These creamy zucchini noodles with chicken are light, silky and surprisingly satisfying — all the comfort of a creamy pasta dish, without the heavy carbs. Tender chicken, soft zucchini ribbons and a cream-cheese sauce come together in one pan in minutes. If you love zucchini dinners, try our Zucchini Boats Stuffed with Meat and Rice and Stuffed Zucchini with Minced Meat and Rice next.
Ingredients
- 500 g (1.1 lb) chicken breast, cubed (marinated if you like, for juiciness)
- 1 onion (about 50 g / 1.7 oz), chopped
- 250 g (9 oz / 1 young zucchini) zucchini
- 100 g (3.5 oz) processed/cream cheese
- 50 ml (3.5 tbsp) light cream (10%)
- Salt and spices to taste
- 1 tbsp olive oil
Instructions
- Saute the onion in olive oil until soft.
- Add the chicken and cook, covered, until nearly done.
- Meanwhile, cut the zucchini into 3 pieces and shave into ribbons with a vegetable peeler (young zucchini with no large seeds works best). Salt the ribbons and leave 5 minutes to draw out moisture, then squeeze dry.
- Turn the chicken down to the lowest heat, add the zucchini ribbons, and cook 5 minutes — don’t overcook; they will finish under the lid.
- Stir in the cream cheese and cream until a silky sauce forms.
- Serve immediately.
Tips
- Do not overcook the zucchini ribbons — they should stay slightly firm and will soften a little more under the lid.
- Squeeze the salted ribbons well so the sauce stays thick and creamy instead of watery.
- For another easy chicken dinner, try our Honey Mustard Chicken Drumsticks later in the week.
For more ideas on light, vegetable-based cooking, browse the recipes at Serious Eats.
Nutrition: Per serving: 220 kcal, protein 36 g, fat 7 g, carbs 3 g.