Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Cajun Chicken Pasta with Zoodles

Prep
15 min
Cook
20 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken breasts — cut into thin cutlets (or use thighs)
  • 1.5 tablespoons Cajun seasoning — plus more to taste; use a mild or spicy blend
  • 0.5 teaspoon kosher salt — omit or reduce if seasoning is salty
  • 2 tablespoons olive oil — divided, for searing and sautéing
  • 1 red bell pepper — thinly sliced
  • 1 shallot — minced (or 1/4 small red onion)
  • 3 cloves garlic — minced
  • 0.75 cup low-sodium chicken stock
  • 0.75 cup heavy cream — or half-and-half; use full-fat coconut milk for dairy-free
  • 0.5 cup freshly grated Parmesan cheese — plus more for serving
  • 0.5 teaspoon smoked paprika — optional boost for smoky flavor
  • 1 lemon — zest and 1–2 teaspoons juice, to taste
  • 4 medium zucchini — spiralized; about 6–7 cups, well dried
  • 2 tablespoons fresh parsley — chopped (or 2 green onions, sliced)
  • 0.25 teaspoon cayenne pepper — optional, to taste

Instructions

  1. Pat chicken dry and season all over with Cajun seasoning and kosher salt if needed.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Sear chicken in a single layer 3 to 4 minutes per side until deeply browned and cooked through. Transfer to a plate and tent.
  3. Lower heat to medium, add remaining oil, then sauté bell pepper and shallot until softened and glossy, 3 to 4 minutes.
  4. Stir in garlic and a pinch more Cajun seasoning and smoked paprika; cook 30 seconds until fragrant.
  5. Pour in chicken stock and scrape up browned bits. Simmer 1 minute to reduce slightly.
  6. Stir in cream and simmer gently until slightly thickened and glossy, 2 to 3 minutes. Off heat, melt in Parmesan. Season with salt, pepper, lemon zest, and a squeeze of lemon to taste.
  7. Pat zucchini noodles very dry with towels to avoid watering down the sauce.
  8. Return skillet to medium heat and add zoodles to the sauce. Toss with tongs 1 to 2 minutes just until slightly softened and coated.
  9. Slice rested chicken against the grain. Add chicken and any juices back to the skillet; toss to coat.
  10. Adjust heat with cayenne or extra Cajun seasoning, add more lemon if desired, and sprinkle with parsley. Serve immediately with extra Parmesan.

Notes

Store chicken and sauce separate from zoodles for best texture. Refrigerate up to 3 days in airtight containers. Reheat gently in a skillet over medium-low, adding a splash of stock or cream to loosen. Avoid boiling to keep zucchini from turning mushy.

Source: https://simplersavory.com/cajun-chicken-zoodles/