Chicken Zucchini Pasta

This light yet satisfying chicken zucchini pasta is packed with fresh vegetables, bold Italian flavors, and a creamy roasted garlic tomato sauce—without the heaviness of traditional pasta. Spiralized zucchini keeps it low-carb and nutrient-rich, while seasoned chicken breast adds lean protein to keep you full. It’s a perfect weeknight dinner that feels indulgent but keeps things clean and wholesome.

Author: Hunt4Shredz

Category: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 398 kcal per serving

Ingredients

6 - medium zucchinis
⅛ tablespoon - 1 Italian seasoning
2 ¾ gram - 1 tsp Garlic powder
2 ⅓ gram - 1 tsp Paprika
¼ cup - chicken broth
1 ½ Pound - chicken breast
50 gram - garlic
⅛ - Salt & pepper
400 - grams tomatoes
60 - grams shallots

Instructions

Preheat your oven to 400°F (200°C).
Season 4 chicken breast with salt, pepper, paprika, and garlic powder.
On a baking sheet, place 4 tomatoes (cut in half), a head of garlic (with the top cut off), and the whole shallot. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes (or until soft)
Air fry the seasoned chicken breasts at 375°F (190°C) for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Pan sear on medium/high heat if you do not have an air fryer
In a blender, combine the roasted garlic cloves, roasted tomatoes, whole shallot, and ¼ cup of chicken broth. Blend until smooth (add more liquid to thin it out if needed). Season with 1 tablespoon of Italian seasoning, salt, and pepper to taste.
Spiralize or cut 6 zucchini into noodles. Sauté in a pan until desired tenderness. (takes about 2-4 minutes)
Slice the cooked chicken and toss the zucchini noodles with the roasted garlic tomato sauce.
Top the dish with sliced chicken breasts and garnish with additional Italian seasoning if desired.
Divide into four equal portions and enjoy!