This creamy chicken spaghetti is not only low carb but a wonderful family meal to prepare ahead of time. Plus these leftovers can last several days while still satisfying the pallet. We love our low carb dinner casseroles and this chicken spaghetti is no exception.
Finding a low carb pasta alternative is key to being low carb and keto. Hopefully, this recipe helps you discover pasta alternatives.
Low Carb Dinner – Chicken Spaghetti Recipe
This recipe is rich, creamy, and delicious. The best part? It is low carb and easy to prepare. The hardest part? Simply waiting for the dish to be complete!
Low Carb Chicken Spaghetti Ingredients
- 3 to 4 cups (about 1 ½) cooked spaghetti squash
- 3 cups cooked and shredded chicken
- 2 (10 ounce) cans diced tomatoes and green chilies
- 1 (8 ounces) package cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Creamy Chicken Spaghetti Steps
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half and remove seeds and membranes from the core.
- Brush inside spaghetti squash with olive oil and season with salt and pepper.
- Place with the cut side down on a baking sheet prepared with aluminum foil.
- Pierce a small hole through the back of the spaghetti squash.
- Cook for 45 minutes or until the squash is tender but not mushy.
- While squash is roasting, bring a pot of water to a boil with your chicken breasts.
- Scoop squash from the peel and pull into strands using two forks.
- Reduce oven heat to 350 degrees.
- Prepare a 9×13 casserole dish with nonstick cooking spray.
- In a large bowl, mix together chicken, diced tomatoes and green chilies, cream cheese, sour cream, ½ cup cheddar cheese, garlic powder, salt, and pepper. Carefully fold in spaghetti squash to avoid mushing the strands.
- Transfer to the casserole dish and cover with remaining cheese.
- Bake for 30 minutes or until the cheese is golden on the edges and the casserole is bubbling.
Preparing the spaghetti from the roasted squash is actually ridiculously satisfying and easy to do! Honestly, the most difficult part of this recipe is waiting for the roasting to be done. The creamy chicken sauce mixed in with the spaghetti squash is even a more satisfying step.
What is Spaghetti Squash?
Spaghetti squash is a low net carb food with a healthy amount of B-6, magnesium, fiber, vitamin c, and calcium. Vegetable squash can come in a variety of shapes, sizes, and colors, including ivory, yellow and orange, with orange having the highest amount of carotene.
How to Cook Spaghetti Squash?
Are you wondering how to cook and prepare spaghetti squash? You’re not alone! My favorite way to prepare spaghetti squash is by roasting it.
I typically cut the squash in half, scoop out the seeds, add a bit of salt and pepper and roast at 400 degrees for about 45 minutes. Sometimes I add butter or a healthy oil.
You can also boil or microwave the squash. I prefer roasting to preserve the healthy goodness of the squash and enjoy the taste roasting brings on.
What is the Best Way to Shred Chicken?
Honestly, next to using a fork to shred spaghetti squash, using a fork to shred perfectly boiled (also known as “poaching”) chicken breast. Simply add chicken breast to a pot of water and bring to a boil. After about 8 to 10 minutes (or until the chicken skin is no longer pink), remove the chicken from the pot with a pair of tongs and shred away!
Creamy Chicken Spaghetti Casserole
Well, what do you think? This recipe is a classic twist on one of Italy’s favorite comfort foods. Packed with protein and other healthy goodness, this creamy chicken spaghetti casserole will always hit the spot and find a place on your shopping list and in your refrigerator.
Low Carb Dinners Ideas
Cheesy Brussel Sprout & Bacon Bake
You will not disappoint your family with this mouth-watering cheesy Brussel Sprout & Bacon Bake. It is low in carbohydrates making it a perfect addition to your paleo or keto menu plan.
Keto Linguine Carbonara
This delicious low carb/keto twist on the classic linguine carbonara is easy to make and will leave you wanting more.
Low Carb Chicken Spaghetti
This delicious low carb chicken spaghetti is rich and creamy. Super easy to put together, the toughest part is waiting for it to bake!
Ingredients
- 3 to 4 cups (about 1 ½) cooked spaghetti squash
- 3 cups cooked and shredded chicken
- 2 (10 ounce) cans diced tomatoes and green chilies
- 1 (8 ounces) package cream cheese, softened
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half and remove seeds and membranes from the core.
3. Brush inside spaghetti squash with olive oil and season with salt and pepper.
4. Place with the cut side down on a baking sheet prepared with aluminum foil.
5. Pierce a small hole through the back of the spaghetti squash.
6. Cook for 45 minutes or until the squash is tender but not mushy.
7. Scoop squash from the peel and pull into strands using two forks.
8. While squash is roasting, bring a pot of water to a boil with your chicken breasts. Boil for 8 to 10 minutes. Then use a fork to shred the chicken.
9. Reduce oven heat to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
10. In a large bowl, mix together chicken, diced tomatoes and green chilies, cream cheese, sour cream, ½ cup cheddar cheese, garlic powder, salt, and pepper.
11. Carefully fold in spaghetti squash to avoid mushing the strands.
12. Transfer to a casserole dish and cover with remaining cheese.
13. Bake for 30 minutes or until the cheese is golden on the edges and the casserole is bubbling.