Go Back

Easy Creamy Chicken zucchini pasta

Helen T. Patterson
A healthy and flavorful Chicken Zucchini Pasta made with tender chicken breast, spiralized zucchini noodles, and a light garlic butter lemon sauce.
This low-carb, high-protein dish comes together in under 40 minutes, making it an easy, nourishing meal for busy weeknights or meal-prep days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mediterranean-inspired
Servings 4

Equipment

  • 1 Spiralizer (for zucchini noodles)
  • 1 Large Skillet or Pan
  • 1 cutting board
  • 1 sharp knife
  • 1 Wooden spoon or spatula
  • 1 Citrus Juicer (for lemon)
  • 1 Grater or Microplane (for Parmesan and zest)
  • 4 Serving Plates

Ingredients
  

  • 2 medium zucchini spiralized
  • 1 pound 450 g chicken breast
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 4 cloves garlic minced
  • ¼ cup 55 g butter
  • ½ cup 75 g sun-dried tomatoes, chopped
  • 1 large lemon juiced and zested
  • 3 tablespoons fresh parsley chopped
  • 3 tablespoons Parmesan cheese grated

Instructions
 

  • Prepare the Zucchini Noodles (Zoodles): Start by washing the zucchini thoroughly under running water and pat them dry with a clean kitchen towel.
    Using a spiralizer, carefully transform the zucchini into long, spaghetti-like strands known as zoodles.
    If your spiralizer offers different blade sizes, choose the medium or spaghetti setting for the best pasta-like texture.
    Place the spiralized zucchini in a bowl lined with a paper towel to absorb excess moisture.
    This step prevents the zoodles from becoming too watery when cooked later.
  • Season the Chicken Breasts Generously: Lay the chicken breasts flat on a cutting board.
    Pat them dry to ensure even searing, then season both sides with salt and freshly ground black pepper.
    This simple seasoning enhances the natural flavor of the chicken while also helping to create a delicious golden crust during cooking.
    If you like, you can lightly drizzle a touch of olive oil over the chicken to help the spices stick better.
  • Cook the Chicken to Perfection: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
    Gently place the seasoned chicken breasts into the hot pan.
    Cook for about 5–7 minutes per side, resisting the urge to move them too often, which allows a nice sear to develop.
    The chicken should turn golden brown on the outside while remaining juicy inside.
    Once the internal temperature reaches 165°F (75°C), remove the chicken from the pan.
    Set it aside on a plate, tent loosely with foil, and let it rest for a few minutes before slicing.
    Resting ensures the juices redistribute throughout the meat, keeping it moist.
  • Create the Flavorful Garlic Base: Without cleaning the skillet (the browned bits left behind add flavor), pour in the remaining tablespoon of olive oil.
    Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned, as burnt garlic can taste bitter.
    The aroma at this stage should be rich and inviting, forming the base for the sauce.
  • Build the Light Butter Sauce: Reduce the heat slightly and add the butter to the pan.
    Allow it to melt and combine with the garlic.
    Stir in the chopped sun-dried tomatoes, which will infuse the butter with their sweet and tangy flavor.
    Next, add the fresh lemon juice along with its zest, giving the sauce a bright, citrusy freshness.
    Let the mixture simmer gently for 2–3 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully.
  • Slice the Cooked Chicken: While the sauce simmers, return to the chicken.
    Using a sharp knife, slice the rested chicken breasts into thin strips or bite-sized pieces, depending on your preference.
    Cutting against the grain will make each piece more tender to chew.
    Keep the slices nearby as they’ll be added back into the sauce shortly.
  • Combine Chicken and Sauce: Transfer the sliced chicken back into the skillet, tossing it through the buttery lemon-garlic sauce.
    Stir well so that every piece of chicken is coated in flavor.
    Allow the chicken to simmer in the sauce for 1–2 minutes to soak up all the deliciousness, enhancing both taste and texture.
  • Cook the Zucchini Noodles Gently: Now add the prepared zucchini noodles to the pan.
    Use tongs to gently toss them together with the chicken and sauce, ensuring they are evenly coated.
    Cook for only 2–3 minutes, just until the zoodles are tender but still slightly crisp.
    Overcooking can make them mushy, so keep a close eye on them.
    The residual heat will soften the zucchini further once removed from the pan.
  • Add Fresh Finishing Touches: Once everything is well combined, turn off the heat.
    Sprinkle in the freshly chopped parsley and grated Parmesan cheese.
    Toss lightly one more time so the herbs and cheese melt into the warm sauce, giving the dish a fresh aroma and creamy finish.
  • Plate and Serve with Style: Divide the Chicken Zucchini Pasta among four plates or shallow bowls.
    Garnish with extra parsley, a squeeze of fresh lemon juice, or an additional sprinkle of Parmesan if desired.
    Serve immediately while warm for the best texture and flavor.
    This dish pairs beautifully with a side salad or a slice of crusty bread if you’d like to round out the meal.

Notes

  • This Chicken Zucchini Pasta offers a wholesome, balanced meal with lean protein, fresh vegetables, and a light yet flavorful sauce.
  • To prevent watery zucchini noodles, spiralize them just before cooking and avoid overcooking.
  • Always allow the chicken to rest before slicing—this locks in juices and ensures tender, moist meat.
  • Parmesan cheese adds a rich finishing touch, but you can adjust the amount or skip it to suit your dietary preferences.
  • The recipe is quick and simple for busy weeknights yet elegant enough to serve when entertaining guests.