Chicken Zucchini Pasta

Name: Chicken Zucchini Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 medium zucchini, (spiralized); 1 pound chicken breast; 1 teaspoon salt; ½ teaspoon pepper; 2 tablespoons olive oil; 4 garlic cloves, (minced); ¼ cup butter; ½ cup sun-dried tomatoes, (chopped); 1 lemon, (juiced and zested); 3 tablespoons fresh parsley (chopped); 3 tablespoons parmesan cheese, (grated)

Kaeleigh Pugliese Last UpdatedOctober 22, 2025

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Chicken Zucchini Pasta is an easy dinner recipe that is perfect for a low carb or low-calorie diet. With spiralized fresh zucchini noodles instead of heavy wheat flour noodles you typically find in pasta dishes, this great recipe fits so many different occasions and guests. Serve this Chicken Zucchini Pasta recipe for dinner any day of the week!

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Chicken Zucchini Pasta is packed with flavor. Not only do you get the classic flavor of juicy boneless skinless chicken breasts, seasoned with salt and black pepper, you get the savory blend of garlic and butter as well as fresh herbs, lemon zest, and sun-dried tomatoes.

One of our favorite weeknight meals, the simple ingredients in this recipe provide so much flavor that the whole family will love. And with low carb zucchini noodles, this is the ultimate comfort food that you can eat guilt free!

We love the flavors in this zucchini chicken pasta, but you can have some creativity with it! Try adding in the amazing flavors of pine nuts but mixing in basil pesto. If you love basil but not pesto, just substitute fresh parsley out for fresh basil.

Why You’ll Love This Recipe:

Light and fresh: Zucchini noodles keep this dish low-carb and refreshing while still satisfying.
Bright flavors: Sun-dried tomatoes, lemon, and parsley create a vibrant, Mediterranean-inspired sauce.
Protein-packed: Chicken breast makes it a filling and balanced meal.
Quick to make: Ready in about 30 minutes, perfect for weeknights.
Naturally gluten-free: A wholesome alternative to traditional pasta dishes.

Ingredients to Make Chicken Zucchini Pasta:

zucchini. Spiralized into noodles. Pat dry with paper towels before cooking to reduce excess moisture.
chicken breast. Cooked whole for juicier results, then sliced before adding to the pasta.
garlic cloves. Freshly minced garlic builds the flavor base of the sauce.
butter. Adds richness and a silky texture to the lemony sauce.
sun-dried tomatoes. Sweet, tangy, and chewy, use oil-packed for extra flavor or dry-packed for a lighter option.
lemon. Brightens the dish and balances the richness of butter and parmesan.
fresh parsley. Freshly chopped parsley adds color and freshness.
parmesan cheese. Grated and stirred in at the end for a savory, salty finish.

How to Make Chicken Zucchini Pasta:

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove from the skillet and let rest before slicing.
In the same skillet, add butter and minced garlic. Cook for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes, lemon juice, and zest. Simmer for 2–3 minutes to allow flavors to meld.
Add spiralized zucchini to the skillet and toss gently in the sauce. Cook for 2–3 minutes, just until slightly softened but still firm.
Slice the chicken and add it back to the skillet along with fresh parsley. Toss to combine.
Sprinkle with parmesan cheese before serving warm.

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Glass Mixing Bowl Set

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Spoon Rest with Lid Holder

Nonstick Ceramic Frying Pan

Recipe Notes & Tips:

Don’t overcook zucchini noodles: They soften quickly and can become watery. Cook just until slightly tender, 2–3 minutes.
Pat zucchini dry: After spiralizing, lightly pat with paper towels to remove excess moisture before cooking.
Slice chicken after resting: Letting it rest for a few minutes keeps it juicy and prevents dryness.
Sun-dried tomato option: If using dry-packed, soak in warm water or olive oil for 10 minutes before adding to the skillet.
Boost the flavor: Add a pinch of red pepper flakes for a little heat, or drizzle with extra lemon juice for more brightness.
Make it a meal: Pair with a side salad or garlic bread for a complete dinner.

Serving Suggestions:

How to Store:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat. Add a splash of water, broth, or lemon juice if the sauce thickens. Avoid high heat to keep the zucchini from becoming mushy.
Freezer: Not recommended, as zucchini noodles release too much water and lose their texture once thawed.

FAQs:

Can I make this dairy-free?

Yes, swap the butter for olive oil and use a dairy-free parmesan substitute or nutritional yeast.

Can I use regular pasta instead of zucchini noodles?

Yes, substitute with cooked penne, spaghetti, or your favorite pasta. You may need to double the sauce.

How do I keep zucchini noodles from getting soggy?

Pat them dry before cooking and only sauté for 2–3 minutes until just tender. Overcooking causes excess water release.

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