Keto Chicken Casserole with Zoodles and Cottage Cheese (Edit recipe)

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If you love cheesy casseroles but hate the heavy, bloated feeling after, this one’s for you. This Keto Pesto Chicken Casserole with Zoodles and Cottage Cheese is creamy, golden, and packed with flavor – no pasta, no weird ingredients, no blood sugar crash. t’s a weeknight win that feels comforting but light. The best part? It comes together in one pan, bakes in under 40 minutes, and makes two satisfying portions. Perfect for solo nights or easy dinners for two.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 2

Ingredients

12 oz Chicken Breast, ( boneless, skinless)
1.5 cups Zucchini, noodles (zoodles)
.25 cup Cottage Cheese, full-fat
.25 cup basil pesto (click for recipe)
.75 cup Mozzarella Cheese, (.5 cup in the mix, .25 cup on top)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375°F (190°C). Set your oven to preheat while you prepare everything else.
Make your own pesto sauce (if you have not already). Follow my homemade keto basil pesto (link in Notes). It takes 5 minutes and fills your kitchen with the dreamiest basil smell. You can use store-bought pesto too (just make sure it’s sugar free and low carb).
Prep your zoodles (if not using pre-cut). You need about 1.5 cups of zucchini noodles, which is roughly 1/2 of a large zucchini, spiralized. If spiralizing yourself: Trim the ends, spiralize, and pat dry with paper towels. No spiralizer? Use a julienne peeler or slice thin strips with a sharp knife. Drying the zoodles keeps your casserole from going watery.
Blend the sauce. In a blender, combine the cottage cheese and pesto. Blend until smooth and creamy. It should look like a thick, green cheese sauce.
Cut the raw chicken into small, bite-sized cubes (about 1-inch pieces).
Assemble everything in the baking dish. Use a lightly greased 8″x8″ casserole dish. Add the raw chicken cubes, zoodles, and 1/2 cup of the shredded mozzarella cheese directly into the dish. Pour in the blended cottage cheese pesto sauce. Stir everything together right in the dish until well mixed and coated. No extra salt needed – the pesto, cheese, and cottage cheese bring enough seasoning. If you love a little heat, you can add black pepper here (optional).
Top with cheese. Sprinkle the remaining cheese over the top. It will melt and crisp into a golden, cheesy layer.
Bake uncovered for 30 to 35 minutes. It is done when the chicken is fully cooked and the top is bubbling and golden. If you’re using a thermometer, the chicken should reach 165°F.
Let it rest for 5 minutes before serving. This helps the sauce settle and makes it easier to scoop.

Notes

Zoodles: You can use fresh or frozen zucchini noodles. If using frozen, defrost them fully and pat them dry with paper towels to reduce moisture.
Cheese Swaps: Cheddar cheese can be used instead of mozzarella cheese for a stronger flavor, but it will melt less stringy and be sharper.
Pesto Tips: This recipe was tested with my homemade keto basil pesto. If using store-bought, check for hidden sugars or starch.
Make It a Meal: Serve with cottage cheese mug bread or almond flour cottage cheese bread for dipping.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	598
Fat:	32 g
Carbohydrates:	10 g
Protein:	66 g
Cholesterol:	158 g
Sodium:	754 mg
Fiber:	2 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.