Low Carb Chicken Spaghetti: 5 Reasons to Love This Keto Dish

Low carb chicken spaghetti transforms a beloved comfort food classic into a keto-friendly dish without sacrificing flavor or satisfaction. This healthier remake swaps traditional pasta for tender zucchini noodles while maintaining all the creamy, cheesy goodness you crave.

Unlike many keto versions that rely on processed ingredients, this recipe skips the canned soups in favor of wholesome, fresh components that create incredible depth of flavor. Perfect for family dinners or meal prep, this dish proves that healthy eating doesn’t have to mean bland or boring food.

Why You’ll Love This Recipe

• Creates all the comfort of traditional chicken spaghetti with approximately 8g net carbs per serving
• Avoids processed canned soups while maintaining creamy, satisfying texture
• Comes together quickly for an easy weeknight dinner that satisfies both keto and non-keto family members

I discovered this recipe during my first month of keto eating when I was desperately craving my mom’s classic chicken spaghetti. After several disappointing attempts at low-carb pasta alternatives, I was skeptical about zucchini noodles.

The first time I served this to my family, my pasta-loving husband took seconds without comment, which is the highest compliment in our household. Even more convincing was when my picky seven-year-old cleaned her plate without noticing she was eating vegetables disguised as pasta.

Essential Ingredients

• Chicken thighs (1½ pounds, boneless skinless): Provide juicy, flavorful protein that stays tender throughout cooking
• Zucchini (4 medium): Create perfect noodle substitutes that absorb the sauce beautifully without excess carbs
• Cream cheese (8 ounces): Forms the creamy base for the sauce without requiring canned soup
• Sharp cheddar (2 cups, freshly grated): Delivers rich, melty cheese flavor throughout the dish
• Chicken broth (1 cup): Adds depth and savory notes while keeping the sauce silky smooth

Preparation Methods

Chicken Preparation Season chicken thighs generously with salt, pepper, and garlic powder at least 20 minutes before cooking.

This resting time allows the seasoning to penetrate the meat for better overall flavor.

Cook chicken in a large skillet until golden brown on both sides and completely cooked through.

Zoodle Technique Spiralize fresh zucchini using a spiralizer tool or purchase pre-spiralized zucchini to save time.

Cook zucchini noodles briefly in a separate pan with a pinch of salt until just tender but still firm.

Drain thoroughly and blot with paper towels to remove excess moisture that would water down the sauce.

Sauce Creation In the same pan used for chicken, sauté diced onions and bell peppers until softened and aromatic.

Add minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.

Stir in cream cheese until melted, then gradually add chicken broth while whisking for a smooth consistency.

Flavor Building Season the sauce with Italian herbs, red pepper flakes, and additional salt and pepper to taste.

Fold in three-quarters of the shredded cheddar cheese, stirring until completely melted and incorporated.

The sauce should be thick enough to coat the back of a spoon but still easily pourable.

Final Assembly Shred or chop the cooked chicken into bite-sized pieces and add to the cheese sauce.

Gently fold in the drained zucchini noodles, coating them evenly with the creamy mixture.

Transfer to a baking dish, top with remaining cheese, and broil briefly until bubbly and golden.

You Must Know

• Properly draining zucchini noodles is absolutely crucial to prevent a watery final dish
• Chicken thighs provide significantly better flavor than breast meat for this particular recipe
• Grating your own cheese prevents the additional carbs found in pre-shredded varieties

I particularly appreciate how this recipe has evolved alongside my family’s changing dietary needs. My grandmother always said that good recipes should be flexible enough to adapt with us through different seasons of life.

When my husband needed to reduce his carbohydrate intake for health reasons, I worried we’d lose our favorite comfort foods. Instead, this recipe became our gateway to discovering that low-carb cooking could be just as satisfying as our old favorites. There’s something deeply satisfying about creating a meal that honors both tradition and current health needs without feeling like a compromise.

Serving Suggestions

This versatile dish pairs beautifully with simple sides that complement without adding significant carbs.

Serve alongside a fresh green salad with olive oil and vinegar dressing for a complete, balanced meal.

Add roasted Brussels sprouts or asparagus for additional vegetables that maintain the low-carb profile.

Include a side of garlic butter mushrooms for an elegant addition that enhances the savory flavors.

For non-keto family members, offer garlic bread on the side while you enjoy the dish as is.

Recipe Variations

Customize this basic recipe with simple adjustments that maintain the low-carb profile.

Add spinach or kale during the final minutes of cooking for additional nutrients and color.

Incorporate diced red peppers and jalapeños for a southwestern twist with minimal added carbs.

Try using a mixture of white cheddar and pepper jack cheese for a different flavor profile.

For a seafood version, substitute cooked shrimp for the chicken and add a dash of Old Bay seasoning.

Storage Solutions

Refrigerate cooled leftovers in airtight containers where they maintain excellent quality for up to four days.

Reheat individual portions in the microwave at 70% power, stirring halfway through for even warming.

For larger amounts, reheat covered in a 325°F oven until heated through, adding a splash of cream if needed.

Freeze portions in freezer-safe containers for up to one month, though the texture of zucchini noodles may change slightly.

Thaw overnight in the refrigerator before reheating for best results and texture preservation.

Chef Techniques

• Salt the zucchini noodles before cooking to draw out additional moisture for even drier zoodles
• Allow cream cheese to reach room temperature before adding to the sauce for smoother incorporation
• Rest the finished dish for 5 minutes before serving to allow the sauce to thicken and flavors to settle

My journey with this low-carb chicken spaghetti began from necessity but evolved into a recipe that genuinely excites us at dinnertime. There’s something deeply satisfying about creating a dish that honors family traditions while supporting our current health goals.

What I treasure most about this recipe is how it’s become a bridge between the comfort foods of my childhood and the mindful eating habits I want to model for my children. The familiar flavors create a sense of comfort and continuity while the healthier ingredients support our wellbeing.

The combination of creamy sauce, tender chicken, and perfectly cooked zucchini noodles creates a dish that feels indulgent despite its nutritional profile. It reminds me that healthy eating doesn’t have to feel like deprivation—sometimes it’s just about finding creative new approaches to the foods we’ve always loved.