Low Carb Tuscan Chicken Pasta
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.
8
Servings
507
Calories
28.8g
Fat
48.8g
Protein
9.5g
Net Carb
18.8g
Total Carbs
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.
Tuscan Chicken Pasta Recipe Video
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Marinated Chicken Ingredients
3 lbs boneless, skinless chicken thighs
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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
Low Carb Tuscan Chicken Pasta Directions
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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.
Ingredients
- 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
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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.
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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.
Ingredients
- 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
Quick Tip
Scrape any brown bits stuck to the bottom of the skillet as you cook the onions to dislodge all the flavor and incorporate it into the dish. -
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.
Ingredients
- 8 oz lupini rice
- 3 cups chicken broth
Quick Tip
Slice chicken into strips while rice is cooking. -
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
Ingredients
- 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
I made this last night using the lupini rice and it came out great. The chicken was super juicy and the sauce had just the right amount of richness. My husband isn’t even doing keto but he went back for seconds.
Love the low-carb twist with lupini rice! The Italian flavors are spot on, and it’s great to have a high-protein option that’s also keto-friendly. A delicious and healthy meal choice!
I made this over the weekend for a brunch with my husband—we’re a retired couple looking for delicious low-carb options. It was super refreshing and didn’t taste “diet” at all!