Name: Zucchini Noodles with Pesto and Grilled Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Ingredients: 2 medium zucchini (spiralized); 2 boneless (skinless chicken breasts); 1 tbsp olive oil; Salt and pepper to taste; 1/2 cup pesto (store-bought or homemade); 1 tbsp grated Parmesan cheese (optional); Optional: cherry tomatoes (pine nuts, red pepper flakes for garnish)

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Let’s talk about a weeknight dinner that’s fresh, flavorful, and doesn’t leave you feeling like you need a nap afterward: Zucchini Noodles with Pesto and Grilled Chicken. It’s one of those dishes that feels fancy enough for a date night but is easy enough to throw together after a long Tuesday. Light zucchini noodles (aka “zoodles”) stand in for pasta, soaking up all that bright, herby pesto goodness, while juicy grilled chicken adds the protein punch to make it a full-on meal.

This one became a favorite during a summertime clean-out-the-fridge night when I had some leftover grilled chicken and homemade pesto hanging out with a couple of sad-looking zucchini. I spiralized the zucchini, tossed it all together, and suddenly it was like, “Why am I not making this every week?” Spoiler: I do now.

Why You’ll Love This Recipe

Light and fresh, but filling – Great if you want something satisfying without being heavy
Low-carb and gluten-free – Perfect for pasta lovers watching their carbs
Quick to make – On the table in about 25 minutes
Flavor-packed – Pesto brings a ton of taste with minimal effort
Great for meal prep – Store components separately and assemble in minutes
Super customizable – Swap the protein, try different pestos, or toss in veggies
Minimal cleanup – One pan for chicken, one bowl for tossing

Ingredients You’ll Need

2 medium zucchinis – Spiralized into noodles (zoodles)
2 grilled chicken breasts – Sliced or chopped; leftover rotisserie chicken works too
⅓ cup pesto – Store-bought is fine, homemade if you’re feeling fancy
1 tablespoon olive oil – Helps keep the zoodles glossy and tender
Salt & pepper – To taste
Optional toppings:
- Grated Parmesan – Adds a salty-savory boost
- Cherry tomatoes – For a fresh, juicy pop
- Crushed red pepper flakes – If you like a little heat
- Pine nuts – For extra crunch and a nutty finish

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Spiralize your zucchini
Use a spiralizer to turn your zucchini into noodles. If you don’t have one, a julienne peeler or even a regular veggie peeler can work for wide ribbons. Set the zoodles aside on paper towels to absorb some moisture.

Step 2: Grill or warm the chicken
If you’re starting with raw chicken, season it with salt, pepper, and a little olive oil, then grill or pan-sear until cooked through. Let it rest for a few minutes before slicing. If you’ve got pre-cooked chicken, just slice and warm it up gently in a pan or microwave.

Step 3: Sauté the zucchini noodles
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zoodles and cook for 2–3 minutes, just until they’re slightly tender but still have a little bite (you’re not trying to turn them into mush). Season with a pinch of salt and pepper.

Step 4: Stir in the pesto
Turn off the heat and stir in the pesto. Toss the zoodles gently until they’re evenly coated in that vibrant green sauce. If it feels a bit thick, add a splash of water or a squeeze of lemon juice to loosen it up.

Step 5: Add the chicken
Toss in the grilled chicken slices and gently mix until everything is warmed through and evenly coated in pesto.

Step 6: Plate and garnish
Serve it up in bowls and top with your favorite add-ons—grated Parmesan, halved cherry tomatoes, red pepper flakes, or toasted pine nuts all take it to the next level.

Helpful Tips

Avoid soggy zoodles
Zucchini releases water fast, so don’t overcook. A quick 2–3 minute sauté is all they need. You can also salt them and let them sit on paper towels for 10 minutes beforehand to draw out excess moisture.

Make it ahead
Store the grilled chicken, pesto, and spiralized zucchini in separate containers. When you’re ready to eat, just sauté the zoodles and toss it all together. It takes 5 minutes, tops.

Reheating tips
Zoodles don’t love long reheats—they can get watery. The best method is a quick sauté or even a short microwave zap, just until warm.

Not into pesto?
Try a simple garlic and olive oil sauce, or toss the zoodles in marinara for a low-carb Italian vibe.

Protein swaps
No chicken? No problem. Try shrimp, sliced steak, tofu, or even a soft-boiled egg on top for a different twist.

Add extra veggies
Toss in sautéed mushrooms, spinach, sun-dried tomatoes, or roasted red peppers to bulk it up and sneak in more nutrients.

Don’t skip the garnish
A sprinkle of Parmesan or a few toasted pine nuts go a long way to adding richness and texture. Even a squeeze of lemon juice makes the whole thing feel brighter.

Frequently Asked Questions (FAQs)

Can I use store-bought zoodles?
Absolutely! They’re a great time-saver. Just be sure to drain off any excess moisture after cooking so your dish doesn’t turn watery.

Can I make it dairy-free?
Yes! Use a dairy-free pesto (or make your own with nutritional yeast instead of cheese), and skip the Parmesan on top.

What if I don’t have a spiralizer?
Use a julienne peeler or a regular veggie peeler to make long zucchini ribbons. It won’t be the exact same texture, but it still works beautifully.

How long do leftovers last?
Store leftovers in the fridge for up to 2 days. They’ll be softer the next day, but still tasty. Reheat gently and drain off any liquid that collects.

Can I freeze it?
Not really recommended. Zucchini holds a lot of water and gets mushy after freezing. But you can freeze the pesto and grilled chicken separately for faster prep later.

I make this Zucchini Noodles with Pesto and Grilled Chicken at least once a week—especially during summer when zucchini is everywhere and I don’t want a heavy meal. It’s quick, customizable, and honestly just hits the spot every time.

Give it a go and let me know your favorite version—do you add tomatoes? Extra garlic? A fried egg on top? I love seeing how everyone makes it their own!