Creamy Chicken Zoodles

Creamy Chicken Zoodles in a white bowl placed on a blue kitchen towel being scooped with a fork.

This Zucchini Noodles with Chicken recipe is an easy option for a weeknight dinner.

You can have this ready in 25 minutes from start to finish, as the ingredients all cook very quickly. It only needs a few simple ingredients too!

This is also a great option to include in a Gluten-Free, Low-Carb, or Keto meal plan.

  • chicken breast 
  • butter
  • zucchini
  • frozen corn & peas
  • button mushrooms (sliced
  • onion 
  • garlic cloves 
  • dried thyme
  • ground coriander
  • heavy cream (or coconut cream)
  • cheese

  1. Use a spiralizer to make zucchini noodles and salt them evenly.
  2. Add the chicken, onion, garlic, mushrooms and spices, salt and pepper to a sauté pan. Cook for about 5 minutes.
  3. Add the frozen corn, peas, and cream. Cook for about a 1-2 minutes, until the cream starts to simmer.
  4. Use your hands to squeeze some water from the zucchini noodles, and then add to the pan. Cook for another 2-3 minutes.
  5. Add in the cheese in and remove from the heat. Stir until cheese is melted.
  6. Serve immediately.

Zucchini Noodles with Chicken

A simple and easy recipe for Zucchini Noodles with Chicken. Few simple ingredients, great taste! Only 25 minutes from start to finish. Gluten-Free. Low-Carb. Keto.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

  • 1/2 lb chicken breast (250g, cut into bite-sized cubes)
  • 1 tbsp butter
  • 4 zucchini (spiralized, about 4-5 cups)
  • 1 cup frozen corn & peas
  • 1 cup button mushrooms (sliced)
  • 1 onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • to taste salt and pepper
  • 1/2 cup heavy cream (can sub coconut cream)
  • 1 cup cheese (shredded)

Instructions

  • Use a spiralizer to make zucchini noodles. Salt the noodles and set aside while you prep the other ingredients.
  • Melt the butter in a large sauté pan over a medium/high heat. Add the chicken, onion, garlic, mushrooms and spices, salt and pepper. Cook those for about 5 minutes – until the onion softens and the chicken is almost cooked through.
  • Add the frozen corn, peas, and cream. Cook for about a 1-2 minutes, until the cream starts to simmer.
  • Use your hands to squeeze some water from the zucchini noodles, and then adding to the pan. Cook for another 2-3 minutes.
  • Lastly, dump the cheese in and remove from the heat. Stir until cheese is melted.
  • Serve immediately.

Notes

Tips and Tricks:

1. Squeezing the water from the zucchini help ensure the end product isn’t too watery.

More Breakfast Recipes

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating