Low Sodium Spaghetti with Chicken and Garlic Butter Sauce
Savor the irresistible flavors of this Low Sodium Spaghetti with Chicken and Garlic Butter Sauce, a heart-healthy twist on a classic comfort dish. Tender slices of golden-seared chicken breast are paired with perfectly cooked low-sodium spaghetti, all enveloped in a rich garlic butter sauce made with unsalted butter, olive oil, and a splash of fresh lemon juice. This recipe keeps both flavor and nutrition in mind, skillfully balancing aromatic, zesty, and savory notes without relying on excess salt. Quick and easy, with just 15 minutes of prep and under 30 minutes of total cook time, this dish is perfect for a weeknight dinner. Finish with a sprinkle of fresh parsley and optional red pepper flakes for a touch of heat, and you’ve got a satisfying, low-sodium pasta dish that feels indulgent yet stays wholesome.
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Recipe Information
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
Instructions
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.
While the spaghetti cooks, pat the chicken breasts dry and season lightly with black pepper on both sides.
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.
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.
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.
Add the cooked spaghetti to the skillet, tossing to coat it with the garlic butter sauce.
Gently mix in the sliced chicken, ensuring it is evenly distributed throughout the pasta.
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.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
