Creamy Chicken Zucchini Noodles
One of our favorite zucchini noodle recipes, this Creamy Chicken Zucchini Noodles features healthy, light noodles in a smooth garlicky sauce. Add in some cubed boneless chicken breasts and you’ll have a great low carb comfort food fit enough for the whole family.
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Creamy chicken zucchini pasta is the best way to cut carbs out of your diet while still having a filling and delicious dinner. The creamy sauce is the star of this dish, pairing well with the fresh zoodles. Adding in lean chicken makes this a filling, wholesome dinner whether you are on a restricted calorie diet or not.
Garlic and Italian seasoning, in addition to the accumulated juices are key to the strong flavor. Garlic powder can work in a pinch but that fresh garlic taste cannot be beat in the delicious creamy sauce. Finish it off with a garnish of fresh parmesan cheese and a squeeze of lemon juice for a bright Italian dinner. If you needed more pronounced flavor, you can even add sun-dried tomatoes or diced bell peppers to keep it low carb while adding extra taste.
Creamy Chicken Zucchini Noodles are such a great option in a standard diet or special diet. Just because it’s not traditional pasta doesn’t make it any less tasty. One could argue that the zucchini noodles are better than normal pasta! If you prefer a light, fresh taste, we’d agree.
Why You’ll Love this Recipe:
Luscious Creamy Sauce: The velvety blend of heavy cream and Parmesan coats every bite, adding indulgent richness.
Tender Chicken: Juicy, perfectly cooked chicken bring a satisfying protein boost without sacrificing flavor.
Crisp Zucchini Noodles: Light, low-carb zucchini noodles provide a refreshing crunch that balances the creamy sauce.
Burst of Flavor: Garlic and Italian seasoning create a bright, savory profile that elevates the dish.
Quick & Versatile: Ready in minutes, this dish is ideal for busy weeknights and easily adaptable with your favorite veggies.
Ingredients to Make Chicken Zucchini Noodles:
- chicken breasts. Lean and quick-cooking, these are perfect for soaking up the creamy sauce while staying tender and juicy.
- spiralized zucchini. These fresh, low-carb noodles add a light, crisp texture—be sure to pat them dry to avoid excess moisture.
- olive oil. Essential for getting a nice sear on the chicken and sautéing the garlic, adding a subtle flavor.
- garlic cloves. Fresh garlic gives your dish a warm, aromatic kick that really brings the flavors together.
- heavy cream. This is what makes the sauce luxuriously rich and velvety—pure comfort in every bite.
- parmesan cheese. Freshly grated Parmesan melts into the sauce, offering a savory, nutty depth that complements everything perfectly.
- italian seasoning. A simple blend that ties the dish together with familiar, homey Italian flavors.
How to Make Chicken Zucchini Noodles:
- Spiralize the zucchinis and pat them dry with paper towels to remove excess moisture.
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the cubed chicken, season with salt and black pepper, and cook until golden and cooked through. Remove the chicken from the skillet and set aside.
- Lower the heat to medium, add the remaining olive oil, and toss in the minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, then stir in the Parmesan cheese and Italian seasoning. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly. Adjust the seasoning with salt and pepper if needed.
- Add the zucchini noodles to the skillet with the sauce. Gently toss and cook for 2-3 minutes until the noodles are warmed but still retain their crunch.
- Return the cooked chicken to the skillet and mix thoroughly so that everything is evenly coated with the creamy sauce.
Recipe Notes & Tips:
- Keep It Fresh: Make sure your zucchini noodles are well-patted dry to avoid a watery sauce and maintain that perfect crunch.
- Chicken Matters: Slicing the chicken evenly ensures it cooks uniformly, staying juicy and tender to soak up all the creamy goodness.
- Garlic is Key: Sauté the garlic just until fragrant, burnt garlic can turn bitter and overshadow the other flavors.
- Slow Simmer: Let the heavy cream and Parmesan gently simmer to create a rich, velvety sauce; patience here really pays off.
- Quick Toss: Remember, zucchini noodles cook super fast. Toss them in the sauce for just a couple of minutes to keep them crisp yet warmed through.
- Seasoning Love: The Italian seasoning ties everything together, so adjust it to your taste for that homey, comforting flavor.
Serving Suggestions:
- Stuffed Sweet Potatoes
- Crab Cakes
- Lobster Bisque
- Walnut Pear Salad
- Parmesan Roasted Brussels Sprouts
- Zuppa Toscana Soup
How to Store:
Refrigerate: Transfer any leftovers to an airtight container and store in the refrigerator for up to 2 days. The creamy sauce may thicken as it cools.
Reheating: When you’re ready to enjoy it again, reheat over low heat in a skillet or use a low power setting in the microwave, stirring occasionally to maintain the sauce’s smooth texture.
Avoid Freezing: Freezing is not recommended, as it can cause the cream to separate and the zucchini noodles to become mushy.
FAQs:
Zucchini noodles cook quickly, so add them at the end and cook just for a couple of minutes to keep their crunch intact.
If the sauce is too thick, stir in a splash of milk or chicken broth. If it’s too thin, let it simmer a bit longer to reduce and thicken.
Absolutely! Feel free to toss in some spinach, cherry tomatoes, or mushrooms to enhance the flavor and nutrition.
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Creamy Chicken Zucchini Noodles
Ingredients
- 2 chicken breasts, cubed
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 cup heavy cream
- ½ cup parmesan cheese
- 1 teaspoon italian seasoning
- 4 zucchinis, spiralized into noodles
Instructions
- Spiralize the zucchinis and pat them dry with paper towels to remove excess moisture.
- In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the cubed chicken, season with salt and pepper, and cook until golden and cooked through. Remove the chicken from the skillet and set aside.
- Lower the heat to medium, add the remaining olive oil, and toss in the minced garlic. Sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, then stir in the Parmesan cheese and Italian seasoning. Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly. Adjust the seasoning with salt and pepper if needed.
- Add the zucchini noodles to the skillet with the sauce. Gently toss and cook for 2-3 minutes until the noodles are warmed but still retain their crunch.
- Return the cooked chicken to the skillet and mix thoroughly so that everything is evenly coated with the creamy sauce.
Nutrition
Notes
-
- Keep It Fresh: Make sure your zucchini noodles are well-patted dry to avoid a watery sauce and maintain that perfect crunch.
- Chicken Matters: Slicing the chicken evenly ensures it cooks uniformly, staying juicy and tender to soak up all the creamy goodness.
- Garlic is Key: Sauté the garlic just until fragrant, burnt garlic can turn bitter and overshadow the other flavors.
- Slow Simmer: Let the heavy cream and Parmesan gently simmer to create a rich, velvety sauce; patience here really pays off.
- Quick Toss: Remember, zucchini noodles cook super fast. Toss them in the sauce for just a couple of minutes to keep them crisp yet warmed through.
- Seasoning Love: The Italian seasoning ties everything together, so adjust it to your taste for that homey, comforting flavor.
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This was very yummy- will make again!
What kind of cheese did you use?