If you’re craving something fresh, light, and bursting with flavor, you’re going to love this Pesto Zucchini Noodles with Chicken recipe. The zucchini noodles (or “zoodles”) are a fun, healthy alternative to pasta, and when you top them with juicy, grilled chicken and creamy pesto sauce, it’s like a match made in heaven. Whether you’re looking for a low-carb dinner or just something new to add to your rotation, this dish is exactly what you need. It’s simple, quick, and, dare I say, irresistible. Trust me—you’ll be making this one again and again!

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Why You’ll Love Pesto Zucchini Noodles with Chicken

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for yourself, a date night, or a family dinner, this dish is versatile enough for any occasion. Here’s why it’s a winner:

Light and Fresh: Perfect for a light, guilt-free dinner without sacrificing flavor. The zucchini noodles are crisp and refreshing, making them the ideal base for the rich, savory pesto sauce and tender chicken.
Quick and Easy: This recipe comes together in no time. With just a few simple steps, you’ve got a restaurant-worthy meal on the table. No complicated techniques—just pure deliciousness.
Healthy and Satisfying: Low in carbs and packed with nutrients, this dish is a great way to get in your veggies while still feeling satisfied. The pesto adds that comforting, creamy richness, while the chicken brings in lean protein to keep you full.
Customizable: Make it your own! Want to add extra veggies like cherry tomatoes or bell peppers? Go for it! You can tweak the flavors to suit your preferences.
Crowd-Pleasing: Whether you’re serving this to picky eaters or health-conscious friends, it’s a dish everyone will love. It’s full of flavor, but also light enough to leave everyone feeling great after the meal.

Ingredients

Here’s what makes this dish so amazing. The ingredients are simple, but together, they create a deliciously satisfying meal:

Zucchini: The perfect pasta substitute! Light, fresh, and crisp, zucchini noodles soak up the pesto beautifully without feeling heavy.
Chicken Breasts: Grilled or pan-seared, the chicken is tender and juicy, making it the perfect protein to balance out the fresh veggies and rich pesto.
Pesto Sauce: The star of the dish! A blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil—this pesto is vibrant and packed with flavor.
Olive Oil: Used to sauté the zucchini noodles and chicken, bringing out the best in both.
Parmesan Cheese: A sprinkle of freshly grated Parmesan to finish it off adds that irresistible umami flavor.
Salt and Pepper: Simple seasonings to elevate all the flavors.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps for this quick, flavor-packed dish:

Prepare the Zoodles: Use a spiralizer to make zucchini noodles, or you can buy pre-made zoodles from the store. Set them aside.
Cook the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, then cook the chicken until browned on both sides and cooked through. Once done, remove from the pan and let it rest for a few minutes before slicing into strips.
Sauté the Zoodles: In the same pan, add a bit more olive oil and sauté the zucchini noodles for 1-2 minutes. You want them to stay crisp, so don’t overcook!
Toss with Pesto: Once the zoodles are cooked, toss them in the pesto sauce until evenly coated.
Serve: Plate the pesto zucchini noodles and top with sliced chicken. Finish with a sprinkle of freshly grated Parmesan cheese.

How to Serve Pesto Zucchini Noodles with Chicken

Here are a few ways to elevate your dining experience with this dish:

Side Salads: Pair with a light side salad of arugula, spinach, or mixed greens dressed with a balsamic vinaigrette for a refreshing complement.
Garlic Bread: If you’re not concerned about carbs, a slice of garlic bread would make the perfect side to mop up any leftover pesto sauce.
Roasted Vegetables: Serve with roasted vegetables like cherry tomatoes, bell peppers, or asparagus for added texture and flavor.
As a Light Standalone Dish: This meal is satisfying on its own, but adding a garnish of fresh basil or a drizzle of extra virgin olive oil can make it feel extra special.

Additional Tips

Prep Ahead: If you’re short on time, make the pesto sauce ahead of time and store it in the fridge for up to 3 days.
Adjust the Seasoning: Taste your pesto before adding it to the zucchini noodles. If it needs a little extra flavor, add more salt, pepper, or Parmesan cheese.
Grill the Chicken: For an added smoky flavor, grill the chicken instead of pan-searing it.
Make It Vegan: To make this dish plant-based, skip the chicken and use a dairy-free pesto.

FAQ Section

Q1: Can I use store-bought pesto?
A1: Absolutely! Store-bought pesto can save you time. Just make sure to choose a high-quality one.

Q2: Can I substitute the chicken with another protein?
A2: Yes! Feel free to use shrimp, turkey, or even tofu for a plant-based option.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop.

Q4: Can I freeze this dish?
A4: It’s best to enjoy it fresh, but you can freeze the pesto sauce separately. The zucchini noodles don’t freeze well, though.

Q5: What if I don’t have a spiralizer?
A5: No problem! You can use a vegetable peeler to make thin strips of zucchini or even slice it into ribbons.

Q6: Can I make the zoodles in advance?
A6: Yes! You can spiralize the zucchini ahead of time and store it in the fridge for up to 2 days.

Q7: Can I add other veggies to the dish?
A7: Definitely! Cherry tomatoes, bell peppers, or even spinach would make great additions.

Q8: Can I use a different type of pasta?
A8: Of course! If you prefer traditional pasta, feel free to swap the zoodles for spaghetti or any other pasta you like.

Q9: Is this recipe gluten-free?
A9: Yes, it’s naturally gluten-free as long as you use gluten-free pesto and pasta (if not using zoodles).

Q10: How can I make this dish spicier?
A10: Add red pepper flakes or a pinch of cayenne pepper to the pesto for a spicy kick!

Conclusion

Pesto Zucchini Noodles with Chicken is everything you want in a healthy, flavorful meal. It’s fresh, quick, and full of vibrant flavors. Whether you’re making it for yourself or sharing with friends, this dish is a total winner. So grab your zucchini, fire up the pan, and enjoy this delicious, guilt-free dinner!

Pesto Zucchini Noodles with Chicken

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Author: Maria
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grilled

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Description

A light and flavorful dish that brings together fresh zucchini noodles, roasted tomatoes, and grilled chicken, all tossed in a delicious basil pesto sauce. Perfect for a healthy, low-carb summer meal that’s full of vibrant flavors!

Ingredients

Units Scale

1 pint cherry tomatoes, cut in half
1 tablespoon oil (olive oil)
Salt and pepper to taste
1 pound boneless skinless chicken breasts
Salt and pepper to taste
1 teaspoon oil (olive oil or avocado oil)
4 medium zucchini, sliced into noodles (spiralized)
1/2 cup basil pesto (store-bought or homemade)

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Instructions

Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of oil, salt, and pepper. Place them on a baking sheet in a single layer and roast for 10-15 minutes, or until they start to caramelize.
While the tomatoes roast, season the chicken breasts with salt and pepper to taste. Grill the chicken over medium-high heat for 3-5 minutes per side, until fully cooked. Set aside to rest before slicing it.
Heat 1 teaspoon of oil in a pan over medium-high heat. Add the zucchini noodles and sauté for 1-2 minutes, stirring occasionally, until just tender.
Toss the zucchini noodles, roasted tomatoes, and grilled chicken in the basil pesto until well coated.
Serve warm and enjoy!

Notes

Omit the Chicken: For a vegetarian version, simply omit the grilled chicken.
Fresh Tomatoes: Use fresh tomatoes if you prefer, instead of roasting them.
Extra Toppings: Garnish with extra Parmesan cheese or pine nuts for added texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 300 kcal
Sugar: 6g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 3g
Protein: 38g
Cholesterol: 70mg