Keto Spaghetti with Chicken and Vegetables
Savor the perfect balance of healthy and indulgent flavors with this Keto Spaghetti with Chicken and Vegetables recipe. Featuring tender slices of seasoned chicken breast and vibrant sautéed vegetables, this dish swaps traditional pasta for low-carb zucchini noodles, making it a guilt-free yet satisfying option. A creamy Parmesan garlic sauce ties everything together, while fresh spinach and cherry tomatoes add bursts of color and nutrients. Ready in just 45 minutes, this keto-friendly meal is ideal for busy weeknights or for impressing guests with its wholesome, restaurant-quality appeal. Serve warm with a sprinkle of fresh parsley for a delightful, nutritious dinner that's both flavorful and low-carb.
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Recipe Information
Ingredients
- 2 pieces (about 8 oz each) Chicken breast
- 4 medium (for spiralizing) Zucchini
- 3 tablespoons Olive oil
- 3 cloves (minced) Garlic
- 1 medium (sliced thinly) Red bell pepper
- 1 medium (sliced thinly) Yellow bell pepper
- 1 cup (halved) Cherry tomatoes
- 2 cups (loosely packed) Baby spinach
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.5 teaspoon (optional, for spice) Red pepper flakes
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to create noodles from the zucchini. Place the noodles on a paper towel and lightly sprinkle with a pinch of salt. Allow them to sit for 10 minutes to draw out excess water, then pat them dry with another paper towel.
While the zucchini rests, prepare the chicken. Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
Add the sliced red and yellow bell peppers to the skillet and cook for 3-4 minutes until slightly tender. Then, stir in the cherry tomatoes and cook for another 2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir gently and let the cream come to a gentle simmer. Add the grated Parmesan cheese and stir until the sauce thickens slightly, about 2 minutes.
Add the baby spinach to the sauce and cook for 1-2 minutes until wilted.
Gently fold the zucchini noodles into the sauce, ensuring they are evenly coated but not overcooked. The zucchini noodles should remain slightly firm to maintain their noodle-like texture.
Return the sliced chicken to the skillet, placing it on top of the noodles and vegetables. Allow everything to heat through for 1-2 minutes.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Plate the keto spaghetti, garnish with chopped fresh parsley, and serve warm. Enjoy your healthy and delicious meal!
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 12813 mg | 557% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 62.8 g | ||
| Protein | 173.8 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1183 mg | 91% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4125 mg | 88% | |
*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.
