Low Carb Chicken Spaghetti

Indulge in a hearty yet guilt-free dinner with this Low Carb Chicken Spaghetti, a deliciously creamy and keto-friendly twist on a classic comfort food. Instead of traditional pasta, roasted spaghetti squash serves as a light and flavorful base, perfectly complemented by tender slices of seasoned chicken breast and a rich, cheesy sauce made with cream cheese, heavy cream, Parmesan, and cheddar. Infused with the savory notes of Italian seasoning and finished with a bubbly golden crust, this one-pan meal is easy to prepare and packed with wholesome ingredients. Perfectly suited for low-carb and gluten-free diets, this satisfying dish is ready in just over an hour and makes for a family-friendly dinner that everyone will love. Garnish with fresh parsley for a vibrant finishing touch and serve up a plate of pure comfort without the carbs!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium Spaghetti squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1.5 pounds Boneless, skinless chicken breasts
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 tablespoons Butter
• 8 ounces Cream cheese
• 1 cup Heavy whipping cream
• 1 cup Parmesan cheese, grated
• 1 cup Cheddar cheese, shredded
• 1 teaspoon Dried Italian seasoning
• 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 and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Place the squash halves cut side down on a baking sheet.

Step 3

Roast the squash in the oven for 30-40 minutes, or until the strands easily separate when scraped with a fork.

Step 4

While the squash is roasting, prepare the chicken. Season the chicken breasts with garlic powder, onion powder, and the remaining 1/2 teaspoon of salt and pepper.

Step 5

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let rest, then slice into thin strips.

Step 6

In the same skillet, lower the heat to medium and add the butter. Once melted, add the cream cheese and heavy whipping cream, stirring until smooth and creamy.

Step 7

Mix in the Parmesan cheese, 1/2 cup of the shredded cheddar cheese, and Italian seasoning. Stir until the cheeses are melted and the sauce is well combined.

Step 8

Use a fork to scrape the spaghetti squash strands into the skillet with the sauce. Toss gently to combine and coat the squash in the sauce.

Step 9

Add the sliced chicken on top of the spaghetti squash mixture and sprinkle the remaining 1/2 cup of cheddar cheese over the top.

Step 10

Transfer the skillet or pour the mixture into a baking dish and bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and golden.

Step 11

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3417.2g)

Amount per serving	% Daily Value*
Calories	4945.3

Total Fat 349.8g	0%
Saturated Fat 172.4g	0%
Polyunsaturated Fat 24.3g
Cholesterol 1353.2mg	0%
Sodium 8651.4mg	0%
Total Carbohydrate 148.5g	0%
Dietary Fiber 29.8g	0%
Total Sugars 57.9g
Protein 299.4g	0%

Vitamin D 35.3IU	0%
Calcium 2449.6mg	0%
Iron 15.6mg	0%
Potassium 4602.5mg	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: 63.7%

Protein: 24.2%

Carbs: 12.0%