This Keto Chicken Mushroom Pasta is a creamy and comforting low-carb delight, featuring tender chicken, earthy mushrooms, and spinach with konjac noodles in a luscious sauce, all in just 30 minutes!
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.
Season the chicken thighs with sea salt and black pepper on both sides.
Heat the olive oil over medium heat in a large cast iron skillet.
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.
In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and golden brown, about 5 minutes.
Add the spinach to the skillet and cook until it wilts about 2 minutes.
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.
Return the chicken thighs to the skillet and simmer in the sauce for 5 minutes to allow the flavors to meld.
Add the drained konjac pasta to the skillet and toss to coat them evenly with the creamy sauce.
Serve the keto creamy spinach mushroom pasta hot, garnished with fresh parsley.
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Nutrition
Nutrition Facts
Chicken Mushroom Pasta
Amount Per Serving
Calories 333Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 109mg36%
Sodium 140mg6%
Potassium 466mg13%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 16g32%
Vitamin A 2144IU43%
Vitamin C 6mg7%
Calcium 65mg7%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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