This post may contain affiliate links. If you click and buy, we may earn a small commission at no extra cost to you. Learn more.
This Pesto Zucchini Noodles with Grilled Chicken recipe is a light, flavorful, and healthy twist on classic pasta. Fresh zucchini noodles (zoodles) are tossed in a vibrant basil pesto and paired with juicy grilled chicken for a satisfying low-carb meal. It’s quick to make, packed with nutrients, and bursting with delicious Italian-inspired flavors! 🍃🍗🍋
Contents
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly: A perfect pasta alternative that’s light and refreshing.
- Packed with Flavor: Basil pesto adds richness and a fresh, herby taste.
- Protein-Packed: Grilled chicken makes it filling and balanced.
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
What Makes This Recipe Special?
This dish delivers all the comfort of pasta but in a much lighter, fresher way. The homemade pesto clings perfectly to spiralized zucchini noodles, while the grilled chicken adds a hearty, protein-rich element.
Health Benefits:
- Zucchini Noodles: Low in carbs and high in fiber, vitamins, and antioxidants.
- Basil Pesto: Made with fresh basil, heart-healthy olive oil, and nuts for essential nutrients.
- Grilled Chicken: A lean protein that keeps you full and energized.
Fun Additions & Variations
- Make It Creamy: Stir in a splash of heavy cream or Greek yogurt.
- Add Crunch: Top with toasted pine nuts or crushed walnuts.
- Cheesy Upgrade: Toss in shredded mozzarella or crumbled feta for extra richness.
Pesto Zucchini Noodles with Grilled Chicken
A fresh and healthy pasta alternative made with zucchini noodles, homemade pesto, and juicy grilled chicken for a delicious, low-carb meal.
Equipment
- Spiralizer
- Grill pan or skillet
- Food processor
Ingredients
For the Zucchini Noodles & Chicken
- 2 medium zucchinis spiralized
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes optional, for spice
For the Basil Pesto
- 2 cups fresh basil leaves packed
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts or walnuts
- 2 cloves garlic
- ⅓ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
For Garnish
- Extra Parmesan cheese
- Cherry tomatoes halved
- Toasted pine nuts optional
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry and rub with olive oil. Season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes if using.
Grill the Chicken:
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
Make the Pesto:
- In a food processor, combine basil, Parmesan, pine nuts, garlic, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until smooth. Stir in lemon juice and adjust seasoning as needed.
Prepare the Zucchini Noodles:
- Heat a large skillet over medium heat and lightly sauté the spiralized zucchini noodles for 2-3 minutes until just tender but not mushy. Remove from heat.
Toss Everything Together:
- Add the warm zucchini noodles to a mixing bowl and toss with the homemade pesto until well coated.
Assemble the Dish:
- Divide the pesto-coated zoodles into serving bowls. Top with sliced grilled chicken and garnish with extra Parmesan cheese, cherry tomatoes, and toasted pine nuts if desired.
Serve Immediately:
- Enjoy fresh while warm, or serve chilled for a refreshing summer meal.
Notes
- Meal Prep: Store the pesto separately and toss with the zucchini noodles just before serving to prevent sogginess.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Dairy-Free/Vegan Option: Use nutritional yeast instead of Parmesan and swap grilled chicken for tofu or chickpeas.
Looking for More Healthy Pasta Alternatives?
Try these favorites:- Cauliflower Alfredo with Grilled Shrimp
- Garlic Butter Spaghetti Squash with Mushrooms
- Avocado Pesto Pasta with Cherry Tomatoes
