Okay, I have to confess something: I wasn’t always a zucchini noodle believer. But one summer when zucchinis were overtaking my garden (thank you, summer squash!), I decided to give spiralizing a real shot—and let me tell you, the magic of fresh pesto paired with juicy, perfectly seared chicken quickly won me over. This dish is light, fresh, and like a little garden party on your plate. The zucchini noodles keep that springy crunch, while the pesto adds a punch of herby deliciousness that makes every bite sing. Plus, it’s totally satisfying without weighing you down. If you’ve got a veggie spiralizer collecting dust or just want a quick, bright dinner fix, this one’s for you!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 lb boneless, skinless chicken breasts
4 medium zucchinis, spiralized into noodles
2 tbsp olive oil, divided
Salt and pepper, to taste
For the Sauce / Garnish:
1/2 cup basil pesto (store-bought or homemade)
1/4 cup cherry tomatoes, halved (optional, for color and sweetness)
Freshly grated Parmesan cheese, for topping
Red pepper flakes (optional, for a little heat)
How I Make It
Step 1:
Start by patting your chicken breasts dry and seasoning them generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temp should reach 165°F).
Step 2:
Remove the chicken from the skillet and let it rest for a few minutes. Meanwhile, toss your zucchini noodles in the remaining tablespoon of olive oil with a pinch of salt. Important: don’t overcook the zucchini noodles—they’re best sautéed quickly for about 2-3 minutes until just tender but still springy.
Step 3:
Slice the rested chicken into thin strips. Return the zucchini noodles to the pan on low heat, then stir in the pesto gently to coat everything evenly. Heat through just until warm, about 1 minute.
Step 4:
Plate the pesto-coated zucchini noodles and top with the sliced chicken. Garnish with halved cherry tomatoes for a pop of color and sprinkle with freshly grated Parmesan. If you like a little zip, add a pinch of red pepper flakes.
Variations & Tips
Substitute chicken breasts with shrimp or tofu for a different protein twist.
Try swapping basil pesto with sun-dried tomato pesto or arugula pesto for a new flavor hit.
If you don’t have a spiralizer, use a vegetable peeler to create thin zucchini ribbons.
For extra crunch, sprinkle toasted pine nuts or crushed walnuts on top.
To avoid watery noodles, lightly salt your spiralized zucchini and let them sit in a strainer for 10 minutes, then pat dry before cooking.
How I Like to Serve It
This dish is perfect for a light weeknight dinner or a quick summer lunch when you want something refreshing but still hearty. Pair it with a crisp white wine or sparkling water with lemon for a bright, satisfying meal. It also makes a great centerpiece for a casual al fresco dinner with friends when fresh basil and zucchini are in season.
Notes
Store leftover zucchini noodles and pesto chicken separately in airtight containers in the fridge for up to 2 days.
Reheat gently in a skillet to avoid soggy noodles; avoid microwaving if possible.
Closing: This recipe strikes the perfect balance between fresh, flavorful, and fast, making it a go-to anytime you want a dinner that feels homemade but wonderfully light.
