Craving comfort food but looking to keep it low-carb? This Creamy Low-Carb Chicken Spaghetti Bake is the perfect solution! Featuring tender spaghetti squash or zucchini noodles, savory shredded chicken, and a luscious creamy sauce, this dish delivers all the comforting flavors of traditional spaghetti with a lighter twist. Easy to prepare and packed with flavor, it’s an excellent choice for a satisfying weeknight dinner.
Ingredients:
For the Spaghetti Base:
- 2 medium spaghetti squashes (or 4–5 cups zucchini noodles)
For the Chicken Mixture:
- 2 cups (300 g) cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
For the Creamy Sauce:
- 2 tablespoons butter
- 1½ cups (360 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (100 g) shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili flakes (optional)
Toppings (Optional):
- ¼ cup (25 g) grated mozzarella cheese
- Fresh parsley or basil for garnish
Instructions:
- Prepare the Spaghetti Base If using spaghetti squash, preheat the oven to 400°F (200°C). Halve the squashes, remove seeds, and roast cut-side down on a baking sheet for 40–45 minutes until tender. Cool slightly and scrape into strands with a fork. For zucchini noodles, spiralize the zucchini and lightly sauté in a non-stick skillet for 2–3 minutes to remove excess moisture.
- Cook the Chicken Mixture: Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until fragrant (about 2 minutes). Stir in the bell peppers and cook until softened (5–7 minutes). Add the shredded chicken, Italian seasoning, paprika, salt, and pepper. Mix well and set aside.
- Make the Creamy Sauce: In a saucepan, melt the butter over medium heat. Stir in heavy cream, garlic powder, onion powder, and chili flakes (if using). Simmer for 2–3 minutes. Add Parmesan and cheddar cheeses, stirring until melted and smooth.
- Assemble the Dish: Combine the spaghetti squash or zucchini noodles, chicken mixture, and creamy sauce in a large mixing bowl. Mix until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella cheese if desired.
- Bake: Preheat the oven to 375°F (190°C). Bake the dish for 20–25 minutes, or until the cheese on top is golden and bubbly.
- Serve: Garnish with fresh parsley or basil and serve warm. Enjoy this low-carb twist on a comforting classic!
Conclusion:
This Creamy Low-Carb Chicken Spaghetti Bake proves you don’t have to sacrifice flavor for health-conscious eating. Perfect for meal prep or family dinners, it’s a versatile recipe that satisfies cravings while keeping carbs in check. Pair it with a crisp green salad for a complete meal.
Creamy Low-Carb Chicken Spaghetti Bake
A creamy, cheesy, low-carb chicken spaghetti bakefeaturing spaghetti squash or zucchini noodles and packed with comforting flavors.
For the Spaghetti Base:
- 2 medium spaghetti squashes (or 4–5 cups zucchini noodles)
For the Chicken Mixture:
- 2 cups 300 g cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 small green bell pepper (diced)
- 1 small red bell pepper (diced)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and freshly ground black pepper (to taste)
For the Creamy Sauce:
- 2 tablespoons butter
- 1½ cups 360 ml heavy cream
- ½ cup 50 g grated Parmesan cheese
- 1 cup 100 g shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili flakes (optional)
Toppings Optional:
- ¼ cup 25 g grated mozzarella cheese
- Fresh parsley or basil for garnish
- Prepare the Spaghetti Base If using spaghetti squash, preheat the oven to 400°F (200°C). Halve the squashes, remove seeds, and roast cut-side down on a baking sheet for 40–45 minutes until tender. Cool slightly and scrape into strands with a fork. For zucchini noodles, spiralize the zucchini and lightly sauté in a non-stick skillet for 2–3 minutes to remove excess moisture.
- Cook the Chicken Mixture: Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until fragrant (about 2 minutes). Stir in the bell peppers and cook until softened (5–7 minutes). Add the shredded chicken, Italian seasoning, paprika, salt, and pepper. Mix well and set aside.
- Make the Creamy Sauce: In a saucepan, melt the butter over medium heat. Stir in heavy cream, garlic powder, onion powder, and chili flakes (if using). Simmer for 2–3 minutes. Add Parmesan and cheddar cheeses, stirring until melted and smooth.
- Assemble the Dish: Combine the spaghetti squash or zucchini noodles, chicken mixture, and creamy sauce in a large mixing bowl. Mix until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella cheese if desired.
- Bake: Preheat the oven to 375°F (190°C). Bake the dish for 20–25 minutes, or until the cheese on top is golden and bubbly.
- Serve: Garnish with fresh parsley or basil and serve warm. Enjoy this low-carb twist on a comforting classic!