Skillet Chicken with Tomatoes and Zucchini Noodles

This tomato chicken pasta is served over zucchini noodles for a low-carb meal. I turn to these tomato chicken zoodles whenever I want a quick, satisfying dinner that keeps carbohydrates low without skimping on flavor.

Over the past year I’ve grown fond of zucchini noodles, or “zoodles.” They are an easy way to increase vegetable servings while replacing traditional pasta for a lighter, lower-carb option. This recipe started as a regular chicken pasta and was adapted to use spiralized zucchini during a Whole30 round. The result is a fresh, tomato-forward dish with tender chicken and bright, blistered cherry tomatoes.

What I love about this recipe is how simple and flexible it is. With a few basic pantry ingredients and either leftover cooked chicken or a quick-cooked breast, you can have a balanced meal on the table in about 30 minutes. It works well for weeknights, meal prep, or when you want a wholesome comfort dish without the heaviness of traditional pasta.

Ingredients

• Zucchini (or pre-spiralized zucchini noodles)
• Cooked chicken breast (diced)
• Cherry tomatoes (preferably ripe)
• Olive oil
• Garlic (minced)
• Dried oregano
• Salt
• Pepper

How to make tomato and chicken zoodles

Start with cooked chicken breast cut into bite-size cubes. If you do not have pre-cooked chicken, roast, poach, or use a rotisserie breast and shred or dice it. Mince the garlic and prepare your zucchini by spiralizing it into long noodle-like strands.

Heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook, stirring occasionally, until the skins blister and the tomatoes begin to burst—about 7–10 minutes. This concentrates their flavor and creates a little pan sauce.

Add the diced chicken, minced garlic, and oregano to the tomatoes. Stir and cook just until the chicken is warmed through and develops a light sear, about 4–5 minutes. Taste and adjust seasoning with salt and pepper.

In a second skillet, warm a tablespoon of olive oil over medium-high heat. Add the zucchini noodles and sauté for 3–4 minutes, tossing gently until they soften but still retain a slight bite. Zucchini releases water as it cooks, so avoid overcooking to prevent sogginess.

Divide the zucchini noodles between two plates or shallow bowls. Spoon the tomato and chicken mixture over the zoodles and finish with a final pinch of salt and freshly cracked pepper. Serve immediately so the zoodles keep their texture.

How to spiralize zucchini

You don’t need a professional machine to make zoodles. A handheld spiralizer or a simple countertop model works well and takes just minutes to use. If you prefer, many grocery stores now sell pre-spiralized zucchini in the produce section, which saves prep time.

To spiralize at home: trim the ends of each zucchini, secure it in the spiralizer, and turn to produce long strands. For a firmer texture, choose thicker noodles; for a more delicate bite, go thinner. After spiralizing, pat the zoodles dry with a paper towel if they seem very wet before sautéing.

Variations and tips

• Add fresh basil or chopped parsley at the end for a bright, herbal note.
• Stir in a spoonful of tomato paste while the tomatoes cook for a deeper sauce.
• For extra richness, finish with a drizzle of high-quality olive oil or a few shavings of Parmesan (if not following Whole30).
• To keep zoodles from becoming watery, cook them briefly and serve right away.

Like this recipe? Try these

• Whole30 Spaghetti Squash Carbonara
• Whole30 Instant Pot Beef Stew
• Whole30 Bolognese Sauce with Spaghetti Squash