My kids call this “white spaghetti” and ask for it regularly! It is not your typical “chicken spaghetti”, it’s better! Sometimes I’m in a hurry (let’s be honest, it’s ALL the time) but when you don’t have time to wait for that pack of tenderloins in your freezer to thaw, I’ll show you how to do this with canned chicken as well!
Ingredients:
- One bag of Keto Spaghetti Noodles (I use Great Low Carb Bread Company)
- 2 Tbsp. extra-virgin olive oil
- 3 cloves minced garlic (I use the already minced squeeze kind)
- 3/4 cup heavy whipping cream
- 3/4 cup chicken broth
- 2 cups shredded Italian mix cheese
- Seasoned salt to taste (I use Lawry’s)
- Pepper to taste
- 1/2 stick of butter
- 3 cups chopped chicken tenderloins or breast (or if you’re feeling lazy… canned chicken)
- 1/2 a cup of pasta water (if you like a thinner sauce)
Directions:
- In a large skillet over medium-high heat, 1/2 the stick of butter in a skillet. “Fry” and sear chicken getting golden brown and cooked through about 7-8 minutes. 5-6 minutes for canned chicken. Then set aside.
- Boil noodles until done. Keto noodles take about 2-3 minutes longer than regular noodles to cook. Once they are cooked to your taste, drain the noodles. (My husband loves him some al dente pasta!)
- While the noodles boil, get that large skillet back out over medium heat, add olive oil and garlic. Saute until your kitchen smells delicious, about 2 minutes.
- Then stir in heavy whipping cream, broth, seasoned salt, and pepper. Bring almost to a boil (if you get to a boil, turn the heat down a notch or two.
- Stir in cheese until fully melted. If the consistency is too thick, add that 1/2 cup of pasta water and stir.
- Stir in chicken and noodles.
- Serve!
