Low Carb Tuscan Chicken Pasta
A flavorful and satisfying low-carb meal featuring juicy chicken thighs, creamy sauce, sun-dried tomatoes, and spinach.
Ingredients
Chicken and Marinade
- 3 lbs boneless, skinless chicken thighs
- ¼ cup avocado oil, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon lemon pepper seasoning
- ½ teaspoon black pepper
Cooking Ingredients
- 2 tablespoons butter
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 7 oz jar sun-dried tomatoes in oil, drained
- 8 oz package lupini orzo or low-carb alternative
- 3 cups chicken broth
- ½ cup heavy cream can substitute with coconut cream
- ½ cup grated Parmesan cheese
- 3 cups baby spinach leaves
- ¼ cup fresh basil, chopped
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat oven to 400°F.
- In a large bowl, combine chicken, 2 tablespoons of avocado oil, and remaining seasonings. Mix until chicken is well-coated and let it marinate for 10 minutes.
Cooking
- Heat a large, oven-safe skillet over medium-high heat. Add remaining oil and let it coat the pan.
- Working in batches, sear chicken thighs for 3-4 minutes on each side until golden brown. Once done, cover and set aside.
- In the same skillet, add butter and allow it to melt over medium heat.
- Add the diced onion, minced garlic, sun-dried tomatoes, garlic powder, and Italian seasoning. Sauté until the onions become translucent.
- Stir in the lupini orzo to coat with the sauce, then add chicken broth. Increase heat to high until it simmers.
- Reduce to low, cover, and let it simmer for about 20-25 minutes, or until the orzo has absorbed most of the liquid.
- Next, stir in the heavy cream and Parmesan cheese until combined.
- Add spinach and cover to allow it to wilt for 1-2 minutes.
- Remove from heat and mix in basil and lemon juice. Adjust seasoning with salt and pepper before adding back the sliced chicken.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth or cream to restore creaminess. Avoid overcrowding the pan when searing chicken for the best golden crust.