Low Carb Chicken Spaghetti
A keto-friendly twist on chicken spaghetti with zucchini noodles, creamy sauce, and tender chicken. Perfect for low-carb dinners!
Ingredients
- 1½ pounds | Boneless skinless chicken thighs | For the protein
- 4 medium | Zucchini | Spiralized into noodles
- 8 ounces | Cream cheese | For the sauce
- 2 cups | Sharp cheddar cheese | Shredded
- 1 cup | Chicken broth | For the sauce
- 1 medium | Onion | Diced
- 1 medium | Bell pepper | Diced
- 2 cloves | Garlic | Minced
- 1 teaspoon | Italian seasoning | For flavor
- ½ teaspoon | Red pepper flakes | Optional for heat
- Salt and pepper | To taste
Instructions
- Season chicken thighs with salt, pepper, and garlic powder. Cook in a skillet until golden and cooked through. Set aside.
- Spiralize zucchini into noodles. Cook briefly in a pan, then drain and blot dry.
- In the same skillet, sauté onion and bell pepper until softened. Add garlic and cook for 30 seconds.
- Stir in cream cheese until melted. Gradually add chicken broth, whisking until smooth.
- Add Italian seasoning, red pepper flakes, and 1½ cups of cheddar cheese. Stir until melted.
- Shred chicken and add to the sauce. Fold in zucchini noodles.
- Transfer to a baking dish, top with remaining cheese, and broil until bubbly and golden.
Notes
- Use freshly shredded cheese for better melting.
- Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.
- Serve with a side salad or roasted veggies for a complete meal.