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Pesto Chicken with Zucchini Noodles Recipe

  • Author: Shawn Williams
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2-3 1x
  • Category: Dinner
  • Cuisine: Italian


A healthy alternative to my favorite chicken pesto pasta recipe. Zucchini noodles covered in homemade basil pesto with chicken.


  • 2 boneless skinless chicken breasts
  • 1 pound zucchini noodles (2 medium zucchinis, spiralized)
  • 10 sungold or cherry tomatoes, halved
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • Parmesan cheese (for topping)

Homemade Pesto

  • 3 cups basil leaves
  • 3 tablespoons pine nuts
  • 3 garlic cloves
  • 1 teaspoon oregano
  • 2/3 cup grated parmesan cheese
  • 2/3 cup olive oil
  • salt and pepper to taste


For the pesto

  1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside.

For the chicken and zucchini

  1. Slice chicken into bite sized cubes and season with salt and pepper. Add chicken and olive oil to a dutch oven on medium-high heat. Sauté until chicken is fully cooked through, about 5-7 minutes.
  2. Add zucchini noodles and tomatoes to the dutch oven, toss with 3/4 – 1 cup of pesto sauce. Sauté for 2-3 minutes, or until zucchini noodles are warm.
  3. Serve immediately topped with parmesan cheese if desired.


  • Serving Size: 1
  • Calories: 612
  • Sugar: 21.7g
  • Sodium: 450mg
  • Fat: 32.8g
  • Saturated Fat: 6.8g
  • Carbohydrates: 32.6g
  • Fiber: 10.1g
  • Protein: 51.5g
  • Cholesterol: 133mg

Keywords: zucchini noodles recipe


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