Keto Spaghetti with Chicken and Vegetables
Indulge in a guilt-free pasta night with this Keto Spaghetti with Chicken and Vegetables—a low-carb, high-flavor delight that’s perfect for a healthy dinner. Featuring tender zucchini noodles as a light and satisfying alternative to traditional pasta, this recipe is loaded with juicy pan-seared chicken, vibrant bell peppers, and fresh spinach simmered in a rich Parmesan cream sauce. A dash of garlic and optional red pepper flakes adds a flavorful punch, making every bite irresistibly savory. Ready in just 45 minutes, this dish is simple, wholesome, and packed with fresh, nutrient-rich ingredients that align perfectly with keto-friendly and low-carb diets. Garnish with fresh parsley for an elegant finishing touch and enjoy a meal that’s as nutritious as it is delicious.
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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
Directions
Step 1
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.
Step 2
While the zucchini rests, prepare the chicken. Season the chicken breasts with a pinch of salt and black pepper on both sides.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Add the baby spinach to the sauce and cook for 1-2 minutes until wilted.
Step 8
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.
Step 9
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.
Step 10
Taste and adjust seasoning with additional salt and black pepper, if needed.
Step 11
Plate the keto spaghetti, garnish with chopped fresh parsley, and serve warm. Enjoy your healthy and delicious meal!
Nutrition Facts
| Serving size | (2138.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2576.7 |
| Total Fat 165.9g | 0% |
| Saturated Fat 75.3g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 710.1mg | 0% |
| Sodium 12812.9mg | 0% |
| Total Carbohydrate 89.5g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 62.8g | |
| Protein 173.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1183.4mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 4124.8mg | 0% |
Source of Calories