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!
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.
Ingredients for Keto Chicken Spaghetti
Chicken (I used rotisserie, but canned or shredded 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
Pepper
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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!
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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
xoxo,
Gretchen
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