29 Delightful Recipes with Zucchini Noodles and Savory Chicken

Nothing beats a quick, healthy dinner that feels like comfort food! If you’re looking for delicious ways to enjoy zucchini noodles and savory chicken, you’ve come to the right place. We’ve gathered 29 delightful recipes that are perfect for busy weeknights or cozy weekends. Get ready to discover your new favorite meals—each one is sure to become a regular in your kitchen rotation.

Lemon Garlic Chicken Zucchini Noodles

Vividly recalling last summer’s farmer’s market haul, I found myself with an abundance of zucchini and the perfect solution for a light yet satisfying dinner. This lemon garlic chicken zucchini noodles dish has become my go-to weeknight meal that feels both nourishing and indulgent. It’s the kind of recipe that makes healthy eating feel like a treat rather than a chore.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 4 medium fresh zucchini, spiralized into noodles
– 3 cloves aromatic garlic, minced
– 1 juicy lemon, zested and juiced
– 2 tbsp rich extra virgin olive oil
– 1/4 cup freshly grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
2. Season the chicken evenly with coarse sea salt and freshly cracked black pepper on all sides.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken cubes in a single layer, cooking for 4-5 minutes per side until golden brown and reaching an internal temperature of 165°F.
5. Transfer the cooked chicken to a clean plate, keeping any accumulated juices in the skillet.
6. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
7. Sauté the minced aromatic garlic for exactly 60 seconds until fragrant but not browned.
8. Add the spiralized zucchini noodles to the skillet, tossing to coat with the garlic oil.
9. Cook the zucchini noodles for 3-4 minutes, stirring occasionally, until just tender but still slightly crisp.
10. Return the cooked chicken and any accumulated juices back to the skillet with the zucchini noodles.
11. Squeeze the fresh lemon juice directly over the mixture, followed by the lemon zest.
12. Toss everything together gently to combine and heat through for 1 minute.
13. Remove from heat and sprinkle with freshly grated Parmesan cheese and chopped fresh parsley.
14. Give one final gentle toss to distribute the cheese and herbs evenly. What makes this dish truly special is how the tender chicken contrasts with the al dente zucchini noodles, while the bright lemon cuts through the richness of the Parmesan. I love serving it immediately while the zucchini still has that perfect bite, sometimes topping it with extra lemon wedges for those who want an extra zing.

Spicy Peanut Chicken Zucchini Stir-Fry

My kitchen always smells incredible when I’m making this stir-fry—it’s become my go-to weeknight dinner that somehow feels both indulgent and healthy. I first tried this combination after my zucchini plants went wild in the garden last summer, and now it’s in our regular rotation.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup creamy natural peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha sauce
• 1/2 cup chicken broth
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 green onions, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add chicken pieces in a single layer and cook for 4-5 minutes until golden brown on one side. Tip: Don’t overcrowd the pan—cook in batches if needed for proper browning.
3. Flip chicken pieces and cook for another 3-4 minutes until cooked through and no longer pink in the center.
4. Transfer cooked chicken to a clean plate and set aside.
5. Add remaining 1 tablespoon of vegetable oil to the same skillet.
6. Add sliced zucchini and red bell pepper, stirring constantly for 3-4 minutes until vegetables are crisp-tender.
7. Push vegetables to one side of the skillet and add minced garlic and grated ginger to the empty space.
8. Cook garlic and ginger for 30 seconds until fragrant, then mix with vegetables.
9. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, and chicken broth until smooth.
10. Pour peanut sauce into the skillet with vegetables, stirring to combine.
11. Return cooked chicken to the skillet, tossing to coat everything in the sauce.
12. Simmer for 2-3 minutes until sauce has thickened slightly and everything is heated through. Tip: The sauce should coat the back of a spoon when it’s ready.
13. Remove from heat and drizzle with sesame oil.
14. Garnish with sliced green onions and chopped roasted peanuts. Tip: Toasting the peanuts in a dry pan for 2-3 minutes before chopping enhances their nutty flavor.

But what really makes this dish special is how the creamy peanut sauce clings to every surface while the zucchini maintains just enough crunch. I love serving it over jasmine rice to soak up every last drop of that spicy, nutty sauce, and sometimes I’ll add extra sriracha for friends who really love heat.

Creamy Alfredo Chicken Zucchini Pasta

Keeping my kitchen cool during summer is always a challenge, but this Creamy Alfredo Chicken Zucchini Pasta has become my go-to solution—it’s hearty enough to satisfy but light enough that I don’t feel weighed down after eating. I actually discovered this recipe when my garden zucchini went wild last August, and now it’s a weekly staple that even my picky nephew devours.

Ingredients

– 2 boneless, skinless chicken breasts, sliced into 1-inch strips
– 2 medium zucchini, spiralized into noodle-like strands
– 1 cup heavy cream with rich, velvety texture
– 1/2 cup freshly grated Parmesan cheese with sharp, nutty notes
– 3 cloves garlic, minced to aromatic perfection
– 2 tablespoons unsalted butter with creamy golden color
– 1 tablespoon extra virgin olive oil with fruity undertones
– 1 teaspoon Italian seasoning blend with fragrant herbs
– 1/2 teaspoon sea salt with clean, crisp flavor
– 1/4 teaspoon freshly cracked black pepper with bold warmth

Instructions

1. Pat the chicken strips completely dry with paper towels to ensure even browning.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the chicken strips evenly with sea salt and freshly cracked black pepper on both sides.
4. Cook the chicken in the hot oil for 5-7 minutes per side until golden brown and internal temperature reaches 165°F on a meat thermometer.
5. Transfer the cooked chicken to a clean plate and cover loosely with foil to retain moisture.
6. Reduce the skillet heat to medium and melt the unsalted butter until it foams slightly.
7. Add the minced garlic and cook for exactly 60 seconds until fragrant but not browned.
8. Pour in the heavy cream and sprinkle the Italian seasoning, stirring constantly with a wooden spoon.
9. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of your spoon.
10. Stir in the freshly grated Parmesan cheese until completely melted and the sauce becomes smooth.
11. Add the spiralized zucchini noodles to the skillet and toss gently to coat with sauce.
12. Cook the zucchini noodles for 2-3 minutes until tender but still slightly crisp, stirring frequently.
13. Return the cooked chicken strips to the skillet and stir to combine with the saucy zucchini.
14. Heat everything together for 1-2 minutes until the chicken is warmed through.

Zucchini noodles provide the perfect al dente bite that holds up beautifully against the luxurious Parmesan cream sauce, while the tender chicken adds satisfying protein. I love serving this immediately in shallow bowls with extra cracked pepper and a sprinkle of fresh basil from my windowsill herb garden for a restaurant-worthy presentation at home.

Pesto Chicken and Zucchini Noodle Bowl

Very rarely does a recipe come along that perfectly balances health, flavor, and convenience, but this Pesto Chicken and Zucchini Noodle Bowl is exactly that. I first stumbled upon this combination during a busy week when I needed something quick yet satisfying, and now it’s become my go-to for effortless, delicious dinners that never disappoint.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 medium zucchini, spiralized into noodles
• 1/2 cup fresh basil pesto
• 2 tbsp rich extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp coarse sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup toasted pine nuts

Instructions

1. Pat the chicken cubes completely dry with paper towels to ensure a golden sear.
2. Season the chicken evenly with coarse sea salt and freshly cracked black pepper.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken cubes in a single layer, cooking undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
5. Flip each chicken piece and cook for another 4-5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a clean plate, leaving any drippings in the skillet.
7. Add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet over medium heat.
8. Toss in the zucchini noodles and sauté for 2-3 minutes, just until they soften slightly but still retain some bite.
9. Return the cooked chicken to the skillet with the zucchini noodles.
10. Remove the skillet from heat and stir in 1/2 cup fresh basil pesto until everything is evenly coated.
11. Drizzle with 1 tablespoon fresh lemon juice and toss gently to combine.
12. Sprinkle with 1/4 cup freshly grated Parmesan cheese and 1/4 cup toasted pine nuts just before serving.

Keeping the zucchini noodles slightly al dente provides a wonderful textural contrast to the tender chicken. The bright pesto and lemon juice cut through the richness beautifully, while the toasted pine nuts add that essential crunch. For an extra fresh twist, I love serving this with additional basil leaves and a extra sprinkle of Parmesan right at the table.

Chicken Caprese with Zucchini Spiral Noodles

Craving something fresh yet comforting that won’t leave you feeling weighed down? I recently whipped up this Chicken Caprese with Zucchini Spiral Noodles on a busy weeknight when I wanted all the cozy flavors of Italian cuisine but with a lighter twist—it’s become my go-to for impressing dinner guests without spending hours in the kitchen.

Ingredients

– 2 boneless, skinless chicken breasts, patted dry with paper towels
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 medium zucchini, spiralized into thin noodles
– 1 cup sweet cherry tomatoes, halved
– 4 ounces fresh mozzarella cheese, torn into bite-sized pieces
– ¼ cup fragrant fresh basil leaves, thinly sliced
– 1 tablespoon syrupy balsamic glaze for drizzling

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Rub the chicken breasts evenly with olive oil, then season both sides thoroughly with kosher salt and black pepper.
3. Place chicken in the hot skillet and cook undisturbed for 6-7 minutes until the bottom develops a deep golden-brown crust.
4. Flip chicken using tongs and cook another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute evenly.
6. While chicken rests, add zucchini noodles to the same skillet and cook for 2 minutes, tossing constantly until just tender but still crisp.
7. Remove skillet from heat and immediately stir in cherry tomatoes, fresh mozzarella, and sliced basil.
8. Slice rested chicken diagonally against the grain into ½-inch thick pieces.
9. Arrange zucchini noodle mixture on plates, top with sliced chicken, and drizzle generously with balsamic glaze.
Just look at those vibrant colors dancing together on the plate! The zucchini noodles retain a satisfying al dente bite that contrasts beautifully with the juicy burst of tomatoes, while the creamy mozzarella and tangy balsamic elevate each forkful—try serving it family-style in a big wooden bowl for that rustic Italian trattoria feel right at home.

Honey Sriracha Chicken with Zoodles

Vividly remembering the first time I tried this flavor combination at a Portland food truck, I knew I had to create a healthier home version that wouldn’t require a food coma afterward. This honey sriracha chicken with zoodles has become my go-to weeknight dinner when I want something satisfying but light enough that I can still tackle my evening yoga class without feeling weighed down.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 3 medium zucchini, firm and vibrant green
– 1/4 cup raw honey with visible pollen flecks
– 3 tbsp sriracha sauce, the classic rooster bottle variety
– 2 tbsp low-sodium soy sauce, preferably the aged kind
– 2 tbsp fresh lime juice, squeezed from plump limes
– 3 cloves garlic, freshly minced with that pungent aroma
– 1 tbsp toasted sesame oil with its nutty fragrance
– 1 tsp freshly grated ginger root, fibrous and spicy
– 2 tbsp chopped fresh cilantro leaves, bright and citrusy
– 1 tbsp avocado oil with its high smoke point
– 1/2 tsp coarse sea salt for seasoning

Instructions

1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken thighs evenly with coarse sea salt.
3. Heat avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place chicken thighs in the hot skillet, presentation side down, and cook undisturbed for 6 minutes until deeply golden brown.
5. Flip chicken thighs using tongs and cook for another 5 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
6. While chicken cooks, whisk together raw honey, sriracha sauce, low-sodium soy sauce, fresh lime juice, minced garlic, toasted sesame oil, and freshly grated ginger in a small bowl until fully combined.
7. Transfer cooked chicken to a clean cutting board and let rest for 5 minutes to allow juices to redistribute.
8. Using a spiralizer with the medium blade attachment, spiralize all three zucchini into zoodles, avoiding the soft seeded core.
9. Reduce skillet heat to medium and pour the honey-sriracha mixture into the pan, scraping up any browned bits from the chicken.
10. Simmer the sauce for 2 minutes until it thickens slightly and bubbles around the edges.
11. Add zucchini zoodles to the skillet and toss constantly for 90 seconds until just tender but still crisp.
12. Slice the rested chicken thighs against the grain into 1/2-inch thick strips.
13. Return sliced chicken to the skillet and toss with the zoodles and sauce until everything is evenly coated.
14. Remove from heat and sprinkle with chopped fresh cilantro leaves.

Knowing how the sweet heat of the honey sriracha glaze contrasts beautifully with the fresh crunch of zoodles makes this dish endlessly satisfying. The chicken stays remarkably juicy while absorbing that perfect balance of spicy and sweet, and I love serving it family-style straight from the skillet with extra lime wedges for squeezing over top.

Italian Chicken Zucchini Noodle Casserole

Picture this: It’s been one of those hectic weeks where takeout containers are piling up, and I’m craving something comforting yet healthy. That’s when this Italian Chicken Zucchini Noodle Casserole became my go-to lifesaver—it’s like a warm hug from Nonna but with a lighter twist that won’t leave you in a food coma.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 medium zucchini, spiralized into tender noodles
• 1 cup marinara sauce with rich tomato flavor
• 1 cup shredded mozzarella cheese, freshly grated
• ½ cup grated Parmesan cheese, sharp and nutty
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced until fragrant
• 2 tbsp extra virgin olive oil, robust and golden
• 1 tsp dried oregano, aromatic and earthy
• ½ tsp red pepper flakes for a subtle kick
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish, torn by hand

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even baking.
2. Heat 2 tbsp of robust extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the bite-sized chicken pieces to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through with no pink inside.
4. Transfer the cooked chicken to a plate and set aside, covering lightly to retain moisture.
5. In the same skillet, sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until aromatic but not browned to avoid bitterness.
7. Add the spiralized zucchini noodles to the skillet and toss for 2-3 minutes until slightly softened but still al dente.
8. Pour in 1 cup of rich marinara sauce, 1 tsp of aromatic dried oregano, and ½ tsp of red pepper flakes, stirring to coat everything evenly.
9. Return the cooked chicken to the skillet and mix gently to combine all ingredients.
10. Transfer the mixture to a greased 9×13-inch baking dish, spreading it into an even layer.
11. Sprinkle 1 cup of freshly grated mozzarella cheese and ½ cup of sharp, nutty Parmesan cheese evenly over the top.
12. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown with slight browning at the edges.
13. Remove from the oven and let rest for 5 minutes to allow the casserole to set for easier serving.
14. Garnish with torn fresh basil leaves just before serving to preserve their bright flavor.

Cheesy and satisfying, this casserole delivers tender zucchini noodles that hold their shape against the savory chicken and tangy marinara. I love serving it straight from the baking dish with a crisp side salad for a complete meal that feels indulgent yet wholesome.

Teriyaki Chicken and Zucchini Spiral Delight

Zesty flavors and vibrant colors come together in this dish that’s become my go-to weeknight dinner. I first discovered this combination when my zucchini plants went wild last summer, and now it’s a family favorite that always disappears quickly from the table.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium zucchini, spiralized into thin noodles
– 3 tablespoons rich soy sauce
– 2 tablespoons sweet honey
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced finely
– 1 tablespoon toasted sesame oil
– 1 tablespoon neutral vegetable oil
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 1 tablespoon toasted sesame seeds
– 2 thinly sliced green onions

Instructions

1. In a small bowl, whisk together the rich soy sauce, sweet honey, freshly grated ginger, and minced garlic until fully combined.
2. Place the bite-sized chicken pieces in a medium bowl and pour half of the teriyaki sauce over them, tossing to coat evenly.
3. Heat the neutral vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the marinated chicken pieces to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on one side.
5. Flip each chicken piece and cook for another 4-5 minutes until cooked through and no pink remains.
6. While the chicken cooks, mix the cornstarch with cold water in a small bowl until smooth to prevent lumps in your sauce.
7. Transfer the cooked chicken to a clean plate using tongs, leaving any drippings in the skillet.
8. Pour the remaining teriyaki sauce into the hot skillet, then immediately whisk in the cornstarch slurry.
9. Cook the sauce for 2-3 minutes, stirring constantly, until it thickens and becomes glossy.
10. Return the cooked chicken to the skillet, tossing to coat with the thickened teriyaki sauce.
11. Add the zucchini spirals to the skillet and toss gently for just 1-2 minutes until slightly softened but still crisp.
12. Drizzle the toasted sesame oil over the mixture and give everything one final gentle toss.
13. Sprinkle with toasted sesame seeds and thinly sliced green onions before serving. Freshly cooked zucchini spirals provide the perfect tender-crisp texture that contrasts beautifully with the savory-sweet chicken. For an extra flavor boost, I love serving this over steamed jasmine rice to soak up every last drop of that glossy teriyaki sauce.

Chicken Parmesan with Zucchini Noodles

Finally, after a long day of recipe testing, I stumbled upon this glorious combination that satisfies my Italian food cravings without leaving me in a food coma. My family actually prefers this lighter version to traditional chicken parmesan now, and I love how quickly it comes together on busy weeknights.

Ingredients

– 2 large boneless, skinless chicken breasts
– 1 cup seasoned Italian breadcrumbs
– ½ cup freshly grated Parmesan cheese
– 2 farm-fresh large eggs
– ¼ cup rich extra virgin olive oil
– 1 cup robust marinara sauce
– ½ cup shredded mozzarella cheese
– 4 medium fresh zucchini
– 2 cloves aromatic garlic
– 1 tablespoon chopped fresh basil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet or rolling pin.
3. Whisk the farm-fresh large eggs in a shallow bowl until fully combined and frothy.
4. Combine the seasoned Italian breadcrumbs and freshly grated Parmesan cheese in a separate shallow dish.
5. Dip each chicken breast completely into the egg mixture, letting excess drip off.
6. Press the chicken firmly into the breadcrumb mixture, coating both sides evenly.
7. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
8. Cook the breaded chicken for 3-4 minutes per side until golden brown and crispy.
9. Transfer the chicken to the prepared baking sheet and spoon the robust marinara sauce evenly over each piece.
10. Sprinkle the shredded mozzarella cheese generously over the sauced chicken.
11. Bake for 15-18 minutes until the cheese is bubbly and golden brown.
12. While chicken bakes, spiralize the fresh zucchini into noodles using a spiralizer.
13. Mince the aromatic garlic cloves finely.
14. Heat 1 tablespoon of olive oil in a large pan over medium heat.
15. Sauté the minced garlic for 30 seconds until fragrant but not browned.
16. Add the zucchini noodles and cook for 2-3 minutes, tossing constantly until just tender.
17. Stir in the chopped fresh basil and remove from heat immediately.

Crispy, cheesy chicken parmesan meets tender zucchini noodles in this satisfying yet light dish. The contrast between the crunchy breading and delicate zucchini creates wonderful texture, while the garlic-infused noodles perfectly complement the rich tomato sauce. Try serving it with an extra sprinkle of Parmesan and a side of crusty bread for dipping into any remaining sauce.

Basil Pesto Chicken with Zucchini Ribbons

Overwhelmed by my zucchini plants’ enthusiastic productivity this season, I found myself staring at yet another basketful and remembered that simple, fresh ingredients often create the most memorable meals. This basil pesto chicken with zucchini ribbons came together on one of those busy weeknights when I needed something both comforting and vibrant, proving that a little creativity can turn garden abundance into dinner magic.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup fragrant fresh basil leaves
• 1/4 cup rich extra virgin olive oil
• 1/4 cup nutty grated Parmesan cheese
• 2 tablespoons toasted pine nuts
• 2 medium firm zucchini
• 2 cloves aromatic garlic
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure a beautiful sear.
2. Season both sides of the chicken evenly with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken in the hot skillet and cook undisturbed for 6-7 minutes until the bottom develops a golden-brown crust.
5. Flip the chicken and continue cooking for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes to redistribute juices.
7. While the chicken rests, combine fresh basil, Parmesan, pine nuts, garlic, and remaining salt and pepper in a food processor.
8. Pulse the mixture 8-10 times until coarsely chopped, then slowly stream in the remaining olive oil while the processor runs to create a vibrant green pesto.
9. Using a vegetable peeler, create long, thin zucchini ribbons by firmly dragging the peeler along the length of each zucchini.
10. Toss the zucchini ribbons with 2 tablespoons of the prepared pesto in a medium bowl until evenly coated.
11. Slice the rested chicken diagonally against the grain into 1/2-inch thick pieces.
12. Arrange the pesto-coated zucchini ribbons on serving plates and top with the sliced chicken.
13. Drizzle the remaining pesto over the chicken and serve immediately.

What makes this dish truly special is how the tender, juicy chicken contrasts with the delicate crunch of the zucchini ribbons, all brought together by that bright, garlicky pesto. I love serving this over a bed of creamy polenta or with crusty bread to soak up every last bit of the vibrant sauce, and it’s equally delicious served warm or at room temperature for summer picnics.

Zucchini Noodle Pad Thai with Chicken

Gosh, I can’t tell you how many times I’ve craved takeout Pad Thai but wanted something a bit lighter and packed with veggies. That’s exactly why I started making this zucchini noodle version with tender chicken—it satisfies those cravings while keeping things fresh and nutritious. Honestly, it’s become my go-to weeknight dinner when I want something that feels indulgent but doesn’t weigh me down.

Ingredients

– 2 medium firm zucchini, spiralized into noodles
– 1 pound boneless, skinless chicken breasts, thinly sliced
– 3 tablespoons rich tamari sauce
– 2 tablespoons creamy natural peanut butter
– 1 tablespoon tangy rice vinegar
– 1 tablespoon fragrant toasted sesame oil
– 2 teaspoons fiery sriracha sauce
– 2 large fresh garlic cloves, minced
– 2 farm-fresh eggs, lightly beaten
– 1 cup crisp bean sprouts
– ½ cup fresh chopped cilantro
– ¼ cup roasted salted peanuts, roughly chopped
– 2 bright green onions, thinly sliced
– 1 tablespoon avocado oil
– Fresh lime wedges for serving

Instructions

1. Spiralize two medium zucchini into noodles using a spiralizer, then place them in a colander and sprinkle with ½ teaspoon salt to draw out excess moisture.
2. Whisk together 3 tablespoons tamari, 2 tablespoons peanut butter, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 2 teaspoons sriracha in a small bowl until smooth.
3. Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat until shimmering.
4. Add 1 pound thinly sliced chicken breast and cook for 4-5 minutes, stirring occasionally, until no pink remains and edges are lightly browned.
5. Push chicken to one side of the pan and add 2 minced garlic cloves to the empty space, cooking for 30 seconds until fragrant.
6. Pour the beaten eggs into the garlic space and scramble for 1 minute until softly set but still moist.
7. Add the zucchini noodles and 1 cup bean sprouts to the pan, tossing everything together gently.
8. Pour the sauce mixture over the noodles and chicken, then toss continuously for 2 minutes until everything is evenly coated and heated through.
9. Remove from heat and stir in ½ cup chopped cilantro, ¼ cup chopped peanuts, and 2 sliced green onions.
10. Serve immediately with fresh lime wedges for squeezing over the top.

Oh my goodness, the texture combination here is absolutely magical—the zucchini noodles stay wonderfully al dente while soaking up that creamy peanut sauce, and the crunchy peanuts and bean sprouts add the perfect contrast. I love serving this in big, shallow bowls with extra lime wedges and sometimes even topping it with a soft-boiled egg for extra richness. It’s one of those dishes that makes healthy eating feel like the biggest treat!

Mediterranean Chicken Zucchini Noodles

Just last Tuesday, I found myself staring at another bunch of zucchini from my garden that needed using up—sound familiar? That’s when I decided to transform them into these vibrant Mediterranean chicken zucchini noodles, which have quickly become my go-to weeknight dinner when I want something fresh yet satisfying without spending hours in the kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
• 4 medium zucchini, spiralized into noodle-like strands
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 cup juicy cherry tomatoes, halved
• 1/4 cup briny Kalamata olives, pitted and sliced
• 2 tbsp freshly squeezed lemon juice
• 1 tsp aromatic dried oregano
• 1/2 tsp coarse sea salt
• 1/4 tsp cracked black pepper
• 1/4 cup crumbled creamy feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1.5 lbs of thinly sliced chicken breast strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
3. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.
4. Reduce heat to medium and add remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
5. Sauté 3 cloves of freshly minced garlic for 30 seconds until fragrant but not browned—watch carefully as burnt garlic turns bitter.
6. Add 4 medium spiralized zucchini noodles to the skillet and toss continuously for 2-3 minutes until slightly softened but still al dente.
7. Stir in 1 cup of halved juicy cherry tomatoes, 1/4 cup of sliced briny Kalamata olives, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of aromatic dried oregano, 1/2 teaspoon of coarse sea salt, and 1/4 teaspoon of cracked black pepper.
8. Cook for another 2 minutes until tomatoes begin to soften and release their juices, creating a light sauce.
9. Return the cooked chicken to the skillet and toss everything together until evenly combined and heated through, about 1 minute.
10. Remove from heat and sprinkle with 1/4 cup of crumbled creamy feta cheese and 2 tablespoons of chopped fresh parsley.

Last night, I served this over couscous for my husband, but the zucchini noodles hold their texture beautifully—they’re tender yet still have a satisfying bite against the juicy chicken and briny olives. Leftovers taste even better the next day when the flavors have melded together, though you might want to drain any excess liquid that accumulates overnight.

Coconut Curry Chicken with Zucchini Linguine

Coconut curry chicken with zucchini linguine has become my go-to weeknight comfort food—it’s the kind of dish that fills the kitchen with the most incredible aroma, reminding me of cozy dinners with friends. I first stumbled upon this recipe during a busy season when I needed something quick yet deeply satisfying, and now it’s a staple in my rotation for its creamy texture and vibrant flavors.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium zucchinis, spiralized into thin linguine-like strands
– 1 can (13.5 oz) rich, creamy coconut milk
– 2 tbsp fragrant red curry paste
– 1 tbsp freshly grated ginger
– 3 cloves garlic, finely minced
– 1 tbsp vibrant coconut oil
– 1 cup low-sodium chicken broth
– 1 tbsp fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/2 tsp fine sea salt

Instructions

1. Heat the vibrant coconut oil in a large skillet over medium-high heat until it shimmers.
2. Add the bite-sized chicken pieces and cook for 5–7 minutes, turning occasionally, until golden brown on all sides.
3. Stir in the finely minced garlic and freshly grated ginger, cooking for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it may turn bitter.
4. Mix in the fragrant red curry paste, coating the chicken evenly, and cook for 1 minute to deepen the flavors.
5. Pour in the rich, creamy coconut milk and low-sodium chicken broth, stirring to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes, allowing the sauce to thicken slightly. Tip: Simmering slowly helps the chicken become tender and absorb the curry essence.
7. Add the zucchini linguine strands to the skillet and toss gently to coat with the sauce.
8. Cook for 3–4 minutes, stirring occasionally, until the zucchini is just tender but still has a slight bite. Tip: Overcooking the zucchini can make it mushy, so keep an eye on it.
9. Remove the skillet from heat and stir in the fresh lime juice, fine sea salt, and chopped fresh cilantro.
Perfectly creamy with a hint of spice, this dish offers tender chicken and al dente zucchini that soak up the aromatic curry sauce. I love serving it in shallow bowls with a sprinkle of extra cilantro or a side of steamed jasmine rice for a heartier meal—it’s a crowd-pleaser that always leaves everyone asking for seconds.

Grilled Chicken Caesar Zucchini Salad

Very few things beat the satisfaction of transforming simple ingredients into something spectacular, especially when summer’s bounty is at its peak. I first made this grilled chicken Caesar zucchini salad during a backyard barbecue last July when I needed something light yet satisfying to balance out all the heavy sides. The combination of smoky grilled elements with that classic Caesar tang has since become my go-to warm weather meal.

Ingredients

– 2 boneless, skinless chicken breasts
– 3 medium zucchini
– 1/4 cup rich extra virgin olive oil
– 3 cloves fresh garlic
– 2 large lemons
– 1/4 cup grated Parmesan cheese
– 2 tbsp Dijon mustard
– 4 anchovy fillets
– 1 large egg yolk
– 1/2 tsp Worcestershire sauce
– 1/4 tsp freshly ground black pepper
– 1/4 tsp kosher salt
– 2 cups crisp romaine lettuce

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Slice 3 medium zucchini lengthwise into 1/4-inch thick planks.
3. Brush zucchini planks with 2 tablespoons of rich extra virgin olive oil.
4. Season 2 boneless, skinless chicken breasts with 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.
5. Place chicken breasts on the preheated grill and cook for 6-7 minutes.
6. Flip chicken breasts using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
7. Remove chicken from grill and let rest on a cutting board for 5 minutes.
8. While chicken rests, grill zucchini planks for 2-3 minutes per side until tender with visible grill marks.
9. Mince 3 cloves fresh garlic finely.
10. Whisk together minced garlic, 2 tablespoons rich extra virgin olive oil, juice from 2 large lemons, 2 tablespoons Dijon mustard, 4 anchovy fillets, 1 large egg yolk, and 1/2 teaspoon Worcestershire sauce in a medium bowl.
11. Chop grilled zucchini into bite-sized pieces.
12. Slice rested chicken breasts against the grain into 1/2-inch strips.
13. Toss 2 cups crisp romaine lettuce with the dressing in a large salad bowl.
14. Add chopped grilled zucchini and sliced chicken to the dressed lettuce.
15. Sprinkle 1/4 cup grated Parmesan cheese over the salad.
16. Toss everything gently to combine.

My favorite thing about this salad is how the smoky grilled elements play against the bright, tangy dressing. The zucchini maintains just enough crunch while the chicken stays incredibly juicy. Marvelous served immediately while the grilled components are still slightly warm, which helps the dressing cling beautifully to every bite.

Buffalo Chicken Zoodles Salad

This Buffalo Chicken Zoodles Salad has become my go-to lunch obsession ever since I discovered how to make zucchini noodles without turning them into mush. Trust me, I’ve had my fair share of zucchini disasters, but this method creates the perfect crisp-tender base for all that spicy buffalo goodness. There’s something magical about how the cool, crunchy vegetables balance the fiery sauce that keeps me making this weekly.

Ingredients

– 2 medium firm zucchini, spiralized into zoodles
– 1 pound boneless, skinless chicken breasts
– 1/4 cup rich buffalo sauce
– 2 tablespoons creamy ranch dressing
– 1/2 cup crisp celery stalks, finely chopped
– 1/4 cup vibrant carrots, shredded
– 2 tablespoons crumbled blue cheese
– 1 tablespoon unsalted butter
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken with garlic powder and smoked paprika.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
4. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
6. While the chicken rests, spiralize the zucchini into zoodles using a spiralizer.
7. Place the zoodles in a colander and sprinkle with salt to draw out excess moisture.
8. Melt the unsalted butter in the same skillet over low heat.
9. Whisk in the buffalo sauce until fully combined with the melted butter.
10. Shred the rested chicken using two forks for perfect texture.
11. Toss the shredded chicken in the buffalo sauce mixture until evenly coated.
12. Squeeze the salted zoodles gently to remove any remaining liquid.
13. Combine the zoodles, buffalo chicken, chopped celery, and shredded carrots in a large bowl.
14. Drizzle the creamy ranch dressing over the salad mixture.
15. Toss everything together until all ingredients are well distributed.
16. Top the salad with crumbled blue cheese just before serving.

The crisp zoodles provide the perfect textural contrast to the tender, saucy chicken, while the blue cheese adds that essential tangy punch that cuts through the heat. I love serving this in individual bowls with extra buffalo sauce on the side for those who want an extra kick – it makes for such a satisfying lunch that doesn’t leave you feeling weighed down.

Creamy Sun-Dried Tomato Chicken Zucchini Pasta

Perfectly balancing comfort food with fresh flavors, this creamy sun-dried tomato chicken zucchini pasta has become my go-to weeknight dinner that feels anything but ordinary. I first stumbled upon this combination when trying to use up some garden zucchini, and now it’s the dish my family requests most often—especially on those busy evenings when we need something satisfying but don’t want to spend hours in the kitchen.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon rich extra virgin olive oil
• 3 medium zucchini, spiralized into noodles
• 1/2 cup sun-dried tomatoes in oil, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season 2 cubed chicken breasts with 1 teaspoon coarse sea salt and 1/2 teaspoon freshly cracked black pepper.
3. Add the seasoned chicken to the hot skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
4. Remove the cooked chicken from the skillet and set aside on a plate.
5. Add 1/2 cup thinly sliced sun-dried tomatoes and 3 minced garlic cloves to the same skillet.
6. Cook for 1-2 minutes until the garlic becomes fragrant but not browned.
7. Pour 1 cup heavy cream into the skillet and bring to a gentle simmer.
8. Stir in 1/2 cup freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
9. Add 3 spiralized zucchini noodles to the sauce and cook for 2-3 minutes until just tender but still slightly crisp.
10. Return the cooked chicken to the skillet and toss everything together to coat evenly.
11. Remove from heat and stir in 1/4 cup chopped fresh basil.

What makes this dish truly special is how the creamy Parmesan sauce clings to every strand of zucchini noodle while the sun-dried tomatoes provide little bursts of intense flavor. The texture stays wonderfully al dente rather than becoming mushy, and I love serving it in shallow bowls with extra basil scattered on top for a restaurant-worthy presentation at home.

Conclusion

You’ve now discovered 29 delicious ways to enjoy zucchini noodles with savory chicken! These recipes offer endless variety for healthy, satisfying meals your whole family will love. We hope you’ll try a few favorites, leave a comment sharing which ones you enjoyed most, and pin this article to your Pinterest boards to save for future meal inspiration. Happy cooking!