Low Carb Chicken Broccoli Cheddar Zoodle Pasta

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

Low Carb Chicken Broccoli Cheddar Zoodle Pasta

If you’ve enjoyed the Carb Manager Keto Cheddar Cheese Sauce, you’re gonna love this cheesy zoodle pasta! Liquid gold is bathing juicy chicken and fresh broccoli. A pinch of black pepper helps define the flavors and adds a “grown-up” touch to this kid-friendly meal.

Jessica L.

  • Net Carbs

    7 g

  • Fiber

    2.8 g

  • Total Carbs

    9.8 g

  • Protein

    48.2 g

  • Fats

    52.9 g

703 cals

Low Carb Chicken Broccoli Cheddar Zoodle Pasta

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Boneless Skinless Chicken Breast

    Boneless Skinless Chicken Breast

    14 ounce

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Garlic, Powder

    Garlic, Powder

    ¼ teaspoon

  • Olive Oil

    Olive Oil

    3 teaspoon

  • Broccoli Frozen Unprepared

    Broccoli Frozen Unprepared

    8 ounce

  • Butter

    Butter

    1-½ tablespoon

  • Whipping Cream, Extra Heavy/gourmet, Not Whipped

    Whipping Cream, Extra Heavy/gourmet, Not Whipped

    1 cup

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Cheddar Cheese

    Cheddar Cheese

    2 cup, shredded

  • Zucchini, Raw

    Zucchini, Raw

    14 ounce

Recipe Steps

steps 8

25 min

  • Step 1

    Start by butterflying your chicken breast. Open them wide and sprinkle the salt, first amount of pepper, onion powder, and garlic powder over the chicken.
    Step 1
  • Step 2

    Spread the olive oil in a large pan and place the chicken in the oil seasoned-side down. Arrange THAWED broccoli florets on top of the chicken. You may finely chop the broccoli if the florets are too large.
    Step 2
  • Step 3

    Place a lid over the pan and cook on a high heat for 5 minutes. Then, use a pair of tongs to flip the chicken over and recover it with the broccoli in the pan. Cook with the lid off for an additional 5 minutes, adjusting the heat if necessary to avoid burning.
    Step 3
  • Step 4

    Transfer the cooked chicken and broccoli aside to cool and rest. Return the pan to a low heat on the stove and deglaze the pan by melting in the butter. Stir the cream and second amount of pepper into the butter.
    Step 4
  • Step 5

    Keep the pan just below a simmer and stir in the cheddar cheese. Stir until completely melted. Turn the heat to its lowest setting now.
    Step 5
  • Step 6

    As the cheese sauce thickens, return the broccoli to the pan. Fine slice or chop the chicken and return this to the pan as well. Stir all ingredients until everything is coated in cheddar sauce.
    Step 6
  • Step 7

    Leave the pan over the lowest heat setting. Spiralize a zucchini until it yields the weight listed in the ingredients. At your discretion, you may lightly cook the zucchini for more tender ‘zoodles’. Here, the zucchini noodles have been left raw.
    Step 7
  • Step 8

    Arrange approx. 3.5 oz of raw zucchini noodles per person and top with approx. 6.5 oz of chicken broccoli topping. Enjoy hot!
    Step 8

Comments 7

  • StellarArugula521372

    StellarArugula521372 3 years ago

    This was delicious but I thought the cheese mixture was too thick, basically a glob. I would prefer it to be a bit more saucy so would add some chicken broth with the cream next time. I did cook the zoodles as well.

    • Anonymous

      Anonymous 4 years ago

      Does the zucchini have to be raw? I have frozen spirals, so do I just weigh it ?

      • Anonymous

        Anonymous 5 years ago

        How would you lightly cook the zucchini noodles

        • StellarArugula521372

          StellarArugula521372 3 years ago

          I tossed mine with olive oil, spread them out on a cookie sheet and baked at 400 for about 8 minutes. Watch carefully so they don’t burn. Very tasty.

        • recipewriter

          recipewriter 5 years ago

          You can toss in hot olive oil for 2-3 minutes, being careful not to let the zoodles get too soft that they fall apart.

      • Kelly315

        Kelly315 5 years ago

        I'm embarrassed to say this, but this was SO GOOD, I actually licked the plate... And I don't do that!! #ashamed

        • Mootnell

          Mootnell 4 years ago

          Love it