Ingredients
Equipment
Method
- Place the chicken in a bowl. Season with the Italian seasoning, kosher salt, and black pepper. Toss the chicken to coat it evenly.
- Bring a medium pot of water to a boil. Add about 1 tablespoon of salt to the water. Add the pasta and cook until al dente, following the package directions (about 8 to 9 minutes).
- While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, tossing occasionally, until the outside is golden brown and the chicken is cooked through, about 7 to 8 minutes.
- When the pasta is done, reserve about 1 cup of the cooking water, then drain the pasta.
- Reduce the heat under the chicken pan. Stir in the cooked pasta, heavy cream, parmesan cheese, and sun dried tomatoes. Stir until all ingredients are combined. If the mixture seems dry, add the reserved pasta cooking water a couple of tablespoons at a time until the pasta is glossy and coated in the sauce.
- Turn off the heat and remove the pan from the burner. Stir in the basil pesto. Finish the dish by sprinkling with grated parmesan, red pepper flakes, and basil leaves. Serve immediately.
Nutrition
Notes
When transitioning to a low-carb or ketogenic diet, you might miss comforting pasta dishes. This recipe uses ingredients that provide a rich, creamy texture without relying on traditional high-carb pasta, allowing you to enjoy familiar flavors while meeting your health goals.