Chicken and Pesto Zucchini Fettuccine with Tomatoes

Chicken and Pesto Zucchini Fettuccine with Tomatoes

People constantly ask me, “What’s your favorite spiralized recipe?” Normally, it’s asked in relation to...


People constantly ask me, “What’s your favorite spiralized recipe?”

Normally, it’s asked in relation to the Inspiralized cookbook and that question specifically is so tough to answer- I have so many favorites from my cookbook, because I filled it with my absolute best recipes (I pulled out all the stops!)

My favorite recipe depends totally on that day – what my mood is, what the temperature is outside, what’s in season, how much time I have to cook, what I ate that day, what I drank the night before (muahaha!) and also, who I’m eating with.

Chicken and Pesto Zucchini Fettuccine with Tomatoes

However, there’s one dish that I’ll always default to when sometime asks me, although it’s somewhat summertime-y: chicken fettuccine with pesto and fresh tomatoes.

Nothing brings me back to home than a pesto dish. Growing up, I used to go over to my grandparents’ house just to have something slathered with my grandfather’s pesto. It was cheesey, smelt of the freshest basil and of course, I’d watch him prepare this magical concoction in a magical device (which now, in my elder years, understand it’s a food processor!)

Chicken and Pesto Zucchini Fettuccine with Tomatoes

I actually did a feature on a summer night at my grandparents’, which you can read here (it actually contains part of what became the introduction to my cookbook!) Here are a couple snaps from that post:

Chicken and Pesto Zucchini Fettuccine with Tomatoes

But really, he makes the best pesto. Every time I tried to recreate it, there was something off – not salty enough, too salty, too little basil, too many pine nuts, too creamy, too thick.

I think this is very common, especially with Italian American cooks – we do a little extra pinch of this or that in the end, which sets the whole recipe off, especially when you’re trying to write it down.

Right now, he’s battling pancreatic cancer, which can instantly bring tears to my eyes, so I won’t say much beyond that. But when he has the strength, seeing him back in the kitchen, cooking, fills my heart with happiness.

Chicken and Pesto Zucchini Fettuccine with Tomatoes

I love fettuccine especially, because there’s more surface area for the pesto to smear onto. Who doesn’t love more pesto per bite?

Unfortunately, this perfect fettuccine noodle can only be made with the Inspiralizer, but if you don’t have the Inspiralizer, I suggest using a thicker spaghetti noodle on one of the other spiralizers out there (I recommend the Paderno 3-blade Spiral Slicer otherwise.)

Chicken and Pesto Zucchini Fettuccine with Tomatoes

As you bite into each thick fettuccine noodle, you get a blast of flavor from the quick-cooked tomatoes, which adds a hint of sweetness and a freshness that’s surprisingly amazing.

Overall, this dish is one of my favorites definitely, on account of the pesto.

What’s your favorite recipe from the Inspiralized cookbook? From this blog (if you don’t have the cookbook – tsk tsk!)?

Nutritional Information & Recipe


Chicken and Pesto Zucchini Fettuccine with Tomatoes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • For the chicken and pasta:
  • 1 pound boneless chicken breast cubed
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • pinch of red pepper flakes
  • 1 cup cherry tomatoes halved
  • 5-6 medium zucchinis Blade B*
  • *This is specific to the Inspiralizer. If you don't have the Inspiralizer use a thicker noodle blade.
  • For the pesto:
  • 2 tablespoons pine nuts
  • 2 packed cups of basil
  • 2 tablespoons parmesan cheese
  • 3 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • salt and pepper to taste


  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chicken and season with salt, pepper, garlic powder, oregano and red pepper flakes. Cover and cook until chicken is cooked through and no longer pink on the inside, about 5-7 minutes. Halfway through, add in the tomatoes.
  • While the chicken is cooking, prepare the pesto: add all ingredients into a food processor and pulse until creamy.
  • Transfer the chicken to a plate when finished, leaving the juices in the pan. Immediately add in the zucchini noodles and toss for 3-5 minutes or until cooked to your preference.
  • Drain the zucchini noodles in a colander and then add to a mixing bowl and add in the pesto, chicken and tomatoes. Toss together to combine and transfer to a serving bowl or divide into ind


with love, Ali

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Recipe Rating


  • Ali, please be assured of my prayers for your grandfather and I will ask others to pray for him too. May God grant him His healing, comfort and peace.
  • Looks great! Would you maybe try to make a version of pesto without nuts. My husband is allergic and it makes me sad to not be able to eat pesto.
  • It's so painful, watching a loved one prayers are for your grandpa and the whole family ~ ruth
  • Ali, your last sentence should read "Overall, this dish is one of my favorites definitely, on account of the pesto, and of the most perfect grandpa who inspired it, and me". Sending prayers of strength and peace to you and your family.
  • Hey Ali, Check out my new spiralized cucumber water recipe for The Healthy Bachelorette - I think you would love it!
  • I started this winter following Inspiralized. Your joy about what you do and your journey are inspirational. Family can be everything and the memories created with our families truly live on in each generation. I wish you continued success, and my prayes are with you and your family as you move along a different kind of path. You are loved.
  • Absolutely marvellous!! Just had it for dinner on a warm Spanish spring evening. Perfect!!
  • I've been following you on Instagram for a while lusting after your delectable creations..I purchased your cookbook and the Inspiralizer last week, and they've come in the mail. I can't wait to use it! I know when I saw this post, that it would be my first dish. I'll be fixing it tonight! My heart hurts for you and your family. My grandfather battled pancreatic cancer 5.5 years ago. Sending love and prayers his way, your way and your family's way. - Rachael
  • This was amazing! Even my picky 14 year old liked it!