Creamy Pesto Zucchini Noodles
A healthy low-carb meal featuring zucchini noodles tossed in a creamy pesto sauce with seasoned chicken, cherry tomatoes, and fresh basil for a bright, comforting dish.
Equipment
- 1 skillet for cooking chicken and sauce
Ingredients
- 3 medium zucchini spiralized
- 2 chicken breasts cut into bite-size pieces
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ cup basil pesto store-bought or homemade
- ¼ cup heavy cream or half-and-half
- ¼ cup Parmesan cheese grated
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook chicken pieces seasoned with salt and pepper until golden and cooked through, about 6–8 minutes. Remove and set aside.
- Add remaining olive oil to the skillet, sauté minced garlic for 30 seconds until fragrant, then add cherry tomatoes and cook 2–3 minutes until slightly softened.
- Lower the heat to medium and stir in basil pesto, heavy cream, and Parmesan cheese until the sauce is creamy and smooth.
- Add spiralized zucchini noodles to the skillet and gently toss in the sauce, cooking for 2–3 minutes until just tender without overcooking.
- Return the cooked chicken to the skillet and mix until everything is coated evenly in the sauce.
- Serve in bowls garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
- Salt zucchini noodles and let them sit 10 minutes to reduce water, then pat dry.
- Add pine nuts or toasted almonds for extra texture.
- For more flavor, squeeze fresh lemon juice over the dish before serving.