Zucchini Noodles with Garlic Butter Chicken: Light, Creamy, and Keto
This Zucchini Noodles with Garlic Butter Chicken recipe is everything you love about comfort food — without the carbs weighing you down. Tender chicken pieces are coated in golden garlic butter, tossed with silky zucchini noodles, and finished with a squeeze of lemon and a sprinkle of Parmesan. It’s the perfect balance of rich and refreshing, and it comes together in under 35 minutes for a weeknight win.
A Dish That Feels Like a Treat
There’s something satisfying about twirling these “zoodles” through a buttery sauce that tastes like something you’d get at a café. The first time I made this, I was blown away by how flavorful it was — the garlic butter soaks into the chicken and noodles, creating that creamy coating that makes every bite count. It’s a dish that feels indulgent but still light enough to keep you energized.
Why It Works So Well
This recipe is all about simplicity. A few pantry staples — butter, garlic, olive oil, and Parmesan — come together to make the kind of sauce that coats every strand perfectly. The chicken adds heartiness, while the zucchini noodles bring a fresh twist that keeps things keto and guilt-free. It’s quick, elegant, and incredibly satisfying.
Star Ingredients
- Zucchini Noodles: Fresh, crisp, and the best low-carb swap for pasta.
- Chicken Breast: Juicy and tender, it soaks up the garlic butter sauce beautifully.
- Butter & Garlic: The backbone of flavor — rich, aromatic, and comforting.
- Parmesan Cheese: Adds that final savory finish and ties the dish together.
- Lemon Juice: Brightens the flavors and keeps the dish light and balanced.
Cooking Tip from the Kitchen
Zucchini noodles cook fast — really fast. To avoid a watery dish, pat them dry before adding to the pan and sauté them for just a couple of minutes. You want them soft enough to twirl but still firm to the bite. That’s the sweet spot where this dish truly shines.
How to Serve It
You can keep it simple and serve it straight from the skillet, or take it up a notch by pairing it with:
- A crisp Caesar or arugula salad for crunch.
- Garlic-roasted asparagus on the side.
- A sprinkle of red pepper flakes for a little heat.
A Quick Note
This recipe is a reminder that keto food doesn’t have to be complicated. With just a few ingredients, you can make something fresh, full of flavor, and deeply satisfying — a dish that proves eating healthy can feel like a little luxury every single day.
Zucchini Noodles with Garlic Butter Chicken
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
Nutrition
