Creamy Chicken and Zoodle Spaghetti
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
Cook pasta per package directions. Drain, reserving 1/2 cup pasta water.
- 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
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
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
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.