Keto Chicken Spaghetti

Transform your weeknight dinner routine with this creamy, flavorful Keto Chicken Spaghetti! This low-carb twist on a classic comfort food swaps traditional pasta for tender, oven-roasted spaghetti squash, creating a light yet satisfying base. Perfectly seasoned chicken breasts are pan-seared to juicy perfection and paired with a luxuriously rich garlic-Parmesan cream sauce, made with heavy cream and cream cheese for an extra indulgent flavor. Topped with fresh parsley for a pop of color and freshness, this dish is a keto-friendly favorite that’s as wholesome as it is delicious. Ready in just over an hour, this one-pan meal is perfect for busy nights and those looking for a satisfying low-carb, high-flavor dinner.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

While the squash is baking, heat the remaining olive oil in a large skillet over medium-high heat.

Step 5

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.

Step 6

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.

Step 7

Reduce heat to low and slowly stir in heavy cream, allowing it to come to a gentle simmer.

Step 8

Cut the cream cheese into small pieces and gradually add to the skillet, stirring until completely melted and sauce is smooth.

Step 9

Stir in grated Parmesan cheese and let it melt into the sauce, stirring occasionally. Adjust seasoning with salt and pepper to taste.

Step 10

Once the sauce is prepared and spaghetti squash is cooked, scrape the insides of the squash halves with a fork to create spaghetti strands.

Step 11

Combine the spaghetti squash strands, chicken strips, and sauce in the skillet, tossing gently to coat.

Step 12

Garnish with fresh parsley and serve hot, enjoying this wholesome, keto-friendly meal!

Nutrition Facts

Serving size	(1918.5g)

Amount per serving	% Daily Value*
Calories	3155.7

Total Fat 236.7g	0%
Saturated Fat 115.3g	0%
Polyunsaturated Fat 13.8g
Cholesterol 849.1mg	0%
Sodium 5984.3mg	0%
Total Carbohydrate 76.6g	0%
Dietary Fiber 15.9g	0%
Total Sugars 29.4g
Protein 170.3g	0%

Vitamin D 4.5IU	0%
Calcium 1290.8mg	0%
Iron 7.9mg	0%
Potassium 1495.1mg	0%

*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.

Source of Calories

Fat: 68.3%

Protein: 21.8%

Carbs: 9.8%