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Keto Chicken Spaghetti With Beetroot 🍜

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Want to sneak some noodles that won't derail your keto diet? Look no further than our Keto Chicken Spaghetti β€” a keto twist on traditional pasta. It features tender chicken, roasted beets, and konjac noodles, reminiscing the classic chicken spaghetti flavors. The best thing about this recipe? It is low-carb, keto-friendly, and gluten-free! Let's dig in!

Keto chicken spaghetti recipe with beet root.
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Preparation and cooking overview

Preparing this Chicken Spaghetti Recipe is very easy. Roast the seasoned chicken breasts and sliced beetroot in the oven. Then prepare the beetroot pesto and pour it over chicken and boiled konjac spaghetti. Finally, garnish the medley with crumbled goat cheese, and you will get a gourmet-level keto spaghetti in an hour.

Chef's note

Feel free to swap the goat cheese for creamy feta or blue cheese to give your dish a new flavor. You can season the chicken breasts beforehand and let them sit for 20 minutes to absorb the salt. Marinating the chicken makes it flavorful and tender.

  • Prep Time: 10 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🍜 Ingredients for this keto chicken spaghetti recipe

Here's a list of ingredients you will need to make this low-carb chicken spaghetti:

  • 2 skinless, boneless chicken breasts
  • 1 beetroot, peeled and cut into slices
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 1 sprig of fresh basil
  • 1 lemon, juiced
  • 8 ΒΎ ounces konjac spaghetti noodles
  • ΒΎ ounces walnut, toasted or roasted
  • ΒΎ ounces Parmesan, finely grated
  • 1 ounce fresh flat-leaf parsley, plus a little extra to serve
  • 2 ounces hard goat cheese, crumbled
Keto spaghetti made from konjac noodles, chicken, and beet root.

Ingredient substitutions

  • Skinless chicken breast: Swap the chicken breasts with boneless skinless chicken thighs. But remember that the thighs require a slightly longer cooking time than chicken breasts.
  • Garlic cloves: If you don't have fresh garlic cloves, use ΒΌ teaspoon of garlic powder.
  • Goat cheese: Don't like goat cheese? Swap it with an equal amount of crumbled feta, sharp cheddar, or blue cheese.
  • Walnuts: If you don't have walnuts, replace them with almonds or cashews. Make sure to toast them before adding them to the dish.
  • Parsley: If parsley isn't your thing, add fresh cilantro or dill atop the dish before serving.

Additional ingredients

Let's spice things up with some optional keto-friendly ingredients:

  • Sun-dried tomatoes: Add chopped sun-dried tomatoes to the dish for a savory twist.
  • Kalamata olives: For a salty kick, toss a handful of chopped kalamata olives into the dish along with the goat cheese.
  • Chili flakes: If you enjoy a kick of heat, sprinkle some chili flakes onto your spaghetti right before serving.
  • Cream cheese: Mix the pesto sauce with cream cheese to create a tangy cream cheese mixture, and add it to the spaghetti for a unique twist.
  • Baby spinach: If you want to add more greens, opt for baby spinach. Stir the spinach in hot water before adding them to the dish.
  • Avocado slices: Garnish the spaghetti with avocado slices for a creamy texture.
  • Bell pepper: Dice some red bell peppers and roast them alongside the chicken to add more flavor and color to the spaghetti.
Homemade low carb spaghetti recipe.

Cooking tools required

To make this Low Carb Spaghetti Recipe, you will need the following tools:

  • Baking dish
  • Large pot
  • Knife
  • Tongs
  • Stirring spoon
  • Colander
  • Cutting board
  • Bowls
  • Aluminum foil

Tools substitute options

  • Large pot: If you don't have a large pot, use a Dutch oven or a deep frying pan to boil the noodles.
  • Colander: Use a strainer instead of a colander to drain the noodles.
  • Baking dish: If you don't have a baking dish, use a baking sheet or casserole dish to bake the chicken and beetroot.
Keto spaghetti recipe on a plate.

How to make Keto Chicken Spaghetti: step-by-step guide

Cooking methods

  • Oven-baking
  • Boiling

Preparation steps

  1. Pat the chicken breasts dry with a paper towel.
  2. Wash the beetroot under cold tap water, peel the skin, and slice it.
  3. Peel the garlic cloves, and wash fresh basil and parsley.
  4. Crumble the goat cheese and grate the Parmesan cheese.
  5. Toast the walnuts in a dry frying pan over medium heat for 3 to 5 minutes or until golden brown. Set them aside.

Cooking instructions

Bake the beetroot and chicken breasts

  1. Preheat your oven to 180Β°C (350Β°F).
  2. Cut two 12-inch (30cm) squares of aluminum foil.
  3. On one square of aluminum foil, place the beetroot slices. Add the garlic cloves, a tablespoon of oil, and basil leaves. Season with salt and ground black pepper.
  4. Fold the aluminum foil tightly to create a packet, ensuring everything is sealed inside. Place the packet on a baking sheet and transfer it to the preheated oven.
  5. Bake for approximately 45 minutes until the beetroot slices become tender.
  6. Meanwhile, wrap the chicken with lemon juice and a tablespoon of olive oil in another aluminum foil packet.
  7. Place the chicken packet in the oven for 25 minutes while the beetroot is cooking.
  8. Once done, remove both foil packets from the oven and allow them to cool slightly.
  9. Unwrap the chicken and slice it. Set aside the chicken juices for later use.
Beetroot slices, garlic cloves, oil, and basil leaves wrapped in an aluminum foil.
Chicken with lemon juice and a tablespoon of olive wrapped in aluminum foil.

Prepare the beetroot pesto

  1. In a food processor, combine half of the roasted beetroot and garlic. Add walnuts, Parmesan, parsley, and the remaining oil.
  2. Add a few tablespoons of water and blend until a smooth pesto consistency is achieved.
Roasted beetroot, garlic, walnuts, Parmesan, parsley, and oil put in a food processor.
Beetroot pesto in a bowl.

Boil the konjac noodles and assemble the dish

  1. Bring a large pot of water to a boil and add a tablespoon of salt.
  2. Cook the konjac noodles according to the instructions on the package.
  3. Once cooked, drain the noodles and transfer them to a serving plate.
  4. Garnish the noodles with roasted beets, crumbled goat cheese, sliced chicken, and chicken juice.
  5. Drizzle the beetroot pesto over the dish, sprinkle with chopped parsley, and serve!
Beetroot, crumbled goat cheese, and konjac noodles on a plate.

Chef's note

One common mistake to avoid when making Keto Chicken Spaghetti is overcooking the konjac noodles, which can result in a mushy texture. Unlike regular wheat-based noodles, konjac noodles require careful monitoring during boiling. Keep a close eye on the noodles as they boil, and drain them once they reach your desired consistency.

What to serve with keto chicken spaghetti?

You can serve this dish as it is. But if you are looking to make a bigger meal around it, pair it with a side dish. The options are:

Low carb spaghetti with beet root.

How to make it healthier?

  • Choose organic and free-range chicken and get fresh beetroots from your local market.
  • Add extra vegetables, such as zucchini, bell peppers, or spinach, for increased fiber content.
  • Instead of using a lot of salt to season, try herbs, spices, or citrus zest to reduce the salt content.

Time-saving tips

  • Use pre-cooked chicken: Who says you have to cook the chicken from scratch? Use rotisserie chicken or leftover chicken from a previous meal. Simply slice the meat and add it while making the dish.
  • Opt for pre-made pesto: If you're short on time, buy a keto-friendly pesto from the store.
  • Multi-task: Boil the spaghetti when your beetroot and chicken are in the oven.
Keto chicken spaghetti recipe.

What can I prepare ahead of time?

  • Beetroot pesto: You can make and store the beetroot pesto in the refrigerator. It will stay fresh for a couple of days.
  • Toasted walnuts: Toast the walnuts and store them in an airtight container at room temperature.

Storage and reheating instructions

Storage instructions

  • Refrigerator: Allow the leftovers to cool at room temperature and store them in an airtight container for 3-4 days. Keep the pesto separately in the fridge.

Note: Avoid freezing the leftovers, as freezing can cause the spaghetti to become mushy and lose the desired texture.

Keto spaghetti recipe containing chicken and beet root.

Reheating instructions

  • Microwave: Transfer the desired portion of the dish to a microwave-safe dish. Cover it with a microwave-safe lid and reheat on medium power in short intervals, stirring occasionally.
  • Stovetop: Heat a non-stick skillet or saucepan over medium-low heat. Add the leftovers to the skillet and gently heat, stirring occasionally, until thoroughly heated. Splash a bit of water or chicken stock to prevent sticking.
  • Oven: Preheat your oven to 350Β°F (175Β°C). Transfer the spaghetti to an oven-safe dish, sprinkle with a few drops of plain water or chicken broth, cover with foil, and reheat for 10-15 minutes or until heated.

Recipe wrap-up and conclusion

This Keto Chicken Spaghetti puts a delicious keto spin on the classic spaghetti dish. With its low-carb noodle alternative, it's an ideal choice for those following a low-carb, keto, or gluten-free diet. Whether you serve it as a satisfying family dinner or a filling lunch, each bite will be bursting with flavor.

Give this recipe a try, and share your cooking experience in the comments section. We're excited to hear all about it!

Looking for more delicious keto noodle recipes? Try these irresistible dishes:

Frequently asked questions

Usually between 300-400 calories per portion. However, the calorie content of chicken spaghetti can vary depending on the ingredients and portion size. Check our recipe card at the bottom of the recipe to see the calorie content.

Great side dish options for chicken spaghetti include roasted asparagus, fresh salads with low-carb vegetables, roasted Brussels sprouts, or creamy cauliflower mash.

This recipe contains approximately 6g of net carbs per serving. Chicken spaghetti prepared using low-carb alternatives such as konjac noodles or zucchini noodles is generally a low-carb option. The specific carbohydrate content may differ depending on the ingredients and quantities used. For detailed information on the carb content of the spaghetti, please refer to our recipe card located at the bottom.

Of course! Substitute it with other low-carb or keto noodles like palmini, zoodles, or spaghetti squash. The texture will vary slightly, but they will work well.

While traditional wheat-based spaghetti is not suitable for a keto diet due to its high carb content, you can enjoy low-carb alternatives such as konjac spaghetti or zucchini noodles that are keto-friendly and low in carbs.

To ensure your beetroot is properly cooked, it should be tender and easily pierced with a fork. The roasting time can vary depending on the size of the beetroot, so it's recommended to check a few pieces before proceeding to the next step. This will help ensure that all the beetroot is cooked to perfection.

πŸ“– Recipe

Keto chicken spaghetti.

Keto Chicken Spaghetti

This Keto Chicken Spaghetti recipe showcases tender chicken, roasted beets, and konjac noodles, offering a delightful low-carb and gluten-free variation of the classic spaghetti dish.
5 from 2 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken spaghetti, Gluten Free, Keto spaghetti, low carb
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 317kcal

Ingredients

  • 2 skinless boneless chicken breasts
  • 1 beetroot peeled and cut into slices
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 1 sprig of fresh basil
  • 1 lemon juiced
  • 8 ΒΎ ounces Konjac spaghetti noodles
  • ΒΎ ounces walnut toasted or roasted
  • ΒΎ ounces Parmesan finely grated
  • 1 ounce fresh flat-leaf parsley plus a little extra to serve
  • 2 ounces hard goat cheese crumbled
US Customary - Metric

Instructions

Bake the beetroot and chicken breasts

  • Preheat the oven to 180Β°C (350Β°F).
  • Cut two 30 cm squares of aluminum foil.
  • Place the beetroot slices on a square of aluminum foil. Add the garlic cloves, a tablespoon of oil, and basil leaves. Season with salt and ground black pepper.
  • Bundle everything nice and tight, creating a foil packet. Place the packet on the baking sheet and transfer them to the preheated oven.
  • Bake for approximately 45 minutes until the beetroot slices get tender.
  • Meanwhile, wrap the chicken with lemon juice and a tablespoon of olive in aluminum foil.
  • Bake the chicken packet in the oven for 25 minutes of the beetroot's cooking time.
  • Once done, remove both foil packets and let them cool slightly.
  • Unwrap the chicken, and slice it. Keep the chicken juices aside.

Prepare the beetroot pesto

  • Put half of the roasted beetroot and garlic in a food processor. Add walnuts, Parmesan, parsley, and the rest of the oil.
  • Also, add some tablespoons of water and blend until you've got a smooth pesto.

Boil the konjac noodles and assemble

  • Boil water in a large pot and add a tablespoon of salt.
  • Then, put konjac noodles into it and cook as per instructions on the package.
  • After it cooks, drain the noodles and place them on a serving plate.
  • Garnish it with roasted beets, crumbled goat cheese, sliced chicken, and chicken juice.
  • Finally, drizzle the beetroot pesto, sprinkle chopped parsley, and serve!

Video

Nutrition

Nutrition Facts
Keto Chicken Spaghetti
Amount Per Serving
Calories 317 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 64mg21%
Sodium 209mg9%
Potassium 320mg9%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Vitamin A 818IU16%
Vitamin C 25mg30%
Calcium 116mg12%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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