Whole30 Spaghetti with Chicken and Garlic Butter Sauce
Elevate your mealtime with this Whole30 Spaghetti with Chicken and Garlic Butter Sauce—a vibrant, low-carb twist on a classic comfort dish! Featuring spiralized zucchini noodles (zoodles) as a nutrient-packed pasta alternative, tender chunks of seasoned chicken, and a rich, aromatic garlic butter sauce made with clarified butter (ghee), this recipe is bursting with flavor while staying entirely Whole30-compliant. Fresh parsley and a splash of zesty lemon juice brighten the dish, while optional crushed red pepper flakes add a subtle kick. Ready in just 45 minutes, this gluten-free and dairy-free dinner is perfect for busy nights or anyone seeking a wholesome yet indulgent meal. Pair it with a crisp side salad for a satisfying and guilt-free feast!
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Recipe Information
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)
Instructions
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.
Slice the chicken breasts into thin strips or cubes. Season them evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
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.
Mince the garlic cloves and chop the parsley finely.
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.
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.
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.
Add the cooked chicken back to the skillet, toss to combine, and allow everything to heat through for about 2 minutes.
Garnish with fresh parsley and serve immediately. Adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 10118 mg | 440% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 55.5 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1903 mg | 40% | |
*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.
