Zucchini Noodles with Chicken, Spinach and Parmesan

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Updated Feb 10, 2023

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Zucchini noodles with chicken, spinach and parmesan are a light, low-carb and healthy recipe. Zucchini noodles are easy to make with my favorite spiralizer and they only take a couple of minutes to cook.

Because I’m obsessed with zucchini noodles (as a gluten-free gal) I’ve tried every which way to make them. Check out my comprehensive guide for 5 Ways to Make Zucchini Noodles (and how best to cook them).

Zucchini Noodles Recipe

I included this zucchini noodles recipe in my first Meal Prep video. It’s one of my “go to” zucchini noodle recipes because it’s so darn easy and flavorful. And it’s perfect year round.

Zucchini noodles are extremely versatile but a simple sauté with garlic and spinach can’t be beat. Add in some diced herb baked chicken and you’ve got yourself a complete meal.

If you stop there you’ve made a gluten-free, dairy-free, Whole30 compliant recipe. But if you are okay with dairy, then a little sprinkle fresh parmesan cheese elevates this recipe with a salty, nutty, creaminess. The final recipe is paleo, low-carb, keto friendly and absolutely delicious.

Zucchini Noodles with Chicken Recipe Video

While it’s easy to make this recipe, it always helps to watch a quick tutorial video. Give it a watch below!

How to Make This Zucchini Noodles Recipe in 5 Steps (So Easy!)

Bake the Chicken: I meal prep herbed baked chicken all the time, then dice and store in the fridge to add to zucchini noodles and salad recipes throughout the week. To bake the chicken, preheat your oven to 425 degrees fahrenheit. Sprinkle the chicken with a variety of herbs, like garlic powder, dried basil, dried parsley, dried thyme and dried rosemary. Cook for 20-30 minutes (depending on the size) or until a digital thermometer reaches 165 degrees. Remove from the oven, let sit for 2-3 minutes, then dice up.
Make Zucchini Noodles: I spiralize one small to medium-sized zucchini per person. A large zucchini may serve 1-2 people. There are several tools you can use to make zucchini noodles, but the Paderno Spiralizer is my favorite method.
Sauté Garlic and Spinach: Heat a large sauté pan on medium heat and add 1-2 tablespoons of olive oil or avocado oil. Mince 3 garlic cloves, add that to the pan and stir for 30 seconds. Then add 4 cups of baby spinach and stir until wilted.
Combine Everything: Add the zucchini noodles to the sauté pan along with 2 cups of diced chicken and toss for 1-2 minutes. The key is not cooking the zucchini noodles, but simply warming them up. If you overcook them, they’ll quickly turn soggy. It’s best to keep them al dente.
Sprinkle with Parmesan: Add a portion of the zucchini noodles to each plate and sprinkle with fresh parmesan cheese. I also like to add freshly cracked black pepper.

Can You Make Zucchini Noodles Ahead of Time?

Absolutely! Zucchini noodles are one of the items I meal prep most frequently.

After you’ve spiralized the zucchini noodles place them in an airtight storage container. Line the storage container with a paper towel (I like this paper towel that’s unbleached, dye-free and fragrance-free) to absorb any excess moisture.

The zucchini noodles will stay good for several days in the refrigerator. But don’t try to freeze them – they’ll go mushy.

More Healthy Zucchini Noodles Recipes

Love zucchini noodle recipes? Give these other favorites a try.

Recipe originally published December 2018, but updated to include new information.

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.