Keto chicken pesto stew with zoodles

Recipe by Cross GymCourse: Keto Recipes


Prep time


Cooking time





This dish will give a large warm hug. If you love a hearty, slurpable stew, then that one is right for you. Better still, this stew is fast and simple and just takes a couple of essential ingredients to prepare this creamy, yet crisp lively meal.


  • 30 g butter

  • 650 g boneless, skinless boneless chicken thighs, cut into 1″ (3 cm) pieces

  • 1½ tsp garlic powder

  • 225 ml heavy whipping cream

  • 3 tbsp green pesto

  • 450 g zucchini, spiralized

  • 225 g tomatoes, diced, or cherry tomatoes cut in half

  • salt and ground black pepper, to taste


  • Melt the butter in a large frying pan, over medium-high heat.
  • When the butter starts to bubble, add the garlic powder and chicken to the pan. Sauté for about 10 minutes, or until lightly browned.
  • Reduce the heat to medium-low, and add the cream and pesto. Simmer for a couple of minutes, stirring together until the mixture is creamy and well-combined.
  • Add the zucchini noodles and tomatoes. Toss to combine, and let simmer for about 2 minutes, just until the zucchini noodles become slightly tender, but still have some crispness. Season with salt and pepper to taste. Serve immediately.


  • Would you love cheese? Create a trench at the middle of this unbaked meatloaf and fill it with mozzarella cheese. Smooth up the meat, around and above the cheese. Drizzle with olive oil and sprinkle with a few additional Italian seasoning prior to placing it in the oven.
  • Top with a few fresh basil leafs when serving for additional taste.

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