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In today’s fast-paced world, the demand for quick yet nutritious meals has never been higher. Garlic Butter Chicken Zucchini Pasta perfectly fits this need, combining the rich flavors of garlic and butter with tender chicken and fresh zucchini. This dish not only tantalizes the taste buds but also offers a healthy alternative to traditional pasta, making it a go-to option for families and busy individuals alike.

Garlic Butter Chicken Zucchini Pasta

Discover the delightful Garlic Butter Chicken Zucchini Pasta, a quick and healthy meal perfect for busy weeknights. This delicious dish combines tender chicken and fresh zucchini, offering a satisfying low-carb alternative to traditional pasta. Packed with flavor from garlic and herbs, it’s not just nutritious but also versatile enough for various dietary preferences. Enjoy a wholesome meal that’s both indulgent and guilt-free, ideal for families and individuals alike.
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Ingredients
  

2 medium zucchini, spiralized or sliced into thin ribbons

2 boneless, skinless chicken breasts (about 1 pound)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried Italian herbs (or 1 tablespoon fresh basil/oregano, chopped)

1/2 teaspoon red pepper flakes (optional, for heat)

Salt and pepper, to taste

1/2 cup cherry tomatoes, halved (optional)

1/4 cup grated Parmesan cheese, for serving

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and dried Italian herbs.

    Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C). Remove from the skillet and set aside to rest.

      Sauté the Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

        Add Zucchini: Toss in the spiralized or sliced zucchini. Sauté for 2-3 minutes until the zucchini is slightly tender but still has a bite (al dente). If using cherry tomatoes, add them now and cook for another minute.

          Combine: Slice the cooked chicken into thin strips and return to the skillet. Add red pepper flakes, if desired, and mix everything together gently to combine and heat through.

            Serve: Taste and adjust seasoning with more salt, pepper, or herbs if necessary. Plate the zucchini pasta and sprinkle generously with grated Parmesan cheese and fresh parsley before serving.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings