This one is delicious, tasty, rich, and decadent. Pete’s pasta makes this dish with its 7g net carbs per serving. For your non-keto friends, you could substitute regular pasta and it’s a great meal for all. Serve with a tossed salad for a complete meal you don’t have to feel guilty about.
INGREDIENTS:
2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons olive oil
6 tablespoons unsalted butter
6 cloves garlic, minced
Salt and pepper to taste
2 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
1 box of pasta (your choice for shape)
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
Salt and pepper to taste
DIRECTIONS:
Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
Combine chicken pieces with salt, pepper, and Italian seasoning. Add the olive oil and mix.
In a large skillet, heat the pan over medium-high heat. Once the pan is warm, add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the 4 tablespoons of butter. Once melted, add 4 cloves of minced garlic and sauté for about 30 seconds until fragrant. Return the cooked chicken to the skillet and toss to coat in the garlic butter sauce.
In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the remaining minced garlic and sauté for another 30 seconds. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Gradually whisk in grated Parmesan cheese until smooth, and season with salt and pepper to taste.
Toss the cooked pasta in the creamy Parmesan sauce, ensuring it’s well coated.
Plate the creamy Parmesan pasta and top with the garlic butter chicken. Garnish with fresh parsley.
This recipe serves four.
Macro info:
704 Calories, 51g Fat, 10.7g Net Carbs, 54.5g Protein
For Pete’s low carb (and guilt free) pasta…
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