Chicken and Zucchini Pasta

5 from 2 votes

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If you are wondering how to eat zucchini, this healthy spiralizer recipe is one that you have to try. Every summer one recipe sticks out in my mind as a favorite and this year, this is the winner.

I thought about this one for months after making it the first time. It is loaded with fresh summer flavor. Even if you think you’re not a zoodles fan, please give this one a try, I can’t imagine that you too won’t love it.

Plate of zucchini noodles with a slice of bread.

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What is it?

This dish showcases a summer relish of balsamic vinegar mixed with Italian seasoning, fresh-picked sweet basil, and sliced grape or cherry tomatoes. We use a zucchini noodle maker to keep the carbs out of the recipe and to keep you in your bathing suit.

Add a lean protein like we do, or eat it plain. You’re going to love this zoodle recipe either way.

Serving of zucchini noodles with chicken and a glass of ice water.

Every summer, we find a surplus of zucchini that ends up on our kitchen counter.

A bowl of chicen and zoodles on a plate
This chicken zucchini and tomato recipe is our new favorite summer recipe.

Most of it comes from our favorite farmers market, and sooner or later, it ends up in one of our tasty zucchini recipes.

How to make it

There are three easy steps to making this healthy chicken breast recipe. Read on as I take you through each one.

  1. A balsamic and garlic tomato-based relish.
  2. Pan sauteed chicken breast with Italian rub.
  3. Veggie noodles made from raw zucchini, combined with fresh mozzarella cheese.

Start by Making the Tomato Relish

A mixing bowl with ingredients for chicken and zoodles
  1. Combine olive oil and balsamic vinegar.
  2. Measure and add some crushed garlic.
  3. Add salt and pepper.
  4. Gently toss some halved grape or cherry tomatoes.

For the Chicken

Chicken in a skillet
  1. Add a rub of Italian seasoning, granulated garlic, and salt and pepper to some lightly pounded boneless skinless chicken breast.
  2. Heat some olive oil in a skillet over.
  3. Cook the chicken breasts on both sides.

After the chicken cools, you’re going to slice it into half inch pieces.

Make the Zucchini Pasta

A plate with zoodels
Zucchini noodels are a no-carb alternative to traditional noodles and a great way to use zucchini.

Wondering how many carbs are in zucchini? This is where the magic of this zoodles stir fry comes in.

  • One cup of raw zucchini noodles has about 20 calories and 5 grams of carbs.
  • One cup of spaghetti noodles has about 200 calories and 40 grams of carbs.
A nutritional graph.

Where to Get Zucchini Zoodles

There are a few ways of getting zucchini zoodles.

  1. Make your own using a zucchini noodle maker, known as a spiralizer.
  2. Use a knife or vegetable peeler, for wide linguini-like zoodles. See how to make zoodles with a peeler, here.
  3. Take the easy way out and buy some at the grocery store. Remember, we don’t judge.

Tips for Making Your Own Veggie Noodles

  • Trim the tips of the raw zucchini before turning into zoodles.
  • Leave the skin or, or peel it, depending on your preference.
  • Toss out the soft seeded core of the vegetable to avoid soft and mushy veggie noodles.
zoodles in a skillet wth tomatoes
  1. Place the veggie noodles in a skillet, over medium-low heat.
  2. Add the tomato relish.
  3. Stir in 4 oz of fresh mozzarella, cubed and then season with salt and pepper.

Cook the zucchini noodles, mozzarella, and relish only briefly, about two minutes, until softened.

Bowl of chicken covered with shredded basil.
Chicken and Zoodles with Tomato Relish

Add some torn leaves of fresh sweet basil just before serving. This will prevent the herb from turning black.

Are you starting to understand how incredibly mouth-watering this healthy summer recipe is going to taste?

A plate of food on a table, with Salad

What to serve with this

The sky is the limit for serving suggestions with this chicken and zucchini pasta. Depending on your dietary preference, you can consider any of the following:

Plate of food with cherry tomatoes and chicken.
Serve these veggie noodles with a variety of proteins, or all by itself.

This is definitely a summer recipe but part of its beauty is that you can make it any time of the year and bring a little sunshine to your kitchen table no matter what season.

A plate of food with a side dish of bread.
This chicken and zucchini pasta brings summer to the table, any month of the year.
A male chef standing in the kitchen.


What are zoodles?

Zoodles are low-carb, keto-friendly, noodles (or ribbons) of zucchini. They are easy to make using a spiralizer. Zoodles are a delicious and gluten-free substitution for pasta.

Can I make zoodles without a spiralizer

If you don’t have a spiralizer, you can make zoodles using a vegetable peeler or a pairing knife. Apple light pressure while peeling the zucchini and the results will be more like ribbons of zucchini.

What are the best vegetables to spiralize?

Bell peppers, carrots, parsnips, sweet potatoes, cabbage, and beets can all be used in a spiralizer.


If you have tried this zoodles recipe let us know in the comments below! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see what we have cooking!

Chicken and Zucchini Pasta

5 from 2 votes
This flavorful veggies noode recipe uses a tomato-based relish and a rubbed savory chicken breast. Recipe adapted from Cuisine at Home.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 4 People


  • Spiralizer


For the Relish

  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • 1.5 cups grape tomatoes, halved
  • 1 tsp garlic, fresh crushed
  • 1/2 cup basil leaves, torn

For the Chicken

  • 12 oz chicken breasts, boneless and skinless chicken breasts, lightly pounded.
  • 1 tsp granulated garlic
  • 2 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 2 tsp olive oil

For the Zoodles

  • 2 zucchini, spriralized (or 6 cups zoodles)
  • 4 oz mozzarella cheese, fresh, diced.


For the Relish

  • Whisk the oil, balsamic, and garlic together and season with salt and pepper to taste; toss with tomatoes. Add the torn basil just before serving.

For the Chicken

  • Combine the Italian seasoning, granulated garlic, salt and pepper, and rub on the chicken breasts.
  • Heat the olive oil in a non-stick skillet over medium-high heat, until the oil shimmers.
  • Cook the chicken for about 5 minutes on each side, until it reaches an internal temperature of 165° F.
  • After the chicken is cool enough to handle, slice it into one half inch wedges.

For the Zoodles

  • Add the zoodles, tomato relish, and diced mozzarella cheese to the same skillet, season with salt and pepper and cook over medium heat until just softened, about two minutes.
  • Stir in the torn basil leaves and serve the chicken with zoodles.


My Top Tips for How to Make Veggie Noodles
  • Trim the tips of the raw zucchini before turning into zoodles.
  • Leave the skin or, or peel it, depending on your preference.
  • Toss out the soft seeded core of the vegetable to avoid soft and mushy veggie noodles.


Calories: 254kcal, Carbohydrates: 7g, Protein: 26g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 77mg, Sodium: 579mg, Potassium: 742mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1037IU, Vitamin C: 27mg, Calcium: 174mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Healthy
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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