Healthy, simple, and quick, these Keto Bacon Chicken Zucchini Noodles are a palate-pleaser. Combining pesto with bacon and chicken, these zucchini noodles create a healthy alternative to carb-heavy pasta and are so incredibly delicious! The best part is there are only 6 ingredients and it is super simple to make!
Recently, we have been attempting to incorporate more healthy options for dinner and decreasing our consumption of starches. Even my kids love this spaghetti substitute! Zucchini noodles, or zoodles, are very easy to make. There are a ton of different tools on the market. A few years back, I was gifted a spiralizer and have used it ever since!
What is a spiralizer?
The spiralizer is an inexpensive tool that turns fresh veggies into faux-noodles (zoodles, if you will). I have a KitchenAide and was gifted the KitchenAide attachment. It is amazing and very user-friendly. It isn’t just for the carb-averse; everyone from home-cooks to restaurant chefs are spiralizing.
What is a Zoodle?
Zoodles = zucchini noodles. These zoodles are an incredibly fresh and healthy alternative to pasta. They are a fun way to increase the number of vegetables we eat, especially in our kiddos.
How long does Spiralized zucchini noodles last?
After you’ve spiralized the zucchini, we line a large plastic or glass storage container with a paper towel. Place your noodles in, seal the top with lid or cellophane and place in the refrigerator. They will stay fresh for 2-3 days.
Ingredients for Keto Bacon Chicken Zucchini Noodles
- 5 zucchinis, spiral cut
- Basil pesto
- Boneless, skinless chicken breasts
- Italian Dressing Packet
- Parmesan Cheese
How to Make Keto Bacon Chicken Zucchini Noodles:
First, wash the zucchini. Then, cut the zucchini in half, width-wise. I cut mine in half because that is how they fit in the spiralizer we use. (Alter this step to fit your specific spiralizer.)
Once all of your zucchini is spiralized, put to the side.
Heat up a skillet on medium heat and add a tablespoon of oil. Once heated, place your chicken on the pan to be cooked. Sprinkle your Italian seasoning on top of the chicken breast before flipping. Once flipped, sprinkle with the rest of the seasoning and cook all the way through. Move chicken to cutting board.
Once chicken is out of the skillet, toss all of your zucchini in the sauce pan. No need to clean it out because the flavors left behind by the chicken are great for the zoodles. You want to continue cooking the zucchini noodles on medium heat, tossing and stirring frequently. The longer they cook, the softer they become. Cook 5-7 minutes for al dente, where the zoodles are still slightly crunchy.
Once the zoodles are cooked through, add pesto and stir. When fully mixed, pour in the diced bacon and mix.
Remove from heat and place in a serving dish. Top with grated parmesan cheese and chicken. Serve right away.
This keto bacon chicken zucchini noodles dish is a fantastic alternative to an everyday pasta. I usually have all the ingredients on hand which makes this a common go-to. My kids love it and so does my husband. It’s great reheated in the chance there are leftovers! If you are hunting for even more green, and since you already cooked some bacon, make our Broccoli and Bacon salad to have with your zoodles!
- 5 zucchinis, spiral cut
- 1/2 C Basil pesto
- 1/2lb Bacon
- 3 small Boneless, skinless chicken breasts
- 1/2 Italian Dressing Packet
- Parmesan Cheese (Garnish)
- Cut the zucchini in half, width-wise and spiral cut into a bowl or dish and set aside.
- Heat skillet on medium heat and add a tablespoon of oil.
- Once heated, place chicken on the pan.
- Sprinkle your Italian seasoning on top of the chicken breast before turning. Once turned, sprinkle with the remaining seasoning and cook until done.
- Move chicken to cutting board.
- Toss zucchini in the sauce pan you cooked chicken in.
- Cook zucchini 5-7 minutes.
- Add pesto and mix into zucchini.
- Add bacon and stir.
- Remove from heat and add chicken.
- Serve immediately and top with grated parmesan cheese.