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With a handful of ingredients, this Chicken Scampi with Zoodles is a tasty, low-carb alternative to your favorite Italian pasta dish. The light and creamy sauce makes this chicken recipe feel like a true indulgence!
My kids love Olive Garden’s chicken scampi, and I have been making it at home for years with angel hair spaghetti. Then I thought, I need to make a low-carb version of this, so why not use zucchini noodles?
This recipe stays close to a traditional chicken scampi, with just the swap of gluten-free flour and zoodles for pasta. The perfect guilt-free healthy chicken dinner recipe that’s filling and tasty.
Recipe Overview
Ingredients and Substitutions
Here is a list of ingredients you will need to make this low-carb chicken scampi recipe. Full measurements are listed in the recipe card below.
- Chicken breast: I used boneless and skinless chicken breasts. Chicken thighs will work as well.
- Gluten-free flour: Or any other flour. This helps thicken the sauce. You can use half the amount of cornstarch instead.
- Italian seasoning: If you do not have any on hand, you can make your own homemade Italian seasoning or use 50/50 oregano and basil.
- Kosher salt and Black pepper
- Olive oil: or you can use avocado oil or any oil on hand.
- Shallot: You can also use white sweet onions.
- Garlic: Go with fresh garlic if possible. The flavor will be much better.
- Chicken broth: Vegetable broth will work as well.
- Juice & zest of lemon: Fresh lemon juice is best for flavor. If bottled, choose a high-quality brand.
- Parmesan cheese: You can grate your own or get store-bought.
- Red chili flakes – can be optional.
- Fresh parsley – adds flavor. You can use dried if you don’t have any fresh on hand.
- Zucchini: This is for the noodle option; you can use any pasta on hand. You can also use low-carb pasta options like lentil or chickpea pasta.
How to Make Chicken Scampi
- Wash the zucchini and trim off the ends. Using a spiralizer, create zucchini noodles. If you don’t have a spiralizer, just run a vegetable peeler down the length of the zucchini to make thin ribbons.
- Prepare ingredients: Cut the chicken breast into bite-sized pieces. Chop the shallot and mince the garlic; set aside.
- Make the flour mixture: Combine flour, Italian seasoning, salt, and pepper in a shallow bowl. Transfer the flour mixture to a large resealable plastic bag.
- Coat the chicken pieces: Add chicken pieces to the flour, close the bag and shake well to evenly coat.
- Cook the chicken: Heat a large skillet over medium heat. Add 1 tablespoon of oil and heat until shimmering. Add coated chicken and cook for 5-6 minutes, or until nicely golden brown. Once done, remove the chicken pieces onto a plate, and cover to keep it warm.
- Add remaining oil to the skillet and heat until hot. Add in the shallot and garlic, sauté for 1-2 minutes until garlic is fragrant and shallots begin to soften.
- Pour in the chicken broth, lemon, and lemon zest. Cook on low while scraping any browned bits on the bottom of the skillet. Stir in the chicken bites, and simmer the sauce for about 3-4 minutes.
- Add cheese and zoodles: Stir in the parmesan cheese, mix well until sauce is thickened and nicely coats the chicken bites. Immediately add in the zucchini noodles. Cook for about 2 minutes, tossing with a pair of tongs, until zoodles are slightly softened.
- Serve: Transfer the zoodles to a serving dish. Garnish with chopped parsley and sprinkle with red chili flakes. Serve immediately and enjoy!
Recipe Tips & Notes
- Cut the chicken into equal pieces for even cooking.
- If you’re not a fan of chicken, you can switch it out for shrimp scampi with zoodles.
- Please don’t overcook the zucchini noodles. They will just get too soft and mushy.
- Zoodles can be prepped in advance by keeping the spirals in the fridge until ready to cook.
- While the chicken and sauce can be reheated easily, zoodles are best enjoyed fresh.
Common Questions
Yes. Place in a sealed container and store in the fridge for up to 3 days.
This dish can be served as-is for a complete meal. You may serve with more roasted veggies, or if you’re not on low-carb, a slice of freshly baked bread can make a great addition.
Traditional Chicken scampi sauce is made of a combination of butter, garlic, lemon, and white wine. We used chicken broth in place of the white wine and added milk and parmesan cream for a creamy finish.
More Zoodle Recipes
- Turkey Meatball Zoodles
- Keto Shrimp Scampi Zoodles
- Bang Bang Shrimp Zoodles
- Chicken Alfredo Zoodles
- Easy Chili Salmon with Zoodles
You may also like
- Honey Garlic Chicken Meal Prep
- Creamy Chicken Enchilada Soup
- Asparagus Stuffed Chicken Breast
- Copycat Starbucks Egg Bites
- Baked Feta Pasta
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Chicken Scampi Zoodles
Ingredients
- 1.5 pounds chicken breast, cut into bite-sized pieces
- 1/3 cup gluten-free flour
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 1 shallot, chopped
- 4-5 cloves garlic, minced
- 1 cup chicken broth
- 1 large lemon, zest and juice
- ½ cup parmesan cheese, finely grated
- ¼ tsp red chili flakes, or to your taste
- one small bunch fresh parsley, chopped
- 2 large zucchini, spiralized
Instructions
- Thoroughly wash the 2 large zucchini and trim off the ends. Using a spiralizer, create zucchini noodles. If you don't have a spiralizer, just run a vegetable peeler down the length of the zucchini to make thin ribbons.
- Next, cut the 1.5 pounds chicken breast into bite-sized pieces. Chop the 1 shallot and mince the 4-5 cloves garlic; set aside.
- Combine 1/3 cup gluten-free flour, 1 teaspoon Italian seasoning, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon ground black pepper in a shallow bowl. Transfer the flour mixture to a large resealable plastic bag.
- Add the chicken pieces to the flour, seal the bag, and shake well to coat evenly. Now, heat a large skillet over medium heat. Add 1 tablespoon of the 3 tablespoons olive oil and heat until shimmering.
- Add coated chicken and cook for 5-6 minutes, or until nicely golden brown. Once done, remove the chicken pieces onto a plate and cover to keep them warm.
- Add remaining oil to the skillet and heat until hot. Add the shallot and garlic, and sauté for 1-2 minutes, until the garlic is fragrant and the shallots begin to soften.
- Pour in the1 cup chicken broth, 1 large lemon, and lemon zest. Cook on low, scraping any browned bits from the bottom of the skillet. Stir in the chicken bites, and simmer the sauce for about 3-4 minutes.
- Stir in the ½ cup parmesan cheese, mix well until the sauce is thickened and coats the chicken bites. Immediately add the zucchini noodles.
- Cook for about 2 minutes, tossing with tongs until the zoodles are slightly softened. Transfer the zoodles to a serving dish.
- Garnish with chopped one small bunch fresh parsley and sprinkle with r¼ tsp red chili flakes. Serve immediately and enjoy!
Notes
- Cut chicken into equal pieces for even cooking.
- If you’re not a fan of chicken, you can switch it out for shrimp scampi with zoodles.
- Zoodles can be prepped in advance by keeping the spirals in the fridge until ready to cook.
- While the chicken and sauce can be reheated easily, zoodles are best enjoyed fresh.
- You may also use vegetable broth instead of chicken broth.
- Use fresh garlic if possible. If you don’t have any fresh garlic, you can substitute one tablespoon of garlic powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is amazingly good and healthy! Not only does our family have Celiac people, but we also have Alpha Gal people. It is easily converted with fake butter and fake cheese. Love it!
Glad you loved it. Thanks for the feedback.
will it work without the flour or is it needed to thicken the sauce?
It is needed for the sauce. But if you must improvise you can skip it
This looks great! When do you add in the lemon juice and zest?
Hi Winnie. I fixed it. It should go in with the broth
This looks amazing! Could this possibly be meal prepped? I’m in desperate need of new meal preps for lunch. Thanks!
Yes. It should work just fine. Just be mindful of reheating the zoodles. it may release a bit of water.