Chicken Zucchini Spaghetti

One Pot Creamy Chicken Spaghetti with Zucchini is going to make you OBSESS.

This sauce. THIS SAUCE. Okay. Let us back up for a sec. Sun-dried tomatoes, garlic, and parmesan cheese infuse a cream-based sauce, enveloping crispy, golden, pan-fried chicken strips and zucchini spaghetti for the craziest low-carb, fit-foodie comfort food without feeling like a fit-foodie.

We found a Zoodle maker over the weekend for $10. Ten bucks! So, this is us breaking it in and popping its cherry with this zucchini spaghetti recipe.

Low-Carb Chicken Spaghetti: Zucchini vs. Pasta

Proof is right here: you don't need to spend your whole entire pay check on a Zoodle maker. However, if you don't have one or can't find one, you can make them with a vegetable peeler and also make fettuccine-style ribbons.

You can easily swap the zucchini for simple spaghetti to make a classic chicken spaghetti recipe, but we chose zucchini to keep it low-carb. That doesn't mean giving up on flavor, just as we did when we found a low carb alternative for cacio e pepe.

Zucchini has a mild, slightly sweet flavor and becomes tender rather than chewy when cooked. It will not taste exactly like spaghetti, but when cooked just right, the strands still keep a little bite. That subtle flavor works well with a richer sauce like this one, letting the garlic, Parmesan, and sun-dried tomato flavors come through without competing.

It also behaves differently in the pan. Pasta absorbs some sauce, while using zucchini in spaghetti means it releases moisture as it cooks. There's no need to boil them al dente either; they soften directly in the finished sauce. With minimal ingredients, a creamy sauce is ready in less than 10 minutes with the addition of extra sun-dried tomatoes, a tonne of parmesan, red chilli flakes, and dried basil.

On the stove

Making a one-pan chicken spaghetti recipe comes down to timing.

Start by heating butter in a large skillet over medium-high heat (you can use extra-virgin olive oil instead of butter if needed). We cut the chicken into strips, season with salt (you can also add black pepper if you want), and cook until it is browned on all sides and cooked through.

We usually spiralize our zucchini while the chicken cooks to save time. No need to boil the 'noodles' or separate pasta water. Making pasta has never been EASIER.

Once the chicken is done, we drop in the sun-dried tomatoes. We like to use a little oil from the jar for extra flavor, along with the garlic. You only need a short cook here. Let the tomatoes warm through, but watch the pan so the garlic doesn't burn. Stir everything with a wooden spoon.

That same bit of patience helps with our low-carb chicken parm. Moving the chicken too soon works against good browning, so sometimes a reliable thing you can do is leave the pan alone for a minute.

The Sauce

Turn the heat down before pouring in the cream. We add the Parmesan and stir until the cheese melts into a smooth sauce. Then, we season it with basil, chilli flakes, and salt.

We always check the sauce consistency before adding the vegetables. It should coat the chicken. If it looks too thick, we loosen it with a splash of warm cream or water. If it looks too thin, we let it simmer a minute longer.

add the zucchini spaghetti for a healthy take on pasta (or add pre-cooked pasta if you like), and dinner is done! We gently fold the strands through the sauce just until they become flexible.

Using zucchini in spaghetti means it continues to soften in the hot skillet. We pull the pan off the heat as soon as we can twirl the noodles. Do not wait for them to feel like regular pasta.

Kitchen tip

• Zucchini softens much faster than other vegetables like creamy cornso pull the pan off the heat as soon as the strands become flexible.
• Control the moisture: It is the exact same principle we use to drain mashed cauliflower thoroughly before serving. If you overcook the zucchini in spaghetti, it releases water and dilutes the cream sauce.
• We always plate the chicken spaghetti immediately because the residual heat from the hot skillet will keep softening the strands even after it comes off the stove.

Serve it with

This chicken spaghetti recipe is already a full meal. Protein and vegetables in one skillet; you do not need to add much on the side.

The zucchini spaghetti makes it quite filling on its own. We usually keep it simple.

• Garlic bread: If you want something to mop up any cream sauce left on the plate, make a quick slice of bread with red pepper flakes with some extra garlic cloves, and a few tablespoons of butter.
• A simple side salad: A basic green salad with a tomato cuts through the cream base.
• Extra vegetables: If we want to stretch the meal, we throw some blistered cherry tomatoes, steamed green beans, or roasted carrots on the side. You can also transform this into a veggie bowl.

Cook notes

The biggest mistake you can make is overcooking them. We always add the zucchini in spaghetti right at the end of the cooking process. You only need to fold the strands into the hot sauce for 1 minute or 2 until they bend. Take the pan off the stove as soon as they are tender because the residual heat will keep softening them.

No. A vegetable peeler works too. You will get wider ribbons instead of thin spaghetti-style noodles, but they can be cooked directly in the same sauce.

Zucchini does contain a small amount of carbohydrates, but it is significantly lower than regular pasta. Because it is mostly water and fiber, it is an excellent vegetable swap.

Use extra jarred sun dried tomatoes instead. They will still give you that concentrated tomato flavour without adding much extra liquid.

3.50 from 4 votes

Chicken Zucchini Spaghetti Recipe

What you need

• 1 tablespoon butter
• 1 1/2 lb skinless chicken thigh fillets cut into strips
• 4 oz fresh semi-dried tomato strips in oil chopped *See Notes
• 3.5 oz jarred sun dried tomatoes in oil chopped
• 4 cloves garlic peeled and crushed
• 1 1/4 cup thickened cream reduced fat or full fat (or half and half)
• 1 cup shaved Parmesan cheese
• 1 pinch salt to taste
• 1 teaspoon Dried basil seasoning
• 1/2 teaspoon Red chilli flakes adjust to taste
• 2 large Zucchini made into zoodles or summer squash, use a vegetable grater if you don't have a Zoodle grater

Method

1. Heat the butter in a large skillet over medium-high heat. Add the chicken strips, season with salt, and cook until golden on all sides and cooked through.
2. While the chicken cooks, spiralize the zucchini into long noodles. If you do not have a spiralizer, use a vegetable peeler to make wider ribbons.
3. Add the semi-dried tomatoes, sun dried tomatoes, and a little of the oil from the jar. Stir in the garlic and cook just until fragrant.
4. Lower the heat and pour in the cream. Add the Parmesan and stir until the cheese has melted and the sauce is smooth. Season with the basil, chilli flakes, and salt to taste.
5. Add the zucchini noodles and gently fold them through the sauce until evenly coated.
6. Cook just until the strands are tender and flexible but still holding their shape. Serve as soon as the zoodles reach the texture you like.