Low Carb Chicken Spaghetti
This dish is a delicious low-carb twist on traditional chicken spaghetti, replacing high-carb pasta with low-carb alternatives like spaghetti squash, zucchini noodles, or shirataki noodles. It’s a comforting, cheesy, and flavorful meal that’s perfect for anyone following a low-carb or keto lifestyle.
Ingredients:
For the Spaghetti Base:
2 medium spaghetti squashes (or 4-5 cups zucchini noodles)
For the Chicken Mixture:
2 cups (300 g) cooked, shredded chicken
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
For the Creamy Sauce:
2tbsp olive oil
1½ cups (360 ml) heavy cream
½ cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili flakes (optional)
Toppings (Optional):
¼ cup (25 g) grated mozzarella cheese
Fresh parsley or basil for garnish
Instructions:
Step 1: Prepare the Spaghetti Squash or Zucchini Noodles
Preheat your oven to 375°F (190°C).
Cut the spaghetti squashes in half lengthwise, remove seeds, and brush the flesh with olive oil. Season with salt and pepper.
Place cut-side down on a baking sheet and roast for 30-40 minutes until tender. If using zucchini noodles, spiralize zucchini and set aside.
Once cooked, use a fork to scrape the flesh into spaghetti-like strands. Set aside.
Step 2: Cook the Chicken Mixture
Heat olive oil in a skillet over medium heat. Sauté the diced onion, garlic, and bell peppers until softened, about 5 minutes.
Add the shredded chicken and season with Italian seasoning, paprika, salt, and pepper. Cook for another 3-4 minutes until heated through.
Step 3: Make the Creamy Sauce
In a medium saucepan, melt butter over medium heat. Stir in the heavy cream and simmer for 2-3 minutes.
Add Parmesan cheese, cheddar cheese, garlic powder, onion powder, and chili flakes (if using). Stir until the cheese melts and the sauce thickens.
Step 4: Assemble the Dish
Combine the cooked spaghetti squash or zucchini noodles with the chicken mixture in a large bowl. Pour the creamy sauce over the top and mix well.
Transfer the mixture to a baking dish if desired. Top with mozzarella cheese for extra flavor.
Step 5: Bake and Serve
Place the dish in the oven and bake for 15-20 minutes, until bubbly and golden on top.
Tips:
Save time: Use pre-cooked rotisserie chicken and frozen spiralized zucchini for quicker prep.
Customize: Add veggies like spinach, mushrooms, or bell peppers for extra nutrition.
Cheese options: Try mozzarella, Monterey Jack, or gouda for different flavors.
Thickening the sauce: If the sauce is too thin, simmer it longer to thicken, or add a pinch of xanthan gum.
Servings:
Serves 4-6 people.
Nutritional Information (per serving): (based on spaghetti squash)
Calories: ~300-350
Protein: ~25g
Fat: ~20g
Carbs: ~8g
Fiber: ~2g
Net Carbs: ~6g
Enjoy your low-carb chicken spaghetti!