November 7

Zucchini Pasta with Chicken & Pistachios


This recipe is an homage to the pasta recipes that show up on food magazine covers every spring. You know the ones: they feature a bowl of pasta flecked with herbs and golden chicken—and smiling, painfully chic people gathered around a picnic table on a hillside, all bathed in dappled sunlight.

It makes you want to immediately pack a bag and buy a ridiculously expensive last-minute ticket to Tuscany. I’m here to remind you of a few key points: (a) plan your trips more deliberately than that; (b) you are equally as stunning as those people; and (c) this recipe is a mini vacation anytime you need it. 

Made with zucchini noodles (one of our favorite most versatile vegetables!) instead of actual pasta, this dish won’t leave you feeling bloated and carb-crashing after 15 minutes. Winner of a meal in our opinion!

For more zucchini recipes, check out our zucchini halloumi fritters.

Zucchini Pasta With Chicken & Pistachios (Paleo, Gluten-free, Low-Carb)

If you shop on Amazon, we like these pistachios and this brand of ground cumin and ground pepper.

4.9 from 13 reviews
Zucchini Pasta with Chicken & Pistachios
Recipe type: Main
Serves: 2-4 servings
  • 2–2½ pounds / about 1 kg of zucchini (courgettes)
  • 1 tablespoon salt
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 4 boneless, skinless chicken breasts (150 g/ 4–6 oz. each)
  • 1 tablespoon extra-virgin olive oil or ghee
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 scallions
  • 7–10 fresh mint leaves
  • ¼ cup shelled pistachios
  • 1 tablespoon lemon juice
  1. Prep the noodles. Julienne the zucchini with the spiralizer. Place the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients.
  2. Cook the chicken. Pound the chicken to ½-inch thickness between two pieces of plastic wrap with the smooth side of the meat hammer, then slice it crosswise into strips. Warm the olive oil in a large, nonstick skillet over medium-high heat, 2–3 minutes. Add the chicken, sprinkle it with the salt and pepper, then toss to coat it in the oil. Spread the chicken in a single layer and let it cook undisturbed, 2–3 minutes. Flip with a spatula, separating the pieces and cook for an additional 2–3 minutes on the other side. Continue to flip and cook the chicken until it’s browned and sizzling on most sides, about 2 minutes more. Transfer the chicken to a plate and cover it loosely with aluminium foil.
  3. Prep the aromatics. Thinly slice the scallions, mince the mint leaves, and coarsely chop the pistachios. Add everything to a bowl with the lemon juice, mix with a fork, and place nearby because the next part goes quickly.
  4. Finish the noodles. Place the olive oil in a small bowl. Peel and crush the garlic, then add it to the bowl with the oil. Add the cumin and pepper to the bowl, mix with a fork, and set it nearby. Rinse the zucchini noodles under running water, drain them well, and squeeze them in a clean dish towel to remove excess water. Return the skillet you used for the chicken to the stove and reheat it over medium-high heat, 2–3 minutes. Place the prepared zucchini noodles in the dry pan and sauté them until just tender, 2–3 minutes. Push the noodles to the side of the pan, and reduce the heat to medium low. Add the garlic oil to the pan and cook for 20 seconds, stirring constantly. Push the zucchini noodles into the oil and stir gently until they’re coated. Turn off the heat and add the chicken to the noodles, along with the mint-pistachio mixture. Toss to combine.
  5. To serve, divide the pasta among individual bowls and arm everyone with a big spoon to twirl the strands.

Looking for more recipes like this one? Well Fed Weeknights is focused on meals made in 45 minutes or less. Bursting with vibrant flavors and foolproof recipes, the third installment in the best-selling Well Fed cookbook series puts more than 125 complete—and crazy-delicious—paleo meals on your table in record time.


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Zucchini Pasta With Chicken & Pistachios (Paleo, Gluten-free, Low-Carb)


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  1. I’m always looking for great new zoodles recipes! Really love this one- it’s super yummy and easy!

  2. This is perfect, my mom is gluten free so I can make this and she can enjoy it too! Im always looking for more zucchini recipes.

  3. I have never been a Zuchinni fan, but the mixture of chicken and pistachios in this recipe with zuchinni has changed the way I think. My mom has Celiac disease and cannot eat any Gluten so I made this for her last time she came to visit and she bragged all night about the taste!

  4. Love how easy it is to make and how quickly it can be made! I like to add more chicken, but that’s just me.

  5. It was simple and easy to make with such descriptive instructions. Trying the zucchini noodles with pistachios were new yet made my taste buds crave for more.

  6. Love this chicken pasta, it’s super yummy! I love the taste and nutty feeling of pistachio, a great combination with the bitter sweet taste of zucchini. A must try!

  7. This is my new favorite recipe! I like mix of chicken and pistachios and it’s very easy to make.

  8. Oh my gosh! I made this today and it is Amazing!!! So light and tasty. I have always cooked the zucchini noodles and they always get mushy. These were perfect. 🙂

  9. I put the details into my app (Lifesum) and it totaled around 960 kcal. But that’s for the entire recipe. We got around three small servings out of it (or today two big ones with leftovers) so it’ll be around 320-450 kcals depending om your serving size.

  10. Made this today and served to company that included two teenagers. It was a great choice. Their mom said they probably wouldn’t eat it because of the noodles. They loved it!! The flavor was excellent with an intriguing flavor with mint and pistachios. We’ll be having this often!

  11. Two tablespoons of salt is a LOT for one meal, no? I made it using less than a quarter the suggested amount of salt and it tasted fine.

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