Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 medium zucchinis, spiralized
  • 1 cup cherry tomatoes, halved
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces completely dry with paper towels to ensure a proper sear. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until it shimmers. Add chicken in a single layer and cook without stirring for 3 minutes until a brown crust forms, then toss and cook for another 2-3 minutes until opaque throughout. Remove chicken from the pan and set aside.
  3. In the same pan, melt the butter. Add minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the garlic is fragrant and tomatoes begin to soften.
  4. Lower the heat to medium and stir in the heavy cream. Let it simmer for 1-2 minutes until it thickens slightly.
  5. Whisk in the Parmesan cheese until the sauce is smooth and glossy.
  6. Add the spiralized zucchini noodles to the pan and toss gently using tongs for 2-3 minutes until heated through but still al dente.
  7. Return the browned chicken to the pan. Stir in the lemon juice and fresh parsley, tossing once more to coat everything in the sauce.