Pesto Zucchini Noodles with Chicken Recipe

Introduction

Pesto Zucchini Noodles with Chicken is a light, flavorful dish perfect for a quick weeknight dinner. Combining tender chicken, fresh veggies, and vibrant pesto, it’s a satisfying yet healthy alternative to traditional pasta.

Ingredients

• 1 tablespoon olive oil
• 1 lb boneless, skinless chicken breasts, cut into ½ inch cubes
• 1 tablespoon minced garlic
• 1 lb halved cherry tomatoes (about 4 cups)
• ¼ cup finely chopped fresh basil
• 2 tablespoons finely chopped fresh parsley
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup Trader Joe’s Kale Cashew Basil Pesto (or homemade pesto)
• 2 large zucchini, spiralized with water squeezed out (about 4 cups)

Instructions

1. Step 1: In a large sauté pan or pot, heat 1 tablespoon of olive oil over medium-high heat.
2. Step 2: Add the chicken to the pan and cook for 10-12 minutes, stirring occasionally, until the chicken is golden brown on all sides.
3. Step 3: While the chicken cooks, halve the cherry tomatoes, spiralize the zucchini, and finely chop the garlic and herbs.
4. Step 4: Remove the browned chicken from the pan and set aside.
5. Step 5: Add the minced garlic to the pan, spraying with olive oil if needed to prevent sticking, and sauté until fragrant, about 1 minute.
6. Step 6: Stir in the cherry tomatoes, basil, parsley, black pepper, and salt. Cook for 5 minutes until the tomatoes soften.
7. Step 7: Mix in the pesto and return the chicken to the pan, stirring to combine.
8. Step 8: Gently toss in the zucchini noodles using tongs, coating them evenly with the tomato and pesto mixture. Sauté for 1-2 minutes until the zucchini begins to soften.
9. Step 9: Serve warm, optionally topped with Parmesan cheese.

Tips & Variations

• For a vegetarian version, omit the chicken and add sautéed mushrooms or chickpeas instead.
• If you don’t have a spiralizer, you can use a vegetable peeler to create thin zucchini ribbons.
• Use homemade pesto or a pesto variety you prefer to customize the flavor.
• Be sure to squeeze out excess water from the spiralized zucchini to avoid a watery dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid overcooking the zucchini noodles, which can become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and the best texture. Cooking frozen chicken directly in the pan may result in uneven cooking.

What can I substitute for zucchini noodles?

You can use other spiralized vegetables like yellow squash or carrots, or serve the dish over cooked pasta or rice if you prefer.

Pesto Zucchini Noodles with Chicken Recipe

Print Recipe

★★★★★

5 from 95 reviews

A light, flavorful dish featuring sautéed chicken and tender zucchini noodles tossed in a vibrant kale cashew basil pesto with fresh cherry tomatoes and herbs. This healthy recipe is perfect for a quick, low-carb dinner packed with fresh ingredients and bright flavors.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Carb

Ingredients

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Protein and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into ½ inch cubes
• 1 lb halved cherry tomatoes (about 4 cups)
• 2 large zucchini, spiralized with water squeezed out (about 4 cups)
• 1 tablespoon minced garlic

Herbs and Seasonings

• ¼ cup finely chopped fresh basil
• 2 tablespoons finely chopped fresh parsley
• ¼ teaspoon black pepper
• ¼ teaspoon salt

Oils and Sauces

• 1 tablespoon olive oil
• ½ cup Trader Joe’s Kale Cashew Basil Pesto (or homemade pesto)

Instructions

1. Heat the oil and cook chicken: In a large sauté pan or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and cook for 10-12 minutes, stirring occasionally, until the chicken turns a nice golden brown on all sides.
2. Prepare veggies and herbs: While the chicken cooks, halve the cherry tomatoes, spiralize the zucchini and squeeze out excess water, and finely chop the garlic, basil, and parsley.
3. Remove chicken: Once browned, remove the chicken from the pan and set aside.
4. Sauté garlic: Add minced garlic to the pan (spray with olive oil if it sticks) and sauté until fragrant, about 1 minute.
5. Cook tomatoes and herbs: Stir in the halved cherry tomatoes, chopped basil, parsley, black pepper, and salt. Sauté for about 5 minutes or until the tomatoes soften.
6. Add pesto and chicken: Stir in the kale cashew basil pesto, then return the cooked chicken to the pan, mixing everything well.
7. Toss in zucchini noodles: Gently add the raw zucchini noodles and toss with tongs to coat evenly with the tomato and pesto mixture. Sauté for an additional 1-2 minutes over medium heat until zucchini noodles start to soften but remain slightly crisp.
8. Serve warm: Plate the dish and optionally top with freshly grated Parmesan cheese for added richness.

Notes

• Do not overcook the zucchini noodles to prevent them from becoming mushy; a quick sauté is sufficient.
• You can substitute homemade pesto if Trader Joe’s Kale Cashew Basil Pesto is unavailable.
• For a vegetarian version, omit the chicken and increase the amount of zucchini noodles or add other vegetables.
• Parmesan topping is optional and can be omitted for a dairy-free meal.

Keywords: pesto zucchini noodles, chicken zucchini noodles, low carb pasta alternative, healthy dinner, kale cashew pesto, easy chicken skillet