Creamy Garlic Butter Chicken with Zucchini Noodles
Tender chicken in a rich garlic butter cream sauce served over zucchini noodles. A flavorful, low-carb dinner that’s quick, satisfying, and perfect for keto.
Ingredients
- 1 lb chicken breast (cut into bite-sized pieces)
- 2 tbsp olive oil or butter
- 4 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tbsp butter (for sauce)
- 4 medium zucchini (spiralized into noodles)
- Salt & pepper (to taste)
- Fresh parsley (chopped (for garnish))
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Season chicken with salt and pepper, then cook 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
- Add heavy cream and Parmesan. Simmer 3–4 minutes until sauce thickens slightly.
- Return chicken to the pan, stirring to coat in the creamy sauce.
- Add zucchini noodles and toss gently for 2–3 minutes until just tender.
- Garnish with parsley and serve immediately.