There’s something incredibly satisfying about a light yet hearty dish that doesn’t compromise on flavor, especially when you’re trying to balance a healthy lifestyle with a busy schedule. Zucchini noodles with chicken and pesto has become a go-to meal for me, combining wholesome ingredients into a delightful bowl that feels indulgent without weighing me down. The vibrant colors and fresh taste make every bite enjoyable, and the ease of preparation means I can whip this dish up on a weeknight in no time.
What makes this dish so special is its versatility. The zucchini noodles serve as a fantastic base, soaking up the rich flavors of the pesto, while the chicken adds protein to keep you feeling satisfied. The cherry tomatoes bring a burst of sweetness and acidity that brightens each bite. It’s a great option for anyone — whether you’re striving to eat healthier, need a quick dinner idea, or simply want a delicious meal that feels like a treat.
Why you’ll love zucchini noodles with chicken and pesto
- Fast and easy to prepare, perfect for weeknight dinners.
- Light and refreshing, great for a healthy meal option.
- One pan means fewer dishes to clean up afterward.
- Packed with flavor thanks to tasty pesto and fresh ingredients.
- Great for meal prep; can be enjoyed cold or reheated.
“This dish is my favorite way to sneak in veggies without sacrificing taste!”
Step-by-step overview
Making zucchini noodles with chicken and pesto is straightforward. You’ll spiralize fresh zucchini into noodles, then sauté diced chicken until golden. Cherry tomatoes are added briefly to maintain their flavor and texture, followed by creamy pesto mixed in with the zucchini noodles. A sprinkle of Parmesan cheese on top finishes it all off beautifully.
What ingredients do I need for zucchini noodles with chicken and pesto?
- 2 medium zucchini
- 1 pound chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto sauce
- Olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Ingredient notes & swaps
- Zucchini is low in calories and high in nutrients, making it a great pasta substitute.
- If you’re avoiding dairy, skip the Parmesan or use a dairy-free alternative.
- Any store-bought or homemade pesto can work; just select a flavor profile you enjoy.
How do I make zucchini noodles with chicken and pesto step-by-step?
This dish is not only easy to make but also delicious and satisfying. Here’s how to prepare it:
- Spiralize the zucchini to make noodles.
- In a pan, heat olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Add the cherry tomatoes and cook for an additional 2-3 minutes.
- Stir in the pesto sauce and zucchini noodles, cooking for 2-3 minutes until the noodles are just tender.
- Season with salt and pepper.
- Serve warm, topped with grated Parmesan cheese if desired.
Pro Tip: Pat the diced chicken dry before cooking for a better sear and more flavor.
Look for the chicken to be golden brown and the zucchini noodles to become tender yet still slightly firm to the bite. The tomatoes should soften, bursting with flavor without losing their shape.
Helpful cooking tips
- Use a vegetable peeler if you don’t have a spiralizer; it will create long, flat noodles known as ribbon noodles.
- Cook the chicken in batches if your pan isn’t large enough to avoid overcrowding and steaming.
- Add a splash of your favorite broth or white wine to deglaze the pan and scrape up any flavorful bits stuck at the bottom.
- For a refreshing twist, try squeezing some lemon juice over the dish just before serving.
- Monitor the noodles closely; they cook quickly and shouldn’t go mushy.
How should I serve it?
Zucchini noodles with chicken and pesto can be plated beautifully with a sprinkle of fresh herbs. You could also pair it with a light side salad or some crusty bread for a satisfying meal. For extra flavor, consider a drizzle of balsamic glaze on top or some red pepper flakes for a hint of heat.
Can I make it ahead? How do I store and reheat it?
Absolutely! The dish can be made ahead of time and stored in the fridge. Just keep in mind that the zucchini noodles may become slightly waterlogged if left too long. To store, cool completely and place in an airtight container. They can be reheated in a pan over medium heat until warm.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
If you find your chicken is dry, make sure not to overcook it and consider adding a little broth while cooking to keep it moist. If the zucchini noodles become soggy, try to sauté them for a shorter time next time or add them last, just to warm them through. For added flavor, season your dish more liberally, if it tastes bland, consider tossing in a bit more pesto.
What variations can I try?
Looking to mix it up? You can easily add other vegetables like bell peppers or spinach to the sauté process. For different flavors, swap the chicken with shrimp or even use a variety of proteins such as tofu for a vegetarian version. Adding nuts, like pine nuts or walnuts, can give a nice crunch and additional flavor to the dish.
FAQs
Can I use other types of noodles instead of zucchini?
Yes! If zucchini isn’t your preference, you can substitute with traditional pasta, quinoa, or even another vegetable, such as sweet potatoes or squash, spiralized similarly.
Is this dish suitable for meal prepping?
Definitely! It holds well in the fridge for a few days. Just be advised that zucchini can release moisture over time, so keeping the components separate until ready to eat can help maintain texture.
What can I do with leftover pesto?
Store any leftover pesto in the fridge, and use it as a spread on sandwiches, a dressing for salads, or a dip for veggies. You can also freeze it in ice cube trays for future use.
Can I use frozen zucchini noodles?
While fresh zucchini noodles hold texture better, frozen ones can work in a pinch. Be sure to cook them according to package instructions to prevent them from becoming mushy.
I hope you enjoy making this zucchini noodles with chicken and pesto as much as I do. It’s a delightful dish that’s not just about nutrition, but also about flavor, simplicity, and the joy of cooking!
Zucchini Noodles with Chicken and Pesto
Ingredients
Method
- Spiralize the zucchini to make noodles.
- In a pan, heat olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Add the cherry tomatoes and cook for an additional 2-3 minutes.
- Stir in the pesto sauce and zucchini noodles, cooking for 2-3 minutes until the noodles are just tender.
- Season with salt and pepper.
- Serve warm, topped with grated Parmesan cheese if desired.