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+ servings

Creamy Tomato Basil Chicken Zoodles

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Amy Rains


  • 2 tbsp olive oil or avocado oil
  • 4 cloves crushed garlic divided
  • 2 large chicken breasts pounded thin
  • 3/4 cup diced white onion
  • 1 28 oz can crushed tomatoes*
  • 1/2 cup chopped fresh basil plus more for garnish
  • 1/2 cup coconut cream canned
  • Salt and Pepper to taste
  • 2-3 large zucchini


  1. Begin by heating a large skillet to medium high heat, add oil. Once hot, add 2 cloves garlic and cook for 1-2 minutes until fragrant.
  2. Make sure your chicken breasts are pounded pretty thin, add to the pan. Cook on each side for about 4-5 minutes, or until no longer pink. Set aside and cover. Keep the heat on.
  3. Add a bit more oil to the pan if the pan is dry. Add remaining garlic, and onion. Cook for another 3-4 minutes until fragrant. Now add tomato sauce.
  4. Let the sauce simmer at medium heat for at least five minutes. Stir in coconut cream (or milk) and let it melt. And finally stir in basil, and salt and pepper to taste.

  5. Cut the chicken into small pieces and add to sauce.
  6. Spiralize your zucchini, and pat dry to get out any excess water. You can saute your zucchini noodles in a skillet with olive oil for 3-5 minutes, or eat raw. Pour sauce on top. Sprinkle with more fresh basil. Enjoy!

Recipe Notes

*I prefer to use San Marzano Tomatoes