chicken mushroom cream sauce with zucchini pasta

Cream sauce with chicken and pasta has always been a favourite for my kids. Sure thing, pasta is not low carb. But you only need to replace the noodles with zoodles – and voila you have a perfectly keto meal for the family. This creamy delicious chicken mushroom cream sauce with zucchini pasta is an easy-to-make, yummy and healthy low carb dinner recipe that doesn’t require much time in the kitchen.

Admittedly, I do boil Italian pasta for my boys along with zoodles for myself, as they don’t like zucchini. Be glad if your kids do! But anyway, since boiling pasta and making zucchini noodles is both equally quick and easy, this extra step doesn’t require a lot of extra effort.

Chicken cream sauce and zucchini pasta on a white plate, placed on a dinner table

Ingredients 🍗

For the chicken, we always try to buy organic or at least free-range chicken. Even better if the chicken can be sourced from your region.

Pick larger-size zucchini, as a small one yields too little pasta for one adult. So if you can only find small zucchini, use three instead of two.

Both white and red onion are suitable for this sauce. If your onions are very small, add an extra half. Or use two shallots. You need enough onion to enrich the taste.

I like regular brown mushrooms/creminis for this sauce. Creminis boast a deeper, stronger flavour than their white cousins, and also look nicer in the sauce. But you can easily sub brown mushrooms with white button mushrooms or more exotic kinds such as shiitake, oyster or chanterelle mushrooms. They all taste a bit different, but all go well with this creamy sauce. Check out more info on various mushrooms on this dedicated page on blog Epicurious.

mushrooms, chicken pieces, zucchini pasta, onion and garlic on a wooden board

I use standard whipping cream with 30% fat for this sauce. If you’d like some extra energy, sub it with heavy cream that boasts 36% fat or more. Make sure you have enough cream in the fridge, so you can add more if you feel like having more sauce. It really depends on what you like your sauce-to-chicken/mushroom ratio you prefer. The same goes for your vegetable stock. Provide enough just in case. If you add cream and stock to your pan mid-cooking, do it in a roughly 3:1 ratio.

In general, homemade vegetable stock is the best option for cooking. A mason jar of veggie broth in your fridge is a fantastic foundation for loads of sauce or soup recipes. And the best: A yummy vegetable stock is very easy to make. Check out my how-to post to learn more.

Instructions – first, the prep work 🔪

One thing I always do is to first season the meat with sea salt and set it aside for a short while. That way, the salt has time to diffuse into the meat and season it from within. This preparation step also makes the meat soft and tender. As we use small pieces of meat for this recipe, it is enough to season it some 15-30 minutes before you cook it. For whole breasts 1-2 hours is better – and for a whole chicken, you can do it overnight.

Back to this recipe: Shop your chicken breasts into bite sized pieces. Put them into a bowl and add 1/2 teaspoon of sea salt. Mix well with your clean hands or two spoons. Set aside while preparing the remaining ingredients.

Number two in your preparation order should be the noodles. Spiralize them with a handheld or electric spiralizer and put the noodles into a sieve. Add some salt, mix well with your hands – and set aside for 10 to 15 minutes over the sink to drain water. After that time, squeeze out as much water as possible from the zucchini noodles to keep them crunchy when cooking. For more details check my how to make zucchini noodles post that also includes nutritional information on this super healthy vegetable.

Spiralized zucchini with salt in a sieve

Chop your mushrooms into quarters or slices, depending on their size. If your mushrooms are large, slices are better (you may even cut the slices in half for very big mushrooms).

Chop the onions and garlic and place them together – they go into your pan at the same time.

Get the cream and oil, salt and pepper ready, and that’s about it as far as prep work is concerned!

Instructions – cooking it 🥄

Now, let’s start cooking! Put a non-stick pan to medium heat and add your oil. Put your onions and garlic into the oil once hot, stirring constantly. Once the onions become translucent, enter the mushrooms. Saute the mushrooms for a while. While sautéing, don’t forget to move your mushrooms around in the pan, and add salt and pepper. The mushrooms will start to emit some water. They are ready when they shrink, become browner and slightly shiny.

That is the time to add your chicken. You simply slide it into the pan and mix it into the mushrooms. Keep frying at medium heat for a few minutes.

a pan with roasted mushrooms and raw chicken pieces

Looking delicious? Then add the cream and stock, stirring well. Add more salt and pepper, and put heat up to bring the sauce to the boil. It should only boil up for a short moment, so you need to reduce the heat immediately when the sauce is bubbling. Keep simmering for a few minutes. Taste, and adjust salt and pepper if needed.

If you boil Italian pasta, your noodles should go into a pot of boiling salted water roughly at the time your chicken enters the pan – both will need 8-10 minutes to finish.

Meanwhile, cooking your zoodles is ultra-quick. So you can fry the zoodles when the sauce is simmering away – or even when it is ready and off the stove. Heat olive oil in a non-stick pan, add your spiralized, drained zucchini stripes, a bit more salt and some pepper. Stir-fry them for just a few minutes. The goal is to keep them crunchy but not raw. They are ready when their colour changes into an intense green.

spiralized zucchini in a black non-stick pan

It is important that your sauce is ready when or before the zoodles are. This is because the zucchini pasta cools rather quickly. So once the zucchini noodles are ready, serve your meal immediately. To keep the zoodles warm, you may want to warm your plates in the oven.

Place half the zucchini pasta on each plate and top it with the delicious cream sauce. For extra richness, add a little bit of freshly grated parmesan cheese. For extra vitamins, serve it alongside a simple green salad with vinaigrette. Enjoy!

And, if you like zucchini pasta, check out my delicious Bolognese sauce with zoodles as well.


And lastly, I wish everyone a very happy and more relaxing New Year 2021. Stay healthy everyone and all the best!


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a pan with chicken mushroom cream sauce on a wooden board

chicken mushroom cream sauce with zucchini pasta


  • Author: Christiane
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Description

Zucchini pasta with a delicious creamy chicken mushroom sauce. Easy keto family dinner!

Get more tips on ingredients and the recipe above in the blog post!


Ingredients

Scale

For 2 servings:

2 chicken breasts

250g/9oz brown mushrooms

2 large zucchinis

1 cup whipping cream (whipping cream contains at least 30% fat, you can sub with heavy cream which boasts 36% fat or more).

1/3 cup homemade or granulated vegetable stock

1 onion

3 garlic cloves

Salt and pepper to taste

Olive oil for frying


Instructions

  1. Cut your chicken breasts into bite sized pieces. Put them into a bowl and add 1/2 teaspoon of sea salt. Mix well with your clean hands or two spoons. Set aside while preparing the remaining ingredients. That way, the salt has time to diffuse into the meat and season it from within.
  2. Spiralize zucchinis with a handheld or electric spiralizer and put the zoodles into a sieve. Add some salt, mix well with your hands – and set aside over your sink for 10 to 15 minutes to drain water. After that time, squeeze as much water as possible from the zucchini noodles to keep them crunchy when cooking.
  3. Chop your mushrooms into quarters or slices. For larger mushrooms, slices are better. You may even cut the slices in half if too large. Chop onions and garlic into small pieces.
  4. Put a non-stick pan to medium heat and add olive oil. Put onions and garlic into the hot oil, stirring constantly. Once the onions become translucent, enter the mushrooms. Saute the mushrooms for a while. While sautéing, keep stirring the mushrooms, and add salt and pepper. The mushrooms will start to emit some water. They are ready when they shrink, become browner and slightly shiny.
  5. Now, add your chicken. Enter the pieces into the pan and carefully mix them into the mushrooms. Keep frying at medium heat for a few minutes.
  6. Add the cream and stock, stirring well. Add more salt and pepper, and put heat up to bring the sauce to the boil. It should only boil up for a short moment, so you need to reduce the heat to low immediately when the sauce is bubbling. Keep simmering on the low heat for a few minutes. Taste, and adjust salt and pepper if needed, and remove from the heat.
  7. While the sauce is simmering, start cooking the zucchini pasta. Put a non-stick pan to medium heat and pour in olive oil. When the oil is hot, add the drained and squeezed zucchini noodles. Stir constantly and sprinkle with a little more salt and black pepper. The zoodles are ready when starting to change color into bright green. This should not take longer than 3-4 minutes. The goal is to keep them crisp but not raw.
  8. Serve immediately, topped with your creamy chicken mushroom sauce. YUM!

Notes

It is important that your sauce is ready when or before the zoodles are. This is because the zucchini pasta cools rather quickly. So once they are ready, serve your meal immediately. To keep the zucchini noodles warm, you may want to warm the plates in the oven.

If you boil Italian pasta for non-low carb eaters, the noodles should go into the pot roughly at the time your chicken enters the pan – both will need 8-10 minutes to finish.

For extra richness, add a little bit of freshly grated parmesan cheese.

  • Category: meals
  • Method: chop and fry
  • Cuisine: European

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