Creamy Chicken and Zoodle Spaghetti

Creamy Chicken and Zoodle Spaghetti

from goodhousekeeping.com
30 min
4 servings

Creamy Chicken and Zoodle Spaghetti makes for a texturally interesting, feel-good meal that’s on the lighter side but still hits the spot every time.

Ingredients

  • 8 oz. spaghetti
  • 2 1/2 tbsp. olive oil, divided 
  • 1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces 
  • 1/2 tsp. Italian seasoning 
  • Kosher salt and pepper
  • 1 small shallot, finely chopped
  • 1 clove garlic, finely chopped 
  • 1/2 c. dry white wine
  • 1/2 c. sour cream 
  • 2 c. baby spinach
  • 1 lb. zucchini, spiralized 
  • Grated lemon zest plus 1 tbsp. lemon juice 
  • Grated Parmesan, for serving 

Directions

  1. 1

    Cook pasta per package directions. Drain, reserving 1/2 cup pasta water.

  2. 2

    Heat 1 tablespoon oil in large deep-sided skillet on medium-high. Season chicken with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, turning occasionally, until golden brown all over, 5 to 7 minutes. Transfer to plate.

  3. 3

    In same skillet, heat 1/2 tablespoon oil on medium. Add shallot and cook, stirring, until translucent, 1 minute. Stir in garlic and cook until fragrant, 30 seconds. Add wine and simmer until reduced by half, 2 minutes. Whisk in sour cream and 1/4 tsp salt.

  4. 4

    Remove skillet from heat, add spaghetti, and toss, adding reserved pasta water 2 tablespoons at a time as needed, until saucy. Fold in spinach to wilt (return to heat as necessary).

  5. 5

    Meanwhile, in large bowl, toss zoodles with lemon juice and remaining tablespoon oil until coated. Add pasta and toss to combine, then toss with chicken. Serve topped with lemon zest and Parmesan.