Chicken Zucchini Pasta
A refreshing and flavorful recipe for Chicken Zucchini Pasta that’s light and perfect for a healthy meal.
Ingredients
- 2 medium zucchini, spiralized
- 1 pound chicken breast
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ¼ cup butter
- ½ cup sun-dried tomatoes, chopped
- 1 lemon, juiced and zested
- 3 tablespoons fresh parsley chopped
- 3 tablespoons parmesan cheese, grated
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove from the skillet and let rest before slicing.
- In the same skillet, add butter and minced garlic. Cook for 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes, lemon juice, and zest. Simmer for 2–3 minutes to allow flavors to meld.
- Add spiralized zucchini to the skillet and toss gently in the sauce. Cook for 2–3 minutes, just until slightly softened but still firm.
- Slice the chicken and add it back to the skillet along with fresh parsley. Toss to combine.
- Sprinkle with parmesan cheese before serving warm.
Notes
- Don’t overcook zucchini noodles: They soften quickly and can become watery. Cook just until slightly tender, 2–3 minutes.
- Pat zucchini dry: After spiralizing, lightly pat with paper towels to remove excess moisture before cooking.
- Slice chicken after resting: Letting it rest for a few minutes keeps it juicy and prevents dryness.
- Sun-dried tomato option: If using dry-packed, soak in warm water or olive oil for 10 minutes before adding to the skillet.
- Boost the flavor: Add a pinch of red pepper flakes for a little heat, or drizzle with extra lemon juice for more brightness.
- Make it a meal: Pair with a side salad or garlic bread for a complete dinner.
