Why make this recipe
This meal is fresh, light, and full of flavor. It uses zucchini noodles instead of pasta to cut carbs and add vegetables. It cooks fast, so you can make it on a weeknight. If you like easy seafood dinners too, see a simple slow cooker shrimp idea at slow cooker shrimp recipes.
Introduction
Pesto Zucchini Noodles with Chicken mixes green pesto, tender chicken, and fresh tomatoes. The dish tastes bright and feels healthy. You need only a few steps to finish it.
How to make Pesto Zucchini Noodles with Chicken
- Make sure your zucchini noodles are ready and your chicken is cut into bite-size pieces.
- Heat oil in a pan and cook chicken until it is browned and cooked through. Season with salt and pepper.
- In the same pan, briefly sauté the zucchini noodles just until they are warm and slightly soft. Do not overcook.
- Add pesto, cherry tomatoes, and cooked chicken to the noodles. Toss gently to coat everything in sauce. Add Parmesan and a pinch of crushed red pepper if you like heat.
- Serve right away and garnish with fresh basil and extra Parmesan.
You can also use a different protein for a change. See a quick fish idea at Bang Bang Salmon recipe for inspiration.
Ingredients :
- Zucchini: 4 medium (spiralized into noodles or store-bought)
- Chicken breasts (boneless, skinless): 1 lb (cut into bite-sized chunks)
- Avocado or olive oil: 2 tbsp (for sautéing)
- Sea salt and black pepper: To taste (for seasoning chicken and noodles)
- Pesto: ½ cup (store-bought or homemade)
- Cherry tomatoes: 2 cups (halved)
- Parmesan cheese: ⅓ cup (plus more for garnish)
- Fresh basil: For garnish
- Crushed red pepper: Optional (for a spicy kick)
Directions :
- Prepare the Zucchini Noodles
- Cook the Chicken
- Sauté the Zucchini Noodles
- Combine and Finish
- Serve and Garnish
How to serve Pesto Zucchini Noodles with Chicken
Serve warm on plates. Add extra Parmesan and fresh basil on top. Serve with lemon wedges if you like a citrus touch. This meal goes well with a light salad or crusty bread for guests.
How to store Pesto Zucchini Noodles with Chicken
Cool the dish to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a pan over low heat to avoid soggy noodles. Do not store at room temperature for more than two hours.
Tips to make Pesto Zucchini Noodles with Chicken
- Do not overcook the zucchini; it should stay a bit firm.
- Use high-quality pesto for the best taste.
- If chicken cooks too fast on the outside and stays raw inside, lower the heat and cover the pan for a few minutes.
- Pat chicken dry and season before cooking for better browning.
Variation
- Make it vegetarian: skip the chicken and add beans or roasted mushrooms.
- Make it spicy: add more crushed red pepper or a splash of hot sauce.
- Make it creamy: stir in a little cream or Greek yogurt with the pesto.
FAQs
Q: Can I use frozen zucchini noodles?
A: Yes, but thaw and drain them well so they do not add extra water.
Q: Can I use rotisserie chicken?
A: Yes. Use shredded rotisserie chicken and add it in the last step to warm.
Q: Is pesto safe for people with nut allergies?
A: Many pestos contain pine nuts. Use a nut-free pesto or make a nut-free version at home.
Q: Can I double the recipe?
A: Yes. Use a larger pan and cook in batches if needed.
Q: How long do leftovers last?
A: Leftovers keep 3 days in the fridge in an airtight container.
Conclusion
This Pesto Zucchini Noodles with Chicken recipe gives a quick, bright meal that feels fresh and satisfying. For a similar store-ready idea, see the grilled chicken pesto with vegetables option from Healthy Choice grilled chicken pesto with vegetables. For another homemade take on pesto zucchini noodles, you can compare this recipe to the version at Eating Bird Food pesto zucchini noodles recipe.
Pesto Zucchini Noodles with Chicken
Ingredients
Noodle Ingredients
- 4 medium Zucchini (spiralized into noodles or store-bought)
Protein
- 1 lb Chicken breasts (boneless, skinless, cut into bite-sized chunks)
Cooking Essentials
- 2 tbsp Avocado or olive oil (for sautéing)
- Sea salt and black pepper (to taste) For seasoning chicken and noodles
Sauce and Garnish
- ½ cup Pesto (store-bought or homemade) Use high-quality pesto for best taste.
- 2 cups Cherry tomatoes (halved)
- ⅓ cup Parmesan cheese (plus more for garnish)
- Fresh basil (for garnish)
- Crushed red pepper (optional) For a spicy kick.
Instructions
Preparation
- Make sure your zucchini noodles are ready and your chicken is cut into bite-size pieces.
Cooking Chicken
- Heat oil in a pan and cook chicken until it is browned and cooked through. Season with salt and pepper.
Sautéing Noodles
- In the same pan, briefly sauté the zucchini noodles just until they are warm and slightly soft. Do not overcook.
Combining Ingredients
- Add pesto, cherry tomatoes, and cooked chicken to the noodles. Toss gently to coat everything in sauce.
- Add Parmesan and a pinch of crushed red pepper if you like heat.
Serving
- Serve right away and garnish with fresh basil and extra Parmesan. Optionally, serve with lemon wedges for a citrus touch.