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Jul 26, 2021 2 min read

This high-protein, high-fiber dish is easy to whip up and is packed with nutrients. You can have a balanced meal in minutes on any weeknight. ThinSlim Foods Low Carb Impastable Pasta - Rotini adds only 55 calories and 8 grams of net carbohydrates, so this fits into low-carb diets as well.

This recipe uses frozen peas, but you can use sugar snap or snow peas if you want a fresher air to your dish. You can also swap salmon or tofu for the chicken. You can even turn it into a vegan recipe by using tofu or seitan, almond milk instead of cream, and a soy-based parmesan cheese.

Are you looking for a higher-fat recipe for a keto or other very low-carb eating plan? You can use 2 tablespoons of olive oil or butter instead of 1 tablespoon of olive oil when cooking the chicken and vegetables. Another addition can be 3 strips of bacon, cooked with the chicken and onions and then diced.

On the other hand, if you want to cut calories further, you can use cooking spray instead of olive oil when cooking the chicken and vegetables. You can also use fat-free half and half or skim milk in the sauce, and cut the cheese to ⅓ cup. 

Recipe for Creamy Chicken and Pea Carbonara Rotini

Makes 4 servings

Prep time: 10 minutes

Cook time: 20 minutes


  • 1 package of ThinSlim Foods Low Carb Impastable Pasta - Rotini
  • 1 cup of frozen peas, thawed
  • 1 tablespoon of olive oil
  • 12 ounces of skinless chicken breast
  • ½ small onion, diced
  • 2 garlic cloves, peeled and thinly sliced
  • 1 cup of grape or cherry tomatoes, halved
  • ½ teaspoon of red pepper flakes
  • 2 teaspoons of grated lemon rind, or amount from ½ lemon
  • ⅓ cup of heavy cream
  • 2 tablespoons of fresh lemon juice
  • 3 ounces (¾ cup) of grated parmesan cheese
  • 3 ounces of fresh baby arugula 
  • ½ cup chopped parsley, optional garnish


  1. Cook the pasta according to the directions on the package, or boil water, add the pasta, and cook until just before al dente. Then drain the pasta, reserving 1 cup of the cooking liquid. 
  2. Add the peas to the pasta and stir. Set the pasta and peas aside.
  3. Heat the olive oil in a large skillet. Add the garlic, onions, and chicken and cook for 1 to 2 minutes on each side, or until the chicken starts to cook. 
  4. Add the tomatoes and cook until the chicken is thoroughly cooked.
  5. Add the red pepper flakes and lemon rind and stir. Cook for 1 minute and remove from heat.
  6. Make the sauce in a small bowl by whisking together the cream, lemon juice, and ½ cup of parmesan cheese.
  7. Add the chicken mixture and sauce to the pasta and toss. Add up to ½ cup of reserved cooking water as needed until the desired texture is reached. Mix in the arugula.
  8. Serve the pasta in bowls or on plates with the rest of the parmesan and parsley, if desired. Enjoy!
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