This recipe offers a lighter, healthier take on classic chicken pasta, replacing traditional pasta with zucchini noodles for a lower-carb, gluten-free alternative. It's packed with flavor and surprisingly satisfying, making it a perfect weeknight dinner. This recipe is easily customizable to your taste preferences and dietary needs.
What Makes This Chicken Zucchini Pasta Recipe So Good?
This recipe shines because it cleverly balances healthy eating with deliciousness. Zucchini noodles, also known as zoodles, provide a satisfying texture without the heaviness of traditional pasta. The chicken adds protein, while the sauce delivers a rich, flavorful experience that will leave you wanting more. It's also quick to prepare, making it ideal for busy weeknights.
Ingredients You'll Need:
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the Zucchini Noodles:
- 3 medium zucchini, spiralized or julienned (about 3 cups)
- For the Sauce:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh basil
- Salt and pepper to taste
Instructions:
- Prepare the Chicken: In a bowl, toss the chicken with olive oil, garlic powder, onion powder, salt, and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through (about 6-8 minutes). Remove from skillet and set aside.
- Make the Sauce: In the same skillet, add 1 tbsp olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the diced tomatoes (undrained) and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Add Zucchini Noodles: Add the zucchini noodles to the sauce and cook for 2-3 minutes, or until slightly softened but still firm. Don't overcook the zucchini, as it will become mushy.
- Combine and Serve: Stir in the cooked chicken, Parmesan cheese, and basil. Season with salt and pepper to taste. Serve immediately.
Frequently Asked Questions (FAQs)
How do I spiralize zucchini?
You can use a spiralizer tool (manual or electric) to create zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to create long, thin ribbons. Alternatively, you can julienne the zucchini using a sharp knife.
Can I use other vegetables instead of zucchini?
Yes! This recipe works well with other vegetables like yellow squash, carrots (thinly sliced), or even sweet potato noodles.
What kind of cheese can I use besides Parmesan?
Other hard cheeses like Asiago or Pecorino Romano would work well. You could also experiment with a blend of cheeses.
Can I make this recipe ahead of time?
It's best to make this recipe fresh, as the zucchini noodles can become soggy if they sit for too long. However, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. Then, combine them with the zucchini noodles just before serving.
Is this recipe suitable for meal prepping?
While not ideal for long-term meal prepping due to the zucchini, you can certainly prepare the chicken and sauce in advance and assemble the entire dish shortly before eating for a quick and healthy meal prep option.
Tips for Success:
- Don't overcook the zucchini: Overcooked zucchini will become mushy. Aim for slightly tender but still firm noodles.
- Season generously: Don't be shy with the salt and pepper. Taste and adjust as needed.
- Add some heat: For a spicier dish, add a pinch of red pepper flakes to the sauce.
- Get creative with additions: Feel free to add other vegetables, such as bell peppers, mushrooms, or spinach.
Enjoy your delicious and healthy Chicken Zucchini Pasta!
