Sometimes, summer nights just call for something fresh and light. The kind of dinner you can make with the windows open, the fan humming, and the scent of basil filling the whole kitchen. That’s what this Pesto Zucchini Noodles with Chicken recipe brings to the table simple, breezy, and completely satisfying.
Table of Contents
Why You’ll Love This Recipe
This recipe checks all the boxes: healthy, gluten-free, and full of color. It’s packed with lean protein, crisp zucchini, and juicy tomatoes, all wrapped in a creamy pesto hug. Plus, it’s done in under 20 minutes, which makes it perfect for busy weeknights or a relaxed meal prep Sunday.
The noodles are low-carb but still super comforting. You get all the flavor of a pasta dish without the heaviness. And when the chicken gets tossed with pesto and a hit of parmesan? Game over.
Ingredients You’ll Need
You don’t need much to make this dish shine. Just a few fresh ingredients and a solid skillet.
- Zucchini: You’ll need four medium ones. These are your noodles, so go for firm, fresh zucchini.
- Chicken breast: Boneless and skinless, chopped into bite-size pieces.
- Pesto: Use your favorite store-bought kind or make it from scratch if you’ve got a garden full of basil.
- Cherry tomatoes: They add a sweet, juicy pop.
- Parmesan cheese: Freshly grated, for that salty finish.
- Oil, salt, pepper: Just enough to bring everything together.
- Fresh basil and red pepper flakes (optional): For that final flourish.
To save time, you can grab pre-spiralized zucchini noodles at most grocery stores. It’s a great shortcut on hot days when you just want dinner fast.
How to Make Zucchini Noodles
Tools You Can Use
You’ve got a few options here, depending on what you have in your kitchen.
- Spiralizer: The easiest way to get uniform, curly noodles.
- Vegetable peeler: Use this for wider, ribbon-style noodles.
- Mandoline slicer: Another quick way to get thin strips—just watch those fingers.
Store-Bought Option
Pre-packaged zucchini noodles are totally fair game. Just make sure they look fresh and not too watery. Check the expiration date and go for firm, vibrant strands if you can.
How to Make Pesto Zucchini Noodles with Chicken
Let’s break it down into simple steps. Total time: just 18 minutes.
- Cook the chicken:
Heat one tablespoon of oil in a large skillet over medium heat. Add your seasoned chicken and cook for about 6–7 minutes until golden and cooked through. Set it aside. - Sauté the noodles and tomatoes:
In the same pan, add another tablespoon of oil, the pesto, halved cherry tomatoes, and your zucchini noodles. Stir everything gently for about 1 minute. You want the noodles just barely softened, not soggy. - Bring it all together:
Add the chicken back in. Toss with the parmesan cheese and let it warm through for another 30 seconds. - Garnish and serve:
Top with fresh basil, more parmesan, and crushed red pepper if you like a little heat.
That’s it! Dinner’s ready, and your kitchen still feels cool and calm.
Tips for Best Results
- Don’t overcook the noodles: Zucchini can turn watery fast. One minute is all you need.
- Use fresh pesto: If you can, homemade pesto really makes this dish sing. But even a good-quality jar will do the job.
- Customize it:
Add sautéed mushrooms for depth. Swap the chicken for shrimp or tofu if you’re feeling adventurous. Or try dairy-free parmesan for a lighter twist.
Pesto Zucchini Noodles with Chicken (Recipe Card)
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Pesto Zucchini Noodles with Chicken | Fresh & Delicious
- Total Time: 18 minutes
- Yield: 4 servings
Description
A quick, healthy, and flavorful dinner featuring tender chicken, crisp zucchini noodles, cherry tomatoes, and creamy pesto—ready in just 18 minutes.
Ingredients
4 medium zucchini
1 lb boneless skinless chicken breasts, chopped
2 tablespoons avocado oil or olive oil
Sea salt and pepper
1/2 cup pesto (homemade or store-bought)
2 cups cherry tomatoes, halved
1/3 cup parmesan cheese (plus extra for topping)
Fresh basil (garnish)
Crushed red pepper (optional garnish)
Instructions
1. Make zucchini noodles using a spiralizer, vegetable peeler, or mandoline slicer. Alternatively, use store-bought noodles.
2. Heat 1 tbsp oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook for 6–7 minutes until done. Remove and set aside.
3. In the same skillet, add remaining oil, pesto, tomatoes, and zucchini noodles. Cook for about 1 minute, stirring to coat and soften.
4. Add cooked chicken back in. Toss everything with parmesan and heat for an additional 30 seconds. Adjust seasoning if needed.
5. Serve warm topped with fresh basil, extra parmesan, and crushed red pepper if desired.
Notes
Zucchini noodles cook fast—don’t overdo it.
Use pre-spiralized zucchini for convenience.
Great with shrimp, mushrooms, or dairy-free cheese swaps.
Leftovers keep well for 1–2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 434
- Sugar: 7g
- Sodium: 658mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 89mg
More Such Recipes
If you love this one, check out these other summer-fresh meals:
- Low-Carb Lemon Garlic Zucchini Noodles for something tangy and bright
- 5-Ingredient Spinach Parmesan Zucchini Noodles when your fridge is nearly empty
- Mediterranean Chicken Zucchini Bake if you want a cozy, oven-baked version
- Garlic Butter Chicken with Zucchini and Corn for late-summer corn sweetness
FAQs About Pesto Zucchini Noodles
Do chicken and pesto go together?
Yes, they do. Pesto gives the chicken a rich, herby flavor that works beautifully with lean meat.
Does zucchini go well with pesto?
Absolutely. Zucchini noodles are mild and slightly sweet, so they balance out the boldness of pesto perfectly.
Does pesto go with noodles?
It sure does. Pesto is traditionally used with pasta, so using it on veggie noodles keeps all that flavor but lightens the meal.
Do you put pesto on chicken before or after cooking?
In this recipe, you add the pesto after the chicken is cooked. That way, the pesto doesn’t burn in the pan and stays bright and fresh.
Final Thoughts
This Pesto Zucchini Noodles with Chicken is one of those reliable go-to recipes you’ll make on repeat. It’s flexible, flavorful, and just feels right for summer. Try it once and you’ll see how quick and comforting it really is.
If you make it, come back and leave a comment or rate the recipe—I’d love to know how it turned out in your kitchen!
You can also follow along for more recipes on Pinterest or connect with me on Facebook. Let’s keep cooking fresh and fun together.