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Low Carb Chicken Spaghetti

Here's a low carb adaption of an old fashioned favorite! Zucchini noodles stand in for the pasta in this gooey, creamy comfort food.
Course Main
Cuisine American Classic
Keyword cheesy, creamy, gooey, spicy, zoodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 cookies
Calories 367kcal
Author Marye

Ingredients

  • 4 medium zucchini , spiralized
  • 1/2 teaspoon garlic , chopped
  • 2 cups chicken ,cooked and diced or shredded
  • 2 ounces cream cheese
  • 1 tablespoon heavy cream
  • 2 1/2 ounces cheddar cheese , grated - 1/2 ounce set aside
  • 1/2 cup Ro*Tel tomatoes and chiles
  • 1/4 cup chicken stock
  • 2 tablespoons sour cream
  • 1 teaspoon chipotle in adobo , mashed

Instructions

  • Preheat the oven to 350F.
  • If the zucchini isn't spiralized go ahead and spiralize it.
  • Saute the zoodles and garlic in a little butter until just barely soft.
  • Add chicken and set aside.
  • Place the cream cheese and cream into a microwave safe bowl.
  • Heat for 1 to 2 minutes or until you can mix the two together smoothly.
  • Stir in the 2 ounces of Cheddar and heat until melted, about 1 minute. - stir until smooth.
  • Add the  Ro*Tel, chicken stock, sour cream, and chipotle in adobo.
  • Stir to blend and add to the zoodles and chicken.
  • Stir gently and spoon into a greased casserole dish.
  • Top with remaining 1/2 ounce of cheese.
  • Bake for 15 to 20 minutes, or until cheese is bubbly and dish is heated through.

Notes

Does not freeze well but can be assembled ahead of time.