Paleo Spaghetti with Chicken and Garlic Butter Sauce
Elevate your healthy weeknight dinner game with this irresistible Paleo Spaghetti with Chicken and Garlic Butter Sauce! This recipe swaps traditional pasta for light and crunchy zucchini noodles ("zoodles"), perfectly complementing tender, golden-browned chicken pieces. A rich and fragrant garlic butter sauce, made with Paleo-approved ghee, fresh parsley, and a splash of zesty lemon juice, infuses every bite with bold and savory flavors. Ready in just 35 minutes, this low-carb, gluten-free, and dairy-free dish strikes the perfect balance between wholesome nutrition and indulgence. Ideal for anyone following a Paleo lifestyle or simply seeking a deliciously satisfying, guilt-free meal, this recipe is sure to become a fast favorite. Garnish with fresh parsley and enjoy this vibrant twist on a classic spaghetti dinner!
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Ingredients
- 4 medium-sized (approx. 8 oz each) Zucchini
- 1 lb Chicken breast
- 3 tbsp Ghee (Paleo-approved clarified butter)
- 4 large Garlic cloves
- 2 tbsp, chopped Fresh parsley
- 1 tbsp Fresh lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 1 tbsp Olive oil
Directions
Step 1
Using a spiralizer or julienne peeler, prepare the zucchini into long, thin noodles ('zoodles'). Set the zoodles aside and pat them dry with a paper towel to remove excess moisture.
Step 2
Slice the chicken breast into bite-sized pieces and season with half of the salt and pepper.
Step 3
Heat a large skillet over medium heat and add olive oil. Once hot, add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, reduce the heat to medium-low and add the ghee. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Step 5
Add the cooked chicken back to the skillet along with the chopped parsley, lemon juice, remaining salt, pepper, and red pepper flakes (if using). Stir well to coat the chicken in the garlic butter sauce.
Step 6
Increase the heat to medium and gently toss the zucchini noodles into the skillet. Cook for 2-3 minutes, stirring frequently, until the zoodles are just tender but not mushy.
Step 7
Remove from heat and serve immediately, garnished with additional parsley if desired. Enjoy your Paleo-friendly spaghetti!
Nutrition Facts
| Serving size | (1471.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1507.7 |
| Total Fat 75.5g | 0% |
| Saturated Fat 34.1g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 490.5mg | 0% |
| Sodium 12484.7mg | 0% |
| Total Carbohydrate 77.8g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 63.4g | |
| Protein 138.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 251.9mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 3447.2mg | 0% |
Source of Calories