This Low Carb Chicken Spaghetti is my go-to when I want cozy, cheesy comfort food without the carb-heavy aftermath. It’s that classic, creamy chicken spaghetti you might remember from childhood potlucks or family dinners, but with a smart twist—spaghetti squash replaces the pasta.
It’s one of those dinners my whole family loves, even the ones who “don’t do low carb.” And honestly, it makes me feel like I’m winning dinner without sacrificing any of that rich, homey vibe we all crave.
Why You’ll Love It
If you’re anything like me, you want weeknight dinners to be simple, satisfying, and not leave you needing a nap. This dish is just that.
It’s got that creamy, cheesy casserole feel that makes you think of family gatherings. But you won’t feel weighed down after. The spaghetti squash is such a fantastic swap for pasta—it holds the sauce beautifully while adding a touch of sweetness that really works here.
What really seals the deal for me is how versatile and forgiving it is. You can use leftover chicken, rotisserie chicken, or even poach some fresh. And no one ever guesses it’s low carb. It’s just good, real food that makes everyone at the table happy.
Tips and Tricks
Over the years, I’ve picked up a few tricks to make this dish even better:
- Always shred your own cheese. I know the bagged stuff is tempting, but it’s coated in starch to keep it from clumping. Fresh-shredded melts smoother and tastes better. I usually do this while the squash is roasting so it doesn’t feel like extra work.
- Season your spaghetti squash generously. It’s mild on its own, so don’t be shy with salt and pepper. Sometimes I even add a pinch of garlic powder or smoked paprika for extra depth.
- If you’re using zoodles instead of spaghetti squash, make sure to sauté them briefly first. It helps cook off the extra water so your sauce doesn’t end up too thin.
- Rotisserie chicken is your best friend for busy nights. It’s flavorful, already cooked, and shreds beautifully into the sauce.
These little steps might seem small, but they’re what take the dish from “good” to “this is going into the regular rotation.”
Make Ahead Tips
This is a weeknight lifesaver if you do a little prep ahead.
I often roast the spaghetti squash the day before and store the strands in the fridge. That way when it’s time to make dinner, I’m just mixing everything together and baking.
Same goes for the chicken—if I know I’ll be short on time, I’ll pre-cook or shred leftover chicken so it’s ready to go.
You can even assemble the entire casserole ahead of time, cover it, and keep it in the fridge until you’re ready to bake. It’s perfect if you’re hosting or just want to make your evening a little easier.
Serving Suggestions
While this dish is hearty enough to stand on its own, I like to serve it with something fresh and green to balance the richness.
A crisp wedge salad with a creamy dressing is always a hit in our house. It’s fast but feels a little fancy.
Roasted veggies like broccoli or green beans are great too, especially because you can pop them in the oven while the casserole bakes.
And if you want something bread-like without the carbs, try cloud bread or almond flour biscuits. They’re perfect for soaking up the extra sauce and make the meal feel extra comforting.
Storage
Leftovers of this dish are one of my favorite things. They keep beautifully in the fridge for about 3 days, and I honestly think the flavors get even better after a night.
I usually reheat single portions in the microwave for quick lunches. If you’re reheating a larger amount, just cover it with foil and warm it in the oven at a low temperature so it doesn’t dry out.
One thing to note—this isn’t a great freezer meal. The creamy sauce can split and get grainy when thawed. I’ve tried freezing it once and ended up regretting it. I’d stick to making only as much as you’ll eat within a few days.
FAQs
Can I use something other than spaghetti squash?
Yes! Zoodles (zucchini noodles) are my usual swap when I don’t have spaghetti squash on hand. Just be sure to cook them briefly first to release excess water.
Can I make this vegetarian?
Definitely. Just skip the chicken and load it up with sautéed mushrooms, spinach, or even roasted peppers.
What kind of cheese works best?
Sharp cheddar is my personal favorite for classic flavor, but Monterey Jack, Colby Jack, or even Pepper Jack work beautifully. Just be sure to shred it yourself for the best melt.
How can I make it spicier?
Add a pinch of cayenne, a splash of hot sauce, or even some diced jalapeños to the sauce for a little kick.
Final Thought
Low Carb Chicken Spaghetti is one of those dependable, comforting meals I love having in my back pocket. It proves you don’t have to give up those cozy, cheesy casseroles just because you’re eating low carb.
Whether you’re feeding a family on a busy weeknight, prepping ahead for an easy dinner, or just craving something warm and satisfying, this recipe has your back. It’s practical, flexible, and most importantly—delicious.
Low Carb Chicken Spaghetti
This Low Carb Chicken Spaghetti is my go-to when I want cozy, cheesy comfort food without the carb-heavy aftermath.
Ingredients
- 3 to 4 cups (about 1 ½) Cooked Spaghetti Squash
- 3 Cups Cooked and Shredded Chicken
- 2 (10 ounce) Cans Diced Tomatoes with Green Chilies
- 1 (8 ounce) Package Cream Cheese, Softened
- 1 Cup Sour Cream
- 1 Cup Shredded Sharp Cheddar Cheese, Divided
- ½ Teaspoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Start by preheating your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy membranes from the center.
- Lightly brush the insides with refined coconut oil, then season with a pinch of salt and pepper.
- Place the squash halves cut-side down on a foil-lined baking sheet. Use a knife to pierce a small hole in the back of each squash for steam to escape.
- Roast for about 45 minutes, just until the flesh is tender but still holds its shape—avoid letting it get too soft.
- Once it’s cool enough to handle, use a fork to gently scrape the squash into strands and set aside.
- Lower the oven temperature to 350°F. Lightly coat a 9x13-inch casserole dish with nonstick coconut oil spray.
- In a large mixing bowl, combine the cooked chicken, diced tomatoes and green chilies, cream cheese, sour cream, ½ cup of shredded cheddar, garlic powder, salt, and pepper.
- Gently fold in the spaghetti squash strands, being careful not to break them up too much.
- Spoon the mixture into your prepared casserole dish, then sprinkle the rest of the cheddar evenly over the top.
- Bake for about 30 minutes, until the edges of the cheese start to turn golden and the casserole is hot and bubbling throughout.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 272Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 58mgSodium 532mgCarbohydrates 23gFiber 5gSugar 9gProtein 16g
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