Ok now you guys, idk why the F the people at Twisted Food (which is where this recipe comes from; I DID NOT CREATE THIS) decided to name this what they did, because they went with “Creamy Lemon Butter Chicken Spaghetti” and let me tell you – there are many flavors in this dish. Lemon barely even registers. It’s also, in my opinion, not very butter-chicken-y. SO I RENAMED IT. YOU’RE WELCOME.
I low carb-ified and increased the recipe and mine looks like this:
- ~3 lbs chicken – mine was a mix of boneless skinless legs&thighs (from Costco) and boneless skinless breasts (because my dad prefers white meat)
- sprinkle of salt and pepper
- 1 tbsp avocado oil
- 1.5 tbsp salted butter
- 100g diced onion
- 15g garlic, diced small (this was like 6 small cloves)
- 3 tbsp tomato paste – I used Simple Truth Organic Tomato Paste (found at Kroger) because it was the lowest in carbs I could find
- 1.5 tsp Spanish smoked paprika (I HIGHLY recommend having this in your kitchen, even if it calls for a special trip to the store. It’s WAY better than regular paprika and worth the price. I know, I scoffed at it when I first found a bottle for $7 but now I would gladly pay that and more for it)
- 1 tsp Cayenne pepper
- 1.5 cups heavy cream
- 1 bag (~385g) fresh spinach – frozen would work too, just make sure it’s drained well
- 750g zucchini (3 medium), cut into roughly half-inch pieces. I cut each zucchini into quarters lengthwise, then roughly chopped. Slices would work fine.
- Squeeze or splash of lemon juice – idk maybe 2tbsp
- 80g fresh grated parmesan (or more, you do you! cheese is life)
Heat the pan on medium-high heat, add the oil. While it’s heating, cut up the chicken into small pieces. Sprinkle with salt and pepper. Add the cut up chicken to the pan and cook through [I had to drain mine halfway through to get the chicken to darken]. Set the chicken aside.
At this point, I put the cut-up zucchini in a covered dish in the microwave for 5 minutes to steam. It can take a while to get soft, and I didn’t want it to release a lot of water into the sauce as it cooked.
Add the butter to the pan [or switch to an enormous pot like I did – we don’t have any pans big enough to handle this recipe]; let melt over medium-low (don’t let it burn or brown!). Add diced onion and garlic to the pan and cook until soft and translucent. Stir frequently to avoid burning!! Add tomato paste, smoked paprika, and cayenne to the pan. Stir until incorporated, then add heavy cream. Stir. Add in spinach and stir well to let it wilt.
Add the chicken and cooked zucchini in. Stir. Add cheese and splash of lemon juice. Incorporate well, make sure it’s all hot, and voilà! Deliciousness. Serve. Devour. Enjoy.
I made this recipe B I G so it would feed me and my parents for at least two meals (and it did) so this makes 6-8+ GENEROUS servings. If you don’t need that much food, follow the amounts given in the original Twisted Food recipe (except you don’t need 1/4 cup tomato paste – that’s 4tbsp and I don’t know why they put that in there! In their video it’s 2tbsp. They’re probably not used to our weird American measurements. They tried.)
This is a flexible recipe! I didn’t use NEARLY as much onion as the original recipe called for – 100g was about half a medium onion, not 1.5 onions. You can save a lot of carbs right there! You can have more or less (or none!) chicken; you can have more cream to make more sauce, less to make it thicker, add other veggies, get rid of the spinach if you don’t like it, use 5x the amount of cheese…. etc etc. You can add parsley like the original recipe calls for, but I didn’t have any and I don’t like it that much anyway so it wasn’t a loss.
The flavor is really nice and smokey with a bit of a kick from the Cayenne. That’s another flavor you can adjust up or down depending on your spice preference! It’s a good hearty meal, and carblovers will have no problem adding some french bread (or pasta, whatever) to have it suit their needs as well.
*Note: Because this was a family meal and it was Christmas Eve, I didn’t calculate the exact macros. I don’t know the calories, carbs, fat, etc for this. Next time I make it (for myself) I’ll track it thoroughly and update the post.