How to Make Mushroom Chicken Spaghetti Under 500 Calories

When I first tried the keto diet, the food I missed the most was pasta. I love it because it comes in different shapes and can be cooked in countless ways. But when I started reintroducing it into my diet, I experimented with alternatives.

Whole wheat pasta? 🤢 Never again. It somehow tasted undercooked and overcooked at the same time. And when I realized it only saved me 10 calories compared to the regular version, I was so mad at myself for suffering for nothing!

Then came protein pasta. It was pricey, and my kids hated it. So, I went back to my good old white pasta, and guess what? It works just fine when you balance it with fiber and protein. The box claims 8 servings, but I portion it into 6 servings, which feels more reasonable, and still fits my calorie goals.

This Mushroom Chicken Spaghetti comes in just under 500 calories per serving and tastes absolutely amazing.

Creamy Mushroom Chicken Spaghetti

5 from 2 votes

Creamy, comforting spaghetti with juicy air-fried chicken and mushrooms, sized to six portions so each serving stays just under 500 calories. Family friendly, budget friendly, and weeknight easy.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: dinner, lunch, Main Course

Cuisine: fusion

Calories: 497

Ingredients Method Notes

Ingredients

  

• 1.91 lb skinless chicken drumsticks about 5 pieces
• 1 tbsp vegetable oil
• ½ small onion chopped
• 1 habanero minced
• 4 cloves garlic chopped
• 10 oz mushrooms sliced
• 10.5 oz can cream of mushroom soup
• ¾ cup chicken stock
• 1 lb spaghetti
• ½ medium green bell pepper chopped
• 1 cup green onions chopped for garnish
• Fresh basil leaves sliced for garnish
• Seasoning to taste: salt, black pepper, chicken bouillon

Method

 

1. Season chicken and air-fry at 380–400°F until cooked through and browned; set aside.
2. Heat oil in a medium saucepan over medium. Sauté onion until fragrant, then add habanero and garlic; cook 30–60 seconds.
3. Add mushrooms and cook until their liquid evaporates. Stir in cream of mushroom soup; rinse the can with the chicken stock and add to the pan. Reduce heat and let the sauce gently simmer.
4. Nestle the cooked chicken into the sauce and simmer a few minutes; adjust seasoning to taste.
5. Meanwhile, cook spaghetti in salted water until al dente. Reserve ½ cup pasta water; drain.
6. Remove chicken from the pan. Add the cooked spaghetti, and chopped green pepper. Toss to coat, thinning with a splash of pasta water if needed. Cover and let simmer on low 3–5 minutes.
7. Return chicken to the pan, toss gently, then garnish with green onions and fresh basil. Serve hot.

Notes

• Swap in your favorite protein (shrimp, chicken breast, turkey sausage) or pasta shape.
• Remove chicken skin to keep calories lower.
• Adding green onions at the end keeps a fresh crunch.
• Calories are an estimate and may vary depending on the brand and portion size.