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This dish is particularly appealing to those looking to reduce their carbohydrate intake without missing out on the comforting elements of pasta. Zucchini, when transformed into noodles, offers a familiar texture and absorbs flavors beautifully, making it an excellent substitute for traditional pasta. Combined with succulent pieces of chicken, aromatic garlic, and a rich buttery sauce, this recipe is both filling and wholesome.

Garlic Butter Chicken Zucchini Pasta

Discover the deliciousness of Garlic Butter Chicken Zucchini Pasta, a healthy twist on traditional pasta that is low in carbs but high in flavor! This recipe features zucchini noodles, succulent chicken, and a rich garlic butter sauce, making it perfect for a satisfying meal without the guilt. It’s quick to prepare, packed with nutrients, and sure to impress at dinner. Elevate your weeknight cooking with this flavorful dish that everyone will love!
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Ingredients
  

2 medium zucchinis, spiralized

2 boneless, skinless chicken breasts, chopped into bite-sized pieces

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

1/2 cup cherry tomatoes, halved

1/4 cup grated Parmesan cheese

Fresh basil leaves, for garnish

1 tablespoon extra virgin olive oil

Instructions
 

Prepare the Zucchini Noodles:

    Using a spiralizer, transform the zucchinis into long, thin strands known as zoodles (zucchini noodles). Place the zoodles in a colander and lightly sprinkle with salt to draw out excess moisture. Set aside.

      Cook the Chicken:

        Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken pieces, seasoning with salt, pepper, and Italian seasoning. Sauté the chicken for approximately 6-8 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set it on a plate to keep warm.

          Make Garlic Butter:

            In the same skillet, lower the heat slightly and melt the butter. Once bubbling, add the minced garlic and sauté for about 1-2 minutes until fragrant. Keep a close eye on the garlic to prevent burning; you want it to become golden and aromatic.

              Combine Ingredients:

                Return the previously cooked chicken to the skillet. Add the spiralized zucchini and halved cherry tomatoes to the mix. Toss everything together, allowing it to cook for an additional 3-4 minutes. You want the zucchini to soften just a bit while maintaining a slight crunch.

                  Finish and Serve:

                    Remove the skillet from the heat and sprinkle the warm chicken and zucchini mixture with the grated Parmesan cheese. Toss gently to combine, allowing the cheese to melt into the dish. Taste and adjust the seasoning with additional salt and pepper if needed.

                      Garnish and Enjoy:

                        Plate the Garlic Butter Chicken Zucchini Pasta elegantly onto individual dishes. Garnish with fresh basil leaves for a burst of color and flavor. Serve promptly and enjoy your delightful, low-carb pasta alternative!

                          Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2