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Creamy Pesto Chicken Zucchini Noodles

creamy pesto chicken zucchini noodles - featured image
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A quick, easy, and low-carb dinner featuring tender chicken and zucchini noodles tossed in a creamy basil pesto sauce. Perfect for busy weeknights and keto-friendly meals.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced thin
  • 4 medium zucchinis, spiralized (about 4 cups)
  • ½ cup (120 ml) basil pesto (store-bought or homemade)
  • ¼ cup (60 ml) heavy cream or half-and-half
  • ¼ cup (25 g) freshly grated Parmesan cheese
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Wash and dry 4 medium zucchinis. Using a spiralizer, create noodles and set aside. If you don’t have a spiralizer, use a julienne peeler to make thin strips.
  2. Thinly slice 12 oz (340 g) boneless, skinless chicken breasts into bite-sized strips.
  3. Heat 1 tablespoon (15 ml) of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
  4. Add sliced chicken and cook for about 5-7 minutes, stirring occasionally, until fully cooked and lightly golden. Season with salt and pepper while cooking. (Chicken should reach an internal temperature of 165°F / 74°C.)
  5. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
  6. Reduce heat to medium-low and stir in ½ cup (120 ml) of basil pesto, coating the chicken evenly.
  7. Pour in ¼ cup (60 ml) heavy cream, stirring gently to combine. Let it warm for 1-2 minutes until the sauce thickens slightly. Avoid boiling to keep the cream smooth.
  8. Add the prepared zucchini noodles to the pan, tossing carefully to coat with the creamy pesto sauce. Cook for just 2-3 minutes until tender but still with a little bite.
  9. Stir in ¼ cup (25 g) freshly grated Parmesan cheese and adjust seasoning with salt, pepper, and optional red pepper flakes. Mix well.
  10. Serve immediately, optionally sprinkling extra Parmesan on top.

Notes

Avoid overcooking zucchini noodles to prevent sogginess; cook them quickly and gently toss. Use good quality basil pesto for best flavor. For dairy-free, substitute heavy cream with coconut milk and Parmesan with a vegan alternative. Cook chicken in batches if needed to avoid steaming.

Nutrition

Keywords: creamy pesto chicken, zucchini noodles, low-carb dinner, keto recipe, easy weeknight meal, healthy pasta alternative

Find it online: https://yumnode.com/creamy-pesto-chicken-zucchini-noodles-recipe-easy-low-carb-dinner-idea/