Low-Carb Pasta with Chicken and Roasted Red Pepper Sauce

Low-Carb Red Pepper Chicken Pasta
Shirataki Fettuccini with Chicken and Red Pepper Cream Sauce. Photo © Laura Dolson
Total Time 20 min
Prep 10 min, Cook 10 min
Yield 5 Servings

This recipe can use any kind of low-carb pasta, but I especially like using shirataki fettuccine noodles. (More about Shirataki Noodles.)  It can be a nice change from tomato sauce on pasta.​


  • Low-carb pasta (if using shirataki noodles, two 8 ounce packages works well for 4 servings)
  • 1.5 lbs boneless skinless chicken, cut into cubes - for 5 servings - less for fewer servings
  • 1/2 cup finely chopped onion
  • Salt and pepper
  • Roasted Red Pepper Cream Sauce (see link below)
  • Basil (optional - fresh chopped preferred)


1) Season the chicken with salt and pepper. Saute' chicken and onions in a small amount of oil until cooked through.

2) Heat Roasted Red Pepper Sauce through in a saucepan or in the microwave. Do not boil.

3) Rinse shirataki noodles in hot water (or prepare other low carb pasta). Cut with kitchen shears to desired length.

4) Toss ingredients together. If fresh basil is available, I will usually chop some up and add it at this point.

Nutritional Information: Each of 5 servings has 4 grams effective carbohydrate plus 2.5 grams fiber, 33 grams protein, and 302 calories.

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