Oh hey there! Looking for a light yet totally satisfying dinner that's bursting with flavor? Well, you're in for a treat! Let me introduce you to these zucchini noodles with pesto and chicken—a match made in food heaven! Picture this: fresh, crunchy zucchini noodles teaming up with the creamy, aromatic magic of basil pesto, and topped off with tender, juicy grilled chicken. Sounds amazing, right? It’s not just delicious—it’s also super nutritious! Whether you’re rocking a low-carb or keto lifestyle, or just craving something wholesome and tasty, this 30-minute meal is about to become your new weeknight BFF. Trust me, your taste buds will thank you for this one!
Why You'll Love This Recipe
This zucchini noodles with pesto and chicken recipe transforms simple ingredients into an incredible meal that's both healthy and satisfying. By swapping traditional pasta for spiralized zucchini, you get all the twirly fun of noodles while keeping things light and nutritious. The homemade pesto sauce adds a burst of fresh basil flavor, while the grilled chicken provides lean protein to keep you feeling full.
Whether you're looking to cut carbs, add more vegetables to your diet, or just want a fresh take on pesto pasta, this dish delivers on all fronts. Plus, it comes together in just 30 minutes, making it perfect for busy weeknights when you want something quick but don't want to compromise on taste.
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Ingredients
For the Zucchini Noodles:
- 4 medium zucchini, spiralized (about 4-5 cups of noodles)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Grilled Chicken:
- 2 large chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Fresh Pesto:
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Parmesan cheese
- ⅓ cup pine nuts (or walnuts for a budget-friendly option)
- 3 cloves garlic, peeled
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- Cherry tomatoes, halved
- Extra Parmesan cheese
- Fresh basil leaves
- Pine nuts
Instructions
Preparing the Chicken
- Season chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Heat a grill pan or skillet over medium-high heat.
- Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing into strips.
Making the Pesto
- In a food processor, combine basil, Parmesan, pine nuts, and garlic.
- Pulse until coarsely chopped.
- With the processor running, slowly drizzle in olive oil until smooth.
- Season with salt and pepper to taste.
Preparing the Zucchini Noodles
- Using a spiralizer, create noodles from the zucchini. If you don't have a spiralizer, use a vegetable peeler to create long ribbons.
- Heat olive oil in a large skillet over medium heat.
- Add zucchini noodles, salt, and pepper.
- Cook for 3-4 minutes, tossing occasionally, until just tender but still slightly crisp.
Assembly
- Drain any excess liquid from the zucchini noodles.
- Toss the warm noodles with ½ cup of the prepared pesto.
- Top with sliced grilled chicken.
- Garnish with halved cherry tomatoes, extra Parmesan, fresh basil, and pine nuts
- Step 1 : Preparing the Chicken
Season and grill chicken until golden and fully cooked; slice into strips.
- Step 2 : Making the Pesto
Blend basil, Parmesan, pine nuts, garlic, and olive oil into a smooth pesto.
- Step 3 : Preparing the Zucchini Noodles
Spiralize zucchini into noodles, sauté lightly until tender and crisp.
- Step 4 : Assembly
Toss zucchini noodles with pesto, top with chicken, tomatoes, Parmesan, basil, and pine nuts.
Equipment
- Spiralizer or vegetable peeler
- Large skillet
- Grill pan or regular skillet
- Food processor (for homemade pesto)
- Kitchen tongs
Variations
- Make it vegetarian: Skip the chicken and add sautéed mushrooms or white beans
- Spice it up: Add red pepper flakes or a dollop of chili oil
- Add more veggies: Include cherry tomatoes, sautéed bell peppers, or spinach
- Try different proteins: Substitute chicken with grilled shrimp or salmon
Storage
- Store components separately in airtight containers:
- Cooked zucchini noodles: 2-3 days in the refrigerator
- Grilled chicken: 3-4 days in the refrigerator
- Homemade pesto: 5-7 days in the refrigerator, or freeze for up to 3 months
Dietary Benefits
This recipe is:
- Low-carb and keto-friendly
- Gluten-free
- Rich in vitamins A and C from zucchini
- High in protein from chicken
- Contains healthy fats from olive oil and nuts
- Packed with antioxidants from fresh basil
Top Tip
- Don't overcook the zucchini noodles – they should be al dente to prevent becoming mushy
- Pat the spiralized zucchini with paper towels before cooking to remove excess moisture
- If using store-bought pesto, warm it slightly before tossing with the noodles
- Season the noodles well – zucchini needs adequate salt to bring out its flavor
FAQ
How do you know when zucchini noodles are cooked?
Zucchini noodles are done when they're slightly tender but still have some crunch (al dente) - typically after 3-4 minutes of cooking. They should be bright green and slightly pliable but not soft or mushy.
How do you keep zucchini noodles from getting soggy?
1-Salt and drain them for 10 minutes before cooking
2-Don't overcook - stick to 3-4 minutes max
3-Pat dry with paper towels before and after cooking
4-Cook at medium-high heat to quickly evaporate moisture
5-Serve immediately after cooking
What are 3 advantages of having zucchini noodles over regular pasta?
1-Lower in calories and carbs (about 20 calories per cup vs 200 for regular pasta)
2-Higher in nutrients, especially vitamins A and C
3-Naturally gluten-free and keto-friendly
How long do zucchini noodles stay good for?
Raw: 2-3 days in the refrigerator
Cooked: 2-3 days in an airtight container
For best results, store uncooked and spiralize just before using
Fresh & Flavorful: Zucchini Noodles with Pesto and Chicken Recipe
Oh hey there, pasta lovers! If you're craving a meal that's fresh, flavorful, and just as satisfying as classic pasta, you’re in for a treat. This zucchini noodles with pesto and chicken recipe is an absolute winner—it checks all the right boxes: quick, healthy, and downright delicious.
Picture this: twirling crisp, vibrant zucchini noodles coated in a creamy, aromatic pesto, paired with perfectly seasoned, tender chicken. It’s the kind of dish that’s light yet satisfying, indulgent yet wholesome. Whether you're following a low-carb, keto-friendly lifestyle or simply love good food that makes you feel amazing, this meal will earn a permanent spot in your dinner rotation.
And the best part? It’s incredibly easy to whip up—perfect for busy weeknights or meal prep days when you want something delicious without the fuss. So, are you ready to give this fresh and healthy twist on pesto pasta a try? Let’s make some kitchen magic happen!
We’d love to hear how your dish turned out—drop a comment below and share your experience with us!
Craving more hearty yet balanced meals? Be sure to try our Creamy Steak and Pasta Recipe for another dreamy dish that’ll satisfy your pasta cravings. And if you’re in the mood for something protein-packed and savory, our Alice Springs Chicken Recipe is a must-try—bold flavors, juicy chicken, and a meal that’s sure to impress.
Pasta night just got even better!
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Pairing
These are my favorite dishes to serve with this Zucchini Noodles with Pesto and Chicken :
Zucchini noodles with pesto and chicken
Equipment
- Spiralizer or vegetable peeler For making zucchini noodles
- Large skillet For cooking zucchini noodles
- Grill pan or regular skillet For cooking chicken
- Food processor For making homemade pesto
- Kitchen tongs For tossing noodles
Ingredients
For the Zucchini Noodles:
- 4 medium zucchini, spiralized (about 4-5 cups of noodles)
- 2 tablespoons olive oil
- ½ tablespoon sea salt
- ¼ teaspoon black pepper
For the Grilled Chicken:
- 2 Large chicken breasts (about 1 pound)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Fresh Pesto:
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Parmesan cheese
- ⅓ cup pine nuts (or walnuts for a budget-friendly option)
- 3 cloves garlic, peeled
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish:
- Cherry tomatoes, halved
- Extra Parmesan cheese
- Fresh basil leaves
- Pine nuts
Instructions
Preparing the Chicken
- Season chicken breasts with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Heat a grill pan or skillet over medium-high heat.
- Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing into strips.
Making the Pesto
- In a food processor, combine basil, Parmesan, pine nuts, and garlic.
- Pulse until coarsely chopped.
- With the processor running, slowly drizzle in olive oil until smooth.
- Season with salt and pepper to taste.
Preparing the Zucchini Noodles
- Using a spiralizer, create noodles from the zucchini. If you don't have a spiralizer, use a vegetable peeler to create long ribbons.
- Heat olive oil in a large skillet over medium heat.
- Add zucchini noodles, salt, and pepper.
- Cook for 3-4 minutes, tossing occasionally, until just tender but still slightly crisp.
Assembly
- Drain any excess liquid from the zucchini noodles.
- Toss the warm noodles with ½ cup of the prepared pesto.
- Top with sliced grilled chicken.
- Garnish with halved cherry tomatoes, extra Parmesan, fresh basil, and pine nuts.
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