This keto chicken Bolognese swaps the usual beef mince for ground chicken and is served over zucchini noodles for a low-carb, budget-friendly dinner that’s quick to prepare.
What I appreciate about this simple keto spaghetti Bolognese is how fast it comes together — perfect for evenings when you need dinner on the table without fuss. Leftovers reheat well and are versatile: use them as a crepe filling, stir them into a low-carb cabbage fry, or keep them for a quick lunch.
MAKING KETO CHICKEN BOLOGNESE
This recipe uses ground chicken, though ground turkey works equally well. If you prefer, grind chicken breast yourself for a leaner result, or use thigh meat for a juicier and often less expensive option.
The marinara here is a low-carb version, but you can substitute any sugar-free marinara from the store to save time. Season simply and let the sauce simmer so the flavors meld while you prepare the zucchini noodles.
CAN YOU FREEZE CHICKEN BOLOGNESE?
Yes — this bolognese freezes well. Store leftovers in an airtight container for up to one month. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the microwave until heated through.
IF YOU LIKE EASY CHICKEN BOLOGNESE…
…you may also enjoy these other straightforward chicken recipes:
Thai Grilled Chicken
Curry Chicken Salad
Butter Chicken
Cajun Spiced Chicken Breast
Keto Chicken Bolognese
Angela Coleby
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Ingredients
- 1 ½ pounds chicken, ground
- 1 onion peeled & chopped
- 2 cloves garlic peeled & chopped
- 1 cup marinara sauce low carb
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 medium zucchini for the noodles
- ¼ cup Parmesan cheese, grated to serve
Instructions
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Heat the olive oil in a large saucepan over medium heat. Cook the chopped onion for about 3 minutes, until softened.
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Add the garlic and cook for 2 more minutes until fragrant.
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Add the ground chicken, season with salt and black pepper, and cook for about 5 minutes, until no longer pink.
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Stir in the marinara sauce, cover, and simmer for 12–15 minutes to develop the flavors.
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Spiralize the zucchini into noodles. For a warmer, softer noodle, cook the zucchini in a skillet with a little oil for 3–5 minutes; otherwise serve raw.
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Serve the chicken bolognese over the zucchini noodles and sprinkle with grated Parmesan.
Notes
This recipe is suitable for freezing.
Net carbs equal total carbs minus fiber; sugar alcohols are excluded from the carb count.
Nutrition information is an estimate based on ingredient data and may vary by products used and preparation method.
Nutrition
The nutrition information provided is an estimate generated by an online calculator and may vary based on ingredients and preparation.
