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Creamy Pesto Chicken with Zucchini Noodles

creamy pesto chicken - featured image
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A quick, wholesome, and flavorful 30-minute recipe featuring tender chicken in a creamy pesto sauce served over fresh zucchini noodles. Perfect for a light, satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 medium zucchinis (about 600 g), spiralized into noodles
  • ½ cup (120 ml) basil pesto (store-bought or homemade)
  • ½ cup (120 ml) heavy cream (can substitute coconut cream for dairy-free)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup (25 g) freshly grated Parmesan cheese (optional but recommended)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Fresh basil leaves for garnish

Instructions

  1. Using a spiralizer, turn the zucchinis into noodles. Lay them on paper towels to absorb excess moisture (5-7 minutes).
  2. Slice the chicken breasts into roughly 1-inch bite-sized pieces. Season lightly with salt and pepper (5 minutes).
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sauté until golden brown and cooked through, about 6-8 minutes. Stir occasionally.
  4. Add minced garlic to the chicken and cook for 30 seconds until fragrant, being careful not to burn it.
  5. Lower heat to medium and stir in pesto and heavy cream. Mix well and let simmer gently for 2-3 minutes until sauce thickens slightly. Add a tablespoon of water or chicken broth if too thick.
  6. Add zucchini noodles to the skillet and toss in the creamy pesto sauce. Cook for 2-3 minutes until noodles are warmed but still retain some crunch.
  7. Remove from heat and sprinkle with Parmesan cheese, red pepper flakes if using, and adjust salt and pepper to taste. Toss gently to combine.
  8. Serve immediately garnished with fresh basil leaves.

Notes

Pat zucchini noodles dry before cooking to prevent sogginess. Add garlic late in cooking to avoid burning. Simmer pesto and cream gently to thicken sauce. Cook zucchini noodles briefly to maintain texture. For dairy-free, substitute heavy cream with coconut cream and use vegan pesto. Leftovers keep for up to 2 days in the fridge; reheat gently to avoid soggy noodles.

Nutrition

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

Find it online: https://coracooks.com/creamy-pesto-chicken-with-zucchini-noodles-easy-30-minute-healthy-recipe/