One Pan Creamy Chicken And Bacon Zucchini Noodles With Savory Spice

“Savory spices, creamy sauce, and the perfect balance of protein and veggies come together in this one-pan wonder.

This recipe combines juicy chicken, crispy bacon, and tender zucchini noodles in a rich and flavorful dish that’s sure to become a weeknight staple.”

Ready Time

40 mins

Yields

9 servings

Ingredients

1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2 medium zucchinis
6 slices of bacon, diced
1 medium onion, diced
3 cloves of garlic, minced
1 cup of chicken broth
1/2 cup of heavy cream
1 teaspoon of paprika
1 teaspoon of dried thyme
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of cayenne pepper (optional)
1 tablespoon of olive oil
Fresh parsley, chopped (optional)

Instructions

Cook the diced bacon in a large skillet over medium-high heat, stirring occasionally, until crispy. Remove from heat and set aside on a paper towel-lined plate, leaving the grease in the skillet.

Add the diced onion to the same skillet and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. Add the chicken to the skillet, cooking until browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set aside with the cooked bacon.

Add the sliced zucchinis to the skillet, cooking until tender, about 3-5 minutes. Add the chicken broth, heavy cream, paprika, thyme, salt, black pepper, and cayenne pepper (if using) to the skillet, stirring to combine.

Bring the mixture to a simmer and let cook for 2-3 minutes or until the sauce has slightly thickened.

Return the chicken to the skillet, stirring to coat with the sauce. Add the cooked bacon back into the skillet, stirring to combine.

Reduce heat to low and let simmer for an additional 2-3 minutes, stirring occasionally, until the sauce has reached desired consistency.

Season with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.

Notes

Use a large skillet that can hold all the ingredients to prevent overcrowding and ensure everything cooks evenly. If using chicken breasts, make sure to cut them into uniform pieces so they cook at the same rate.

For crisper bacon, pat it dry with a paper towel before cooking to remove excess moisture.

Don’t overcook the zucchinis, as they’ll continue to soften in the sauce. If you prefer a thicker sauce, simmer the mixture for an additional minute or whisk in a little cornstarch before adding the chicken and bacon.

Taste and adjust the seasoning as you go, adding more paprika, thyme, or pepper to your liking.

To make ahead, cook the bacon and chicken, then refrigerate or freeze until ready to assemble and simmer with the sauce. This recipe makes 9 servings, so feel free to halve the ingredients for a smaller crowd or save leftovers for a quick lunch.