Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
Zucchini Noodles with Pesto Chicken is a delightful and nutritious dish that combines the freshness of spiralized zucchini with the bold, herb-packed flavors of homemade pesto and succulent chicken.
This healthy, low-carb meal is perfect for anyone looking for a quick and satisfying dinner that doesn’t compromise on flavor.
The creamy, aromatic pesto sauce pairs beautifully with the tender chicken, while the zucchini noodles provide a light and crisp texture.
Whether you’re following a gluten-free or low-carb diet or simply craving something fresh, this recipe checks all the boxes for a flavorful and well-balanced meal.
Why You’ll Love This Recipe
There are many reasons why Zucchini Noodles with Pesto Chicken will quickly become your go-to meal.
Firstly, it’s incredibly versatile, allowing you to customize the dish to suit your preferences.
If you’re looking for a lighter alternative to traditional pasta, zucchini noodles (or zoodles) are an excellent option, offering a satisfying crunch and freshness without the carbs.
The pesto adds a rich, herbaceous flavor that complements the chicken perfectly, creating a harmony of tastes in every bite.
This dish is also quick and easy to make, taking just 30 minutes from start to finish.
It’s a great option for busy weeknights when you want something that feels indulgent but is still nutritious.
The vibrant green pesto and colorful zucchini noodles make the dish visually appealing, making it perfect for a dinner party or meal prep.
Plus, it’s easily adaptable to suit dietary needs—swap the chicken for shrimp or tofu, use a dairy-free pesto, or add extra veggies to suit your taste.
Ingredients You’ll Need
For this Zucchini Noodles with Pesto Chicken recipe, you’ll need the following fresh ingredients to bring together the perfect balance of flavors:
- Chicken Breasts – 2 boneless, skinless chicken breasts (about 6 oz each)
- Zucchini – 2 medium zucchinis (spiralized into noodles)
- Pesto – 1/2 cup (store-bought or homemade)
- Olive Oil – 2 tablespoons (for cooking)
- Garlic – 2 cloves, minced (for extra flavor)
- Lemon Juice – 1 tablespoon (freshly squeezed for brightness)
- Parmesan Cheese – 1/4 cup, grated (optional, for garnish)
- Cherry Tomatoes – 1/2 cup, halved (optional, for added freshness)
- Salt and Pepper – to taste (for seasoning the chicken and zucchini noodles)
If you’re making your own pesto, you’ll need the following additional ingredients for the sauce:
- Fresh Basil – 2 cups
- Pine Nuts – 1/4 cup
- Garlic – 2 cloves
- Olive Oil – 1/3 cup
- Parmesan Cheese – 1/4 cup (optional, or nutritional yeast for dairy-free option)
- Lemon Juice – 1 tablespoon
- Salt and Pepper – to taste
How to Make Zucchini Noodles with Pesto Chicken
Step 1: Prepare the Zucchini Noodles
Start by spiralizing your zucchinis to create the noodles.
If you don’t have a spiralizer, you can use a julienne peeler or buy pre-made zucchini noodles from the store.
Once you have your zoodles, lightly salt them and let them sit for about 10 minutes to draw out excess moisture.
Afterward, pat them dry with a paper towel to prevent sogginess.
Step 2: Cook the Chicken
Season the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Remove the chicken from the pan and set aside to rest for a few minutes before slicing it into thin strips.
Step 3: Make the Pesto Sauce
While the chicken is cooking, prepare your pesto (if you’re making it from scratch).
In a food processor, combine fresh basil, garlic, pine nuts, lemon juice, olive oil, Parmesan cheese (or nutritional yeast), salt, and pepper.
Process until smooth.
Taste and adjust seasoning as necessary. If your pesto is too thick, you can add a little more olive oil to reach the desired consistency.
Step 4: Sauté the Zucchini Noodles
In the same skillet where you cooked the chicken, heat the remaining tablespoon of olive oil over medium heat.
Add the minced garlic and cook for 1 minute until fragrant. Add the zucchini noodles to the pan and sauté for about 2-3 minutes, just until they’re tender but still al dente.
You don’t want to overcook them to preserve their texture.
Step 5: Combine the Chicken and Pesto
Once the zucchini noodles are ready, add the pesto sauce to the pan and toss to coat the noodles evenly.
Add the sliced chicken on top and give everything a gentle toss to combine.
Drizzle a little lemon juice over the top for extra freshness.
Step 6: Serve and Garnish
Serve the pesto chicken and zucchini noodles in bowls.
Garnish with optional cherry tomatoes, grated Parmesan cheese, or extra fresh basil.
Enjoy this light and flavorful dish as a main course for a satisfying meal!
Customization Ideas
This Zucchini Noodles with Pesto Chicken recipe is incredibly versatile, allowing you to make it your own with a few simple tweaks.
Here are some customization options:
Protein Alternatives:
If you’re not a fan of chicken or want to switch things up, try substituting the chicken with grilled shrimp, pan-seared salmon, or even crispy tofu for a vegetarian option.
Make It Vegan:
To make this dish completely vegan, use a dairy-free pesto made with nutritional yeast instead of Parmesan, and opt for tofu or chickpeas as a protein source instead of chicken.
Add Extra Veggies:
Add a burst of color and nutrition by incorporating other vegetables, such as bell peppers, cherry tomatoes, or spinach. You can also sauté mushrooms along with the zucchini for an earthy flavor.
Different Pesto Flavors:
Experiment with other pesto varieties! Swap the traditional basil for arugula, spinach, or even kale for a unique twist. For a spicier version, try adding some roasted red pepper or chili flakes to the pesto.
Top with Nuts:
For added crunch, sprinkle toasted pine nuts, walnuts, or almonds on top of the finished dish. These will complement the creamy pesto and provide a satisfying texture contrast.
Conclusion
Zucchini Noodles with Pesto Chicken is the perfect recipe for anyone looking for a flavorful, healthy, and quick meal.
With fresh, vibrant ingredients like zucchini noodles and pesto-coated chicken, this dish is not only low-carb and gluten-free but also packed with nutrients and flavor.
Whether you stick with the original recipe or get creative with the customizable options, this meal is sure to satisfy your cravings while keeping things light and healthy.
It’s an easy way to enjoy the classic pesto chicken flavor with a refreshing twist, making it a go-to dinner choice for busy nights or special occasions.
Frequently Asked Questions
Can I use regular pasta instead of zucchini noodles?
Yes, if you prefer traditional pasta, feel free to substitute it for zucchini noodles.
Just cook the pasta according to the package instructions and toss it with the pesto chicken.
Can I make the pesto ahead of time?
Absolutely! You can make the pesto up to 3 days in advance and store it in an airtight container in the refrigerator.
Just give it a good stir before using.
Can I use pre-made pesto for this recipe?
Yes, store-bought pesto can be a time-saver, and it works perfectly in this recipe. Just be sure to choose a high-quality pesto for the best flavor.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat it in a skillet over low heat or enjoy it cold as a salad the next day.
Is this recipe suitable for meal prep?
Yes, this recipe is great for meal prep!
Prepare the chicken, pesto, and zucchini noodles ahead of time, and assemble them when you’re ready to eat.
Just store everything separately in the fridge to keep the zucchini noodles from getting soggy.
Zucchini Noodles with Pesto Chicken
Equipment
- 1 Spiralizer (for creating zucchini noodles)
- 1 Skillet (large enough to cook the chicken and sauté the zucchini noodles)
- 1 Food Processor (for making pesto from scratch, if preferred)
- 1 Meat Thermometer (optional, to check the internal temperature of the chicken)
- 1 Knife and Cutting Board (for chopping ingredients)
Ingredients
- 2 Chicken Breasts boneless, skinless, about 6 oz each
- 2 Medium Zucchinis spiralized into noodles
- 1/2 cup Pesto store-bought or homemade
- 2 tbsp Olive Oil for cooking
- 2 cloves Garlic minced
- 1 tbsp Lemon Juice freshly squeezed
- 1/4 cup Parmesan Cheese grated, optional for garnish
- 1/2 cup Cherry Tomatoes halved, optional for garnish
- Salt and Pepper to taste
Instructions
Prepare the Zucchini Noodles:
- Spiralize the zucchinis into noodles, or use pre-made zoodles. Lightly salt the noodles and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Cook the Chicken:
- Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Set aside to rest for a few minutes before slicing.
Make the Pesto (if homemade):
- In a food processor, combine basil, garlic, pine nuts, olive oil, Parmesan (optional), and lemon juice. Blend until smooth. Adjust the seasoning with salt and pepper to taste.
Sauté the Zucchini Noodles:
- Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the zucchini noodles and sauté for 2-3 minutes until tender, but still slightly crisp.
Combine the Chicken and Pesto:
- Add the pesto sauce to the zucchini noodles and toss to coat evenly. Add the sliced chicken on top and toss gently to combine.
Serve:
- Garnish with optional cherry tomatoes, Parmesan cheese, and fresh basil. Serve immediately and enjoy this light, fresh meal.
Notes
Recipe Notes
- Make Ahead: You can prepare the pesto ahead of time and store it in the refrigerator for up to 3 days. The zucchini noodles are best served fresh, but you can spiralize them the day before and store them in an airtight container in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to prevent the zucchini noodles from becoming too soft.
- Vegan Option: Replace the chicken with grilled tofu or chickpeas and use a dairy-free pesto to make this dish vegan.
- Spicy Kick: Add red pepper flakes or chili powder to the pesto for a spicy version.
