Keto Pesto Chicken Casserole with Zoodles and Cottage Cheese

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.

With just 8.3g net carbs and 55 grams of protein per serving, it’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.

There’s something about fresh basil that just makes a kitchen feel alive.
I used to buy basil just to keep on the counter for the smell, not even to cook with. I even tried to grow it twice on my windowsill… let’s just say the basil did not make it.

Still, that bright, peppery scent is what first got me into basil pesto. And eventually, that led to this cozy low carb chicken bake with creamy cottage cheese and crisp zucchini noodles baked under bubbling mozzarella cheese.

These Keto Pesto Chicken Zoodle Casseroles Are:

• Cozy and creamy – with a golden cheesy top
• Low carb and gluten free – only 8.3g net carbs per serving
• High protein – 55g per portion to keep you full and balanced
• Perfectly portioned – no waste, no batch cooking
• Beginner-friendly – easy steps, pantry staples

Instructions

1. Preheat the oven to 375°F (190°C). Set your oven to preheat while you prepare everything else.
2. Make your own pesto sauce (if you have not already). Follow my homemade keto basil pesto. 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).
3. 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.
4. 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.
5. Cut the raw chicken into small, bite-sized cubes (about 1-inch pieces).
6. 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).
7. Top with cheese. Sprinkle the remaining cheese over the top. It will melt and crisp into a golden, cheesy layer.
8. 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.
9. Let it rest for 5 minutes before serving. This helps the sauce settle and makes it easier to scoop.

Ingredient Notes + Swaps

• Zoodles: Fresh zucchini noodles work best for texture, but I often use frozen too. The key is to fully defrost and pat them dry with paper towels. This helps avoid excess water in the casserole.
  Even then, it can be a little saucy… which I honestly love. Especially for dipping cottage cheese mug bread into the cheesy pesto at the bottom.
• Pesto: This recipe was tested with my homemade keto basil pesto, which is lower in carbs and super flavorful. If using store-bought, double-check for added sugars or starches.
• Cottage cheese: Full-fat works best here. Blending it with the pesto turns it into a rich, creamy sauce that bakes beautifully. Ricotta can sub in, but it changes both the flavor and macros.
• Mozzarella cheese: Use Cheddar cheese, depending on your preference.
• Veggie swaps: Instead of zoodles, you can use broccoli rice, thin green beans, or even chopped spinach. Just avoid high-moisture veggies unless you’re up for the sauce life.

Testing Notes

I tested this one a few times to get the texture right.

Blending the cottage cheese with pesto helps it melt into a true sauce, not clumpy or dry.

Using raw chicken means no pan prep, but you need to bake uncovered so the top crisps up while the inside stays creamy. It will look a little bubbly on top when ready. That’s a good sign.

Storage Tips

• Fridge: Store leftovers in a sealed container for up to 3 days. Reheat at 350°F until warmed through.
• Freezer: Not recommended – zoodles tend to get mushy after freezing.
• Meal Prep Tip: You can prep the sauce and chicken mix a day ahead and just bake when ready.

Make It a Meal

This cheesy chicken bake is satisfying on its own.  But even better with something warm on the side to soak up that creamy pesto sauce.

Pair it with keto cottage cheese mug bread if you want something quick, or toast a slice of cottage cheese almond flour bread for more of a classic garlic bread vibe.

Conclusion

I have been following a keto lifestyle since 2019, and if there’s one thing I have learned, it is that cozy comfort does not need a ton of steps or a pile of carbs.

This casserole proves it: creamy, cheesy, protein-packed, and made with real food. It is the kind of meal that feels like you put in way more effort than you actually did. And honestly, that is my favorite kind.

FAQ

Can I use cooked chicken instead of raw?

Yes, just reduce the bake time to 20–25 minutes since you’re not waiting for the chicken to cook through. Keep the foil off so the top still gets bubbly.

Do I have to blend the cottage cheese?

Blending helps it melt into the sauce instead of staying clumpy. You can skip it, but the final texture may be chunkier.

Are zoodles keto and diabetic friendly?

Yes. Zucchini noodles are low in carbs and gentle on blood sugar. Each serving here has just 8.3g net carbs, including the sauce.

More Recipes

More Cottage Cheese Bread Recipes:

• Keto Cottage Cheese Mug Bread – soft, fluffy, and perfect for dipping into cheesy casseroles
• Keto Garlic Bread – golden edges, real garlic, and zero flour blends
• Cottage Cheese Almond Flour Bread – toasts beautifully and makes any dinner feel complete

More Low Carb Chicken Recipes:

• Keto Pesto Chicken Bake – a no-zoodle version with the same cozy pesto flavor
• Keto Chicken Bacon Ranch Casserole – hearty, cheesy, and easy to reheat
• Keto Chicken Gyros with Cottage Cheese Sauce – lighter, fresh flavor with that same chicken and sauce combo