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Keto Low Carb Chicken Spaghetti (Zoodle Bake)

A creamy, cheesy baked chicken spaghetti built on zucchini noodles instead of pasta, low-carb comfort food that still tastes like the classic.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 Course
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Bake
  • 4 medium zucchini spiralized into noodles
  • 1 tsp salt for drawing out moisture
  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 small onion diced
  • 3 cloves garlic minced
  • 8 oz cream cheese softened
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 10 oz can diced tomatoes, drained
  • 1 1/2 cups shredded cheddar cheese divided
  • 1/2 tsp paprika
  • Chopped parsley for garnish

Method
 

  1. Salt zucchini noodles and let drain 15 minutes, then press dry with paper towels.
  2. Cook seasoned chicken in olive oil until golden and cooked through. Set aside.
  3. Sauté onion and garlic, then whisk in cream cheese, heavy cream, and chicken broth until smooth.
  4. Stir in tomatoes, cooked chicken, half the cheese, and paprika. Fold in drained zucchini noodles.
  5. Transfer to a baking dish, top with remaining cheese, and bake at 375°F for 20 to 25 minutes until bubbly and golden.
  6. Rest 5 to 10 minutes before serving, garnished with parsley.

Notes

  • Salting and draining the zucchini thoroughly is essential to avoid a watery bake.
  • Drain canned tomatoes well before adding to the sauce.
  • Freezes well, whole or in portions, for up to 2 months.