Chicken spaghetti 
Ingredients:
- 2.5 lbs chicken breast, boiled and shredded
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Rotel tomatoes and green chilies
- 1 block Velveeta cheese (16 oz), cubed
- 1 lb angel hair pasta or spaghetti, cooked al dente
- 1 cup Mexican cheese blend, shredded
- 1 teaspoon Creole seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Chicken:
- In a large pot, boil the chicken breasts until fully cooked. Shred the chicken using forks or your hands. Season with salt, pepper, Creole seasoning, onion powder, and garlic powder.
3. Prepare the Sauce:
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, and Rotel tomatoes. Mix well to combine.
- Add the cubed Velveeta cheese to the mixture and stir until the cheese starts to melt and the sauce becomes creamy. If needed, gently heat the mixture on the stovetop on low heat to help melt the cheese, stirring frequently.
4. Cook the Pasta:
- Cook the angel hair pasta or spaghetti according to the package instructions until al dente. Drain the pasta and set aside.
5. Combine the Pasta and Sauce:
- Add the cooked and drained pasta to the creamy chicken mixture. Mix well until the pasta is evenly coated with the sauce.
6. Add Lemon Zest and Juice:
- Add the zest and juice of 1 lemon to the pasta mixture. This will add a refreshing citrusy flavor to the dish. Adjust the amount of lemon juice to your taste preference.
7. Season and Transfer to Baking Dish:
- Taste the mixture and adjust the seasoning with salt, pepper, or more Creole seasoning if needed. Transfer the creamy chicken pasta mixture to a greased baking dish.
8. Top with Cheese:
- Sprinkle the shredded Mexican cheese blend evenly over the top of the pasta.
9. Bake:
- Bake the chicken spaghetti in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly and the edges are golden brown.
10. Garnish and Serve:
- Remove from the oven and let it cool slightly before serving. Garnish with fresh chopped parsley for a burst of color and extra freshness.
- Serve hot with lemon wedges on the side for those who like a zesty kick.
Traditional pasta dishes are not considered low-carb because pasta itself is high in carbohydrates. However, you can make a low-carb version of chicken spaghetti by using low-carb or keto-friendly alternatives for the pasta. Here’s how you can modify the recipe to make it low-carb:
Low-Carb Creamy Lemon Chicken Spaghetti
Ingredients:
- 2.5 lbs chicken breast, boiled and shredded
- 1 can cream of chicken soup (look for a low-carb version or make your own)
- 1 can cream of mushroom soup (look for a low-carb version or make your own)
- 1 can Rotel tomatoes and green chilies
- 1 block Velveeta cheese (16 oz), cubed
- 1 lb spiralized zucchini noodles (zoodles) or spaghetti squash
- 1 cup Mexican cheese blend, shredded
- 1 teaspoon Creole seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
1. Prepare the Chicken:
- Boil the chicken breasts until fully cooked. Shred the chicken using forks or your hands. Season with salt, pepper, Creole seasoning, onion powder, and garlic powder.
2. Prepare the Sauce:
- In a large mixing bowl, combine the shredded chicken, low-carb cream of chicken soup, low-carb cream of mushroom soup, and Rotel tomatoes. Mix well to combine.
- Add the cubed Velveeta cheese to the mixture and stir until the cheese starts to melt and the sauce becomes creamy. If needed, gently heat the mixture on the stovetop on low heat to help melt the cheese, stirring frequently.
3. Prepare Low-Carb Pasta Alternative:
- For zoodles, spiralize the zucchini into noodle shapes. If using spaghetti squash, cook the squash and scrape out the strands.
4. Combine the Pasta Alternative and Sauce:
- Add the zucchini noodles or spaghetti squash strands to the creamy chicken mixture. Mix well until the noodles are evenly coated with the sauce.
5. Add Lemon Zest and Juice:
- Add the zest and juice of 1 lemon to the pasta mixture. Adjust the amount of lemon juice to your taste preference.
6. Season and Serve:
- Taste the mixture and adjust the seasoning with salt, pepper, or more Creole seasoning if needed.
- Garnish with fresh chopped parsley and serve hot with lemon wedges on the side.
