Keto Spaghetti with Chicken and Garlic Butter Sauce
Savor the bold flavors of this Keto Spaghetti with Chicken and Garlic Butter Sauce, a low-carb twist on a classic comfort food. This recipe swaps out traditional pasta for tender zucchini noodles, perfectly sautéed to maintain their al dente bite. Juicy, pan-seared chicken breasts rest atop a luscious garlic butter sauce enriched with heavy cream and Parmesan cheese for a velvety finish. Fresh parsley adds a burst of color and herbaceousness, while optional red pepper flakes offer a subtle kick. Ready in just 40 minutes, this gluten-free and keto-friendly meal is as quick as it is mouthwatering, making it an ideal option for weeknight dinners or elegant entertaining. Indulge guilt-free in this satisfying and flavorful pasta alternative!
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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
Directions
Step 1
Season the chicken breasts on both sides with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add the cooked zucchini noodles to the skillet and gently toss to coat them in the garlic butter sauce.
Step 7
Slice the rested chicken and arrange it on top of the zucchini noodles.
Step 8
Sprinkle the dish with chopped parsley and red pepper flakes, if desired, for added flavor and a touch of heat.
Step 9
Serve immediately and enjoy your keto-friendly spaghetti with chicken and garlic butter sauce!
Nutrition Facts
| Serving size | (1345.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1845.7 |
| Total Fat 124.9g | 0% |
| Saturated Fat 56.8g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 521.0mg | 0% |
| Sodium 11288.6mg | 0% |
| Total Carbohydrate 65.0g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 54.7g | |
| Protein 120.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 659.0mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 2817.0mg | 0% |
Source of Calories