Low Carb Tuscan Chicken Pasta
Published May 16, 2025 • Updated February 20, 2026
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This one-pot Tuscan chicken pasta is creamy, bold, and packed with Italian flavor—but without all the carbs. Each serving is high in protein, low in carbs, and comes together in one skillet using keto-friendly lupini orzo for the perfect comfort food dinner.
If you love my creamy keto Tuscan chicken recipe, you’re going to be obsessed with this pasta version. It has all the same bold Italian flavors but with the added bonus of tender, low-carb orzo-style pasta to soak up that creamy, cheesy sauce. And if you really want to take this meal to the next level, pair it with my parmesan bread puffs. Seriously, the combo is chef’s kiss.
This recipe is a one pot wonder, which means less cleanup and more time to enjoy your food. I start by marinating chicken thighs (or breasts if you prefer) in a simple mix of Italian seasoning, garlic powder, lemon pepper, and avocado oil. Then I sear the chicken until golden and finish it off in the oven to keep it juicy and cooked through. Perfect for feeding my hungry crew.
While the chicken finishes, we build the pasta base. I use Kaizen lupini “rice,” which cooks and looks like orzo but is packed with protein and fiber and super low in net carbs. Sautéed onions, garlic, and sun-dried tomatoes create the flavor base, then everything simmers in chicken broth until the pasta is tender. Finish it off with a splash of cream, parmesan cheese, spinach, and fresh basil for that creamy Tuscan magic.
Once the chicken is sliced and laid on top, you’ve got a high-protein, low-carb Italian comfort meal that seriously hits. It’s rich, satisfying, and still under 10 grams of net carbs per serving. I love making this when I want something cozy but still macro-friendly.
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Marinated Chicken Ingredients
3 lbs boneless, skinless chicken thighs -
¼ cup avocado oil, divided
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2 teaspoons Italian seasoning
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1 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon lemon pepper seasoning
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1/2 teaspoon black pepper
Tuscan Pasta Ingredients
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2 tablespoons butter
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1 small onion, finely diced
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4 cloves garlic, minced
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7 oz jar sun dried tomatoes in oil, oil drained
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1/2 teaspoon garlic powder
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1/2 teaspoon Italian seasoning
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8 oz package lupini rice
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3 cups chicken broth
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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3 cups baby spinach leaves
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1/4 cup fresh basil, chopped
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1 tablespoon lemon juice
Step by Step Instructions
Step by Step Instructions
Chicken marinade
Preheat oven to 400°F. To a large bowl, add chicken, 2 tablespoons avocado oil and remaining chicken ingredients. Mix until chicken is evenly coated with seasoning. Set aside to marinade for 10 minutes.
- 3 lbs boneless, skinless chicken thighs
- 2 tablespoons avocado oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon black pepper
Cook the chicken
Heat a large, oven-safe skillet to medium high heat. Pour in remaining oil and swirl around to coat pan. Working in batches, add chicken thighs to the skillet, spacing about ½ inch apart to allow for proper searing. Sear on each side for 3-4 minutes or until a golden crust forms. Remove and repeat with remaining chicken. Return all chicken to the skillet and place skillet in the oven to finish cooking the chicken for about 10 minutes. Remove from the skillet, covered with aluminum foil to retain heat and set aside while you work on the pasta.
Add Italian flavor
To the skillet, add butter and melt over medium heat. Add diced onion, garlic, sun dried tomatoes, garlic powder and italian seasoning. Stirring occasionally, cook until onions are translucent.
- 2 tablespoons butter
- 1 small onion, finely diced
- 4 cloves garlic minced
- 7 oz jar sun dried tomatoes in oil, oil drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Add the pasta
Stir in lupini rice to evenly coat the rice with the sauce. Pour in chicken broth. Turn heat to high and bring to a boil. Reduce heat to low, cover and let simmer until the rice has absorbed most of the liquid or it has cooked off about 20-25 minutes.
- 8 oz lupini rice
- 3 cups chicken broth
Finish the Italian flavors
Stir in heavy cream and cheese. Then stir in spinach leaves, cover, and let cook for 1-2 minutes or until wilted. Remove from heat. Stir in basil and lemon juice. Season with salt and pepper, then add in sliced chicken
- 1/2 cup heavy cream
- 1/2 grated Parmesan cheese
- 3 cups baby spinach leaves
- 1/4 cup fresh basil, chopped
- 1 tablespoon lemon juice
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, for this tuscan chicken recipe, you can use chicken thighs or breasts. I'm using chicken thighs because they have more flavor and are less prone to overcooking/drying out compared to chicken breast.
Is there a substitute for the lupini pasta if I can't find it?
I order my lupini rice and pasta from Amazon or Thrive market, but if you don't want to do that you can substitute it with cauliflower rice or your favorite keto rice, like hearts of palm rice. Another option is to just omit it all together, but you will need to cut out the chicken broth as well or only use 1/4 cup.
Skeptical about lupini orzo in cream sauces (I've had too many turn gummy by the time they hit the table). Made it anyway on a cold Tuesday and it held up exactly the way you'd want. The sauce coats the orzo properly, the chicken thighs stayed tender through the oven finish, and the whole thing came together faster than I expected for a one-skillet meal. Adding this to the rotation.
Made this last night with the lupini orzo. Stays creamy even as leftovers which is rare for pasta dishes.
Yeah the lupini orzo holds up way better than regular pasta. Most cream sauces split when you reheat but this one doesn't.
Fantastic dish! Flavors and texture are perfect. This is my first time using lupini rice. Am so impressed!
First time with lupini is always a win. The orzo version holds sauce way better than cauliflower rice. My kids request this one specifically.