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Unique easy pesto chicken zoodles recipe for aromatic bliss
Grant Logan

Easy Pesto Chicken Zoodles

This 20-minute low-carb meal features tender chicken tossed in garlicky basil pesto with crisp-tender zucchini noodles. Fast, fresh, and packed with flavor, it’s a weeknight winner that never feels like a compromise.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Healthy, Low Carb
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large zucchinis, spiralized
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/2 cup prepared basil pesto
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp pine nuts, toasted

Equipment

  • spiralizer or vegetable peeler
  • large skillet
  • tongs
  • paper towels

Method
 

  1. Spiralize the zucchinis and set aside in a bowl. Pat dry with paper towels to remove excess moisture.
  2. Season chicken chunks with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high. Cook chicken for 5–7 minutes, until cooked through.
  4. Lower heat to medium-low and stir in pesto until chicken is coated.
  5. Add zoodles to the skillet and toss gently with chicken and pesto using tongs.
  6. Cook for 2–3 minutes, tossing frequently until zoodles are tender but firm.
  7. Remove from heat and stir in grated Parmesan cheese until creamy.
  8. Top with toasted pine nuts and serve immediately.

Notes

Pat your zoodles dry to avoid excess moisture. Don’t overcook! Add Parmesan off heat for best texture. Swap proteins like shrimp or chickpeas for variety. Store leftovers for up to 3 days — reheating gently prevents sogginess.