Keto Chicken Spaghetti
When you are craving pasta, this Low Carb Chicken Spaghetti scratches the itch, while allowing you to stick to your keto diet.
- 2 pounds boneless skinless chicken thighs or breast cubed
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ¼ cup butter
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- 10 ounces canned diced tomatoes
- 1 ½ cups chicken broth
- ½ cup heavy cream
- ¾ teaspoon xanthan gum
- 2 cups sharp cheddar cheese divided
- ½ cup parmesan cheese shredded
- 1 can palmini noodles drained and rinsed or 2 zucchini, spiralized (see tips and tricks)
Preheat broiler to high.
In a large bowl, toss the chicken with the Italian seasoning, salt, and pepper.
Melt the butter in a large oven-safe skillet over medium-high heat.
Add the chicken and cook, stirring occasionally, for 6 minutes.
Add the onion and garlic to the skillet and cook for 3 minutes longer.
Stir in tomatoes, broth, and cream. Bring to a simmer over medium heat. Stir in xanthan gum and cook for 5 minutes, until the sauce starts to thicken.
Reduce the heat to low and add 1 cup of cheddar cheese and the parmesan cheese. Cook until melted, about 3 to 4 minutes.
Stir in palmini noodles and top with the remaining 1 cup of cheddar cheese.
Cook under the broiler until the cheese melts, about 3 minutes.
Instant Pot Instructions
Set your Instant Pot to Saute High. Add the butter. When it is melted, add the chicken and cook for 3 minutes. Add the onion and garlic and cook for 3 minutes longer.
Add the chicken broth and scrape up any brown bits.
Add the tomatoes, cream, and xanthan gum.
Set your instant pot to high pressure and set the time to 2 minutes. When the time is up, do an instant release and stir.
Add 1 cup of cheddar cheese and parmesan cheese. Place the lid back on the pot until the cheese is melted. Stir.
Stir in the palmini noodles (if using) and top with the remaining cheese. Replace the lid and let sit until the cheese is melted.
If desired, you can cook under the broiler for 3 minutes or use your air crisp lid.
Calories: 347.64kcal | Carbohydrates: 6.86g | Protein: 14.62g | Fat: 29.86g | Saturated Fat: 18.78g | Trans Fat: 0.31g | Cholesterol: 92.72mg | Sodium: 1123.95mg | Potassium: 217mg | Fiber: 2.07g | Sugar: 1.72g | Vitamin A: 1033.63IU | Vitamin C: 9.29mg | Calcium: 412.32mg | Iron: 1.07mg