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A white plate of Keto Creamy Cajun Chicken and peppers over a white background with a white napkin and fork
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5 from 4 votes

Creamy Cajun Chicken

Creamy Cajun Chicken is rich, creamy, and exploding with spicy flavor. This recipe is served over spaghetti squash which makes it lower in calories and carbohydrates.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: American, Chicken, Gluten Free, Low Carb
Servings: 6
Calories: 441kcal


  • 1 spaghetti squash
  • 2 tablespoons extra virgin olive oil * divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 pounds boneless, skinless chicken * cut into bite size pieces
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons butter
  • 3 bell peppers * cut into bite size pieces
  • 8 ounces tomato sauce
  • 1 cup heavy whipping cream
  • 1/4 cup Parmesan cheese


  • Preheat oven to 350°F.
  • Cut the spaghetti squash in halve lengthwise and scoop out the seeds. Place on a baking sheet.
  • Drizzle on 1 tablespoon of the olive oil and season with salt and pepper.
  • Roast for 45-60 minutes or until tender and the inside can easily be scraped into strands with a fork.
  • While the squash is roasting, toss chicken with the Cajun seasoning.
  • Melt 1 tablespoon of butter in a large skillet over medium high heat, then add the seasoned chicken.
  • Cook for 5-7 minutes or until no longer pink in the center. Remove to a plate.
  • Add the remaining tablespoon of olive oil and the chopped peppers to the hot skillet.
  • Cook for 5-7 minutes or until the pepper are blistered and soft.
  • Stir the chicken back in along with the tomato sauce, heavy whipping cream, the remaining 1 tablespoon of butter, and the Parmesan cheese.
  • Serve over spaghetti squash.
  • Garnish with minced fresh parsley or cilantro, if desired.



Tips and Techniques

  • If you’re short on time, you can either prepare the spaghetti squash ahead of time or microwave it instead of roasting it. To microwave, pierce several holes into the center of the squash. Microwave in 5 minute increments until the squash is tender and the skin is easily pierced with a fork. Allow to cool some before cutting it open to remove the seeds and shred it.
  • You can use any combination of red, orange, yellow, green, or even poblano peppers. I use red, orange, and yellow simply because I don’t care for green peppers. Mix it up if you like!
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
** Nutritional information is an estimate and may vary.


Serving: 1g | Calories: 441kcal | Carbohydrates: 19g | Protein: 29g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 140mg | Sodium: 637mg | Potassium: 927mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4135IU | Vitamin C: 84mg | Calcium: 132mg | Iron: 2mg