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Fresh Zucchini Noodles with Creamy Pesto Chicken

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A quick and easy recipe featuring fresh zucchini noodles tossed with a luscious creamy pesto sauce and tender chicken, perfect for a light and satisfying weeknight meal.

Ingredients

Scale
  • 3 medium zucchinis, spiralized into noodles
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup cream cheese or Greek yogurt, softened (optional but recommended)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Wash the zucchinis and trim the ends. Using a spiralizer, create noodles and place them in a colander. Lightly salt the noodles and let them sit for about 10 minutes to draw out excess moisture.
  2. While the zucchini drains, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken breasts, season with salt and pepper, and cook for 5–7 minutes, turning occasionally until cooked through and golden on the outside. Remove from the pan and set aside.
  3. In a bowl, combine the basil pesto, cream cheese (or Greek yogurt), grated Parmesan, minced garlic, and lemon juice. Mix until smooth and creamy. If the sauce feels too thick, add a teaspoon of water or olive oil to loosen it up.
  4. Wipe out the skillet and heat the remaining 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and sauté for 2–3 minutes, stirring gently. Season lightly with salt and a pinch of red pepper flakes if using.
  5. Return the cooked chicken to the skillet with the zucchini noodles. Pour the creamy pesto sauce over everything and toss gently to coat. Cook together for another 1–2 minutes until heated through. Taste and adjust seasoning if needed.
  6. Transfer to plates and sprinkle with a little extra Parmesan or fresh basil if desired.

Notes

Salt the zucchini noodles early to draw out moisture and prevent watery dish. Use room temperature cream cheese for a smoother sauce. Avoid overcooking the zucchini noodles to keep them crisp. Leftovers keep well for up to 2 days in the fridge; reheat gently in a skillet with a splash of water or olive oil to avoid sogginess.

Nutrition

Keywords: zucchini noodles, creamy pesto chicken, low carb, quick dinner, healthy recipe, gluten-free, easy weeknight meal

Find it online: https://chrisfeasts.com/fresh-zucchini-noodles-with-creamy-pesto-chicken-easy-recipe/