If you’re looking for a light yet satisfying meal, Zucchini Noodles with Pesto Chicken is the perfect dish. This recipe combines tender, juicy chicken with fresh, spiralized zucchini noodles and a rich, flavorful pesto sauce. It’s a fantastic low-carb alternative to pasta, packed with protein and healthy fats, making it ideal for those following a gluten-free or keto-friendly diet.
One of the best things about this dish is how quickly it comes together. With just a handful of simple ingredients, you can have a wholesome and delicious dinner ready in under 30 minutes. The vibrant basil pesto adds a fresh and garlicky kick, while the zucchini noodles provide a light and refreshing texture. Plus, you can easily customize it by adding different proteins, vegetables, or even a sprinkle of cheese.
Whether you’re trying to cut down on carbs, eat healthier, or simply enjoy a tasty meal, this Zucchini Noodles with Pesto Chicken recipe will become a favorite in your kitchen. Let’s dive into how to make it!
Recipe Information
| Category | Details |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
| Calories | 320 per serving |
| Protein | 38g |
| Carbohydrates | 8g |
| Gluten-Free | Yes |
| Dairy-Free | Optional (use dairy-free pesto) |
| Keto-Friendly | Yes |
| Servings | 4 |
Why You’ll Love This Recipe
There are many reasons why Zucchini Noodles with Pesto Chicken should be on your weekly meal plan:
- Quick & Easy to Make – This dish comes together in under 30 minutes, making it perfect for busy weeknights.
- Low-Carb & Keto-Friendly – By swapping traditional pasta for zucchini noodles, you get a light, low-carb meal with all the delicious flavors of a classic pesto pasta.
- Healthy & Nutritious – Packed with lean protein from chicken, healthy fats from olive oil and pesto, and fiber-rich zucchini, this meal is as nutritious as it is tasty.
- Customizable – You can add extra veggies, swap out the chicken for shrimp or tofu, or adjust the seasonings to suit your taste.
- Great for Meal Prep – While best enjoyed fresh, you can prepare the components in advance for an easy-to-assemble meal.
Ingredients to Make Zucchini Noodles with Pesto Chicken
To prepare this flavorful and nutritious dish, you’ll need a handful of fresh ingredients. Below is a detailed breakdown of each ingredient, along with its purpose in the recipe.
Main Ingredients
- 2 large zucchinis (about 1 pound each), spiralized
- Zucchini acts as the base of this dish, replacing traditional pasta with a light, low-carb alternative. When spiralized into thin noodles (often called “zoodles”), it provides a delicious, mild flavor that absorbs the pesto sauce beautifully. Since zucchini contains a lot of water, it’s important to remove excess moisture before cooking to prevent soggy noodles.
- 2 cups cooked chicken breast, diced or shredded
- Chicken adds a lean source of protein, making the dish satisfying and well-balanced. You can use pre-cooked chicken such as rotisserie chicken or grilled chicken, or you can cook fresh chicken breasts and shred them. The chicken absorbs the pesto flavor, making every bite juicy and flavorful.
- ½ cup basil pesto (homemade or store-bought)
- Pesto is the key sauce in this recipe, providing a bold and herby taste. It’s made from fresh basil, garlic, Parmesan cheese, pine nuts, and olive oil. If using store-bought pesto, look for one with simple, high-quality ingredients and no artificial preservatives.
- 2 tablespoons olive oil
- Olive oil is used for sautéing the garlic and chicken while also adding healthy fats. A high-quality extra virgin olive oil enhances the overall richness of the dish and complements the flavors of the pesto.
- 2 cloves garlic, minced
- Garlic brings an aromatic depth to the dish, adding a rich and slightly spicy flavor when sautéed in olive oil. Fresh garlic is preferred over garlic powder for a more authentic taste.
- ½ teaspoon salt
- Salt enhances all the flavors in the dish, making each ingredient stand out. You can adjust the salt based on your taste and the saltiness of the pesto.
- ½ teaspoon black pepper
- Freshly ground black pepper provides a mild heat and balances the richness of the pesto and chicken.
- ¼ teaspoon red pepper flakes (optional, for heat)
- If you enjoy a slight kick in your meals, red pepper flakes add a subtle heat that pairs well with the basil pesto. You can increase or decrease the amount based on your spice preference.
For Garnish (Optional but Recommended)
- ¼ cup grated Parmesan cheese
- Parmesan cheese adds a nutty and salty finish to the dish. It melts slightly when sprinkled on top, creating a creamy texture that enhances the overall taste. If making a dairy-free version, you can skip this or use a vegan Parmesan alternative.
- Fresh basil leaves, for garnish
- Fresh basil brightens up the dish and reinforces the basil flavor from the pesto. Adding a few torn basil leaves on top before serving makes the dish visually appealing and even more fragrant.
Steps to Make Zucchini Noodles with Pesto Chicken
Follow these detailed steps to prepare a delicious and healthy meal. Each step is carefully explained to ensure the best results.
Step 1: Prepare the Zucchini Noodles
To start, wash and dry the zucchinis thoroughly. Using a spiralizer, julienne peeler, or mandoline slicer, cut the zucchinis into long, thin noodles. If you don’t have these tools, you can also use a sharp knife to cut the zucchini into thin strips.
Once the zoodles are ready, it’s crucial to remove excess moisture to prevent them from becoming watery when cooked. Spread the zucchini noodles on a clean kitchen towel or paper towel and sprinkle them with a pinch of salt. Let them sit for about 10 minutes to draw out moisture, then gently pat them dry.
Set the zucchini noodles aside while you prepare the rest of the dish.
Step 2: Cook the Chicken (If Using Raw Chicken)
If you’re using pre-cooked chicken, you can skip this step. However, if starting with raw chicken, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Place the chicken breasts (about 2 medium-sized breasts) in the skillet and season them with a pinch of salt and black pepper. Cook for 5-6 minutes per side, flipping occasionally until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before dicing or shredding it into bite-sized pieces.
Step 3: Sauté the Garlic
In the same skillet, add 1 more tablespoon of olive oil and reduce the heat to medium-low. Add the minced garlic and stir frequently for 30 seconds to 1 minute, or until it becomes fragrant. Be careful not to let it brown too much, as burnt garlic can taste bitter.
Step 4: Heat the Cooked Chicken with Seasonings
If using pre-cooked or leftover chicken, now is the time to add it to the skillet with the garlic. Stir in the diced or shredded chicken, along with salt, black pepper, and red pepper flakes (if using).
Let the chicken cook in the garlic oil for 2-3 minutes, just enough to heat it through and allow the flavors to blend together. Stir occasionally to prevent sticking.
Step 5: Stir in the Pesto Sauce
Reduce the heat to low and pour in ½ cup of basil pesto. Stir well to coat the chicken evenly with the pesto sauce. Let it simmer for 1-2 minutes to allow the flavors to meld together. If the pesto is too thick, you can add 1-2 tablespoons of water or chicken broth to loosen the sauce slightly.
Step 6: Toss in the Zucchini Noodles
Once the pesto chicken mixture is ready, add the spiralized zucchini noodles to the skillet. Use tongs to gently toss everything together, ensuring the zoodles are evenly coated with the sauce.
Cook the zucchini noodles for 2-3 minutes, just until they are slightly tender but still have a bit of crunch (al dente). Avoid overcooking, as zucchini releases more water the longer it cooks, which can make the dish watery.
Step 7: Add Final Touches and Serve
Once the zucchini noodles are cooked to your desired texture, remove the skillet from the heat. Taste the dish and adjust the seasoning if needed.
For the perfect finishing touch, sprinkle freshly grated Parmesan cheese and torn basil leaves over the top. Serve immediately and enjoy a light yet flavorful meal!
Serving Suggestions for Zucchini Noodles with Pesto Chicken
This dish is light, flavorful, and satisfying on its own, but pairing it with the right sides or toppings can elevate the meal even further.
For a refreshing contrast, serve it with a simple side salad made of mixed greens, cherry tomatoes, and a lemon vinaigrette. The acidity of the dressing balances the richness of the pesto and adds a crisp texture to the meal.
If you’re looking for a bit more substance, garlic bread or a slice of crusty whole-grain bread makes a great accompaniment. It helps soak up the extra pesto sauce and provides a nice contrast to the tender zucchini noodles.
For added texture and crunch, topping the dish with toasted pine nuts or crushed almonds enhances the nuttiness of the pesto while giving the dish a gourmet touch. A sprinkle of red pepper flakes can also be added for a little heat.
If you enjoy a creamier consistency, mixing in a spoonful of ricotta or goat cheese before serving will create a rich, velvety sauce. The creaminess pairs well with the pesto without overpowering the delicate zucchini noodles.
For a complete meal, consider serving the dish with a side of grilled vegetables like asparagus, bell peppers, or mushrooms. The smoky, charred flavor complements the bright and herbaceous pesto beautifully.
Storage and Reheating Tips
Zucchini noodles with pesto chicken can be stored and reheated, but keeping the texture and flavors fresh requires a little care.
If you have leftovers, it’s best to store the zucchini noodles and the pesto chicken separately to prevent the zucchini from becoming too soggy. Place the chicken and pesto mixture in an airtight container and refrigerate for up to 3 days. Store the zucchini noodles in a separate container lined with a paper towel to absorb excess moisture.
For freezing, only the pesto chicken should be stored. Place it in an airtight, freezer-safe container and freeze for up to 3 months. Zucchini noodles do not freeze well because they release too much water when thawed, making them mushy.
When reheating, avoid using the microwave as it can make the zucchini noodles overly soft. Instead, heat a skillet over medium heat and warm the pesto chicken for a few minutes. Then, add the zucchini noodles and toss them together for just 1-2 minutes until warmed through. This prevents the noodles from overcooking and keeps them firm.
If the pesto sauce thickens after refrigeration, add a splash of water, olive oil, or chicken broth while reheating to bring back its smooth consistency. A final sprinkle of fresh basil or Parmesan cheese before serving helps refresh the flavors.
Can We Make Zucchini Noodles with Pesto Chicken in Advance?
Yes, this dish can be made in advance, making it a convenient option for busy days. However, since zucchini noodles tend to release moisture over time, a few adjustments can help maintain their best texture and flavor.
The best way to prepare this dish ahead of time is by storing the components separately. Cook the chicken with pesto and let it cool before placing it in an airtight container. It can be kept in the refrigerator for up to three days. The zucchini noodles should be spiralized fresh and stored separately in a container lined with paper towels to absorb excess moisture.
When ready to serve, simply heat the chicken and pesto mixture in a skillet for a few minutes. Then, add the zucchini noodles and toss everything together until just warmed. This method prevents the zucchini from becoming too soft while keeping the flavors fresh and vibrant.
If you need to make the entire dish in advance, avoid overcooking the zucchini noodles. Slightly undercooking them will help maintain their texture when reheated. A final touch of fresh basil or parmesan just before serving will enhance the overall taste.
Tips and Tricks
To make this dish even more delicious and ensure the best results, keep the following tips in mind.
Using fresh ingredients is key to achieving the best flavors. Fresh basil pesto brings a vibrant taste, and using high-quality olive oil enhances the overall richness of the dish. If making pesto at home, toasting the pine nuts before blending adds an extra layer of depth.
Zucchini noodles tend to release a lot of water when cooked. To prevent them from becoming too watery, lightly salt the noodles and let them sit for about ten minutes before cooking. Then, pat them dry with a paper towel to remove excess moisture. Cooking them for only a couple of minutes in the skillet ensures they stay firm and don’t turn mushy.
When tossing the chicken with pesto, reducing the heat allows the sauce to coat the chicken evenly without burning. If the pesto seems too thick, adding a small splash of water or extra olive oil helps create a smoother consistency.
For a boost of flavor, a squeeze of fresh lemon juice before serving brightens up the dish. Additionally, topping with toasted pine nuts or crushed almonds adds a slight crunch that pairs well with the creamy pesto.
Variations of Zucchini Noodles with Pesto Chicken
1. Creamy Pesto Chicken Zoodles
For a richer dish, stir in ¼ cup of heavy cream or coconut milk to the pesto before adding it to the chicken. This creates a smooth, creamy sauce while keeping the dish low in carbs.
2. Spicy Pesto Chicken Zoodles
If you like a little heat, add ½ teaspoon of chili flakes to the pesto sauce or mix in a few dashes of hot sauce. A sprinkle of cayenne pepper also gives a nice kick.
3. Lemon Garlic Pesto Chicken Zoodles
For a bright and zesty flavor, add the zest of one lemon and a squeeze of fresh lemon juice to the pesto before tossing it with the chicken. This enhances the freshness of the dish.
4. Mediterranean Pesto Chicken Zoodles
To give the dish a Mediterranean touch, toss in cherry tomatoes, black olives, and crumbled feta cheese before serving. The saltiness of the olives and feta balances well with the herby pesto.
5. Dairy-Free or Vegan Pesto Zoodles
For a completely dairy-free version, use a vegan pesto made with nutritional yeast instead of Parmesan cheese. If you want to make it vegan, replace the chicken with grilled tofu or chickpeas for a protein-rich alternative.
Recipe FAQs
1. Can I use store-bought pesto?
Yes! Store-bought pesto works great, but choose a high-quality one made with fresh ingredients for the best flavor.
2. How do I keep zucchini noodles from getting watery?
Let them sit on a paper towel for 5-10 minutes after spiralizing to absorb excess moisture before cooking. Also, avoid overcooking them.
3. Can I use a different protein instead of chicken?
Absolutely! Shrimp, salmon, turkey, or even tofu make excellent substitutes in this recipe.
4. What’s the best way to spiralize zucchini?
A handheld spiralizer, tabletop spiralizer, or even a julienne peeler can be used to make zucchini noodles.
5. Can I make this dish vegan?
Yes! Replace the chicken with grilled tofu or chickpeas and use dairy-free pesto to make it completely plant-based.
Conclusion
Zucchini Noodles with Pesto Chicken is a fresh, flavorful, and healthy dish that’s easy to prepare in under 30 minutes. Whether you’re looking for a low-carb alternative to pasta, a protein-packed meal, or a quick weeknight dinner, this recipe is a perfect choice. With its versatile ingredients, you can customize it with different flavors and toppings while keeping it nutritious and delicious. Try it today, and enjoy a light yet satisfying meal!
