Keto Low Carb Chicken Spaghetti
A delightful low-carb twist on classic spaghetti, made with chicken, vegetables, and a creamy sauce over zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Keto, Low Carb
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 4 medium zucchini, spiralized into noodles
- 2 tablespoons olive oil, for sautéing
- 3 cloves garlic, minced
- 4 ounces cream cheese
- 1 cup chicken broth
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning, optional
Instructions
- Sauté the chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add the garlic and spinach: Stir in the minced garlic and spinach. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the garlic to become fragrant.
- Make the creamy sauce: Reduce the heat to low. Add the cream cheese and chicken broth to the skillet. Stir until the cream cheese melts and forms a smooth sauce, about 2-3 minutes.
- Combine the zucchini noodles: Add the spiralized zucchini to the skillet, tossing gently to combine. Cook for 2-3 minutes, just until the noodles are tender yet still firm (al dente).
- Serve and garnish: Remove from heat and serve immediately, garnished with grated Parmesan cheese.
Notes
Tip: Avoid overcooking zucchini noodles to prevent mushiness. Fresh ingredients enhance flavor.
Find it online: https://www.chickensecret.com/keto-low-carb-chicken-spaghetti/