Low-Carb Creamy Pesto Chicken You’Ll Make on Repeat

Craving something creamy, garlicky, and comforting that won’t blow your carbs out of the water? Meet Low-Carb Creamy Pesto Chicken. It’s the saucy weeknight hero you can throw together fast, tastes like you actually tried, and works with almost any veggie you’ve got. No complicated steps, no weird ingredients—just bold flavor and happy forks.

Why This Dish Slaps (and Stays Low-Carb)

Chicken and pesto already sound like a win, but add cream and it hits that cozy, restaurant-level vibe. You keep carbs low by skipping pasta and pairing it with veggies or a smart side. The sauce clings to everything and makes even zucchini taste like a treat.
Plus, the whole thing comes together in one pan. Fewer dishes = more time for you. Or Netflix. Or scrolling recipes you won’t cook—no judgment.

The Essentials: What You’ll Need

You can riff a bit, but these basics deliver consistent results.

• Chicken: Boneless, skinless breasts or thighs. Thighs = juicier; breasts = leaner.
• Pesto: Store-bought works (look for olive oil, not seed oils). Homemade? Even better.
• Cream: Heavy cream for maximum richness. Half-and-half will thin the sauce.
• Garlic: Fresh cloves if you can swing it.
• Parmesan: Freshly grated. The pre-shredded stuff doesn’t melt as nicely.
• Olive oil or butter: For searing and flavor.
• Seasoning: Salt, pepper, optional red pepper flakes, and a squeeze of lemon.

Low-Carb Swaps and Adds

• Veggies: Zucchini, cherry tomatoes, spinach, mushrooms, or broccoli all soak up the sauce.
• Non-dairy option: Coconut cream works, but use a mild pesto and extra lemon to balance.
• Extra protein: Toss in sautéed shrimp or pancetta for a surf-and-turf moment.

Step-by-Step: Fast, Creamy, Done

Yes, you can wing it—but here’s a simple flow that just works.

1. Season and sear: Pat chicken dry. Season with salt and pepper. Sear in olive oil or butter over medium-high until golden on both sides. Remove to a plate.
2. Sauté aromatics: Lower heat to medium. Add minced garlic (and mushrooms if using). Cook until fragrant, about 30-60 seconds. Don’t burn the garlic—garlic drama ruins vibes.
3. Build the sauce: Stir in heavy cream and a spoonful of pesto. Simmer gently until it thickens slightly. Add Parmesan to melt and thicken more.
4. Combine and simmer: Return chicken to the pan. Spoon sauce over the top. Simmer 5-8 minutes until chicken cooks through and sauce hugs it.
5. Finish: Stir in more pesto to taste, a squeeze of lemon, and red pepper flakes. Adjust salt and pepper. Sauce should taste bright, rich, and a little addictive.

Pro Tips for Peak Creaminess

• Avoid boiling the cream. Gentle simmer = silky sauce. Boil = split city.
• Season in layers. Salt the chicken, then taste the sauce before adding more.
• Thin or thicken smartly: Too thick? Add a splash of chicken broth. Too thin? Simmer a minute or add more Parmesan.

What to Serve It With (No Pasta Required)

You don’t need a mountain of spaghetti to enjoy rich, herby sauce.

• Zucchini noodles: Quick sauté in olive oil; don’t overcook or they’ll weep into your sauce.
• Cauliflower rice: Butter, garlic, and a pinch of salt—done.
• Roasted veggies: Broccoli or asparagus roasted at 425°F with olive oil and salt until crisp-tender.
• Green salad: Arugula + lemon vinaigrette balances the creaminess.

Want Carbs? No One’s Policing You

Serve it over orzo, gnocchi, or a crusty sourdough slice. Balance, right?

Make-Ahead, Meal Prep, and Leftovers

Save

This dish loves your fridge and your schedule.

• Make-ahead pesto: Blend basil, Parmesan, pine nuts (or walnuts), garlic, lemon, and olive oil. Freeze in cubes for instant flavor bombs.
• Meal prep: Cook chicken and sauce, cool, then portion. Add veggies fresh when reheating for best texture.
• Reheating: Warm gently on the stove with a splash of broth or cream. Microwave works—stir halfway.
• Storage: Keeps 3-4 days in the fridge. Freezing? It can separate a bit, but IMO still tasty after a gentle reheat.

Flavor Upgrades (AKA: Make It Fancy)

Feel like flexing? A few tweaks can push this into date-night territory.

• Sun-dried tomatoes: Chop and add to the sauce for umami and color.
• Fresh herbs: Basil, parsley, or chives on top for a fresh pop.
• Crispy prosciutto: Crumble over the chicken for crunch and salt.
• Lemon zest: A little zest wakes up the richness without extra acidity.
• Browned mushrooms: Sear separately until golden to keep them meaty, not soggy.

Chicken Choices: Breast vs. Thigh

– Breasts: Lean, quick to cook, but dry out if you blink too long. Sear hot, then finish gently in the sauce.
– Thighs: Forgiving and juicy. Great for meal prep and reheating. FYI, they carry pesto flavor a bit better, IMO.

Nutrition Snapshot (Keep It Simple)

Exact numbers depend on your pesto and portions, but here’s the rough idea for a chicken breast with creamy pesto sauce:

• Carbs: Very low—mostly from pesto and any veggies.
• Protein: High—hello, chicken.
• Fat: Moderate to high from cream, cheese, and olive oil.

Want it lighter? Use half cream, half chicken broth, and go heavier on veggies. Want it richer? Add more Parmesan and a pat of butter at the end. You do you.

Common Mistakes (And How to Avoid Them)

– Curdled sauce: Boiled cream or acidic lemon added too early. Simmer low and add lemon at the end.
– Bitter pesto flavor: Overheating pesto can turn it harsh. Stir most of it in off heat at the end.
– Bland chicken: Underseasoned protein equals boring. Salt it well before searing.
– Watery zucchini noodles: Quick sauté, then blot with a towel if they release too much liquid.

FAQ

Can I make this dairy-free?

Yes. Use coconut cream instead of heavy cream and a dairy-free pesto. Add lemon and extra herbs to balance the coconut. The flavor changes a bit, but it still tastes rich and satisfying.

What’s the best store-bought pesto?

Look for jars with extra-virgin olive oil, not canola or soybean oil. Basil should come first on the ingredient list, with Parmesan and nuts following. If it tastes dull, brighten it with lemon and a pinch of salt.

How do I keep the sauce from breaking?

Keep the heat moderate, don’t boil the cream, and add acidic ingredients at the end. If it starts to separate, whisk in a splash of cream off the heat, then warm gently.

Can I use rotisserie chicken?

Absolutely. Shred it, warm it in the sauce, and reduce simmer time. You lose the seared crust, but you gain speed. Trade-offs we can live with.

Is this keto-friendly?

Yes. It’s low in carbs and high in fat and protein. Just check your pesto’s carb count and skip starchy sides.

Can I bake it instead of using the stove?

Yes. Sear the chicken, nestle in a baking dish with the sauce, and bake at 375°F until cooked through (about 12-18 minutes, depending on thickness). Finish with extra pesto and lemon.

Conclusion

Low-Carb Creamy Pesto Chicken proves you don’t need pasta to earn sauce happiness. It’s fast, flexible, and wildly comforting, with just enough elegance to feel special on a Tuesday. Keep pesto in your fridge, cream in your back pocket, and this recipe in your rotation. Dinner: handled.