Keto Chicken Spaghetti
Elevate your keto meal prep with this irresistible Keto Chicken Spaghetti, a low-carb twist on a nostalgic favorite! This recipe swaps traditional pasta for roasted spaghetti squash, delivering tender, spaghetti-like strands that perfectly soak up a creamy garlic-Parmesan sauce. Juicy, pan-seared chicken breasts seasoned with garlic powder and paprika add a protein-packed, flavorful punch, while cream cheese and heavy cream create a luscious, keto-friendly sauce. With the richness of butter and a fresh parsley finish, this dish is a satisfying, guilt-free indulgence that’s perfect for dinner any day of the week. Ready in just over an hour and serving four, it’s ideal for anyone craving comfort food on a low-carb diet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 tablespoons Olive oil
- 2 large Chicken breasts
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 3 Garlic cloves
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise, remove seeds, and brush the inside with 1 tablespoon of olive oil. Season with a little salt and pepper.
Place the squash halves cut side down on a baking sheet and bake for about 30-40 minutes, until the flesh becomes tender and easily pulls away like spaghetti strings with a fork.
While the squash is baking, heat the remaining olive oil in a large skillet over medium-high heat.
Season the chicken breasts with garlic powder, paprika, salt, and pepper. Place them in the skillet and cook for about 7-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove from heat and let rest before slicing into strips.
In the same skillet, lower the heat to medium and add butter until melted. Add minced garlic and sauté for about 1 minute until fragrant.
Reduce heat to low and slowly stir in heavy cream, allowing it to come to a gentle simmer.
Cut the cream cheese into small pieces and gradually add to the skillet, stirring until completely melted and sauce is smooth.
Stir in grated Parmesan cheese and let it melt into the sauce, stirring occasionally. Adjust seasoning with salt and pepper to taste.
Once the sauce is prepared and spaghetti squash is cooked, scrape the insides of the squash halves with a fork to create spaghetti strands.
Combine the spaghetti squash strands, chicken strips, and sauce in the skillet, tossing gently to coat.
Garnish with fresh parsley and serve hot, enjoying this wholesome, keto-friendly meal!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 5984 mg | 260% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 29.4 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1291 mg | 99% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
