Vibrant Zucchini Noodles with Pesto & Chicken
Enjoy tender, juicy chicken and crisp-tender zucchini noodles coated in a bright, herbaceous pesto. This healthy and satisfying low-carb meal comes together in under 30 minutes, making it a perfect weeknight dinner that's elegant enough for guests.
Equipment
- Spiralizer or Julienne Peeler
- Large Skillet or Pan
- Colander
- Tongs
- Cutting board
- Chef's knife
- Paper towels
- Measuring cups and spoons
- Cheese grater
Ingredients
- 4 medium zucchini
- 2 medium boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh pesto, homemade or high-quality store-bought
- 1 pint cherry tomatoes, halved
- 3-4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil, divided
- ½ lemon, for juice
- ¼ cup freshly grated Parmesan cheese, for serving
- ½ teaspoon salt, for sweating zucchini, plus more to taste
- Freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes, optional for heat
- Fresh basil leaves, for garnish optional
- Toasted pine nuts, for garnish optional
Instructions
- Prepare the zucchini noodles using a spiralizer. Place them in a colander, sprinkle with 1/2 teaspoon of salt, and toss. Let sit for 15-20 minutes to draw out excess water. Gently squeeze the noodles with your hands or press between paper towels to dry them thoroughly.
- While the zucchini rests, pat the chicken pieces dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and optional red pepper flakes, sautéing for 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until they soften and begin to burst.
- Return the cooked chicken to the skillet. Add the pesto and stir gently to combine everything. Warm through for 1-2 minutes, allowing the flavors to meld.
- Add the drained and squeezed zucchini noodles to the skillet. Using tongs, toss gently for only 1-2 minutes, just until the noodles are heated through and coated in the sauce. Do not overcook.
- Remove the skillet from the heat. Squeeze the juice of half a lemon over the dish and give it a final toss. Serve immediately, garnished with freshly grated Parmesan cheese, fresh basil, and toasted pine nuts if desired.
Notes
To avoid watery zoodles, do not skip the salting and squeezing step. For a creamier sauce, stir in a few tablespoons of heavy cream or cream cheese with the pesto. For variations, try using shrimp instead of chicken, or add other quick-cooking vegetables like spinach or bell peppers with the garlic. The dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days; note that the zucchini noodles will soften upon reheating.