Low Sodium Spaghetti with Chicken and Garlic Butter Sauce
Delight in the comforting flavors of this Low Sodium Spaghetti with Chicken and Garlic Butter Sauce, a wholesome twist on a weeknight classic. Made with tender, golden-browned chicken breast, al dente low-sodium spaghetti, and a silky garlic butter sauce infused with fresh lemon juice and unsalted chicken stock, this dish strikes the perfect balance between indulgence and health-conscious eating. Enhanced with fragrant fresh parsley and a hint of optional red pepper flakes for subtle heat, this recipe keeps sodium in check without compromising on taste. Ready in just 40 minutes and perfect for family dinners or meal prep, this simple yet elegant pasta dish is sure to satisfy your cravings with every flavorful bite.
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Ingredients
- 8 ounces low-sodium spaghetti
- 2 pieces boneless, skinless chicken breast
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoons cracked black pepper
- 0.125 teaspoons red pepper flakes (optional)
- 0.5 cup unsalted chicken stock
Directions
Step 1
Bring a large pot of water to a boil. Add the low-sodium spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti and set aside.
Step 2
While the spaghetti cooks, pat the chicken breasts dry and season lightly with black pepper on both sides.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until the chicken is golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest for 5 minutes before slicing it into thin strips.
Step 4
In the same skillet, lower the heat to medium-low and add the unsalted butter and remaining 1 tablespoon of olive oil. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Step 5
Stir in the lemon juice, unsalted chicken stock, and reserved pasta water, scraping up any brown bits from the bottom of the skillet. Allow the sauce to simmer for 3-4 minutes, reducing slightly.
Step 6
Add the cooked spaghetti to the skillet, tossing to coat it with the garlic butter sauce.
Step 7
Gently mix in the sliced chicken, ensuring it is evenly distributed throughout the pasta.
Step 8
Sprinkle the chopped fresh parsley and red pepper flakes (if using) over the dish. Toss once more to combine and taste, adjusting seasonings as desired.
Step 9
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (829.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1626.9 |
| Total Fat 91.4g | 0% |
| Saturated Fat 36.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 419.8mg | 0% |
| Sodium 300.4mg | 0% |
| Total Carbohydrate 77.1g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 4.2g | |
| Protein 123.0g | 0% |
| Vitamin D 17.4IU | 0% |
| Calcium 115.3mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1279.2mg | 0% |
Source of Calories