Low Carb Chicken Spaghetti with none of the canned soups! This healthy keto recipe remake of an American classic will satisfy your tastebuds and your waistline.
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I promise you won’t miss the carbs at all, the zucchini noddles do a fabulous job of replacing regular spaghetti noodles and they cook quicker too!
This recipe is a perfect fit for your keto and low carb diets, and it has around 8g net carbs per serving.
Tips for Making Keto Low Carb Chicken Spaghetti
My number one tip is to ensure you adequately remove excess moisture from the zoodles by draining them after they are cooked and then blotting them dry with paper towels. If you don’t do this the extra water will dilute your sauce, you don’t want that!
I’d urge you to stick with chicken thighs over breast meat, the flavor is much better for this recipe.
Seasoning the chicken ahead of time and letting it sit for at least 20 minutes will allow the chicken to absorb the salt and will make a big difference in the end result so don’t skip this step!
If you are watching your macros then you should know that using ready shredded bagged cheese will increase the carb count as they use starch to stop the shreds from sticking, so I always grate my own.
More Keto Low Carb Chicken Recipes
Low Carb Chicken Spaghetti
A healthy Keto and Low Carb Chicken Spaghetti recipe without all the canned soups!
Scroll up to watch the recipe video!
You will need a 7×9 inch baking dish.
Cut the boneless skinless chicken thighs into chunks and season with salt and pepper. Let them sit for at least 20 minutes before cooking.
Drain the Rotel in a sieve and press it a little with a spoon to remove as much liquid as possible, set aside.
Spiralize your zucchini, you will need enough to fill the 7×9 baking pan (see photo in post) one fat 7- 8 inch zucchini will probably be enough to yield 4 cups, they will get smaller when cooked.
Cut the ‘noodles’ with a pair of kitchen scissors, or a knife, into manageable lengths.
Cook the ‘zoodles’ for 30 seconds to 2 minutes in the microwave, in 30 second bursts to avoid overcooking. You want them ‘just cooked’ and not soggy.
Pour off any water and let them sit on kitchen paper and pat dry to absorb more water. If you fail to remove the water adequately from the noodles the excess water will dilute your sauce, so don’t skip this step.
In a cast Iron or non stick skillet add the olive oil and butter and cook the finely diced onion over a medium heat until soft and cooked, for about 5-7 minutes, then remove from the skillet.
There should be enough oil left in the skillet to cook the chicken thighs, if not add a little more. Cook for about 5 minutes over a medium/ high heat or until fully cooked.
How the Make the Low Carb Chicken Spaghetti Sauce
Add the heavy cream, Worcestershire sauce, ground black pepper, Dijon mustard, and garlic to the same skillet you cooked the chicken in, bring to a boil and scrape up the cooked chicken bits off the base of the pan.
Simmer the cream sauce for about 5-8 minutes or until it thickens up. Add back the onions, cooked chicken, and parmesan cheese and simmer for a further 1 minute on a medium heat.
Assemble the Low Carb Chicken Spaghetti
Mix the drained Ro-Tel, cooked zucchini noodles, and cooked chicken in the skillet with the cream sauce and 1/2 cup cheddar cheese.
Add mixture to 7×9 inch baking dish and top with remaining cheddar cheese.
Broil for a couple minutes to melt the cheese and brown the top, serve immediately.
Don’t forget to join our Keto Low Carb Facebook Group!
8g net carbs per serving, assuming 4 servings.
I recommend you grate your own cheese, the bagged ready shredded cheese contains starch that may alter the outcome of the sauce and if you are counting carbs you’ll want to avoid them.