Whole30 Spaghetti with Chicken and Garlic Butter Sauce
Experience the perfect balance of indulgence and health with this Whole30 Spaghetti with Chicken and Garlic Butter Sauce. This recipe swaps traditional pasta for tender zucchini noodles, or "zoodles," keeping it low-carb, gluten-free, and Whole30-approved. Juicy, pan-seared chicken pairs beautifully with a luscious garlic butter sauce, made with clarified butter (ghee) and a zesty hint of fresh lemon juice. Finished with a sprinkle of fresh parsley and optional crushed red pepper flakes for a touch of heat, this dish is a flavorful, satisfying dinner that comes together in just 45 minutes. Whether you're following a Whole30 plan or simply seeking a wholesome, restaurant-worthy meal, this recipe delivers big on flavor without compromise.
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Ingredients
- 4 medium-sized Zucchini
- 2 large Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 5 cloves Garlic
- 3 tablespoons Clarified butter (ghee)
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Crushed red pepper flakes (optional)
Directions
Step 1
Using a spiralizer, create zucchini noodles (zoodles). Place them on a clean kitchen towel and lightly salt them to draw out excess moisture. Let them sit while you prepare the chicken and sauce.
Step 2
Slice the chicken breasts into thin strips or cubes. Season them evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from the skillet and set aside.
Step 4
Mince the garlic cloves and chop the parsley finely.
Step 5
In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon clarified butter (ghee), then sauté the garlic over medium-low heat until fragrant, about 1-2 minutes.
Step 6
Reduce the heat to low, add the remaining ghee, lemon juice, and optional red pepper flakes. Stir well to create a smooth garlic butter sauce.
Step 7
Gently pat the zucchini noodles dry with a paper towel to remove excess moisture. Add the noodles to the skillet with the sauce and toss to coat. Cook for 2-3 minutes, allowing the zoodles to warm and soften slightly but not turn mushy.
Step 8
Add the cooked chicken back to the skillet, toss to combine, and allow everything to heat through for about 2 minutes.
Step 9
Garnish with fresh parsley and serve immediately. Adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
| Serving size | (1316.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1604.0 |
| Total Fat 87.5g | 0% |
| Saturated Fat 35.3g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 437.8mg | 0% |
| Sodium 10117.7mg | 0% |
| Total Carbohydrate 67.5g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 55.5g | |
| Protein 132.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 206.1mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 1902.6mg | 0% |
Source of Calories