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!

Jump to:
- Preparation and cooking overview
- Chef's note
- π Ingredients for this keto chicken spaghetti recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Chicken Spaghetti: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- Chef's note
- What to serve with keto chicken spaghetti?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- π Recipe
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.
π Ingredients for this keto chicken spaghetti recipe
Here's a list of ingredients you will need to make this low-carb chicken spaghetti:

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

Cooking tools required
To make this Low Carb Spaghetti Recipe, you will need the following tools:
Tools substitute options

How to make Keto Chicken Spaghetti: step-by-step guide
Cooking methods
Preparation steps
- Pat the chicken breasts dry with a paper towel.
- Wash the beetroot under cold tap water, peel the skin, and slice it.
- Peel the garlic cloves, and wash fresh basil and parsley.
- Crumble the goat cheese and grate the Parmesan cheese.
- 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
- Preheat your oven to 180Β°C (350Β°F).
- Cut two 12-inch (30cm) squares of aluminum foil.
- 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.
- 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.
- Bake for approximately 45 minutes until the beetroot slices become tender.
- Meanwhile, wrap the chicken with lemon juice and a tablespoon of olive oil in another aluminum foil packet.
- Place the chicken packet in the oven for 25 minutes while the beetroot is cooking.
- Once done, remove both foil packets from the oven and allow them to cool slightly.
- Unwrap the chicken and slice it. Set aside the chicken juices for later use.


Prepare the beetroot pesto
- In a food processor, combine half of the roasted beetroot and garlic. Add walnuts, Parmesan, parsley, and the remaining oil.
- Add a few tablespoons of water and blend until a smooth pesto consistency is achieved.


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

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:

How to make it healthier?
Time-saving tips

What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
Note: Avoid freezing the leftovers, as freezing can cause the spaghetti to become mushy and lose the desired texture.

Reheating instructions
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
π Recipe

Keto Chicken Spaghetti
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
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!
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