If you haven't tried this Keto Chicken Pasta yet, you are missing out on the ultimate comfort food experience!
This easy skillet dish has all the goodness — juicy chicken, earthy mushrooms, vibrant spinach, and silky konjac noodles coated in an addictive cream sauce.
1. Place the konjac pasta in a strainer and rinse it in cold water for about a minute or two. Ensure to thoroughly rinse all the noodles to reduce the natural konjac scent. Set aside.
2. Season the chicken thighs with sea salt and black pepper on both sides.
3. Heat the olive oil over medium heat in a large cast iron skillet.
4. Add the chicken thighs and cook for 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and golden brown, about 5 minutes.
6. Add the spinach to the skillet and cook until it wilts about 2 minutes.
7. Reduce the heat to low. Add the cream cheese and heavy cream to the skillet, stirring until the cream cheese melts and the sauce becomes creamy and well combined. Add dried parsley and season with sea salt and black pepper to taste.
8. Return the chicken thighs to the skillet and simmer in the sauce for 5 minutes to allow the flavors to meld.
9. Add the drained konjac pasta to the skillet and toss to coat them evenly with the creamy sauce.
10. Serve the keto creamy spinach mushroom pasta hot, garnished with fresh parsley.
Be careful not to overcook the Konjac pasta, or you will have a rubbery texture. Simply add the pasta at the last minute of cooking and mix until coated well with the creamy sauce.