Low-Carb Chicken Scampi Pasta
This Low-Carb Chicken Scampi Pasta brings all the buttery, garlicky, lemony magic of a classic scampi to your table in under 30 minutes. Tender golden chicken and zucchini noodles are tossed in a silky white wine and lemon pan sauce that tastes restaurant-worthy with minimal effort. It's a satisfying, flavor-packed dinner that fits perfectly into a keto or low-carb lifestyle.
Equipment
- Large skillet or saute pan
- Spiralizer
- Baking sheet
- Tongs
- Microplane or zester
Ingredients
- 1.5 lbs boneless skinless chicken breasts sliced into thin strips
- 4 medium zucchini spiralized into noodles
- 3 tbsp unsalted butter divided
- 2 tbsp olive oil
- 6 cloves garlic minced
- 0.5 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 0.5 cup chicken broth low sodium
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 0.5 tsp red pepper flakes or to taste
- 0.25 cup fresh parsley chopped
- 0.5 cup Parmesan cheese freshly grated, plus more for serving
- 1 tsp salt plus more for salting zucchini
- 0.5 tsp black pepper freshly ground
Instructions
- Spiralize the zucchini into noodles and spread them on a paper towel-lined baking sheet. Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat very dry with additional paper towels and set aside.
- Season the chicken strips generously with salt, black pepper, and red pepper flakes. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken strips in a single layer, working in batches if needed to avoid crowding. Sear for 3 to 4 minutes per side until deeply golden and cooked through to an internal temperature of 165 degrees F. Transfer to a plate and loosely tent with foil.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook, stirring constantly, for about 60 seconds until fragrant and just starting to turn golden. Do not let it brown.
- Pour in the white wine and let it boil vigorously for 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. These caramelized bits add incredible depth to the sauce.
- Add the chicken broth, lemon juice, and lemon zest. Stir to combine and let the sauce simmer for 3 to 4 minutes until it reduces slightly and coats the back of a spoon.
- Return the cooked chicken to the skillet and toss to coat in the sauce. Add the dried zucchini noodles and gently toss everything together over low heat for 1 to 2 minutes, just long enough to warm the noodles through without making them soggy.
- Remove the skillet from heat. Stir in the fresh parsley and half the Parmesan cheese. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Divide among plates and top with the remaining Parmesan and a wedge of fresh lemon. Serve immediately.
Notes
For the best texture, always dry your zucchini noodles thoroughly before adding them to the pan. Wet noodles will water down the sauce significantly. Use fresh garlic and fresh lemon juice for the brightest, most vibrant flavor. If you prefer hearts of palm pasta or shirataki noodles over zucchini, both work well in this recipe. Leftovers keep for up to 3 days in an airtight container in the refrigerator. Reheat gently in a skillet with a splash of broth to revive the sauce. This dish is not recommended for freezing as zucchini noodles become very watery after thawing.