This Low Carb Creamy Chicken Bacon Spinach Mushroom Pasta is packed full of flavor, protein and fat with minimal carbs! We used a low carb pasta alternative and combined it with the flavors of white wine, garlic, onion, spinach, mushrooms, bacon, chicken and parmesan in a delightful cream sauce. So filling and delicious this play on Tuscan Chicken Pasta will have everyone begging for seconds.
Here’s What You Need For This Low Carb Creamy Chicken Bacon Spinach Mushroom Pasta:
- Unsalted butter
- Boneless, skinless chicken breast
- Lemons
- Red onion, diced
- Baby bella mushrooms, sliced
- Fresh spinach
- Bacon bits
- Fresh garlic, minced
- Dry white wine
- Half and half
- Heavy whipping cream
- Shredded parmesan cheese
- Pink Himalayan salt, pepper, garlic powder to taste
Recipe Notes:
You can use your favorite low carb pasta/noodle substitute, like zoodles, spaghetti squash, or shirataki noodles. We also love Great Low Carb Company’s noodles! They’re amazing! Because of the wide variety of noodle options out there, we don’t include them in the macros, so you can determine how to work this dish into your diet at home. As always, you can find the full nutritional breakdown for everything (except the noodles) in the recipe card.
Spices: We used garlic powder in addition to the fresh garlic to ramp up the garlic flavor. You could also use all fresh, or, simply just use garlic powder for everything. Your choice!
Tools:
- Chopping Block
- Sharp Chef’s Knife
- Measuring spoons
- Measuring cup
- Lodge Cast Iron Skillet
- Metal Tongs
- Wooden Spoon
More Recipes To Try:
- Creamy Low Carb Chicken and Veggie Pasta Bake
- Low Carb Creamed Spinach
- Lamb and Mushroom Ragu (Slow Cooker)
Let’s Make This Low Carb Creamy Chicken Bacon Spinach and Mushroom Pasta:
Prepare your noodle substitute of choice and set aside.
Season your chicken breasts liberally with salt, pepper and garlic powder. In a skillet, melt half of your butter (2 tbsp). Sear the chicken until it is browned on both sides and cooked all the way thru. Drizzle with juice of 1/2 a lemon while it’s still in the pan.
When it’s cooked, (after about 10 minutes) remove it from the skillet and set aside.
Add 1 tbsp of butter to the pan, and add in diced onions and sliced mushrooms with a pinch of salt of pepper. Cook until soft, about 5 minutes and then add in your spinach. Cook until spinach is wilted and soft, about 3 minutes, then remove all of the vegetables from the pan.
Add in the remaining 1 tbsp of butter, then add in your bacon bits to crisp up over medium-high heat. Once they are crispy, add in the garlic until fragrant, about 30 seconds. Then, pour in the dry white wine. Cook on medium-high for about 3 minutes to cook off the alcohol.
Next, add in your half and half, heavy whipping cream, remaining lemon juice and parmesan cheese. Stir constantly until parmesan cheese is melted and fully incorporated.
Add the mushrooms, spinach and onion back to the pan. Cut the chicken breasts into bite sized pieces and add those to the pan as well. Taste and adjust the seasonings to your preferences. Stir in your noodle replacement of choice.
Garnish with parmesan cheese, more bacon bits, and lemon juice. Enjoy!
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Until next time,
Briana & Chamere
Low Carb Creamy Chicken Bacon Spinach Mushroom Pasta
Ingredients
- 4 tbsp unsalted sbutter, divided
- 1.2 lbs boneless, skinless chicken breast
- 1.5 oz fresh lemon juice (about 1.5 lemons)
- 1/2 whole large red onion, diced
- 8 ounces baby bella mushrooms, sliced
- 8 ounces fresh spinach
- 70 grams bacon bits
- 3 cloves fresh garlic, minced
- 6 ounces dry white wine
- 4 ounces half and half
- 8 ounces heavy whipping cream
- 5 ounces shredded parmesan cheese, divided
- pink Himalayan salt, black pepper and garlic powder to taste
- low carb pasta substitute of choice (not included in the macros)
Instructions
- Prepare your pasta substitute first and set aside.
- Season your chicken breasts liberally with salt, pepper and garlic powder. In a skillet, melt half of your butter (2 tbsp). Sear the chicken until it is browned on both sides and cooked all the way thru. Drizzle with juice of 1/2 a lemon while it’s still in the pan. When it’s cooked, (after about 10 minutes) remove it from the skillet and set aside.
- Add 1 tbsp of butter to the pan, and add in diced onions and sliced mushrooms with a pinch of salt of pepper. Cook until soft, about 5 minutes and then add in your spinach. Cook until spinach is wilted and soft, about 3 minutes, then remove all of the vegetables from the pan.
- Add in the remaining 1 tbsp of butter, then add in your bacon bits to crisp up over medium-high heat. Once they are crispy, add in the garlic until fragrant, about 30 seconds. Then, pour in the dry white wine. Cook on medium-high for about 3 minutes to cook off the alcohol.
- Next, add in your half and half, heavy whipping cream, remaining lemon juice and parmesan cheese. Stir constantly until parmesan cheese is melted and fully incorporated.
- Add the mushrooms, spinach and onion back to the pan. Cut the chicken breasts into bite sized pieces and add those to the pan as well. Taste and adjust the seasonings to your preferences. Stir in your noodle replacement of choice.
- Garnish with parmesan cheese, more bacon bits, and lemon juice. Enjoy!
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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