Zucchini Noodles With Creamy Bacon Parmesan Chicken. Basically, this is my own version of chicken spaghetti but low-carb, gluten-free, and completely delicious. All whole ingredients. No weird canned cream of whatever soup. How does it taste??? Amazing. You’ll never do chicken spaghetti another way. Promise.
Let’s get started!
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why make these zucchini noodles
Zucchini Noodles With Creamy Bacon Parmesan Chicken is not only delicious, it comes together in no time and is good for you!
With the help of a rotisserie chicken, all you have to do is cook a few veggies in rendered bacon fat. After that, it’s a quick toss of the hand pulled chicken, some parmesan, and a little splash of cream.
This recipe will be your new low-carb favorite when you need some comfort food with zero guilt!
Recipe Ingredients
- Chicken
- Bacon
- Parmesan
- Onion
- Kale
- Mushrooms
- Garlic
- Sundried Tomatoes
- Cream
- Chicken Broth
- Zucchini Noodles
- Kosher Salt
- Black Pepper
how to make zucchini noodles with chicken
Time needed: 45 minutes
To make the best zucchini noodles ever, simply:
- Cook the bacon
Add the bacon to large skillet on medium heat until fat begins to render.
- Add veggies
Once bacon is cooked through, add the onion and mushrooms, continue cooking until the vegetables are softened.
- Wilt the kale
Add kale, garlic, sun dried tomatoes, and chicken broth. Simmer until kale is wilted.
- The sauce
Add heavy cream, parmesan, and shredded chicken.
- Warm through and finish
Simmer until chicken is warmed through and sauce has thickened slightly. Season with kosher salt and fresh pepper as needed. Toss with zucchini noodles.
Enjoy!
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frequently asked questions
Yes! This recipe is absolutely gluten-free!
As with a classic pasta dish, I lean towards a salad and a bread.
For salad options, look at my:
Classic Wedge Salad
Grilled Caesar Salad
For bread options, try my:
Garlic Knots
No Knead Bread
Zucchini Noodles With Creamy Bacon Parmesan Chicken
Ingredients
- 1 rotisserie chicken, deboned and shredded
- 5-6 slices bacon, diced
- 1 medium onion, diced
- 1/2 bunch kale, rough chopped
- 8 oz mushrooms, sliced
- 3-4 cloves garlic, minced
- 3 tbsp sun-dried tomatoes, minced
- 1 cup chicken broth
- 1½ cups heavy cream
- 2 cups parmesan cheese, grated
- zucchini noodles from approximately 10 medium zucchini
- kosher salt and fresh ground pepper, to taste
Instructions
- Add bacon to large skillet on medium heat until fat begins to render.
- Once bacon is cooked through, add onion and mushroom, continue cooking until the vegetables are softened.
- Add kale, garlic, sun dried tomatoes, and chicken broth. Simmer until kale is wilted.
- Add heavy cream, parmesan, and shredded chicken.
- Simmer until chicken is warmed through and sauce has thickened slightly. Season with kosher salt and fresh pepper as needed. Toss with zucchini noodles.
- Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Zucchini Noodles With Creamy Bacon Parmesan Chicken recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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