Ingredients:

  • 500 g Boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 Tbsp Olive oil
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1 tsp Smoked paprika
  • 1 Tbsp Unsalted butter
  • 1 medium Shallot, finely minced
  • 4-6 cloves Garlic, minced
  • 120 ml (1/2 cup) Chicken stock (low sodium)
  • 120 ml (1/2 cup) Heavy whipping cream
  • 60 g Cream cheese (full fat, softened, cut into cubes)
  • 4 medium Zucchini, spiralized into noodles (zoodles)
  • 100 g Fresh spinach (baby leaf)
  • 1 tsp Dried Italian seasoning
  • 1/2 medium Lemon, juice and zest
  • 30 g Freshly grated Parmesan cheese
  • 2 Tbsp Fresh parsley, chopped

Instructions:

  1. Prep the Chicken: Pat the cubed chicken pieces completely dry with paper towels. Toss them thoroughly with the measured salt, pepper, and smoked paprika.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken (in batches if necessary) and cook for 3–4 minutes per side until deeply golden and mostly cooked through. Remove the chicken to a clean plate and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the butter to the pan. Sauté the minced shallots until translucent (about 2 minutes), then add the minced garlic and cook for 1 minute until fragrant. Avoid browning the garlic.
  4. Deglaze and Reduce: Pour in the chicken stock, scraping up any delicious brown bits (fond) stuck to the bottom of the pan. Bring to a simmer and reduce the liquid slightly (about 2 minutes).
  5. Create the Cream Base: Whisk in the heavy cream and the cubed cream cheese until the cheese has melted completely and the sauce is smooth. Stir in the dried Italian seasoning and lemon zest.
  6. Simmer and Thicken: Bring the sauce to a gentle bubble and let it simmer for 3–5 minutes until it has thickened enough to coat the back of a spoon. Taste and adjust seasoning with additional salt or pepper if needed.
  7. Return Chicken and Wilt Greens: Reduce the heat to low. Return the seared chicken and any resting juices to the skillet. Stir through the fresh spinach until just wilted.
  8. Toss the Zoodles: Add the spiralized zucchini noodles to the skillet. Toss quickly and gently for no more than 1–2 minutes, ensuring they are coated in the sauce but remain al dente (this prevents them from becoming watery).
  9. Finish and Serve: Remove from the heat. Stir in the fresh lemon juice and most of the grated Parmesan cheese. Garnish generously with fresh parsley and serve immediately while hot.