Keto Spaghetti with Chicken and Garlic Butter Sauce
Indulge in the savory flavors of Keto Spaghetti with Chicken and Garlic Butter Sauce, a low-carb twist on a classic comfort dish that’s both delicious and guilt-free. This recipe swaps traditional pasta for freshly spiralized zucchini noodles, creating a lighter, nutrient-packed base. Tender, pan-seared chicken strips pair perfectly with the creamy garlic butter sauce, made with heavy cream, Parmesan cheese, and aromatic minced garlic. A finishing touch of fresh parsley and optional red pepper flakes adds vibrant color and a hint of spice. Ready in just 40 minutes, this dish is an ideal choice for keto enthusiasts seeking an easy, flavorful dinner that’s high in protein and packed with rich, comforting tastes while staying low in carbs. Perfect for busy weeknights or entertaining, this keto-friendly recipe will impress both health-conscious foodies and lovers of hearty Italian-inspired meals!
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 medium (spiralized into noodles) Zucchini
- 4 tablespoons Unsalted butter
- 4 cloves (minced) Garlic
- 0.25 cup Heavy cream
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons (chopped) Fresh parsley
- 0.25 teaspoon (optional) Red pepper flakes
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reads 165°F (74°C). Remove the chicken from the skillet and set aside to rest for 5 minutes before slicing into strips.
In the same skillet, heat the remaining tablespoon of olive oil. Add the spiralized zucchini and sauté for 2-3 minutes until tender but still slightly firm (al dente). Remove the zucchini noodles from the skillet and set aside.
In the skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently. Be careful not to burn the garlic.
Stir in the heavy cream and grated Parmesan cheese. Whisk until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add a tablespoon of water or chicken broth to adjust the consistency.
Add the cooked zucchini noodles to the skillet and gently toss to coat them in the garlic butter sauce.
Slice the rested chicken and arrange it on top of the zucchini noodles.
Sprinkle the dish with chopped parsley and red pepper flakes, if desired, for added flavor and a touch of heat.
Serve immediately and enjoy your keto-friendly spaghetti with chicken and garlic butter sauce!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 11289 mg | 491% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 54.7 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 659 mg | 51% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2817 mg | 60% | |
*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.
