Creamy Garlic Chicken Zucchini Noodles

Tender garlic-seasoned chicken tossed with fresh zucchini noodles in a rich, creamy Parmesan sauce. A comforting low-carb dinner that comes together quickly.

Ingredients

For the Chicken:

1 1/2 lbs (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Creamy Garlic Sauce:

2 tbsp unsalted butter
5 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp salt, or to taste
2 tbsp cream cheese, softened
1/4 tsp red pepper flakes, optional

For the Zucchini Noodles:

4 medium zucchini, spiralized
1 tbsp olive oil
1/4 tsp salt
2 tbsp chopped fresh parsley
Extra Parmesan, for serving

Instructions

Prepare the chicken:
Pat the chicken pieces dry. Season with Italian seasoning, paprika, garlic powder, salt, and black pepper.
Cook the chicken:
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
Make the garlic sauce:
Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and sauté for 30–45 seconds until fragrant.
Add the liquids:
Pour in the heavy cream and chicken broth. Stir well, scraping up any browned bits from the bottom of the skillet.
Make it creamy:
Add the cream cheese, Parmesan, Italian seasoning, black pepper, salt, and red pepper flakes if using. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy.
Simmer:
Let the sauce gently simmer for 2–4 minutes until slightly thickened. Avoid boiling vigorously, as the cream sauce can separate.
Cook the zucchini noodles:
Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the zucchini noodles and a small pinch of salt. Cook for only 2–3 minutes, tossing gently, until just tender. Do not overcook or they will release too much water.
Combine:
Return the cooked chicken to the creamy garlic sauce. Stir to coat and heat for 1–2 minutes.
Add the noodles:
Gently toss the zucchini noodles with the chicken and sauce, or place the noodles into serving bowls and spoon the creamy chicken over them.
Garnish:
Sprinkle with fresh parsley and extra Parmesan. Serve immediately.

Q/S (Quantity & Serving)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: approximately 560–620 per serving
Protein: approximately 48–53 g
Total Carbohydrates: approximately 11–14 g
Net Carbohydrates: approximately 8–10 g
Fat: approximately 36–40 g

Nut Information

Contains no peanuts or tree nuts in the standard recipe.
Parmesan, cream cheese, heavy cream, and chicken broth are generally nut-free, but check packaged products for allergy statements.
For a severe allergy, verify all ingredient labels for possible cross-contact.

Tips

Pat the zucchini noodles dry before cooking to reduce excess moisture.
Freshly grated Parmesan melts more smoothly than pre-shredded Parmesan.
For extra garlic flavor, add 1 additional clove of minced garlic.
For a spicy version, increase the red pepper flakes.
For an even richer sauce, add 1–2 tablespoons extra Parmesan just before serving.
Serve immediately for the creamiest texture.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.