This Easy Chicken Spaghetti delivers cozy comfort without the carbs or long cooking time. It’s a rich, savory weeknight meal with tender chicken and low carb spaghetti that comes together quickly. The aroma of garlic and herbs will have everyone asking when it’s ready.
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Why You’ll Love This Easy Chicken Spaghetti
- Quick & simple: Straightforward steps with pantry staples.
- Perfect texture: Low carb spaghetti holds up, chicken stays tender.
- Versatile base: Easily adapt with mushrooms, spinach, or other additions.
- Great leftovers: Flavors deepen overnight for an even better meal.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 240 ml chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for a little heat)
- 200 g low carb spaghetti (like zucchini noodles or shirataki)
- Salt and black pepper to taste
- 50 g freshly grated Parmesan cheese, plus more for serving
- Fresh basil or parsley for garnish
Tools: A large skillet or Dutch oven, a pot for the spaghetti, tongs, and a sharp knife.
Notes: Don’t skip toasting the tomato paste—it deepens the flavor. Freshly grated Parmesan makes a world of difference in texture and taste.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 12 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken cut uniformly. Try to cut your chicken into pieces that are roughly the same size. This ensures they all cook at the same rate, so you don’t end up with some dry, overcooked bits and some undercooked ones.
- Don’t rush the onion. Let the onion become soft and translucent before you add the garlic. This sweet, gentle base flavor is the foundation of a great sauce, and rushing it can leave a harsh, raw taste.
- Low carb spaghetti prep. If you’re using zucchini noodles, salt them and let them drain for 10-15 minutes to remove excess water. For shirataki noodles, rinse them very well under cold water to remove the distinct smell, then pat them dry. A little prep goes a long way for the best texture.
- Taste as you go. Season your sauce in stages. Salt the chicken, then taste the sauce after adding the tomatoes, and again right before serving. Your palate is the best tool in the kitchen.
How to Make Easy Chicken Spaghetti
Step 1: Start by preparing your low carb spaghetti according to the package directions. If you’re using zucchini noodles, you might just need to sauté them for a few minutes at the very end. For shirataki, a good rinse and a quick boil or pan-fry is all they need. Set them aside once they’re ready.
Step 2: Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Season the cubed chicken generously with salt and pepper. Once the oil is shimmering, add the chicken in a single layer—don’t crowd the pan, you might need to do this in two batches. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: In the same skillet, reduce the heat to medium. You should have some lovely browned bits and chicken drippings left in the pan—that’s pure flavor! Add the diced onion and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent. You’ll notice the aroma becoming sweeter. Now, add the minced garlic and cook for just one more minute until it’s fragrant. Be careful not to burn it.
Step 4: Push the onions and garlic to one side of the skillet and add the tomato paste to the empty space. Let it cook for a minute or two, stirring it in that spot. This “toasts” the paste, caramelizing the sugars and deepening its flavor significantly. Then, stir it into the onions and garlic.
Step 5: Pour in the crushed tomatoes and chicken broth. Add the dried oregano, basil, and red pepper flakes if using. Stir everything together, scraping the bottom of the pan to lift up all those delicious browned bits. This is called deglazing, and it’s the secret to a sauce with incredible depth.
Step 6: Bring the sauce to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally. You’ll see it slowly thicken and the colors will deepen to a rich, vibrant red. This is where the flavors really come together.
Step 7: Return the cooked chicken (and any accumulated juices) back to the skillet. Stir to coat it in the sauce and let it heat through for about 2-3 minutes. The chicken will have soaked up even more flavor while resting.
Step 8: Now, add your prepared low carb spaghetti to the skillet. Using tongs, gently toss everything together until the spaghetti is evenly coated in the sauce. If the sauce seems a bit too thick, you can add a splash more chicken broth to loosen it up.
Step 9: Turn off the heat and stir in the freshly grated Parmesan cheese. The residual heat will melt it into the sauce, making it wonderfully creamy and glossy. Give it a final taste and adjust the seasoning with more salt or pepper if needed.
Step 10: Serve immediately, garnished with more Parmesan and a sprinkle of fresh basil or parsley. The contrast of the fresh herbs against the rich, savory sauce is just perfect.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—low carb spaghetti loses texture when thawed.
- Reviving: Reheat gently in a skillet with a splash of broth or water to loosen sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula with a light lemon vinaigrette cuts through the richness of the spaghetti beautifully and adds a fresh, crisp element to the meal.
- Garlic sautéed green beans — Tender-crisp green beans with a hint of garlic provide a wonderful textural contrast and a vibrant green color that makes the whole plate pop.
- Roasted asparagus with lemon zest — The bright, slightly charred flavor of roasted asparagus complements the savory tomato sauce and adds an elegant touch with minimal effort.
Drinks
- A light, dry red wine like a Pinot Noir — It has enough body to stand up to the tomatoes and chicken but won’t overpower the dish, creating a really harmonious pairing.
- Sparkling water with a twist of lime — The effervescence is wonderfully refreshing and helps cleanse the palate between bites of the rich, savory spaghetti.
- Iced herbal tea — A caffeine-free option like a mint or passionfruit herbal tea, served cold, offers a subtly sweet and aromatic counterpoint to the meal.
Something Sweet
- A few fresh berries with whipped cream — The natural sweetness and slight acidity of berries are a light, refreshing finish that doesn’t feel too heavy after a satisfying pasta dish.
- Dark chocolate square with sea salt — Just a single square of high-quality dark chocolate provides a rich, bittersweet end to the meal that satisfies a sweet tooth perfectly.
- Vanilla chia seed pudding — It’s cool, creamy, and lightly sweet, offering a delightful contrast in texture and temperature that feels like a proper dessert without being overly indulgent.
Top Mistakes to Avoid
- Overcooking the low carb spaghetti. Zucchini noodles can turn to mush in seconds, and shirataki can become rubbery. They often need just a minute or two in the hot sauce at the end to warm through.
- Adding raw garlic with the onions. Garlic burns much faster than onions and becomes bitter. Always add it after the onions have softened and only cook it for a minute until fragrant.
- Skipping the step of toasting the tomato paste. I’ve messed this up before too, thinking it was an unnecessary extra step. But it truly transforms the flavor from flat and tinny to deep and complex.
- Crowding the pan when browning the chicken. If you add too much chicken at once, it will steam instead of sear. You’ll miss out on those delicious golden-brown bits that are key for flavor.
Expert Tips
- Tip: Let the chicken rest after cooking. When you remove the browned chicken from the pan, let it sit for a few minutes before adding it back to the sauce. This allows the juices to redistribute, ensuring every piece stays incredibly moist.
- Tip: Use the pasta water (if applicable). If you boil your low carb spaghetti, save a half cup of the starchy water before draining. A splash of this water added to your sauce helps it cling to the noodles beautifully.
- Tip: Finish with a drizzle of high-quality olive oil. Right before serving, add a final thread of good extra virgin olive oil over each plate. It adds a fruity, luxurious note and makes the dish look restaurant-worthy.
- Tip: Grate your own cheese. Pre-shredded cheese contains anti-caking agents like potato starch that can prevent it from melting smoothly into your sauce. A block of Parmesan and a microplane will give you a much silkier result.
FAQs
Can I use a different type of meat?
Absolutely! This recipe is very adaptable. Diced turkey breast would work wonderfully, or even some large shrimp—just add them at the very end since they cook so quickly. For a vegetarian version, you could use cubed, firm tofu or a plant-based chicken alternative. The key is to adjust the cooking time based on whatever protein you choose so it doesn’t become tough or dry.
My sauce is too acidic, what can I do?
This is a common issue with tomato-based sauces. The easiest fix is a tiny pinch of baking soda (about 1/8 teaspoon)—it will fizz as it neutralizes the acid. Alternatively, you can stir in a teaspoon of sugar or a grated carrot while the sauce simmers; the natural sweetness will balance the acidity without making the sauce taste sweet.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of chicken broth or water. This will loosen the sauce back up without making the noodles soggy. I don’t recommend freezing this dish, as the low carb spaghetti doesn’t hold its texture well after thawing.
Can I make this dish ahead of time?
You can definitely get a head start! You can brown the chicken and make the sauce base (through step 6) a day in advance. Keep them separate in the fridge. When you’re ready to eat, gently reheat the sauce, cook your low carb spaghetti fresh, and then combine everything as directed. This ensures the best possible texture for your final meal.
What’s the best low carb spaghetti to use?
It really depends on your texture preference. Zucchini noodles (zoodles) have a fresh, vegetable-forward taste and work best if you don’t mind a softer texture. Shirataki noodles have a chewier, more pasta-like bite and are virtually zero carb, but some people find their initial smell off-putting (a good rinse fixes this!). Heart of palm or edamame pasta are other great options that hold their shape well and have a more traditional pasta feel.
Easy Chicken Spaghetti
Make this delicious Easy Chicken Spaghetti for a quick, low-carb weeknight dinner. Tender chicken, savory sauce, and ready in 40 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken breasts (cut into 1-inch cubes)
-
1 tbsp olive oil
-
1 medium onion (finely diced)
-
3 cloves garlic (minced)
-
400 g canned crushed tomatoes
-
2 tbsp tomato paste
-
240 ml chicken broth
-
1 tsp dried oregano
-
1 tsp dried basil
-
½ tsp red pepper flakes (optional, for a little heat)
-
200 g low carb spaghetti (like zucchini noodles or shirataki)
-
Salt and black pepper (to taste)
-
50 g freshly grated Parmesan cheese (plus more for serving)
-
Fresh basil or parsley (for garnish)
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