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Pesto Zucchini Noodles with Chicken Recipe
Ash Tyrrell

Pesto Zucchini Noodles with Chicken Recipe

I recently made this Pesto Zucchini Noodles with Chicken Recipe, and it completely surprised me with how satisfying it was. I wanted something light but still packed with flavor, and this dish delivered perfectly
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchinis spiralized – Fresh zucchini works best; avoid pre-packaged ones as they can be watery.
  • 2 cups cherry tomatoes – Use ripe sweet tomatoes for better roasting flavor.
  • 2 tablespoons olive oil – Extra virgin olive oil enhances richness and aroma.
  • 2 cloves garlic minced – Fresh garlic adds a stronger, more vibrant flavor than powdered.
  • 2 cups cooked grilled chicken breast sliced – Use freshly grilled for best texture and taste.
  • 1/3 cup basil pesto – Homemade pesto is ideal but a high-quality store-bought version works too.
  • 1/4 cup grated parmesan cheese – Always grate fresh for better melt and flavor.
  • Salt and pepper to taste – Adjust seasoning at the end for balance.
  • Optional: red pepper flakes – Adds a mild heat if you like a kick.

Method
 

  1. Start by spiralizing the zucchini into noodles and set them aside. I like to pat them dry with a paper towel to remove excess moisture. This step helps prevent soggy noodles later.
  2. Preheat your oven and spread cherry tomatoes on a baking sheet with olive oil, salt, and pepper. Roast them until they soften and slightly caramelize. This brings out their natural sweetness beautifully.
  3. Season the chicken with salt, pepper, and a bit of olive oil before grilling. Cook until golden brown and juicy inside. Let it rest before slicing to keep it tender.
  4. Heat olive oil in a pan and sauté garlic until fragrant. Add zucchini noodles and cook briefly for 2–3 minutes. Keep it quick so the noodles stay slightly crisp.
  5. Add roasted tomatoes and sliced chicken to the pan. Toss gently to combine all ingredients evenly. The colors and aromas at this stage are incredible.
  6. Turn off the heat and stir in the pesto sauce. Mix until everything is well coated. Finish with grated parmesan and optional chili flakes before serving.

Notes

  • I always salt zucchini lightly and let it sit for a few minutes to reduce water content.
  • Don’t overcook the zucchini noodles; I keep them slightly firm for better texture.
  • I prefer homemade pesto because it tastes fresher and more vibrant.
  • Let the chicken rest before slicing—it keeps the juices locked in.
  • I sometimes add a squeeze of lemon juice at the end for a fresh, bright finish.