additional Photos

Keto Pesto Chicken Fettuccine - Step 1

Marinate chicken breast in 1 tablespoon of pesto overnight (For best results leave over night, you can do the same day though.)

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Take shirataki noodles out of the packet, drain and rinse under cold water thoroughly. Then flash boil in boiling water for one minute. Don't over cook or noodles will become too chewy.

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Then add olive oil and 1 tablespoon of the pesto in a pan until hot. Add noodles and flash fry for five minutes under medium heat.

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Cut chicken into small strips before cooking.

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Using olive oil and butter sauté broccoli, reserve. Sauté chicken breast pieces until browned, reserve. Use more butter and olive oil as needed, fry mushrooms. Lastly, pan fry zucchini.

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In another sauce pan, under medium high heat, cook broccoli, diced raw marinated chicken, mushrooms and zucchini separately but in the same pan.

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Mix remaining pesto, mushrooms, chicken, broccoli, and zucchini with noodles. Add salt and pepper to taste.

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Serve with chop sticks or eat with a fork :)

Keto Pesto Chicken Fettuccine - Step 9

I hope you enjoy this absolutely delicious keto friendly chicken fettuccine. I loaded this recipe with fresh vegetables to increase my vitamin and fiber intake for the day.

Calorie Breakdown

This keto pesto chicken fettuccine recipe has an estimated 287 calories per serving, with 5 servings overall.

Recipe Calories Fats (g) Carbs (g) Net carbs (g) Protein (g)
1 package (8 oz) shirataki fettuccine 40 1 5 1 2
1 cups broccoli florets 15 0 2 1 1
1 cup, sliced fresh mushrooms 15 0 2 2 2
0.5 cup, chopped zucchinis 10 0 2 1 1
0.25 cup olive oil 477 54 0 0 0
0.25 stick butter - no salt 203 23 0 0 0
0.25 cup pesto sauce 440 41 4 3 15
6 oz chicken breasts (boneless, skinless) 213 6 0 0 38
1 tbsp parmesan cheese - grated 22 1 0 0 2
1 pinch salt 0 0 0 0 0
Recipe Overall 1,435 127 16 8 61
Per serving 287 25 3 2 12

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