This chicken Caesar pasta recipe uses low carb pasta and a homemade sauce. A rich and filling meal that is high in protein!
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I recently saw a recipe on The Cozy Cook's site for Chicken Caesar Pasta - obviously it was high in carbs but I found the idea VERY intriguing! I already have a low carb chicken Caesar salad recipe on my site, but I want to delve a little further into this new idea. Here's what wiki says:
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper."
To convert it to a low carb pasta dish, I skipped the lettuce and croutons - but I have pretty much worked everything else into the dish - as the pasta I'm using contains egg! It's from Great Low Carb Bread Co, and I chose rotini because I thought that it would hold the sauce really well.
You can buy it from the company direct, or it is also available on Amazon (check out this four-pack of different pasta shapes!). I've been enjoying both bread AND pasta from this company for years!
How to Make Low Carb Chicken Caesar Pasta
Bring a saucepan of water to the boil and add the low carb pasta. Reduce to a simmer and cook for ten minutes or until done to your liking. Meanwhile, dice or thinly slice a chicken breast. Season with salt and pepper.
Add some olive oil to a large skillet and cook the chicken until cooked through.
While the pasta and chicken is cooking, make the sauce by combining mayonnaise, heavy cream, Worcestershire sauce, anchovy paste, garlic paste, Dijon mustard, and lemon juice together in a bowl. By the way, you could lose the garlic, mustard, and/or lemon from the sauce if needed or preferred - but I think that the Worcestershire and anchovy are essential!
Drain the cooked pasta and add it to the cooked chicken (remove any excess grease from the chicken first if necessary). Add the sauce and some chopped fresh parsley, and mix well.
Warm through if necessary, then serve, garnished with a generous amount of black pepper and shaved Parmesan.
The finished dish is rich, creamy, and very filling! I love it when a surprising idea turns out to be ohhh so good! The carb count is 10g net per large serving, which may be a little too high for some of you - but you could always try one of these other low carb spaghetti alternatives!
You might also like my recipe for Grilled Caesar Chicken Thighs!
📖 Recipe
Low Carb Chicken Caesar Pasta
Ingredients
Equipment
Step-by-Step Instructions
- Bring a saucepan of water to the boil and add the low carb pasta. Reduce to a simmer and cook for ten minutes or until done to your liking.
- Meanwhile, season the chicken with salt and pepper. Add the olive oil to a large skillet and cook the chicken until cooked through.
- While the pasta and chicken is cooking, make the sauce by combining the mayonnaise, heavy cream, Worcestershire sauce, anchovy paste, garlic paste, Dijon mustard, and lemon juice together in a bowl.
- Remove any excess grease from the chicken (if necessary). Drain the cooked pasta and add it to the cooked chicken, together with the sauce and the parsley. Mix well.
- Warm through if necessary, then serve, garnished with a generous amount of black pepper and shaved Parmesan.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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