The first time I made pesto zucchini noodles with chicken, I was looking for something light yet flavorful to shake up our usual lunch routine.
I wanted a dish that felt indulgent but was still packed with fresh, healthy ingredients. The smell of basil-y pesto swirling with tender zucchini noodles and juicy chicken completely won me (and my family) over.
It’s become a go-to recipe for busy weeknights when we want something quick, healthy, and utterly delicious. You’ll love how this dish satisfies without the heaviness of traditional pasta!
Whether you’re following a paleo, gluten-free, or simply veggie-packed lifestyle, this recipe checks all the boxes. Let’s dive in and make some magic in the kitchen!
What’s Inside This Recipe?
Ingredients for Pesto Zucchini Noodles with Chicken
To make this flavorful yet simple dish, you’ll need some fresh ingredients and a few pantry staples. Everything comes together quickly, so be sure to have everything prepped and ready to go before you start cooking!
- 2 medium zucchini, spiralized (about 4 cups)
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional)
- Cherry tomatoes, halved (optional, for garnish)
Special tools: A spiralizer or julienne peeler for making zucchini noodles.
Once you’ve got everything ready, we can start cooking. Trust me, this dish comes together so fast you’ll be enjoying it before you know it!
Step-by-Step Instructions for Cooking Pesto Zucchini Noodles with Chicken
Cooking zucchini noodles with chicken is incredibly simple. I’ll guide you through each step so you can whip this up with confidence.
Step 1: Season and cook the chicken
Heat 1 tablespoon of olive oil in a large skillet over medium heat. While the pan heats, toss the chicken pieces with garlic powder, onion powder, salt, and pepper.
Add the chicken to the skillet and cook for about 6-7 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Sauté the zucchini noodles
In the same skillet, add the remaining tablespoon of olive oil. Toss in the spiralized zucchini noodles and sauté for 2-3 minutes, stirring gently.
You want the zucchini to soften slightly but still have a bit of crunch und overcooking can make them soggy, so keep an eye on them.
Step 3: Combine everything
Lower the heat to medium-low. Add the cooked chicken back to the skillet along with the pesto. Toss everything together until the zucchini noodles and chicken are evenly coated in the pesto.
If you’re using Parmesan cheese, sprinkle it over the top and let it melt slightly.
Step 4: Garnish and serve
Remove the skillet from heat. Serve the pesto zucchini noodles immediately, garnished with halved cherry tomatoes or extra Parmesan if desired. The bright pop of tomatoes adds a fresh touch to the dish.
And that’s it! A quick, healthy, and satisfying lunch ready in just 30 minutes.
Tips and Variations for Pesto Zucchini Noodles
If you’re like me and love experimenting in the kitchen, here are some fun ways to make this recipe your own:
- Vegetarian Option: Skip the chicken and toss in sautéed mushrooms or roasted chickpeas. Both add hearty texture and a boost of plant-based protein.
- Low-Carb Boost: Sprinkle toasted pine nuts or chopped almonds on top. They add crunch, flavor, and healthy fats to keep it satisfying.
- Dairy-Free: Use a dairy-free pesto and omit the Parmesan. For a cheesy taste, try nutritional yeast, it’s flavorful and vegan-friendly.
- Meal Prep-Friendly: Spiralize zucchini and cook the chicken in advance. Store separately in the fridge and combine with pesto when ready to serve. Makes weekday meals quick and fresh!
This dish is also a fantastic way to use up leftover grilled chicken or even turkey. Just warm the meat slightly before tossing it with the zucchini noodles and pesto.
Frequently Asked Questions about Pesto Zucchini Noodles with Chicken
Can I use store-bought pesto?
Absolutely! Store-bought pesto works wonderfully for this recipe and saves time. Look for one made with fresh ingredients for the best flavor. If you have extra time, homemade pesto is a treat and can be made ahead of time.
How do I keep zucchini noodles from getting soggy?
The key is to cook the zucchini noodles quickly over medium heat—just 2-3 minutes is enough. Too much cooking releases excess water, which can make them mushy. You can also pat the noodles dry with a paper towel before cooking to remove some of the moisture.
Can I make this recipe paleo or keto?
Yes! This recipe is already paleo and keto-friendly if you skip the Parmesan cheese or use a dairy-free alternative. The zucchini noodles and pesto are naturally low-carb and perfect for these diets.
What’s the best way to reheat leftovers?
Reheat leftovers gently in a skillet over medium-low heat. Add a splash of olive oil or a small spoonful of pesto to freshen it up. Avoid microwaving, as it can make the zucchini noodles too soft.
Can I use another type of protein?
Definitely! Shrimp, ground turkey, or even tofu would work beautifully in this recipe. Adjust the cooking times based on the protein you choose.
Let’s Get Cooking!
I hope you’re as excited to make this pesto zucchini noodles with chicken recipe as I was the first time I tried it. It’s light, flavorful, and so easy to pull together on a busy weeknight.
Whether you’re cooking for your family or just yourself, this dish will have everyone coming back for seconds.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or share your photos on social media and don’t forget to tag me so I can see your delicious creations.
Looking for more quick and healthy lunch ideas? Check out my recipe for Lemon Garlic Shrimp Zoodles—it’s just as easy and even more amazing!
Happy cooking,
Wanda
Pesto Zucchini Noodles with Chicken
Equipment
- A spiralizer or julienne peeler for making zucchini noodles
Ingredients
- 2 medium zucchini spiralized (about 4 cups)
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/2 cup basil pesto store-bought or homemade
- 1/4 cup grated Parmesan cheese optional
- Cherry tomatoes halved (optional for garnish)
Instructions
Step 1: Season and cook the chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. While the pan heats, toss the chicken pieces with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook for about 6-7 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 2: Sauté the zucchini noodles
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the spiralized zucchini noodles and sauté for 2-3 minutes, stirring gently.
- You want the zucchini to soften slightly but still have a bit of crunch und overcooking can make them soggy, so keep an eye on them.
Step 3: Combine everything
- Lower the heat to medium-low. Add the cooked chicken back to the skillet along with the pesto. Toss everything together until the zucchini noodles and chicken are evenly coated in the pesto.
- If you’re using Parmesan cheese, sprinkle it over the top and let it melt slightly.
Step 4: Garnish and serve
- Remove the skillet from heat. Serve the pesto zucchini noodles immediately, garnished with halved cherry tomatoes or extra Parmesan if desired. The bright pop of tomatoes adds a fresh touch to the dish.
