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Chicken Kale Spaghetti

Chicken and Kale "Spaghetti"

Course Main Course
Servings 2


  • 4 oz kale remove large stems and roughly chop
  • 12 oz chicken breast strips
  • 1 clove garlic minced
  • 1 Tbsp cayenne pepper
  • 4 oz coconut milk
  • 4 Tbsp cream cheese
  • ΒΌ cup parmesan cheese
  • 2 tsp olive oil
  • 3 cups spiralized zucchini well dried
  • Salt and pepper to taste to taste


  • Pat chicken dry with paper towels and season all over with salt, pepper, and half of the cayenne pepper.
  • Heat a drizzle of olive oil in a large pan over medium-high heat. Add kale and a splash of water. Cook until kale is wilted and very tender, about 4-5 minutes. Stir in garlic and cook until fragrant about 30 seconds. Season with salt and pepper. Transfer to a plate.
  • Heat another drizzle of olive oil in pan used for kale over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 4-6 minutes.
  • Return kale to pan with chicken and reduce to medium low heat. Add coconut milk. Stir in cream cheese. Bring to a simmer and cook until sauce starts to thicken and combine, about 2-3 minutes.
  • Add spiralized zucchini to pan with sauce and toss to combine. Cook until zucchini is heated through and the texture of noodles. Season with salt and pepper.
  • Divide between bowls, top with Parmesan if desired, and serve.


  • Be sure your zucchini is very dry so you are not adding moisture to your cream sauce.
  • This is more of a Keto recipe but can be modified if you are not eating dairy. You can replace the cream cheese with nutritional yeast to thicken the coconut milk to make a white sauce. Start with 2 Tbsp nutritional yeast and add 1 additional tsp at a time until the sauce is thickened to your liking.
  • Not a cayenne pepper fan? Use your favorite spice blend and make it your own.
Keyword Anti-Inflammatory, Complete Meal, Entree, Kale, Keto, Poultry, Zucchini