Keto Red Pesto Chicken & Cauliflower Skillet – Creamy, Cheesy, and Packed with Flavor

Keto Red Pesto Chicken & Cauliflower Skillet – Creamy, Cheesy, and Packed with Flavor

I’ve got a confession to make: cauliflower and I? We’re kind of in a long-term committed relationship. It’s the quiet, dependable type - always there when you need it, happy to step into a dozen different roles, and just gets along with everyone. Rice? Sure. Mash? Obviously. Pizza base? Why not. But today, cauliflower is showing up dressed to impress, all roasted and golden, ready to dive into a creamy, cheesy skillet with shredded chicken and red pesto.

This dish was born one night when I had leftover chicken and a jar of red pesto winking at me from the fridge like, “go on, you know you want to.” You know those nights where you don’t want to cook anything complicated, but you still want food that feels like it could be served at a rustic little Italian trattoria? Yeah, this is that.

The best part? It’s keto-friendly, deeply satisfying, and makes you forget pasta ever existed. Let’s get into it.

• Protein + Fat + Fiber: The chicken gives you lean protein, the crème fraîche and pesto bring fat (hello, keto fuel), and the cauliflower delivers fiber without carby baggage.

• Roasting the cauliflower: Don’t boil it. Please. Just don’t. Roasting transforms it into nutty, caramelized bites that actually hold their own in the dish.

• The red pesto factor: Green pesto has had the spotlight for too long. Red pesto (usually made with sun-dried tomatoes, nuts, and cheese) adds smoky, tangy richness that feels just that little bit more indulgent.

• Balanced flavors: The crème fraîche keeps the pesto from taking over. A little lemon zest at the end? That’s your brightness, cutting through the creamy richness so you don’t feel heavy afterwards.

This dish is delicious as written, but if you like to tinker (and who doesn’t?), here are some keto-approved twists:

• Add leafy greens: Throw in spinach or kale in the last two minutes for extra nutrients and color.

• Make it spicy: Add a pinch of chili flakes when sautéing the spring onions.

• Go cheesy: Grate Parmesan into the sauce and sprinkle more on top. Or, melt mozzarella over the skillet under the broiler/grill for a cheesy crust.

• Nutty crunch: Pine nuts are classic with pesto, but crushed almonds or walnuts add the same crunch.

• Serve it different: Ladle it over zoodles, courgetti, or even shredded cabbage for a pasta-style vibe.

• Meal prep dream: This reheats beautifully. Store in an airtight container in the fridge for up to 3 days.

• Freezer-friendly: Portion into freezer containers, but hold off on adding fresh herbs or crunchy toppings until reheating.

• Thick or thin: If the sauce thickens too much after sitting, add a splash of stock or cream when reheating.

This Red Pesto Chicken is the kind of meal that makes keto easy. You don’t sit there thinking, “Man, I wish I had some pasta with this.” Instead, you’re too busy shoveling creamy forkfuls into your mouth, nodding approvingly like some smug Italian nonna.

It’s comforting but not heavy, indulgent but not guilt-inducing, and flexible enough to suit whatever’s hanging out in your fridge. Basically, it ticks all the BBK boxes: buttery, bacony (if you want to crisp up a little pancetta and throw it in — do it!), and keto all the way.