Quick Keto Pasta: Creamy Chicken Pesto over Palmini
Looking for a low-carb pasta substitute that cooks fast and absorbs flavor well? This dish uses fresh Palmini noodles as a base for a savory, garlic-forward chicken pesto. The result is a creamy, protein-rich meal perfect for weeknight dinners.
Dish Overview
- Yield: 2 servings
- Prep time: 10 minutes
- Cook time: 8 minutes
- Total time: 18 minutes
This recipe requires no special equipment. It uses readily available pantry staples and emphasizes technique to prevent the sauce from separating or the noodles from becoming mushy.
Ingredients
All measurements are in grams unless otherwise noted.
- Palmini noodles (raw): 150g. Look for brands like Palmini or similar shirataki-based products. Rinse thoroughly to remove excess starch.
- Chicken breast, cubed: 300g. Boneless, skinless works best for even cooking.
- Cream cheese (full fat): 120g. Room temperature is ideal for blending into the pesto base.
- Chicken broth: 60ml. Low-sodium variety preferred to control salt levels.
- Garlic cloves, minced: 3 whole cloves (approx. 12g).
- Parsley, fresh: 45g, roughly chopped.
- Lemon juice: 15ml (from one half a lemon).
- Olive oil: 20ml. Extra virgin for flavor.
- Parmesan cheese, grated: 30g. Adds texture and umami depth.
- Salt and black pepper: To taste (approx. 1g salt).
Method
- Prepare the noodles: Rinse the Palmini noodles under cold running water for at least two minutes to wash away the slippery starch residue. Squeeze them firmly in a clean kitchen towel or paper towels until they feel dry to the touch. If they are too wet, they will make the sauce watery.
- Cook the noodles: Bring a small pot of water to a boil over high heat. Add the drained noodles and cook for exactly 3 minutes. Palmini tends to be firm; do not overcook or they will become slimy. Drain well and set aside, reserving about 2 tablespoons of cooking water if needed later.
- Prepare the chicken: Season the cubed chicken with salt and pepper. Heat a large skillet over medium-high heat. Add a splash of olive oil (5ml) to prevent sticking. Cook the chicken for 6–7 minutes, turning occasionally, until it is no longer pink inside and reaches an internal temperature of 74°C (165°F). Remove from heat and let rest for 2 minutes.
- Mix the pesto base: In a food processor or high-speed blender, combine the cream cheese, minced garlic, fresh parsley, lemon juice, olive oil, Parmesan cheese, and the reserved chicken broth. Blend on low speed at first to incorporate ingredients, then increase speed for 30 seconds until smooth. Scrape down the sides as needed.
- Combine: Add the cooked noodles to the skillet with the chicken. Pour the blended pesto mixture over the top. Gently toss everything together using a wooden spoon or spatula. Cook for another 2 minutes over low heat, stirring occasionally, just until the sauce coats the noodles and thickens slightly. Do not let it boil vigorously, or the emulsion may break.
Troubleshooting Common Issues
When making this dish at home, you may encounter a few specific challenges.
Why is my sauce too thin?
Cause: The Palmini noodles release moisture during cooking, and if the cream cheese isn’t fully melted into the broth, the consistency will be loose. Additionally, adding too much chicken broth can dilute the base.
Fix: If the sauce is thin after mixing, remove from heat and stir in a teaspoon of cornstarch dissolved in cold water (1g per teaspoon) to thicken it further. Alternatively, simmer gently for 2–3 minutes to allow excess liquid to evaporate.
The noodles are slimy or mushy
Cause: Overcooking Palmini releases a gelatinous texture that is unpleasant in savory dishes. It often happens if the cooking time exceeds 4 minutes or if the noodles aren’t rinsed well first.
Fix: Always rinse for at least two minutes and squeeze dry before cooking. If you notice sliminess during cooking, drain immediately and serve with extra fresh herbs to mask the texture.
Sauce separation (oil pooling on top)
Cause: This occurs when high heat causes the fat and water in the cream cheese and broth to separate. It is common if the pan is too hot or if the sauce is boiled after being blended.
Fix: Always cook over low-medium heat when combining wet ingredients. If separation happens, you can re-emulsify by whisking vigorously while adding a splash of cold cream cheese or more olive oil slowly.
Serving Suggestions and Substitutions
This dish pairs well with roasted vegetables like broccoli or zucchini added during the final cooking stage. For extra protein, you can swap half the chicken for cooked shrimp (approx. 150g), adjusting cook time to 3 minutes max.
Substitution Guide
- Cream cheese substitute: Full-fat sour cream (120g) works similarly but lacks the creamy texture of cheese. You may need an extra tablespoon of olive oil to maintain richness.
- Palmini substitute: Zucchini noodles (zoodles) can be used, but they cook faster (3 minutes max) and hold less starch, so the sauce may cling differently.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish reheats well in the microwave or stovetop. Add a splash of chicken broth (15ml) when reheating if the sauce has thickened too much during storage.
For best quality, consume within 24 hours as the texture of Palmini can change slightly over time. Freezing is not recommended for this specific dish due to the high water content in noodles and dairy, which may separate upon thawing.
