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.
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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.
I love to make this recipe for a quick and easy lunch and it reheats perfectly, so it's great to take to the office throughout the week! It's so good that even the kids love it. And, what's not to love? It's perfectly creamy with bacon and that rotisserie chicken. It's just so, so good!
This recipe will be your new low-carb favorite when you need some comfort food with zero guilt!
Ingredients
- Chicken
- Bacon
- Parmesan
- Onion
- Kale
- Mushrooms
- Garlic
- Sundried Tomatoes
- Cream
- Chicken Broth
- Zucchini Noodles
- Kosher Salt
- Black Pepper
equipment
how to make zucchini noodles with chicken
Zucchini Noodles With Chicken is so good and it's so easy to make that you'll keep it on rotation in no time.
To begin, in a large skillet on medium-high heat render some bacon. This is for flavor and what we will cook our veggies in. Bacon makes everything better, after all.
After the bacon has given you some fat to work with, add the onions and mushrooms. Continue cooking these until the veggies have softened.
Next, add the kale, garlic, and sun dried tomatoes along with the chicken broth. Simmer this mixture until the kale is wilted. I prefer using Lacinato kale, but use your favorite or even baby spinach.
Continuing on, it's time to add the heavy cream, parmesan cheese, and shredded chicken. This is the rest of our sauce ingredients. Stir and continue cooking until the parmesan has melted and your sauce has thickened just slightly. Taste for salt and pepper, and add some if you desire.
To finish, add the zucchini noodles and combine them with the sauce. The zucchini does not have to be "cooked" at all. Just warm it through.
Top with a little extra parmesan cheese and some red chili flakes. Enjoy!
zucchini noodles tips and trips
- Do not salt your zucchini noodles before or during the cooking. They will become water. Make sure the sauce is seasoned to your liking and simply toss the unsalted noodles in that.
- Don't overcook the zucchini noodles in the sauce. They will release too much water and become mushy. You just want to warm them through.
- Use your favorite protein. I love the ease of rotisserie chicken, but pork tenderloin and even cooked shrimp is fantastic here. You can even leave out the protein and enjoy this recipe as an amazing side dish!
- Make this recipe during the summer when zucchini are coming out of the woodworks in your garden. It's a perfect solution and you can even use the zucchini that you miss and that become gargantuan. They make wonderful zucchini noodles!
- I prefer using Lacinato kale, but use your favorite or even baby spinach. You can even leave out the greens all together.
- You do not have to use zucchini noodles. Feel free to experiment with your favorite spiraled veggie. They are readily available in most large grocery stores. They have everything from sweet potato, to yellow squash, and I've even seen butternut squash and broccoli!
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frequently asked questions
Is this recipe gluten-free?
Yes! This recipe is absolutely gluten-free!
What could I serve alongside this zucchini noodle recipe?
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
Savory Monkey Bread
How long will this stay good?
This Zucchini Noodle Recipe will stay good up to 3 days in the fridge is stored in an airtight container.
How do I reheat this recipe?
To reheat, the key is to remove any excess moisture that has accumulated in the fridge. Pour off any excess liquid and then heat it slowly in the microwave.
Can I freeze this recipe?
I do not recommend freezing this. The zucchini noodles will turn to mush upon thawing and the end result will be less than stellar.
If you guys make this Zucchini Noodles With Creamy Bacon Parmesan Chicken, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Recipe
Zucchini Noodles With Chicken
Ingredients
- 1 rotisserie chicken, deboned and shredded
- 5-6 slices bacon, diced
- 1 medium onion, diced
- ½ bunch kale, rough chopped
- 8 oz mushrooms, sliced
- 3-4 cloves garlic, minced
- 3 tablespoon 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
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