Paleo Spaghetti with Chicken and Garlic Butter Sauce
Indulge in a hearty yet wholesome meal with this Paleo Spaghetti with Chicken and Garlic Butter Sauce, a delicious twist on a classic Italian favorite. Crafted with tender zucchini noodles ("zoodles") and juicy, golden-browned chicken, this low-carb and gluten-free dish is bursting with vibrant flavors. The star of the recipe is the rich garlic butter sauce, made with Paleo-approved ghee, fresh parsley, and a zesty hint of lemon juice, elevating the dish to gourmet-level satisfaction. Quick and easy to prepare in just 35 minutes, this dish offers the perfect balance of healthy comfort food and bold, aromatic taste. Ideal for those following Paleo, keto, or low-carb diets, this nutrient-packed spaghetti alternative will leave you feeling satisfied without compromise. Serve it as a standout weeknight dinner or a crowd-pleasing entrée for your next gathering!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Slice the chicken breast into bite-sized pieces and season with half of the salt and pepper.
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.
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.
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.
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.
Remove from heat and serve immediately, garnished with additional parsley if desired. Enjoy your Paleo-friendly spaghetti!
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 490 mg | 164% | |
| Sodium | 12485 mg | 543% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 63.4 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3447 mg | 73% | |
*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.
