Get ready for a dinner that’s both light and bursting with flavor: zucchini noodles with pesto chicken. This dish brings together tender chicken, vibrant pesto, and fresh zucchini noodles for a satisfying meal.
Inspired by simple, fresh ingredients, this recipe is a fantastic way to enjoy a healthy and delicious dinner. For a quick weeknight meal, this recipe is perfect. If you love fresh flavors, also check this Hawaiian Sheet Pan Chicken recipe.
We’ll guide you through each step, ensuring a foolproof result every time. Now, let’s dive into creating this amazing dish.
Quick Look: Your Zucchini Noodles with Pesto Chicken
Craving a speedy overview of this delightful dish? Here’s a quick look at the key details to get you started.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4
- Difficulty: Easy
- Sauté cubed chicken until golden brown.
- Sauté garlic, tomatoes, herbs, salt, and pepper.
- Stir in pesto, then return chicken to pan.
- Gently toss in prepped zucchini noodles. Remember to squeeze out that water first!
- Sauté briefly until zucchini softens.
Now that you’ve got the quick view, let’s dive into some pro tips to really elevate this recipe.
Pro Tips for Pesto Perfection & Perfect Zoodles
Want to elevate your Zucchini Noodles with Pesto Chicken to a restaurant-worthy dish? I’m sharing my top tips for pesto perfection and the secret to zoodles that aren’t soggy. Let’s dive into some expert techniques.
Mastering Zucchini Noodles: Say Goodbye to Soggy Zoodles!
Zucchini is mostly water, which is why it’s crucial to remove as much moisture as possible before cooking. This ensures your zucchini noodles have a pleasant texture and don’t dilute the sauce.
REALLY squeeze the water out of them! Lay the zucchini noodles out on a paper towel lined baking sheet. Then, grab handfuls and squeeze firmly. This step is non-negotiable for perfect zoodles.
Tip: Liz’s top tips to avoid soggy zucchini noodles? Squeeze, squeeze, squeeze!
If you don’t have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin ribbons or a mandoline with the julienne blade.
Once spiralized and squeezed, cook them only briefly. Sauté for just a minute or two, until they are heated through but still slightly firm. Overcooking leads to mushiness.
The Delicious World of Pesto: From Store-Bought to Nut-Free
Pesto is incredibly versatile! You can sub any pesto sauce in this recipe. If you don’t have a TJ’s near you don’t worry – you can use our favorite nut free pesto recipe. This recipe also works great with a store-bought pesto like Trader Joe’s Kale Cashew Basil Pesto. The choice is yours!
Tip: If you don’t have fresh herbs, you can substitute with 1 teaspoon dried basil and 1/2 teaspoon dried parsley.
For a nut-free version, many great recipes exist online. Or, you can easily make your own by omitting the nuts or substituting with seeds like sunflower or pumpkin seeds.
Perfectly Cooked Chicken Every Time
You can use chicken thighs, tenders, or chicken breasts in this recipe. Cubing the chicken ensures even cooking and quicker cooking time.
Cook the chicken over medium-high heat for 10-12 minutes, or until golden brown. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
These tips should help you create a dish that’s both delicious and impressive! Next up, let’s get to the full recipe so you can bring this dish to life.
Let’s Get Cooking: The Zucchini Noodles with Pesto Chicken Recipe
Ready to bring this vibrant dish to life? This recipe transforms simple ingredients into a flavorful and satisfying meal. Follow these easy steps for perfect zucchini noodles with pesto chicken every time.
Let’s dive into the details!
- Heat 1 tablespoon olive oil in a large sauté pan or pot over medium-high heat.
- Add 1 lb of chicken, cut into 1/2-inch cubes, to the pan and cook for 10-12 minutes, or until golden brown. Stir occasionally to ensure even browning.
- While the chicken is cooking, prepare your other ingredients: halve 1 lb of cherry tomatoes, spiralize 2 large zucchini (remember to squeeze out the excess water!), and chop 1 tablespoon of garlic, 1/4 cup of fresh basil and 2 tablespoons fresh parsley.
Tip: Squeezing the water from the zucchini is essential to avoid a soggy dish!
- Remove the cooked chicken from the pan and set aside.
- Add the minced garlic to the pan and sauté until fragrant, about 1 minute. Be careful not to burn it.
- Stir in the halved cherry tomatoes, chopped basil, chopped parsley, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Sauté for 5 minutes, or until the tomatoes begin to soften.
- Stir in 1/2 cup of Trader Joe’s Kale Cashew Basil Pesto (or your favorite pesto). Return the cooked chicken to the pan.
- Gently toss in the raw zucchini noodles, ensuring they are evenly coated in the tomato and pesto mixture.
- Sauté for an additional 1-2 minutes over medium heat, or until the zucchini noodles start to soften slightly. Be careful not to overcook them; you want them to retain a bit of crispness.
- Serve warm immediately.
With that, your Zucchini Noodles with Pesto Chicken are ready to be served! Next up, let’s explore ways to add your own personal touch.
Spice Up Your Plate: Fun Twists on Zucchini Noodles with Pesto Chicken
Ready to take your zucchini noodles with pesto chicken to the next level? This dish is a fantastic base for experimentation, so feel free to get creative!
Here are a few ideas to spice things up and make it your own.
Beyond Zucchini: Pasta and More!
While zucchini noodles offer a light and healthy twist, sometimes you crave something more traditional. You can sub pasta for zucchini noodles.
If you choose pasta, cook it according to the package directions and then toss it with the pesto chicken mixture. Consider this Creamy Tomato Chicken Breast Recipe for another delicious chicken pasta idea.
Consider adding other vegetables to the dish for extra flavor and nutrition. Mushrooms, onions, or corn would all be delicious additions!
Meal Prep Magic: Making Ahead
This zucchini noodle dish is great for meal prep, but zucchini can get soggy if stored for too long.
If you are going to meal prep this dish, I recommend not adding the zucchini noodles to the dish until you are ready to serve.
Store the chicken and pesto mixture separately from the zucchini noodles and combine them just before eating. This will keep your zucchini noodles fresh and crisp! For more chicken meal prep ideas, check out these Hot Honey Chicken Tenders.
Now you’ve got some exciting ideas for variations; let’s wrap things up with a call to action!
Your Zucchini Noodles with Pesto Chicken Questions, Answered!
Can I make the Pesto nut free?
Absolutely! You can substitute our favorite nut-free pesto recipe or any nut-free pesto sauce to avoid allergens while still enjoying the delicious flavor.
Can I use pasta instead of Zucchini Noodles with pesto?
Yes, you can absolutely substitute your favorite pasta for zucchini noodles. Simply cook the pasta according to package directions and toss it with the pesto chicken mixture.
Help! My zucchini noodles are always soggy!
The key to avoiding soggy zucchini noodles is to thoroughly squeeze out as much water as possible after spiralizing them, and to only briefly sauté them at the end to maintain a slight crispness.
Share Your Culinary Creations!
Loved this recipe for zucchini noodles with pesto chicken? Let us know by leaving a rating and comment below!
Your feedback helps other home cooks discover and enjoy this delightful dish. We can’t wait to hear how it turned out for you! Follow us on Pinterest and Facebook for more delicious recipes!
Zucchini Noodles with Pesto Chicken
Equipment
- sauté pan
- Spiralizer
- Paper towels
- Baking sheet
- Vegetable peeler
- mandoline
Ingredients
Chicken
- 1 tbsp olive oil
- 1 lb chicken cut into 1/2-inch cubes
Vegetables & Aromatics
- 1 lb cherry tomatoes halved
- 2 large zucchini spiralized (excess water squeezed out)
- 1 tbsp garlic chopped
- 1/4 cup fresh basil chopped
- 2 tbsp fresh parsley chopped
Pesto & Seasoning
- 1/2 cup pesto Trader Joe’s Kale Cashew Basil Pesto or your favorite
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
Cook the Chicken
- Heat 1 tablespoon olive oil in a large sauté pan or pot over medium-high heat.
- Add 1 lb of chicken, cut into 1/2-inch cubes, to the pan and cook for 10-12 minutes, or until golden brown. Stir occasionally to ensure even browning.
- While the chicken is cooking, prepare your other ingredients: halve 1 lb of cherry tomatoes, spiralize 2 large zucchini (remember to squeeze out the excess water!), and chop 1 tablespoon of garlic, 1/4 cup of fresh basil and 2 tablespoons fresh parsley.
Tip: Squeezing the water from the zucchini is essential to avoid a soggy dish!
- Remove the cooked chicken from the pan and set aside.
Sauté Aromatics and Tomatoes
- Add the minced garlic to the pan and sauté until fragrant, about 1 minute. Be careful not to burn it.
- Stir in the halved cherry tomatoes, chopped basil, chopped parsley, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Sauté for 5 minutes, or until the tomatoes begin to soften.
Combine and Finish
- Stir in 1/2 cup of Trader Joe’s Kale Cashew Basil Pesto (or your favorite pesto). Return the cooked chicken to the pan.
- Gently toss in the raw zucchini noodles, ensuring they are evenly coated in the tomato and pesto mixture.
- Sauté for an additional 1-2 minutes over medium heat, or until the zucchini noodles start to soften slightly. Be careful not to overcook them; you want them to retain a bit of crispness.
- Serve warm immediately.
Notes
Tip: Liz’s top tips to avoid soggy zucchini noodles? Squeeze, squeeze, squeeze!If you don’t have a spiralizer, you can use a vegetable peeler to peel the zucchini into thin ribbons or a mandoline with the julienne blade. Once spiralized and squeezed, cook them only briefly. Sauté for just a minute or two, until they are heated through but still slightly firm. Overcooking leads to mushiness. The Delicious World of Pesto: From Store-Bought to Nut-Free Pesto is incredibly versatile! You can sub any pesto sauce in this recipe. If you don’t have a TJ’s near you don’t worry – you can use our favorite nut free pesto recipe. This recipe also works great with a store-bought pesto like Trader Joe’s Kale Cashew Basil Pesto. The choice is yours!
Tip: If you don’t have fresh herbs, you can substitute with 1 teaspoon dried basil and 1/2 teaspoon dried parsley.For a nut-free version, many great recipes exist online. Or, you can easily make your own by omitting the nuts or substituting with seeds like sunflower or pumpkin seeds. Perfectly Cooked Chicken Every Time You can use chicken thighs, tenders, or chicken breasts in this recipe. Cubing the chicken ensures even cooking and quicker cooking time. Cook the chicken over medium-high heat for 10-12 minutes, or until golden brown. Ensure the internal temperature reaches 165°F (74°C) for safe consumption. These tips should help you create a dish that’s both delicious and impressive! Next up, let's get to the full recipe so you can bring this dish to life. Ready to bring this vibrant dish to life? This recipe transforms simple ingredients into a flavorful and satisfying meal. Follow these easy steps for perfect zucchini noodles with pesto chicken every time. Let's dive into the details! With that, your Zucchini Noodles with Pesto Chicken are ready to be served! Next up, let's explore ways to add your own personal touch. Ready to take your zucchini noodles with pesto chicken to the next level? This dish is a fantastic base for experimentation, so feel free to get creative! Here are a few ideas to spice things up and make it your own. Beyond Zucchini: Pasta and More! While zucchini noodles offer a light and healthy twist, sometimes you crave something more traditional. You can sub pasta for zucchini noodles. If you choose pasta, cook it according to the package directions and then toss it with the pesto chicken mixture. Consider this Creamy Tomato Chicken Breast Recipe for another delicious chicken pasta idea. Consider adding other vegetables to the dish for extra flavor and nutrition. Mushrooms, onions, or corn would all be delicious additions! Meal Prep Magic: Making Ahead This zucchini noodle dish is great for meal prep, but zucchini can get soggy if stored for too long. If you are going to meal prep this dish, I recommend not adding the zucchini noodles to the dish until you are ready to serve. Store the chicken and pesto mixture separately from the zucchini noodles and combine them just before eating. This will keep your zucchini noodles fresh and crisp! For more chicken meal prep ideas, check out these Hot Honey Chicken Tenders. Now you've got some exciting ideas for variations; let's wrap things up with a call to action! Your Zucchini Noodles with Pesto Chicken Questions, Answered! Can I make the Pesto nut free?
Absolutely! You can substitute our favorite nut-free pesto recipe or any nut-free pesto sauce to avoid allergens while still enjoying the delicious flavor. Can I use pasta instead of Zucchini Noodles with pesto?
Yes, you can absolutely substitute your favorite pasta for zucchini noodles. Simply cook the pasta according to package directions and toss it with the pesto chicken mixture. Help! My zucchini noodles are always soggy!
The key to avoiding soggy zucchini noodles is to thoroughly squeeze out as much water as possible after spiralizing them, and to only briefly sauté them at the end to maintain a slight crispness. Share Your Culinary Creations! Loved this recipe for zucchini noodles with pesto chicken? Let us know by leaving a rating and comment below! Your feedback helps other home cooks discover and enjoy this delightful dish. We can't wait to hear how it turned out for you! Follow us on Pinterest and Facebook for more delicious recipes!