Keto Creamy Parmesan Chicken Spaghetti
A weeknight-friendly pasta dish combining tender seasoned chicken breast with al dente spaghetti in a rich lemon-cream cheese sauce. Roasted Roma tomato wedges add sweetness and acidity, while fresh basil and Parmesan provide aromatic finishing touches. The Tuscan Heat Spice blend gives subtle warmth throughout. Perfect for busy families wanting restaurant-quality flavor in under 45 minutes. The lightning prep approach streamlines timing by roasting tomatoes while pasta cooks, creating multiple flavor layers without complicated techniques.
Ingredients
- 1 unit lemon, zested and quartered
- 2 unit Roma tomato, cut into 1/2-inch wedges
- 1 tablespoon Tuscan Heat SpiceItalian seasoning + red pepper flakes1 TBSP:1 TBSP + 1/4 tsppantry
adjust heat to taste
- 6 ounce spaghetti
- 10 ounce chicken breast strips
- 2 tablespoon cream cheese
- 2 tablespoon garlic herb butter
- ¼ cup Parmesan cheese
- ½ ounce basil, leaves picked and chopped
- 1 teaspoon olive oil
- 1 teaspoon vegetable oil
- 1 tablespoon butter
- salt
- pepper
Instructions
- 1
Adjust oven rack to top position and preheat oven to 400 degrees
- 2
Bring large pot of salted water to boil
- 3
Wash and dry all produce
- 4
Zest and quarter lemon
- 5
Cut tomatoes into 1/2-inch-thick wedges
- 6
Line baking sheet with foil
- 7
Arrange tomato wedges on sheet skin sides down
- 8
Drizzle tomatoes with olive oil and season with salt, pepper, and 1 teaspoon Tuscan Heat Spice
- 9
Roast tomatoes on top rack until softened and beginning to release juices
- 10
Add spaghetti to boiling water after tomatoes have roasted 10 minutes
- 11
Cook spaghetti until al dente
- 12
Reserve 1/2 cup pasta cooking water then drain
- 13
Set spaghetti aside in strainer
- 14
Pat chicken dry with paper towels
- 15
Season chicken with salt, pepper, and remaining Tuscan Heat Spice
- 16
Heat drizzle of vegetable oil in large pan over medium-high heat
- 17
Add chicken and cook stirring occasionally until browned and cooked through
- 18
Turn off heat
- 19
Melt 1 tablespoon butter in pasta pot over medium-low heat
- 20
Whisk in lemon zest, cream cheese, and 1/3 cup reserved pasta water until smooth
- 21
Stir in spaghetti, garlic herb butter, half the Parmesan, and juice from half the lemon
- 22
Add more pasta water if needed until pasta is coated in creamy sauce
- 23
Stir in chicken and season with salt and pepper
- 24
Pick basil leaves from stems and roughly chop
- 25
Divide pasta between bowls and top with tomato wedges
- 26
Garnish with basil and remaining Parmesan
Tips
Reserve extra pasta cooking water beyond the recipe amount in case your sauce needs thinning - the starch helps create silky texture.
Pat chicken completely dry before seasoning to ensure proper browning and prevent steaming in the pan.
Add lemon juice gradually and taste as you go - too much can break the cream sauce.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Sauce may separate - add splash of warm water when reheating.
Cook pasta and chicken up to 2 hours ahead. Combine with warm sauce just before serving for best texture.
Serve immediately while sauce is creamy. Provide extra Parmesan and lemon wedges on the side.
Common Mistakes
Reserve pasta water before draining to avoid watery sauce later.
Keep heat medium-low when making sauce to avoid breaking cream cheese.
Don't overcook chicken or it becomes tough and dry.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
adjust heat to taste
FAQ
Can I use regular diced tomatoes instead of roasting fresh ones?
Yes, but you'll lose the concentrated sweetness. Use 1 cup diced tomatoes, drained, and add them in the last step without cooking.
What if my sauce is too thick or thin?
Too thick: add pasta water gradually. Too thin: simmer briefly to reduce, or add more cream cheese whisked in slowly.
How long will leftovers keep in the refrigerator?
Store covered up to 3 days. The sauce may separate slightly - add a splash of warm water when reheating and stir gently.