Transform your meal routine with this delightful dish of zucchini noodles with pesto chicken. It's a light, gluten-free option that combines the fresh taste of zucchini with the rich flavors of pesto and chicken. Perfect for a quick weeknight dinner, this recipe is both nutritious and satisfying, offering a burst of flavor in every bite. Whether you're looking to cut down on carbs or simply enjoy a new twist on pasta night, this dish is sure to please.
While most of the ingredients in this recipe are common, you might need to visit the supermarket for a couple of items. The zucchini is essential for creating the noodles, so ensure you have fresh, medium-sized ones. Additionally, if you don't have a spiralizer at home, you might consider purchasing pre-spiralized zucchini available in many grocery stores. The pesto sauce is another key component; you can either buy a jar from the store or make your own if you prefer a homemade touch.

Ingredients For Zucchini Noodles With Pesto Chicken
Zucchini: Fresh, medium-sized zucchini are spiralized to create the noodles, offering a low-carb alternative to traditional pasta.
Chicken breast: Shredded cooked chicken breast adds protein and a hearty texture to the dish.
Pesto sauce: A flavorful sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil, providing a rich and aromatic taste.
Olive oil: Used for sautéing, it adds a subtle flavor and helps to cook the chicken and zucchini noodles evenly.
Salt: Enhances the overall flavor of the dish, used to taste.
Black pepper: Adds a hint of spice and depth, used to taste.
Cooking Tip for This Recipe
When preparing zucchini noodles, it's important to avoid overcooking them to maintain their texture and prevent them from becoming mushy. After spiralizing the zucchini, pat them dry with a paper towel to remove excess moisture. When adding them to the skillet, cook them for just 2-3 minutes, stirring gently to ensure they are evenly coated with the pesto sauce. This will help retain their slight crunch and enhance the overall dish.
Suggested Side Dishes
Alternative Ingredients
spiralized zucchini - Substitute with spiralized carrots: Spiralized carrots provide a similar texture and can add a slightly sweeter flavor to the dish.
spiralized zucchini - Substitute with spiralized cucumber: Cucumber offers a refreshing and crisp alternative, though it may release more water, so adjust cooking time accordingly.
shredded cooked chicken breast - Substitute with shredded cooked turkey breast: Turkey breast is a lean protein similar to chicken and can be used interchangeably in most recipes.
shredded cooked chicken breast - Substitute with tofu: For a vegetarian option, tofu provides a good source of protein and can absorb the flavors of the pesto sauce.
pesto sauce - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto offers a different flavor profile while maintaining the creamy texture of traditional pesto.
pesto sauce - Substitute with avocado sauce: Avocado sauce is creamy and rich, providing a similar texture to pesto with a unique flavor twist.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a suitable replacement for olive oil.
olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a versatile substitute for olive oil.
salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor, though it will also introduce a different taste profile.
salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different aroma and appearance.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use sparingly if substituting for black pepper.
Alternative Recipes to Try
How to Store or Freeze This Dish
Allow the zucchini noodles with pesto chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
Transfer the cooled dish into an airtight container. This helps maintain the freshness and flavor of the pesto sauce and prevents the absorption of other odors from the fridge.
Store the container in the refrigerator if you plan to consume the dish within 3 to 4 days. The zucchini will retain its texture and the chicken will stay tender.
For longer storage, consider freezing. Place the dish in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
Label the container with the date of freezing. This helps you keep track of how long it has been stored.
When ready to enjoy, thaw the dish in the refrigerator overnight. This gradual thawing helps maintain the texture of the zucchini noodles.
Reheat gently in a skillet over medium heat. Add a splash of olive oil if needed to prevent sticking and to revive the flavors.
Avoid microwaving as it can make the zucchini mushy. Instead, opt for stovetop reheating for the best texture and taste.
If the pesto sauce appears too thick after reheating, stir in a little olive oil or a splash of water to achieve the desired consistency.
How to Reheat Leftovers
Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to prevent sticking. Toss in your leftover zucchini noodles with pesto chicken. Stir gently for about 3-5 minutes until everything is heated through. This method helps maintain the texture of the zucchini and keeps the pesto vibrant.
Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until the chicken and zucchini noodles are warmed to your liking. Be cautious not to overheat, as the zucchini can become mushy.
Oven Method: Preheat your oven to 350°F (175°C). Transfer the zucchini noodles with pesto chicken to an oven-safe dish. Cover with foil to prevent drying out. Bake for about 10-15 minutes, checking occasionally to ensure it’s heated evenly. This method is great for reheating larger portions while keeping the flavors intact.
Steamer Method: If you have a steamer basket, place the zucchini noodles with pesto chicken in it. Steam over boiling water for about 3-4 minutes. This gentle reheating method helps retain the moisture and freshness of the zucchini while evenly warming the dish.
Essential Tools for Making This Recipe
Spiralizer: A tool used to transform zucchini into noodle-like strands, perfect for creating a pasta alternative.
Skillet: A flat-bottomed pan used for cooking the chicken and zucchini noodles together over medium heat.
Stove: The appliance used to provide heat for cooking the ingredients in the skillet.
Measuring cups: Used to measure the precise amount of pesto sauce needed for the recipe.
Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.
Tongs: Handy for tossing and combining the zucchini noodles with the chicken and pesto sauce in the skillet.
Knife: Useful for shredding the cooked chicken breast if it isn't pre-shredded.
Cutting board: Provides a safe surface for shredding the chicken or any other prep work needed.
Serving dish: Used to present the finished zucchini noodles with pesto chicken once cooked.
Time-Saving Tips for This Recipe
Prep ingredients in advance: Spiralize the zucchini and shred the chicken ahead of time. Store them in airtight containers in the fridge.
Use store-bought pesto: Opt for a quality store-bought pesto sauce to save time on making it from scratch.
Cook chicken in bulk: Prepare a large batch of shredded chicken at the beginning of the week to use in various recipes.
One-pan cooking: Use a large skillet to cook everything together, minimizing cleanup time.
Quick heat: Use medium-high heat to quickly warm the chicken and zucchini noodles, reducing cooking time.

Zucchini Noodles With Pesto Chicken
Ingredients
Main Ingredients
- 4 medium zucchini spiralized
- 2 cups cooked chicken breast shredded
- 1 cup pesto sauce
- 2 tablespoon olive oil
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
Instructions
- 1. Spiralize the zucchini into noodles using a spiralizer.
- 2. Heat olive oil in a skillet over medium heat.
- 3. Add shredded chicken to the skillet and cook until heated through.
- 4. Add the zucchini noodles to the skillet and toss to combine with the chicken.
- 5. Pour in the pesto sauce and mix well. Cook for another 2-3 minutes until everything is well combined and heated.
- 6. Season with salt and black pepper to taste. Serve immediately.
Nutritional Value
Keywords
Pairing Suggestions: Appetizers and Desserts
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