ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Creamy Tomato Basil Zucchini “Linguine”

This fresh and flavorful pasta dish combines juicy tomatoes, fragrant basil, and tender zucchini in a creamy sauce, perfect for a quick weeknight dinner.

Tasty Team
95% would make again
Creamy Tomato Basil Zucchini 


for 2 servings

  • 2 zucchinis, peeled
  • 1 ½ teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1 boneless, skinless chicken breast, diced
  • 1 cup cherry tomatoes (200 g), halved
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil

Creamy Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¼ cup chicken broth (60 mL)
  • ½ cup plain full-fat greek yogurt (140 g)
  • ½ cup grated parmesan cheese (55 g)
  • ½ teaspoon dried basil
  • chopped fresh basil, for garnish

Nutrition Info

  • Calories 363
  • Fat 14g
  • Carbs 23g
  • Fiber 4g
  • Sugar 14g
  • Protein 39g

Estimated values based on one serving size.


  1. Use a vegetable peeler to thinly slice zucchini into “linguine” noodles. Transfer to a bowl and toss with 1 teaspoon of salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini on a clean dish cloth or paper towels.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken breast, remaining ½ teaspoon of salt, the pepper, and garlic powder. Cook until the chicken is no longer pink. Add the zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute, until the vegetables are warmed through, then transfer to a large bowl.
  3. Make the creamy sauce: Heat olive oil in the same skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Pour in the chicken broth, then reduce the heat to low.
  4. Add the Greek yogurt, Parmesan, and dried basil. Stir until well combined. Return the chicken and zucchini linguine mixture to the pan and toss until well-coated in the sauce, then remove the pan fro the heat.
  5. Garnish with fresh basil and serve warm.
  6. Enjoy!
  7. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Creamy Tomato Basil Zucchini