If you’re looking for a light, flavorful, and incredibly satisfying dish, these Pesto Zucchini Noodles with Chicken are exactly what you need! Imagine tender bites of chicken tossed with fresh, garlicky pesto and spiralized zucchini noodles that soak up all that delicious flavor. It’s a perfect low-carb, gluten-free, and super quick meal that doesn’t skimp on taste. Trust me, once you try this, it’ll become your new favorite go-to dinner!
Why You’ll Love Pesto Zucchini Noodles with Chicken
Versatile
Perfect for lunch, dinner, or even meal prep. Plus, you can swap the protein or add more veggies!
Budget-Friendly
Simple ingredients that you probably already have in your kitchen.
Quick and Easy
Ready in under 30 minutes—perfect for busy weeknights.
Customizable
Make it dairy-free, add extra veggies, or use store-bought or homemade pesto.
Crowd-Pleasing
Even pasta lovers will be hooked on these light, flavorful zoodles!
Ingredients
Ingredients in Pesto Zucchini Noodles with Chicken
This dish is all about freshness and bold flavors. Here’s what you’ll need:
Chicken Breast: Tender, juicy, and the perfect protein for this dish. You can also use chicken thighs for extra flavor.
Zucchini: Spiralized into noodles, these are the perfect low-carb alternative to pasta.
Pesto Sauce: The heart of the dish! You can use store-bought or homemade basil pesto.
Garlic: Adds a wonderful aroma and depth of flavor.
Olive Oil: For sautéing the chicken and giving the dish a smooth, rich texture.
Cherry Tomatoes (Optional): For a burst of sweetness and color.
Parmesan Cheese (Optional): A sprinkle on top makes it extra delicious.
Salt & Pepper: Simple seasonings that bring everything together.
Red Pepper Flakes (Optional): For a little kick of heat.
Instructions
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add the diced or sliced chicken breast, season with salt and pepper, and cook until golden brown and fully cooked. Remove from the pan and set aside.
Sauté the Garlic
In the same pan, add a little more olive oil and sauté the minced garlic for about 30 seconds, until fragrant.
Add the Zucchini Noodles
Toss in the spiralized zucchini noodles and sauté for 1-2 minutes, just until slightly softened. Don’t overcook them, or they’ll become watery!
Combine Everything
Add the cooked chicken back into the pan, along with the pesto sauce and cherry tomatoes. Toss everything together until well coated.
Finish with Cheese
Sprinkle Parmesan cheese on top, if using, and give it a final toss.
Serve and Enjoy
Plate it up and enjoy warm, garnished with extra Parmesan and red pepper flakes if you like some heat!
Nutrition Facts
Servings: 2
Calories per serving: 350
(Note: Full nutritional details are available in the recipe card below.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Pesto Zucchini Noodles with Chicken
This dish is delicious on its own, but here are a few serving ideas:
- With Garlic Bread: If you’re not strictly low-carb, a slice of garlic bread pairs beautifully.
- Topped with Pine Nuts: For added crunch and flavor.
- With a Side Salad: A simple mixed greens salad makes a refreshing side.
- With Extra Veggies: Toss in mushrooms, bell peppers, or spinach for extra nutrition.
Additional Tips
- Don’t overcook the zucchini noodles! They release water quickly, so just a quick sauté is enough.
- Use rotisserie chicken to make this even faster.
- Make your own pesto for a fresher, richer flavor. Just blend basil, garlic, olive oil, Parmesan, and pine nuts!
- Want a heartier meal? Mix in some whole wheat or chickpea pasta with the zoodles.
FAQ’s
1. Can I make this dish ahead of time?
Yes! But for best results, store the zucchini noodles and pesto separately, then combine when ready to eat.
2. How do I prevent zucchini noodles from getting soggy?
Cook them for just 1-2 minutes and avoid adding too much liquid. You can also pat them dry before cooking.
3. Can I use frozen zucchini noodles?
Yes, but let them thaw and drain excess moisture before cooking.
4. Can I make this without chicken?
Absolutely! Try shrimp, tofu, or even just extra veggies.
5. What’s the best store-bought pesto to use?
Look for one with minimal preservatives and high-quality ingredients, or make your own!
6. Can I use a different cheese?
Of course! Goat cheese, feta, or Pecorino Romano would all work well.
7. Is this dish keto-friendly?
Yes! Just ensure your pesto doesn’t contain added sugar.
8. Can I make this dairy-free?
Yes! Use a dairy-free pesto and skip the Parmesan.
9. How do I store leftovers?
Store in an airtight container for up to 2 days. Reheat gently to avoid sogginess.
10. Can I make this with regular pasta?
Definitely! Just swap the zucchini noodles for your favorite pasta.
Conclusion
These Pesto Zucchini Noodles with Chicken are the perfect mix of fresh, light, and flavorful. Whether you’re looking for a quick weeknight meal, a low-carb pasta fix, or just something new and exciting, this dish delivers big on taste without the guilt. Make it once, and you’ll be hooked!
Print
Pesto Zucchini Noodles with Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilled & Tossed
- Cuisine: Italian-Inspired
Description
A fresh, light twist on classic pasta, this dish features spiralized zucchini noodles tossed in a vibrant basil pesto and topped with juicy, grilled chicken. Perfect for low-carb eaters, it’s a satisfying and flavorful meal that’s as healthy as it is delicious.
Ingredients
– 4 medium zucchinis (spiralized into noodles)
– 2 boneless, skinless chicken breasts
– 2 cups fresh basil leaves
– 1/3 cup grated Parmesan cheese
– 1/4 cup pine nuts (or walnuts, toasted)
– 2 garlic cloves
– 1/2 cup extra-virgin olive oil
– Juice of 1 lemon
– Salt and pepper, to taste
– Optional: 1 cup cherry tomatoes, halved
Instructions
1. **Prepare the Chicken:** Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat until fully cooked (about 6-7 minutes per side). Allow to rest for a few minutes, then slice into strips.
2. **Make the Pesto:** In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Taste and adjust seasoning as needed.
3. **Prepare Zucchini Noodles:** Spiralize the zucchinis into noodles. For a softer texture, lightly toss the zucchini noodles with a pinch of salt and let them sit for 5 minutes; then gently squeeze out excess moisture.
4. **Assemble the Dish:** In a large bowl, toss the zucchini noodles with the pesto until well coated. If using, add the halved cherry tomatoes.
5. **Serve:** Plate the pesto zucchini noodles and top with the sliced chicken. Garnish with extra Parmesan or fresh basil, if desired.
Notes
– For a warmer dish, lightly sauté the zucchini noodles for 1-2 minutes before tossing with the pesto.
– Use a spiralizer for best results; if unavailable, you can use a vegetable peeler to create thin ribbons.
– Adjust the amount of olive oil in the pesto to reach your desired consistency.
– This dish is best enjoyed immediately to retain the crispness of the zucchini noodles.
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg