This Creamy Low Carb Chicken and Veggie Pasta Bake is one for the whole family. It’s incredibly delicious, easy to make, and reheats well so it’s perfect for leftovers. We used a low carb pasta alternative for this dish for a hearty and rich yet low carb meal! It’s full of creamy cheese, seared chicken thighs, and plenty of veggies. You may be able to get your kids to eat more vegetables because of this easy weeknight dinner.
Here’s What You Need For This Creamy Low Carb Chicken and Veggie Pasta Bake:
Ingredients:
- 1.25 lbs chicken thighs
- 4 tbsp butter, divided
- 2 tsp pink Himalayan salt (or to taste)
- 1/2 tsp ground black pepper (or to taste)
- 1 tsp Italian seasoning (optional and to taste)
- 1/2 a large yellow onion, about 125 grams
- 4 ounces portobello mushrooms
- 9 ounces cherry tomatoes
- 6 cloves of garlic
- 8 ounces cream cheese
- 4 ounces heavy whipping cream
- 12 ounces mozzarella cheese, divided
- 10 ounces frozen spinach, thawed and drained of excess water
- 12 ounces frozen broccoli, warmed and drained of excess water
- Low carb pasta or pasta replacement of choice. Our favorites are spaghetti squash & Almond Love With almond flour ziti pasta
Recipe Notes:
This recipe was initially created long ago when we started this blog. For this particular version, we had some Almond Love With almond flour ziti pasta in the pantry from earlier this year. Almond Love With is currently reworking their pasta formula, and due to COVID-19, things have slowed down for them. We hope you get a chance to try their amazing products soon! You could use any low carb pasta or pasta alternative you want. We also often make this with baked spaghetti squash, which is excellent. Just make sure to calculate this into the carb count.
Seasoning: Everything is sort of to taste in this recipe, just make sure you season your chicken thighs very well. We used salt, pepper and Italian seasoning. Adjust the seasonings again right before you top the dish with the remaining cheese. The cheese will add salt to the sauce. If you feel it needs more, add it then.
Vegetables: You could use whatever vegetables your heart desires! During the time of quarantine, when we reworked this recipe, we had a lot of frozen veggies, so we opted to use spinach, broccoli, tomatoes, mushrooms, and onion. The choice is yours. Just be aware that different vegetables will affect the carb count and the flavor. You may need to prepare the vegetables differently if you decide to use different ones.
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Tools:
- Sharp Chef’s Knife & Cutting Board
- Rubber Spatula
- Measuring spoons
- Measuring cup
- Lodge Cast Iron Skillet
- Metal Tongs
- Wooden Spoon
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Let’s Make It!
Preheat your oven to 350°F. Mince your garlic, slice your onions and mushrooms into thin strips. Prepare your frozen broccoli & spinach according to the package, drain of excess water, then set aside. Prepare your pasta of choice, then set aside.
Heat your skillet over medium heat. Melt 2 tbsp of butter. Season your chicken thighs liberally with salt, pepper and Italian seasoning, then add to the skillet. After the chicken is browned on both sides, remove from the skillet then set aside. Add the remaining 2 tbsp of butter, and add in your onions with a pinch of salt to sweat them out a bit, about 3 minutes,
Add in the tomatoes and mushrooms. Cook until soft, about 3-5 minutes, then add in your minced garlic. Cook until fragrant, about 30 seconds.
Add in the cream cheese into blocks, moving around often until softened, then add in the heavy whipping cream and part of mozzarella cheese. Cook until a creamy sauce has formed, stirring often.
Add in the spinach and broccoli.
Cut your chicken into bite sized pieces, then add into the creamy vegetable mixture. Taste the sauce, then adjust seasonings if need be. Stir in the noodles, then sprinkle on the rest of the shredded mozzarella over top.
Transfer to the oven, and bake until cheese is golden brown and bubbly. Serve hot, and enjoy!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
Looking for another easy and delicious keto friendly pasta dish? We used the same low carb pasta for this low carb creamy chicken bacon spinach and mushroom pasta!
Until Next Time,
Briana & Chamere
This Creamy Low Carb Chicken and Veggie Pasta Bake is one for the whole family. It's incredibly delicious, easy to make, and reheats well so it's perfect for leftovers. We used a low carb pasta alternative for this dish for a hearty and rich yet low carb meal! It's full of creamy cheese, seared chicken thighs, and plenty of veggies. You may be able to get your kids to eat more vegetables because of this easy weeknight dinner.
- 1.25 lbs chicken thighs
- 4 tbsp butter, divided
- 2 tsp pink Himalayan salt (or to taste)
- 1/2 tsp ground black pepper (or to taste)
- 1 tsp Italian seasoning (optional and to taste)
- 125 grams yellow onion (about half a large onion)
- 4 ounces portobello mushrooms
- 9 ounces cherry tomatoes
- 6 whole cloves of garlic
- 8 ounces cream cheese
- 4 ounces heavy whipping cream
- 12 ounces mozzarella cheese, divided
- 10 ounces frozen spinach, thawed and drained of excess water
- 12 ounces frozen broccoli, warmed and drained of excess water
- Low carb pasta or pasta replacement of choice. Our favorites are spaghetti squash & Almond Love With almond flour ziti pasta
Preheat your oven to 350°F. Mince your garlic, slice your onions and mushrooms into thin strips. Prepare your frozen broccoli & spinach according to the package, drain of excess water, then set aside. Prepare your pasta of choice, then set aside.
Heat your skillet over medium heat. Melt 2 tbsp of butter. Season your chicken thighs liberally with salt, pepper and Italian seasoning, then add to the skillet. After the chicken is browned on both sides, remove from the skillet then set aside. Add the remaining 2 tbsp of butter, and add in your onions with a pinch of salt to sweat them out a bit, about 3 minutes.
Add in the tomatoes and mushrooms. Cook until soft, about 3-5 minutes, then add in your minced garlic. Cook until fragrant, about 30 seconds.
Add in the cream cheese into blocks, moving around often until softened, then add in the heavy whipping cream and part of mozzarella cheese. Cook until a creamy sauce has formed, stirring often.
Add in the spinach and broccoli.
Cut your chicken into bite sized pieces, then add into the creamy vegetable mixture. Taste the sauce, then adjust seasonings if need be. Stir in the noodles, then sprinkle on the rest of the shredded mozzarella over top.
Transfer to the oven, and bake until cheese is golden brown and bubbly. Serve hot, and enjoy!
Macros: Makes 8 servings, 519 calories per serving, 38 grams of fat, 32 grams of protein, 17 total carbs, 9 grams fiber, making 8 net carbs.
Macros are estimated and provided as a courtesy using MyFitnessPal. We cannot guarantee the accuracy.
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