Keto Chicken Spaghetti
{Low Carb, Ketogenic, THM:S, Gluten Free, Grain Free}
A low carb spin on The Pioneer Woman's Chicken Spaghetti, my Keto Chicken Spaghetti is just as comforting, hearty, and flavorful as the original recipe, but made with far fewer carbs, and far more vegetables and protein. Reader request for the whole family!
My first introduction to Chicken Spaghetti was actually in my 20's, right after having my daughter. Our church at the time brought meals for us, and one of those meals was Chicken Spaghetti.
Granted, this was the carby, original version of Chicken Spaghetti from The Pioneer Woman, but remember how good it was inspired me to create my Keto Chicken Spaghetti, a family favorite that only uses ingredients found at nearly every grocery store.
This delicious recipe has some of the best flavor of any dish with spaghetti squash noodles I've ever had.
Scroll to the recipe card for full instructions and nutritional information.
Ingredients for Keto Chicken Spaghetti
Boneless, Skinless Chicken Breasts (I used rotisseriechicken, but canned or shredded from the Instant Pot will work as well)
Spaghetti Squash
Zucchini Noodles
Cream of Mushroom Soup
Heavy Cream
Shredded Sharp Cheddar Cheese
Rotel
Garlic Powder
Onion Powder
Celtic Sea Salt
Black Pepper
Parmesan Cheese, optional for topping
Did you know I have an Amazon Storefront? I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.
No more hunting for just the right product – you can find them all right HERE.
DID YOU MAKE THIS RECIPE?
If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney
How To Make Low Carb Chicken Spaghetti
Prepare by shredding and dicing the chicken, steaming the tender spaghetti squash until fork tender, and then shredding, and the zucchini noodles. Combine them in a large mixing bowl.
In a large pan over medium heat, combine the cream of mushroom soup, heavy cream, sharp cheddar cheese, rotel, garlic power, onion power, salt, and pepper. Stir until heated through and melted.
Add in the chicken, spaghetti squash, and zucchini noodles, then pour into a 9×13 pan.
Sprinkle the top with extra sharp cheddar cheese, and a bit of parmesan cheese, if desired. Bake at 350 for 30-40 minutes until the top just starts to brown. Cut into 8 pieces and serve warm. Reheats well for lunches, too!
Low Carb Recipes We Think You'll Also Like….
Fluffy Keto Pancakes {Diner Pancakes}
Keto Egg Casserole with Broccoli and Peppers
Keto Blueberry Muffins
Keto Zucchini Bread
Keto Bulletproof Mocha
Keto Pumpkin Roll
Copycat Sous Vide Egg Bites
Keto Cream Cheese Pancakes
More Keto Breakfast Recipes
Keto Chicken Spaghetti
A low carb spin on The Pioneer Woman's Chicken Spaghetti, my Keto Chicken Spaghetti is just as comforting, hearty, and flavorful as the original recipe, but made with far fewer carbs, and far more vegetables and protein. Reader request!
Ingredients
- 30 oz.Chicken, cooked and diced (I used rotisserie and canned)
- 1 whole Spaghetti Squash
- 2 cups Zucchini Noodles
- 1 small can Cream of Mushroom Soup
- 1/2 cup Heavy Cream
- 1 cup Shredded Sharp Cheddar Cheese
- 1 can Rotel
- 1 Tbsp. Garlic Powder
- 1/2 Tbsp. Onion Powder
- Celtic Sea Salt, to taste
- 1/2 tsp. Pepper
Instructions
Prepare by shredding and dicing the chicken, steaming the spaghetti squash, and the zucchini noodles.
In a large pan over medium heat, combine the cream of mushroom soup, heavy cream, sharp cheddar cheese, rotel, garlic power, onion power, salt, and pepper. Stir until heated through and melted.
Add in the chicken, spaghetti squash, and zucchini noodles, then pour into a 9x13 pan.
Sprinkle the top with extra sharp cheddar cheese, if desired. Bake at 350 for 30-40 minutes until the top just starts to brown. Cut into 8 pieces and serve warm. Reheats well for lunches, too!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 45mgSodium: 599mgCarbohydrates: 14gNet Carbohydrates: 9gFiber: 5gSugar: 4gProtein: 24g
Keto Spaghetti Squash Casserole FAQ's
How Many net Carbs?
Each serving of this low carb spaghetti recipe has 9 g net carbs, which fits with the keto diet. See the nutrition facts below the recipe card for full nutritional information.
Can I Add extra vegetables to the casserole?
Yes! Bell Pepper, green onions, palmini noodles, fresh garlic, fresh parsley, and other additions are really delicious.
I don't have cream of mushroom soup. What can I use instead?
Cream of chicken soup, or just sour cream + chicken flavoring will work just as well in this low carb casserole.
How Do I Store this Low Carb Spaghetti Recipe?
Store in the refrigerator, in an airtight container, for up to 5 days. Or, cover the baking dish with aluminum foil to store. This will reduce the amount of time the dish will last in the refrigerator, but it's easier.
xoxo,
Gretchen
Leave a Reply