Creamy Zoodles with Cajun-Seasoned Chicken
This creamy chicken and zoodles recipe is better-for-you comfort food that is packed with flavor!
Servings 4 servings
Calories 442kcal
Ingredients
- 4 medium zucchini, spiralized into zoodles (or 5 smaller zucchini)
- 1 pound boneless skinless chicken breasts, cut in half lengthwise to make thinner pieces
- 1 ½ tablespoons olive oil, divided
- 1 tablespoon Cajun seasoning *
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup half and half
- 1 tablespoon corn starch
- 1 tablespoon water
- ¾ cup freshly shredded Parmesan, divided
- ½ teaspoon black pepper
- ¼ teaspoon salt (*see instructions)
- 1 cup diced cherry tomatoes
- Fresh parsley, for garnish (optional)
Instructions
- Place the spiralized zoodles in a colander over the sink with a sprinkle of salt. Let sit for 15 minutes to release the moisture. After 15 minutes, squeeze the water out of the noodles with paper towels, then set aside to use in the recipe.
- Meanwhile, add chicken breasts, ½ tablespoon of olive oil, and Cajun seasoning to a gallon-size Ziploc bag. Shake to coat in the seasoning and oil.
- Heat the remaining tablespoon of olive oil in a large sauté pan over medium heat. Add chicken and cook until cooked through and chicken reaches 165 degrees F, about 4-7 minutes on each side depending on thickness. Set aside on a plate and let cool, then slice.
- Add butter and garlic to the same hot pan. Stir until the butter is melted and the garlic is fragrant, about 1-2 minutes.
- Stir in the half and half and cook for 2 minutes.
- Meanwhile, mix the corn starch with the water, then add to the pan. (This will help thicken the sauce). Also stir in ½ cup of the Parmesan, pepper, and zucchini noodles. Cook, stirring often, until the zucchini noodles are heated through and slightly tender, about 3 minutes.
- Add chicken back to the sauté pan and toss well. Taste and add salt if needed. Garnish with tomatoes, parsley, and the remaining ¼ cup of Parmesan. Enjoy!
Notes
- Cutting the chicken in half lengthwise means you’re cutting through the middle all the way across the longest part (not cutting in half through the shorter width).
- If your Cajun seasoning is very salty, I recommend cutting down to 1-2 teaspoons rather than 1 tablespoon.
- Nutrition analysis below assumes salt is included in recipe and includes the use of a store-bought Cajun seasoning. You can easily adjust this recipe to be lower in sodium by omitting the salt or using a lower-sodium Cajun seasoning.
Nutrition
Calories: 442kcal