Creamy Peanut Chicken Zucchini Pasta Recipe

Let me tell you, this Creamy Peanut Chicken Zucchini Pasta Recipe quickly became one of my absolute favorites for busy weeknights. It’s light, fresh, and packed with the rich flavor of peanut sauce, but without the heaviness of traditional pasta. Plus, the zucchini noodles make it a great low-carb option that feels just as comforting as the classic.

What I love most is how fast it comes together—perfect when you want something delicious without a ton of fuss. You’ll find that the creamy peanut sauce clings beautifully to the chicken and zucchini, making every bite a satisfying mix of savory, tangy, and nutty. Trust me, this recipe is worth trying even if you don’t usually cook with zucchini noodles!

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Ingredients You’ll Need

The ingredients for this Creamy Peanut Chicken Zucchini Pasta Recipe are simple and fresh, and they all work together harmoniously. When shopping, choose the freshest zucchini for the best texture and the creamiest peanut butter you can find—it really makes a difference!

• Chicken breast or boneless chicken thighs: I prefer thighs for extra juiciness, but breasts work great too.
• Olive oil: Use a good quality one to enhance flavor without overpowering the dish.
• Salt & pepper: Basic but essential for seasoning your chicken perfectly.
• Cooking wine: Adds a subtle depth to the chicken; dry white works best.
• Zucchini: Medium-sized zucchinis spiralized into noodles—freshness is key here.
• Grated ginger: Brings a fresh, zesty warmth that wakes up the sauce.
• Grated garlic: For that unmistakable savory punch.
• Lime juice: Freshly squeezed to brighten up the rich peanut sauce.
• Soy sauce: Adds saltiness and umami that balance the peanut butter.
• Fish sauce: Just a splash for extra depth—don’t worry, it won’t taste fishy.
• Peanut butter: Creamy style is essential for the right texture and flavor.
• Sugar: A little sweetness helps round out the sauce.
• Paprika: Gives a subtle smoky color and taste.
• Fresh basil leaves: Sliced thinly (chiffonade) for that herbaceous brightness.
• Roasted peanuts: For garnish and extra crunch.
• Lime wedges: To serve on the side, adding fresh acidity if you want.

Variations

I love mixing things up depending on what I have on hand or what mood I’m in. This Creamy Peanut Chicken Zucchini Pasta Recipe is super flexible, so feel free to get creative and make it your own!

• Swap the chicken for tofu: I’ve made this vegan by using firm tofu cubes and it was just as satisfying—just make sure to press the tofu well beforehand.
• Try different nuts: Sometimes I use cashews instead of peanuts for a slightly different flavor and texture in the sauce.
• Add heat: A pinch of red chili flakes or a drizzle of sriracha kicked things up nicely when I felt like some spice.
• Seasonal veggies: In the fall, I like to toss in some roasted sweet potatoes or carrots for extra heartiness.

How to Make Creamy Peanut Chicken Zucchini Pasta Recipe

Step 1: Mix the Creamy Peanut Sauce

The sauce is the star here, so start by combining grated ginger, grated garlic, fresh lime juice, soy sauce, fish sauce, creamy peanut butter, sugar, paprika, and sliced fresh basil leaves in a medium bowl. Mix everything well until it’s smooth and set aside. This sauce tastes amazing on its own—you’ll want to lick the spoon!

Step 2: Prepare the Zucchini Noodles and Chicken

Use a spiralizer to turn your zucchini into noodles or “spaghetti.” If you don’t have one, a vegetable peeler to make thin ribbons works too. Then cut the chicken into bite-sized pieces—about 1-inch cubes work perfectly to cook evenly and stay juicy.

Step 3: Cook the Chicken

Heat olive oil in a sauté pan over medium heat until it shimmers. Add the chicken pieces and cook, stirring occasionally, for about 5 minutes until they turn opaque and are no longer pink inside. Sprinkle with salt, pepper, and pour in the cooking wine. Continue cooking for 2 more minutes to let the flavors meld.

Step 4: Add Zucchini Noodles and Sauce

Push the chicken to one side of the pan and add the zucchini noodles. Cook for about 1 minute to warm through—remember, zucchini noodles are delicate and can get soggy if overcooked. Pour the peanut sauce over everything and toss with pasta tongs to coat evenly. Let it cook another 3-4 minutes until the noodles are tender but still have a slight bite.

Step 5: Serve and Garnish

Transfer everything to a serving plate and sprinkle with fresh basil leaves, roasted chopped peanuts, and lime wedges on the side. The lime adds such a refreshing zing—don’t skip it!

How to Serve Creamy Peanut Chicken Zucchini Pasta Recipe

Garnishes

I always top this dish with a handful of chopped roasted peanuts for a satisfying crunch and sprinkle fresh basil ribbons to brighten the flavors. A few lime wedges on the side bring that fresh citrus burst which complements the creamy peanut sauce perfectly.

Side Dishes

For sides, I keep it simple with a crisp green salad or some steamed jasmine rice if you want a little carb boost. Sometimes, I serve it alongside roasted broccoli or snap peas for extra veggies and crunch.

Creative Ways to Present

When I’ve had friends over, I love serving this in individual shallow bowls with lots of garnishes for everyone to customize. Another fun idea is to serve the zucchini noodles “nested” with the chicken on top, finishing off with colorful basil and nuts for a restaurant-style look.

Make Ahead and Storage

Storing Leftovers

Any leftovers I keep stored in an airtight container in the fridge for up to 3 days. I find the zucchini noodles hold up okay but tend to soften more over time, so if you’re not serving immediately, you might want to undercook them slightly.

Freezing

I don’t recommend freezing this dish because zucchini noodles release a lot of water when thawed and the texture becomes mushy. Instead, freeze just the chicken and sauce if you want to prep ahead, then add fresh zucchini noodles when ready to eat.

Reheating

To reheat, gently warm leftover portions in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. This method helps keep the zucchini noodles from getting soggy and the chicken tender.

FAQs

Final Thoughts

I absolutely love how this Creamy Peanut Chicken Zucchini Pasta Recipe brings together simple, wholesome ingredients into something that feels special yet approachable. It’s the kind of dish that makes me excited to get back in the kitchen and share a flavorful meal with family or friends. If you’re looking for a quick, healthy dinner that’s bursting with flavor and easy to customize, I hope you’ll give this recipe a try—it just might become your new go-to too!

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