Why make this recipe
This dish is quick, fresh, and light. It uses zucchini instead of pasta for fewer carbs and more veggies. You get protein from chicken and bright flavor from pesto. For another simple pasta idea, see garlic Parmesan chicken pasta recipe.
Introduction
This Chicken Zucchini Pasta with Pesto is easy to make. It takes about 20–30 minutes. You need a spiralizer or a peeler to make zoodles. The meal works for lunch, dinner, or a cold salad. It is simple and good for busy days.
How to make Chicken Zucchini Pasta with Pesto
Follow the steps below in order. Use fresh ingredients and taste as you go. If you want a different pesto flavor, check walnut pesto for pasta.
Ingredients :
- 2 medium zucchinis
- 2 chicken thighs
- 1/2 cup pesto sauce
- 1 cup cherry tomatoes
- Olive oil
- Salt and pepper to taste
Directions :
- Spiralize the zucchinis to create zoodles.
- Marinate chicken thighs in olive oil, salt, and pepper, then grill until fully cooked.
- Sauté zoodles in a pan over medium heat for 2-3 minutes until slightly tender.
- Slice the grilled chicken and add it to the pan with the zoodles.
- Stir in the pesto sauce and mix well.
- Top with halved cherry tomatoes and serve either hot or cold.
How to serve Chicken Zucchini Pasta with Pesto
Serve hot for a warm meal or cold as a salad. Add a little extra pesto on top if you like. A squeeze of lemon or a sprinkle of Parmesan also works.
How to store Chicken Zucchini Pasta with Pesto
Keep leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat gently or eat cold. Zoodles can get soft if heated too long.
Tips to make Chicken Zucchini Pasta with Pesto
- Do not overcook zoodles. Cook 2–3 minutes to keep some bite.
- Use firm chicken thighs and slice thin for easy eating.
- Use good quality pesto for best flavor.
- Pat zucchini dry after spiralizing to reduce water in the pan.
Variation
- Use chicken breast instead of thighs.
- Swap cherry tomatoes for sun-dried tomatoes for a stronger taste.
- Add toasted pine nuts or sliced olives for texture.
FAQs
Q: Can I use regular pasta instead of zoodles?
A: Yes. Cook pasta according to package directions and toss with pesto and chicken.
Q: Is pesto safe for those with nut allergies?
A: Many pestos have nuts. Use a nut-free pesto or make a nut-free version.
Q: Can I make this ahead for meal prep?
A: You can grill chicken ahead. Keep zoodles separate and add pesto just before serving.
Q: How do I keep zoodles from getting soggy?
A: Salt lightly and let them sit on paper towels to draw out water, then dry before cooking.
Conclusion
This simple Chicken Zucchini Pasta with Pesto is fast and healthy, and it works for many meals. For a similar grilled chicken and pesto idea, see Grilled Chicken Pesto Pasta – onebalancedlife.com. For another take on pesto with zucchini noodles and chicken, try Pesto Zucchini Noodles with Chicken – The Clean Eating Couple.
Chicken Zucchini Pasta with Pesto
Ingredients
Main Ingredients
- 2 medium zucchinis Spiralized to create zoodles
- 2 pieces chicken thighs Use firm chicken thighs
- 1/2 cup pesto sauce Use good quality pesto for best flavor
- 1 cup cherry tomatoes Halved for topping
- to taste olive oil For marination and cooking
- to taste salt and pepper For marination and seasoning
Instructions
Preparation
- Spiralize the zucchinis to create zoodles.
- Marinate chicken thighs in olive oil, salt, and pepper, then grill until fully cooked.
Cooking
- Sauté zoodles in a pan over medium heat for 2-3 minutes until slightly tender.
- Slice the grilled chicken and add it to the pan with the zoodles.
- Stir in the pesto sauce and mix well.
- Top with halved cherry tomatoes and serve either hot or cold.