Chicken zucchini Spaghetti Recipe: One-Pan Easy Weeknight Dinner

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for sautéing.

Start by seasoning the diced chicken breast with sea salt flakes and ground black pepper. Add 1 teaspoon of olive oil and mix well. Set this aside.

Heat a frying pan over medium heat with some olive oil. Fry the diced chicken breast until it turns golden brown. Once done, remove the chicken from the pan and set it aside. In the same pan, add more olive oil if needed and then add the chopped shallot and garlic. Fry until they become fragrant.

Pour in the white wine to deglaze the pan, and add the oregano. Mix everything well. Add the dried spaghetti to the pan. As the spaghetti begins to soften, pour in the water until it boils. Cook for about 10 minutes until the spaghetti is done.

Return the cooked chicken to the pan. Add the chopped red chili pepper and mix everything well. Cook for another 5 minutes. Then, add the cold butter and stir until it's completely dissolved.

Add the chopped basil leaves and sliced courgette (zucchini) to the pan. Cook for an additional 2-3 minutes. Finally, add the grated Parmesan cheese and season with sea salt flakes and black pepper to taste. Stir everything together, and your dish is ready to be served. Garnish with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens