Simple Chicken & Basil Pomodoro Zucchini Pasta

On Saturday, I went to Governor’s Ball in New York City with Lu and our...

Basil Pomodoro Zucchini Pasta with Chicken

On Saturday, I went to Governor’s Ball in New York City with Lu and our friend Edgar. It’s a music festival with all types of performers, from Outkast to Jack White.

I was blown away by The Strokes. I wasn’t a huge fan before seeing them – I mean, I liked their songs but I didn’t actively follow their music, like I do with some other artists.

However, they were total rawkstars. Ya, I said rawk.

This caused me to wonder… do The Strokes (and other musicians/bands) listen to their own music? Or do they get tired of it?

Basil Pomodoro Zucchini Pasta with Chicken

Then I thought to myself, well, I eat my own food – all the time. So, since I’m CLEARLY on the same level as The Strokes, I’ve decided that they must listen to their own music. 🙂

But really, if you’re making something you love (whatever type of art – music, writing, etc), then why wouldn’t you want to consume it? If you really love something, you never get tired of it.

That’s how I feel about my “art.” You can call spiralizing art, I think. We’re all transforming vegetables and creating meals out of them. That’s art – creation!

Speaking of art – check out the skeleton painting in this picture (we couldn’t resist taking a picture, after seeing it at Governor’s Ball outside The Strokes concert!) .. and we were mid laugh, that’s why it looks like he’s eating my face.


Wow, guys… it’s only Tuesday! We’re getting pretty personal on Inspiralized today.

My point is, I always eat Inspiralized. Sometimes, I even print out my own recipes and follow along. Actually, Lu’s mother was visiting from Puerto Rico last week/weekend and I had to make dinner for 8 people (not including myself). So, I printed out my Italian Zucchini Pasta Salad recipe to make as one of the sides.

Basil Pomodoro Zucchini Pasta with Chicken

Big hit. I love that pasta salad. Total summer recipe staple.

This recipe today is actually one of my favorites to make, that I figured it deserved some facetime on the blog! It’s my Easy Basil Pomodoro Sauce recipe … and chicken. Very simple, very fresh, very easy. Everything is made in one skillet (don’t you love that!) and comes together very quickly.

Basil Pomodoro Zucchini Pasta with Chicken

I’ll make this spontaneously when I’ve had a long day and don’t want to slave away in the kitchen, but want to eat clean and healthy – I’ve always got chicken in the freezer and I’ve always got canned tomatoes, garlic, onion and basil. Blame the Italian in me – I’m always prepared for a fresh tomato sauce.

This zucchini pasta is just so filling and flavorful – with lean proteins, vegetables and healthy fats, it’s a winner every time.

What’s your weeknight go-to spiralized meal? 

Nutritional Information and Recipe

Basil Pomodoro Zucchini Pasta with Chicken

Basil Pomodoro Zucchini Pasta with Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 1 tablespoon extra virgin olive oil
  • 1/2 pound boneless chicken breasts roughly cubed
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 1 large clove of garlic minced
  • 1/3 cup diced white onions
  • 1 14 oz can diced tomatoes or crushed tomatoes with juices
  • 1-1.5 tablespoon chopped basil
  • 2 medium zucchinis Blade C, noodles trimmed


  • Place a pot/saucepan over medium heat and add in the olive oil. Once the oil heats, add in the chicken. Season with salt, pepper and garlic powder. Cook for 3 minutes and then flip over, cooking another 3-5 minutes or until chicken is cooked through and no longer pink on the inside.
  • Then, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent. Then, add in the canned tomatoes and roughly crush the tomatoes with a potato masher or the back of a fork. Bring to a boil and then reduce heat and simmer. Season with salt and pepper and let cook for 5 minutes, add in the basil and cook for another 5-10 minutes or until most of the liquid has evaporated and it is thicker, suitable for cooking with zucchini noodles. Add in the zucchini noodles and toss for 2-3 minutes or until noodles are al dente.
  • Divide into bowls.
with love, Ali

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Recipe Rating


  • Yummy!! I was looking for something like this for dinner tonight! Thanks Ali!
  • Your recipes are brilliant - good for you, delicious, easy and quick. Thank Ali. X
  • This is another recipe that looks really good to me. And finally, there's a way to get me to eat my zucchini - it's a squash I've never cared for, either raw or cooked, until I got my spiralizer. Not certain what makes the difference, but it does. FYI, in my opinion it's not weird to like either your own music or your own recipes. My husband and I like to sing and play guitar, and we both enjoy listening to the songs we've recorded (informally). I've invented several of my own recipes, which we both really like, and that I make pretty regularly. If you're not going to eat and enjoy the recipes you develop, are they really worth developing? Recipes that are developed just for the sake of developing a recipe are not likely to be as good as the ones you enjoy eating… I probably shouldn't admit this, but you left me totally in the dust with the musicians/bands you mentioned. Proof that I'm old and musty… :-)
    • I've made this for dinner twice in the last week (it might have been only once except that I opened a huge can of tomatoes…), and we have really enjoyed it. It goes very nicely with a glass of red wine and a little Italian cheese sprinkled over. I know I have to make sure I take in enough calories, but even with adding things like cheese to this, I love how light it feels to eat. Now I've made two spiralized meals today. :-)
  • This dish truly is art, love everything about it!
  • This looks incredible! The blog is wonderful and teaching me the many opportunities I have to eat a healthy meal-thanks! This was the best birthday gift! One question: where can I find the chart of vegetables to spiralize in print that someone my age can print and read?
    • Unfortunately, I don't have a printable version! I'm sorry for the inconvenience.
  • Love it and can't wait to try it out.
  • I would like to know where the high potassium content comes from in the recipe? Thank you for sharing this info.
  • Made it for dinner tonight--super yummy and so easy! My can of tomatoes had green chiles in it, which gave it a nice kick. Thanks!
  • I made this last night as my new Paderno spiralizer just came in the mail! I added Cayenne pepper, cilantro, and mushrooms to the sauce and it was amazing! Even my fiance gobbled it up, and wants to have zoodles again tonight ! You've created a (healthy) monster and I love it! Thanks!
    • Yay - I'm so happy to hear that! That's the name of the game (creating healthy monsters!!)
  • Just stopping in to say thanks for this great recipe! I found your blog a month or so ago and bought the spiralizer. So far I've made this meal and the one with the riced butternut squash. My five year old and I have a gluten allergy so I'm always thrilled to find great alternatives that we can enjoy together. These zoodles were a hit tonight! Thanks so much!!!
  • I made this for dinner tonight. Super easy and delicious! I forgot I wasn't eating pasta. This will definitely be a go-to meal for me.
  • Soooo yummy! This was my first Zoodle dinner for my family! Thank you! It was so wonderful!
  • Thanks !!! your receipts are amazing !!
  • This sounds really nice. Always looking for new recipes to try. Thanks for sharing. Simon
  • This sounds lovely. Going to give this a go. thanks for sharing this recipe. Simon
  • I need a garden - just zucchinis would be awesome!!
  • I love this recipe. It is the first time using a spiralizer. My wonderful husband bought me the KitchenAid Spiralizer. Unfortunately there were no recipes. I found your recipe book to be great. I doubled this recipe. It worked out very well. I also added 1/4 cup of red wine. I think next time I will also add sliced mushrooms.
  • My husband eat lunch out with a friend today. He asked for something on the light side for dinner tonight. I had planned to use up a couple of zucchini and basil I have had for about a week. So, when I came across this recipe it was like you knew what I needed. We both loved this recipe. I do think I will add mushrooms as another person has suggested and maybe a splash of red wine in the sauce.