Go Back
Sautéing garlic to perfection is an essential skill in any kitchen, especially when it comes to creating a rich and aromatic base for your Garlic Butter Chicken Zucchini Pasta. To ensure you achieve that desirable garlic flavor without the bitter undertones of burnt garlic, follow these tips:

Garlic Butter Chicken Zucchini Pasta

Discover the delicious and nutritious Garlic Butter Chicken Zucchini Pasta, a quick and easy dish perfect for low-carb diets. This recipe combines spiralized zucchini with tender chicken, creating a flavorful meal that can be made in under 30 minutes. Packed with garlic butter goodness and fresh cherry tomatoes, it’s a delightful option for busy weeknights or relaxed weekends. Embrace healthy cooking while enjoying rich flavors and satisfying textures that your family will love.
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, spiralized

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon paprika

Salt and pepper, to taste

1 cup cherry tomatoes, halved

¼ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Prepare the Zucchini: Using a spiralizer, create zucchini noodles and set them aside. Optionally, you can lightly salt the noodles and let them sit in a colander for about 10 minutes to remove excess moisture.

    Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken pieces, seasoning them with Italian seasoning, paprika, salt, and pepper. Sauté the chicken until its internal temperature reaches 165°F (about 6-8 minutes), ensuring it's nicely golden brown. Remove the chicken from the skillet and set it aside.

      Make the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

        Combine Ingredients: Add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften. Return the cooked chicken to the skillet and stir to combine everything.

          Add Zucchini Noodles: Toss the zucchini noodles into the skillet, pouring the lemon juice over the mixture. Stir gently for 3-4 minutes until the noodles are heated through but still crisp.

            Finish and Serve: Remove the skillet from heat and sprinkle grated Parmesan cheese over the top. Toss to coat all ingredients evenly. Garnish with fresh chopped parsley before serving.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4