We’re Swooning Over This One-Pot Tuscan Chicken And Zoodles Recipe

Swirled/Sami Allen

What will it take to get a taste of Tuscany? No, you don’t have to go there. You don’t even need to go to a fancy Italian restaurant to feel like you’re on a European vacay. All you need is a few simple ingredients and 30 minutes to make this one-pot Tuscan chicken and zoodles recipe.

And don’t you worry — the recipe is healthy since you’re replacing pasta with zoodles and packing it with protein (thanks, chicken!). You can easily make this recipe meatless, too, by using tofu or beans instead of chicken. No matter what you substitute, we guarantee you won’t be able to get enough.

One-Pot Tuscan Chicken And Zoodles

Swirled/Sami Allen


  • 1 tablespoon of olive oil
  • 2 thinly sliced chicken breasts, sprinkled with salt and pepper
  • 4 Roma tomatoes, diced
  • 1 tablespoon of butter
  • 2 tablespoons of heavy cream
  • One large zucchini, “zoodled” (or, if you don’t have a spiralizer, slice it thin in the shape of your favorite long pasta like spaghetti, tagliatelle or pappardelle)
  • A few basil leaves, shredded


Heat the olive oil in a large pot on medium-high heat, and then add chicken. Cook it until both sides are just about cooked and then slice it into strips. Set it aside.

In the same pot, add the butter and tomatoes. Cook them until the mixture becomes a sauce, then add the heavy cream. Add in the chicken, zoodles and basil and cook for a few more minutes or until the zoodles are slightly soft and the chicken is completely cooked through. Garnish with more basil if you feel compelled!


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