Looking for a light yet satisfying dinner that's packed with flavor? These zucchini noodles with pesto and chicken bring together fresh vegetables, aromatic basil pesto, and tender grilled chicken in a dish that's both nutritious and delicious. Perfect for anyone following a low-carb or keto diet, this 30-minute meal will become your new weeknight favorite.
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
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
This zucchini noodles with pesto and chicken recipe hits all the right notes: it's quick, healthy, and absolutely delicious. The combination of fresh zucchini noodles, aromatic pesto, and perfectly seasoned chicken creates a balanced meal that satisfies without weighing you down. Whether you're following a specific diet or simply love good food, this recipe deserves a spot in your regular rotation.
Ready to try this fresh and healthy take on pesto pasta? Give it a go and let us know how it turned out in the comments below!
Check out our Creamy Steak And Pasta Recipe for more Pasta prep ideas.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Zucchini noodles with pesto and chicken
Equipment
- Spiralizer or vegetable peeler
- Large skillet
- Grill pan or regular skillet
- Food processor (for homemade pesto)
- Kitchen tongs
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.
Notes
- 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
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