Remember that phase when everyone was spiralizing everything? Yeah, I jumped on that bandwagon hard. But here's the thing – I actually stuck with it! This Chicken Pesto Zucchini Noodles recipe is one of those keepers that made me so glad I didn't let my spiralizer collect dust in the back of the cabinet.
Last Tuesday, Emily came home from soccer practice absolutely starving (like, teenager-level hungry where they act like they haven't eaten in days). I needed something quick, filling, and healthy-ish. These pesto zucchini noodles with chicken saved the day! The whole thing took me less than 20 minutes, and she actually asked for seconds. SECONDS! That's basically a standing ovation in teenager language.
What I really like about this zucchini noodles with chicken dish is how it checks all the boxes – it's light but satisfying, packed with protein, and honestly tastes way better than it has any right to for something this quick. Plus, the pesto gives it this restaurant-quality vibe that makes you feel fancy even though you're just standing at your stove in sweatpants.
The best part? You don't need any special skills here. If you can boil water and chop chicken, you can make this. I promise. If you're looking for more quick chicken dinners, you'll want to check out my Creamy Garlic Parmesan Chicken too – another weeknight winner!
Jump to:
- Why You'll Love This Pesto Chicken Zucchini Noodles Recipe
- Ingredients For Pesto Zucchini Noodles With Chicken
- How To Make Chicken Pesto Zucchini Noodles
- Storage And Reheating Tips
- Tips And Variations For This Low Carb Chicken Zucchini Noodles Recipe
- Pesto Chicken Zucchini Noodles Faqs
- Recipes You May Like
- Final Thoughts On This Chicken Pesto Zucchini Noodles Recipe
- Pesto Zucchini Noodles with Chicken
Why You'll Love This Pesto Chicken Zucchini Noodles Recipe
Listen, I'm not usually one to throw around words like "game-changer," but these chicken zoodles pesto might actually earn that title. Here's what makes this recipe so good:
- Ready in under 20 minutes – I've timed it multiple times because I couldn't believe it myself. From start to finish, you're looking at 18 minutes max. That's faster than waiting for delivery!
- One pan wonder – I cook the chicken, then use the same pan for everything else. Less dishes = more time for Netflix. That's just smart living.
- Naturally low-carb and keto-friendly – Only 12g of carbs per serving, and most of that comes from the tomatoes and zucchini. My friend who's doing keto made this three times last month.
- Loads of protein – 35g per serving! That's enough to keep you full for hours without that heavy, sluggish feeling you get from regular pasta.
- Kid-approved – Emily's friends who "don't like vegetables" have eaten this. The pesto works magic on skeptical teenagers.
- Meal prep friendly – Make a double batch on Sunday, and you've got lunch sorted for half the week. I learned this the hard way after making just one batch and running out by Wednesday.
Ingredients For Pesto Zucchini Noodles With Chicken
Here's what you'll need to make this healthy pesto zucchini noodles recipe. Nothing fancy or hard to find:
For The Zoodles:
- 4 medium zucchini – look for firm ones without soft spots
- 2 tablespoons avocado oil or olive oil
- Sea salt and pepper to taste
For The Chicken:
- 1 lb boneless skinless chicken breasts, chopped into bite-size chunks
- Salt and pepper for seasoning
For The Sauce:
- ½ cup pesto – store-bought works great (I won't tell!)
- 2 cups cherry tomatoes, halved
- ⅓ cup parmesan cheese, plus extra for serving
- Fresh basil for garnish
- Crushed red pepper flakes (optional, but recommended if you like a little heat)
How To Make Chicken Pesto Zucchini Noodles
Making these easy zucchini noodles with pesto and chicken is honestly so straightforward. I've broken it down into simple steps so you can't mess it up (trust me, I've tried!).
Prep The Zucchini Noodles
- Use your spiralizer to turn those zucchini into noodles. I like using the thinner blade setting – gives you that pasta-like texture without being too bulky.
- If you don't have a spiralizer (no judgment!), you can use a vegetable peeler to make ribbons or just buy pre-spiralized zucchini noodles from the store. I've done all three methods, and they all work fine.
- Pat the zucchini noodles dry with paper towels if they seem wet. This step is optional but helps prevent that watery situation nobody wants in their dinner.
Cook The Chicken
- Heat 1 tablespoon of oil in a large skillet over medium heat. Make sure it's actually hot before adding the chicken – you should see the oil shimmer a bit.
- Add your chicken chunks and spread them out in a single layer. Don't crowd the pan or they'll steam instead of getting that nice golden color.
- Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Season generously with salt and pepper while it cooks.
- Transfer the cooked chicken to a plate and set aside. Don't worry about the brown bits stuck to the pan – those are flavor gold!
Bring It All Together
- In that same skillet (see, one pan!), add the remaining tablespoon of oil over medium heat.
- Add the pesto, cherry tomatoes, and your zucchini noodles to the pan. Toss everything together so the noodles get coated in that gorgeous green pesto.
- Cook for just 1 minute while stirring. Seriously, don't overcook the zoodles! They should be slightly softened but still have some bite to them.
- Add the chicken back to the pan along with the parmesan cheese. Toss everything together for another 30 seconds.
- Taste and add more salt and pepper if needed. I usually add a good crack of black pepper at this point.
Serve Your Pesto Chicken Zoodles
- Divide the pesto chicken zucchini noodles among four plates or bowls.
- Top with fresh basil, extra parmesan, and crushed red pepper flakes if you want some heat.
- Serve immediately while it's hot. These are best enjoyed right away!
Storage And Reheating Tips
Okay, so I'm going to be real with you – zucchini noodles don't store quite as well as regular pasta because they release moisture as they sit. But I've figured out some tricks!
Storing Leftovers: Keep the pesto zucchini noodles in an airtight container in the fridge for up to 2 days. Any longer and they get pretty soggy. I line the bottom of my container with paper towels to absorb excess moisture.
Reheating: Don't microwave these if you can help it – it turns the zoodles into mush. Instead, reheat gently in a skillet over medium-low heat for 2-3 minutes, just until warmed through. You might need to add a splash of water or a tiny bit more pesto to bring it back to life.
Meal Prep Hack: Store the components separately! Keep the cooked chicken and pesto sauce in one container and the raw zucchini noodles in another. Then just quickly sauté the zoodles fresh when you're ready to eat. Takes 2 extra minutes but makes a huge difference in texture.
Tips And Variations For This Low Carb Chicken Zucchini Noodles Recipe
I've made this keto pesto chicken zoodles recipe about a million times (okay, maybe like 30), and here's what I've learned along the way:
Preventing Watery Zoodles: This is the number one complaint I hear! Salt your spiralized zucchini and let them sit in a colander for 10 minutes before cooking. Pat them super dry with paper towels. This removes excess moisture and keeps your dish from turning into soup.
Protein Swaps: Can't do chicken? I've used shrimp (cook for just 2-3 minutes), grilled salmon chunks, or even just doubled up on chickpeas for a vegetarian version. All turned out great!
Pesto Options: Store-bought pesto is perfectly fine, but homemade takes this to another level. I sometimes make a batch of basil pesto on Sunday and use it all week. You can also try sun-dried tomato pesto or arugula pesto for a different twist.
Add More Veggies: Toss in some sliced bell peppers, mushrooms, or spinach. I've even added some artichoke hearts when I had them hanging out in the fridge. More veggies never hurt anyone!
Make It Creamier: Stir in 2-3 tablespoons of heavy cream or cream cheese with the pesto for a richer sauce. Emily prefers it this way (teenagers and their dairy consumption, I swear).
Spice It Up: If you're into heat like I am, add some diced jalapeños with the tomatoes or use a spicy pesto. The crushed red pepper flakes are non-negotiable in my house!
Pesto Chicken Zucchini Noodles Faqs
Yes! This recipe is naturally low-carb and keto-friendly with only 12g carbs per serving, mostly from vegetables.
Absolutely! Pre-spiralized zucchini noodles work perfectly and save time. Just pat them dry before cooking to remove excess moisture.
Don't overcook them—1 minute is enough. You can also salt and drain the raw noodles for 10 minutes beforehand, then pat dry.
Try chickpeas, white beans, grilled tofu, or simply double the tomatoes and add more veggies like bell peppers or mushrooms.
Recipes You May Like
If you're into these quick weeknight zucchini noodles, you'll definitely want to try these similar recipes:
- One Pan Garlic Parmesan Chicken Pasta – Another one-pan wonder with similar flavors that the whole family goes crazy for
- Creamy Tuscan Chicken Pasta With Sun Dried Tomatoes And Spinach – If you like the Italian vibes of this recipe, you'll love this creamy version
- Cajun Chicken And Shrimp Pasta – For when you want to switch up the flavor profile but keep that quick weeknight energy
Final Thoughts On This Chicken Pesto Zucchini Noodles Recipe
Look, I'm not going to pretend that zucchini noodles are exactly like regular pasta – they're not. But they're their own thing, and they're really, really good. This pesto chicken zucchini noodles recipe has become one of my go-to meals when I want something that tastes restaurant-quality but doesn't require me to actually leave my house or spend an hour in the kitchen.
The combination of juicy chicken, fresh tomatoes, and that pesto sauce coating every noodle just works. It's one of those recipes where Emily will actually text me during the day asking if we can have it for dinner (which, coming from a teenager, is basically five-star Michelin recognition).
Give it a try on one of those crazy weeknights when you need dinner done fast. I promise you won't be disappointed. And hey, if you make it, snap a pic and tag me – I love seeing your versions!
Don't forget to save this recipe to Pinterest so you can find it later when you're standing in your kitchen at 6 PM wondering what's for dinner!
Pesto Zucchini Noodles with Chicken
Ingredients
Equipment
Method
- Make zucchini noodles: Use a spiralizer to make zucchini noodles. You can make them whatever size you like, but I prefer to use the thinner noodle blade. If you don't have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin ribbons or a mandolin with the julienne blade. Another option is to simply buy zucchini noodles from the store.
- Cook chicken: Add 1 tablespoon of oil to a large skillet over medium heat. Once hot, add chicken chunks and sauté until cooked through, about 6-7 minutes. Season generously with salt and pepper while the chicken cooks. Once chicken is cooked through, transfer to a plate.
- Cook the zucchini noodles: In the same large skillet over medium heat add remaining tablespoon of oil, pesto, tomatoes and zucchini noodles. Cook while stirring everything together, until the noodles are coated with the pesto and slightly softened, about 1 minute. Add the chicken back to the pan with the noodles and toss. Add parmesan and stir everything together for about 30 seconds more. Taste and season with additional salt and pepper if needed.
- Serve: Portion the dish and serve warm with fresh basil, additional parmesan and crushed red pepper for a little heat.
