Lemon Chicken Pasta (with Zucchini Noodles)

Lemon Chicken Pasta with Zucchini Noodles is a light and refreshing low-carb twist on a classic favorite. Tender chicken breast is sautéed with garlic, olive oil, and fresh lemon juice, then tossed with spiralized zucchini noodles for a vibrant, nutrient-rich meal. Packed with protein, fiber, and zesty flavor, this dish is perfect for a healthy lunch or dinner that feels indulgent yet wholesome.

Ingredients

• 2 Tbsp Fresh Lemon Juice 4 Cups Fresh Baby Spinach
• 8 Oz Boneless Skinless Chicken Breast (About 2 Small Breasts) & 1 Tbsp Olive Oil
• 2 Small Zucchini, Spiralized Into “Zoodles” (About 4 Cups) & 1 Tsp Lemon Zest
• 1/2 Tsp Salt, 1/4 Tsp Black Pepper (Divided) & 2 Cloves Garlic, Minced
• 6 Oz Whole-wheat Spaghetti (Or Fettuccine) & 1/4 Cup Grated Parmesan Cheese

Directions

1. Cook Pasta & Chicken: Boil Whole-Wheat Spaghetti Until Al Dente; Reserve ¼ Cup Pasta Water, Drain. Meanwhile, Season Chicken With Salt & Pepper. Sauté In ½ Tbsp Olive Oil Over Medium-high For 5–6 Min Until Browned And Cooked. Remove To A Plate.
2. Cook Veggies & Combine: In Same Skillet, Heat Remaining ½ Tbsp Olive Oil. Cook Spiralized Zucchini For 1 Min, Then Add Spinach For 1–2 Min Until Wilted. Add Drained Pasta, Garlic, Lemon Zest & Juice, Cooked Chicken. Toss Gently; Add Pasta Water If Dry. Stir In Parmesan Until Melted Into A Light Sauce. Season To Taste.
3. Finish & Serve: Divide Among 4 Bowls. Top With Toasted Panko Breadcrumbs (Optional). Serve Hot.