Zucchini Noodles with Garlic Butter Chicken

This keto-friendly zucchini noodle dish features tender garlic butter chicken tossed with spiralized zucchini for a light yet satisfying low-carb meal packed with flavor.

Course Dinner

Cuisine American

Keyword Chicken, keto, low-carb, Zucchini Noodles

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 340kcal

Equipment

Skillet
Spiralizer
Tongs

Ingredients

Main Ingredients

1 lb boneless skinless chicken breast cut into bite-sized pieces
4 medium zucchini spiralized into noodles
3 tbsp butter divided
2 tbsp olive oil
4 cloves garlic minced
1/4 cup chicken broth low-sodium
1/4 cup Parmesan cheese grated
1/2 tsp Italian seasoning
to taste salt and pepper

Optional Garnish

1 tbsp fresh parsley chopped
1 tbsp lemon juice freshly squeezed

Instructions

Season chicken pieces with salt, pepper, and Italian seasoning.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
Pour in chicken broth and simmer for 2 minutes, scraping any browned bits from the pan.
Add zucchini noodles to the skillet and toss gently for 2–3 minutes until just tender (do not overcook).
Return chicken to the skillet and toss with Parmesan and sauce. Drizzle with lemon juice before serving.

Notes

To avoid soggy noodles, pat zucchini dry with paper towels before cooking. This dish pairs perfectly with a sprinkle of red pepper flakes for extra heat.

Nutrition