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Creamy Pesto Chicken Zoodles Flavorful and Easy Meal

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Here’s a simple list of what you need for creamy pesto chicken zoodles: - 2 medium zucchinis (these will be your zoodles) - 2 boneless, skinless chicken breasts - 1 cup basil pesto (you can use store-bought or homemade) - 1 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup grated Parmesan cheese - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) Choose medium zucchinis for the best zoodles. They are firm and will hold their shape well when cooked. Use boneless, skinless chicken breasts. This keeps the dish light and juicy. You can grab a jar of store-bought pesto for a quick meal. Homemade pesto adds a fresh touch. Heavy cream makes the sauce rich and creamy. This will balance the flavor of the pesto well. Olive oil helps to cook the chicken. Garlic powder, salt, and pepper add nice flavor. Grated Parmesan cheese gives a salty kick. It blends well with the creamy sauce. Cherry tomatoes and fresh basil leaves make the dish look pretty. They also add some fresh flavors. {{ingredient_image_1}} To start, grab your spiralizer or julienne peeler. Take the two medium zucchinis and turn them into zoodles. This means you'll create long, noodle-like strands. Once you finish this, set the zoodles aside. They will wait for their turn in the dish. Next, take a large skillet and heat one tablespoon of olive oil over medium heat. While the oil warms, season the two boneless, skinless chicken breasts with garlic powder, salt, and pepper. Once the oil shimmers, add the chicken to the pan. Sear the chicken for 6-7 minutes on each side. Look for a golden brown color and no pink inside. When done, take the chicken out and let it rest for a few minutes. After resting, slice it into strips. In the same skillet, reduce the heat to low. Add one cup of basil pesto and one cup of heavy cream. Stir the mixture well to combine. Let it simmer for 2-3 minutes. This will allow the sauce to thicken slightly. Keep an eye on it to ensure it doesn't stick to the pan. Now, add the sliced chicken back into the skillet along with the zoodles. Gently toss everything together. You want to coat the zoodles with the creamy pesto sauce. Cook for an additional 2-3 minutes. This heat will warm the zoodles but keep them crunchy. Finally, take the skillet off the heat. Stir in ¼ cup of grated Parmesan cheese. Taste the dish and adjust the seasoning if needed. Serve hot on plates. Add cherry tomato halves and fresh basil leaves on top for a nice touch. Enjoy your colorful and tasty meal! To keep your zoodles firm, avoid overcooking them. Cook them just until they warm through. This way, they stay crunchy and delicious. Always spiralize fresh zucchinis. They taste better than pre-packaged ones. If you have extras, store zoodles in a paper towel-lined container. This helps absorb moisture and keeps them fresh. To ensure juicy chicken, use a meat thermometer. Cook the chicken breast to 165°F. This prevents it from drying out. You can also marinate the chicken for extra flavor. If you want a different method, try grilling or baking the chicken. Both methods keep the chicken moist and add a nice flavor. Homemade pesto is great but store-bought saves time. Homemade can have fresher flavors, but store-bought is convenient. You can customize your pesto by adding nuts or cheese. Experimenting with different herbs can also change the taste. Try mixing in spinach or arugula for a twist! Pro Tips Using Fresh Zucchini: Choose firm zucchinis for the best texture. Fresh zucchini will give your zoodles a nice crunch and prevent them from becoming mushy. Homemade Pesto: If you have time, try making your own basil pesto. It adds a fresh, vibrant flavor that can elevate the whole dish. Don’t Overcook Zoodles: Zoodles cook quickly, so add them at the end of the cooking process to maintain their texture and nutritional value. Adjust Creaminess: If you prefer a lighter sauce, you can reduce the amount of heavy cream or substitute with half-and-half for a lower fat option. {{image_2}} You can add many vegetables to your creamy pesto chicken zoodles. For example, try bell peppers, spinach, or broccoli. These veggies add color and nutrients. You can also use seasonal vegetables. In summer, add fresh tomatoes or zucchini. In fall, try butternut squash or kale. These choices keep your meals exciting and healthy. If you want to switch up the protein, chicken is not your only choice. You can use shrimp or tofu instead. For shrimp, cook them for about 3-4 minutes until they turn pink. If you're using tofu, cook it until it is golden brown. Adjust the cooking time based on what protein you use. Make sure to check if it’s cooked through. For a dairy-free version, you can swap the heavy cream with coconut milk or almond milk. These options still create a creamy texture. For cheese, try nutritional yeast or a dairy-free cheese. When making your pesto, use a dairy-free cheese alternative. This way, everyone can enjoy this dish, no matter their diet. Store your creamy pesto chicken zoodles in airtight containers. Glass or BPA-free plastic containers work best. Keep the dish in the fridge for up to three days. If you want to save it longer, freeze the zoodles and chicken separately. You can freeze for up to two months. This keeps the zoodles from getting mushy. To reheat, use the stove or microwave. If you use the stove, gently warm the dish over low heat. Stir often to heat evenly. The microwave works too. Heat in short bursts, checking every minute. Be careful not to cook the zoodles too much. They should stay slightly crunchy. Enjoy your meal again without losing that fresh taste! Yes, you can make creamy pesto chicken zoodles ahead of time. Store the dish in an airtight container. It will stay fresh for about 3 days in the fridge. When you are ready to eat, reheat it gently in a skillet. Avoid high heat, as it can make the zoodles mushy. If you don't have zoodles, you can try other low-carb noodles. Spaghetti squash is a great option. You can also use shirataki noodles or even spiralized carrots. Each choice gives a unique taste and texture. To thicken the creamy pesto sauce, you have a few options. First, let the sauce simmer longer to reduce it. You can also add a bit of cornstarch mixed with water. Another way is to stir in more grated Parmesan cheese. Each method adds flavor and thickness. Yes, this recipe is great for meal prep. Cook the chicken and sauce ahead of time. Store the zoodles separately to keep them fresh. When you're ready to eat, combine everything and heat it up. This way, your meal stays tasty and quick to prepare! This recipe for creamy pesto chicken zoodles combines fresh ingredients with simple steps. You learn how to create a tasty dish using chicken, zoodles, and a rich pesto sauce. Remember to keep your zoodles crunchy and your chicken juicy. Explore variations by adding veggies or switching proteins. This meal is also great for meal prep, making it perfect for busy days. Enjoy experimenting in your kitchen with this easy and delicious dish.

WANT TO SAVE THIS RECIPE?

Looking for a quick, tasty meal that’s also healthy? Creamy Pesto Chicken Zoodles are just what you need! This dish combines tender chicken with fresh zucchini noodles and a rich, creamy pesto sauce. It’s an easy option for busy weeknights or meal prep. In this guide, you’ll discover simple ingredients and step-by-step instructions to make this flavorful dish a hit at your table. Let’s dive in!

Why I Love This Recipe

  1. Healthy Twist: This dish replaces traditional pasta with zoodles, making it a lighter, low-carb option.
  2. Flavor Packed: The combination of creamy pesto and chicken creates a rich and satisfying flavor profile.
  3. Quick and Easy: With just 30 minutes of total prep and cooking time, it’s perfect for a weeknight dinner.
  4. Customizable: You can easily add your favorite vegetables or protein for a personalized touch.

Ingredients

Here’s a simple list of what you need for creamy pesto chicken zoodles:

– 2 medium zucchinis (these will be your zoodles)

– 2 boneless, skinless chicken breasts

– 1 cup basil pesto (you can use store-bought or homemade)

– 1 cup heavy cream

– 1 tablespoon olive oil

– 1 teaspoon garlic powder

– Salt and pepper to taste

– ¼ cup grated Parmesan cheese

– Cherry tomatoes, halved (for garnish)

– Fresh basil leaves (for garnish)

Zucchini Information

Choose medium zucchinis for the best zoodles. They are firm and will hold their shape well when cooked.

Chicken Breast Details

Use boneless, skinless chicken breasts. This keeps the dish light and juicy.

Pesto Options

You can grab a jar of store-bought pesto for a quick meal. Homemade pesto adds a fresh touch.

Heavy Cream Specifics

Heavy cream makes the sauce rich and creamy. This will balance the flavor of the pesto well.

Olive Oil and Seasonings

Olive oil helps to cook the chicken. Garlic powder, salt, and pepper add nice flavor.

Parmesan Cheese Introduction

Grated Parmesan cheese gives a salty kick. It blends well with the creamy sauce.

Garnishing Elements

Cherry tomatoes and fresh basil leaves make the dish look pretty. They also add some fresh flavors.

Step-by-Step Instructions

Preparing the Zoodles

To start, grab your spiralizer or julienne peeler. Take the two medium zucchinis and turn them into zoodles. This means you’ll create long, noodle-like strands. Once you finish this, set the zoodles aside. They will wait for their turn in the dish.

Cooking the Chicken

Next, take a large skillet and heat one tablespoon of olive oil over medium heat. While the oil warms, season the two boneless, skinless chicken breasts with garlic powder, salt, and pepper. Once the oil shimmers, add the chicken to the pan. Sear the chicken for 6-7 minutes on each side. Look for a golden brown color and no pink inside. When done, take the chicken out and let it rest for a few minutes. After resting, slice it into strips.

Making the Creamy Sauce

In the same skillet, reduce the heat to low. Add one cup of basil pesto and one cup of heavy cream. Stir the mixture well to combine. Let it simmer for 2-3 minutes. This will allow the sauce to thicken slightly. Keep an eye on it to ensure it doesn’t stick to the pan.

Combining Everything

Now, add the sliced chicken back into the skillet along with the zoodles. Gently toss everything together. You want to coat the zoodles with the creamy pesto sauce. Cook for an additional 2-3 minutes. This heat will warm the zoodles but keep them crunchy.

Serving the Dish

Finally, take the skillet off the heat. Stir in ¼ cup of grated Parmesan cheese. Taste the dish and adjust the seasoning if needed. Serve hot on plates. Add cherry tomato halves and fresh basil leaves on top for a nice touch. Enjoy your colorful and tasty meal!

Tips & Tricks

Perfecting the Zoodles

To keep your zoodles firm, avoid overcooking them. Cook them just until they warm through. This way, they stay crunchy and delicious. Always spiralize fresh zucchinis. They taste better than pre-packaged ones. If you have extras, store zoodles in a paper towel-lined container. This helps absorb moisture and keeps them fresh.

Chicken Cooking Tips

To ensure juicy chicken, use a meat thermometer. Cook the chicken breast to 165°F. This prevents it from drying out. You can also marinate the chicken for extra flavor. If you want a different method, try grilling or baking the chicken. Both methods keep the chicken moist and add a nice flavor.

Pesto Sauce Variations

Homemade pesto is great but store-bought saves time. Homemade can have fresher flavors, but store-bought is convenient. You can customize your pesto by adding nuts or cheese. Experimenting with different herbs can also change the taste. Try mixing in spinach or arugula for a twist!

Pro Tips

  1. Using Fresh Zucchini: Choose firm zucchinis for the best texture. Fresh zucchini will give your zoodles a nice crunch and prevent them from becoming mushy.
  2. Homemade Pesto: If you have time, try making your own basil pesto. It adds a fresh, vibrant flavor that can elevate the whole dish.
  3. Don’t Overcook Zoodles: Zoodles cook quickly, so add them at the end of the cooking process to maintain their texture and nutritional value.
  4. Adjust Creaminess: If you prefer a lighter sauce, you can reduce the amount of heavy cream or substitute with half-and-half for a lower fat option.

Variations

Adding Vegetables

You can add many vegetables to your creamy pesto chicken zoodles. For example, try bell peppers, spinach, or broccoli. These veggies add color and nutrients. You can also use seasonal vegetables. In summer, add fresh tomatoes or zucchini. In fall, try butternut squash or kale. These choices keep your meals exciting and healthy.

Protein Options

If you want to switch up the protein, chicken is not your only choice. You can use shrimp or tofu instead. For shrimp, cook them for about 3-4 minutes until they turn pink. If you’re using tofu, cook it until it is golden brown. Adjust the cooking time based on what protein you use. Make sure to check if it’s cooked through.

Dairy-Free Options

For a dairy-free version, you can swap the heavy cream with coconut milk or almond milk. These options still create a creamy texture. For cheese, try nutritional yeast or a dairy-free cheese. When making your pesto, use a dairy-free cheese alternative. This way, everyone can enjoy this dish, no matter their diet.

Storage Info

Storing Leftovers

Store your creamy pesto chicken zoodles in airtight containers. Glass or BPA-free plastic containers work best. Keep the dish in the fridge for up to three days. If you want to save it longer, freeze the zoodles and chicken separately. You can freeze for up to two months. This keeps the zoodles from getting mushy.

Reheating Tips

To reheat, use the stove or microwave. If you use the stove, gently warm the dish over low heat. Stir often to heat evenly. The microwave works too. Heat in short bursts, checking every minute. Be careful not to cook the zoodles too much. They should stay slightly crunchy. Enjoy your meal again without losing that fresh taste!

FAQs

Can I make creamy pesto chicken zoodles ahead of time?

Yes, you can make creamy pesto chicken zoodles ahead of time. Store the dish in an airtight container. It will stay fresh for about 3 days in the fridge. When you are ready to eat, reheat it gently in a skillet. Avoid high heat, as it can make the zoodles mushy.

What can I substitute for zoodles?

If you don’t have zoodles, you can try other low-carb noodles. Spaghetti squash is a great option. You can also use shirataki noodles or even spiralized carrots. Each choice gives a unique taste and texture.

How can I make the sauce thicker?

To thicken the creamy pesto sauce, you have a few options. First, let the sauce simmer longer to reduce it. You can also add a bit of cornstarch mixed with water. Another way is to stir in more grated Parmesan cheese. Each method adds flavor and thickness.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. Cook the chicken and sauce ahead of time. Store the zoodles separately to keep them fresh. When you’re ready to eat, combine everything and heat it up. This way, your meal stays tasty and quick to prepare!

This recipe for creamy pesto chicken zoodles combines fresh ingredients with simple steps. You learn how to create a tasty dish using chicken, zoodles, and a rich pesto sauce. Remember to keep your zoodles crunchy and your chicken juicy. Explore variations by adding veggies or switching proteins. This meal is also great for meal prep, making it perfect for busy days. Enjoy experimenting in your kitchen with this easy and delicious dis

Here’s a simple list of what you need for creamy pesto chicken zoodles: - 2 medium zucchinis (these will be your zoodles) - 2 boneless, skinless chicken breasts - 1 cup basil pesto (you can use store-bought or homemade) - 1 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup grated Parmesan cheese - Cherry tomatoes, halved (for garnish) - Fresh basil leaves (for garnish) Choose medium zucchinis for the best zoodles. They are firm and will hold their shape well when cooked. Use boneless, skinless chicken breasts. This keeps the dish light and juicy. You can grab a jar of store-bought pesto for a quick meal. Homemade pesto adds a fresh touch. Heavy cream makes the sauce rich and creamy. This will balance the flavor of the pesto well. Olive oil helps to cook the chicken. Garlic powder, salt, and pepper add nice flavor. Grated Parmesan cheese gives a salty kick. It blends well with the creamy sauce. Cherry tomatoes and fresh basil leaves make the dish look pretty. They also add some fresh flavors. {{ingredient_image_1}} To start, grab your spiralizer or julienne peeler. Take the two medium zucchinis and turn them into zoodles. This means you'll create long, noodle-like strands. Once you finish this, set the zoodles aside. They will wait for their turn in the dish. Next, take a large skillet and heat one tablespoon of olive oil over medium heat. While the oil warms, season the two boneless, skinless chicken breasts with garlic powder, salt, and pepper. Once the oil shimmers, add the chicken to the pan. Sear the chicken for 6-7 minutes on each side. Look for a golden brown color and no pink inside. When done, take the chicken out and let it rest for a few minutes. After resting, slice it into strips. In the same skillet, reduce the heat to low. Add one cup of basil pesto and one cup of heavy cream. Stir the mixture well to combine. Let it simmer for 2-3 minutes. This will allow the sauce to thicken slightly. Keep an eye on it to ensure it doesn't stick to the pan. Now, add the sliced chicken back into the skillet along with the zoodles. Gently toss everything together. You want to coat the zoodles with the creamy pesto sauce. Cook for an additional 2-3 minutes. This heat will warm the zoodles but keep them crunchy. Finally, take the skillet off the heat. Stir in ¼ cup of grated Parmesan cheese. Taste the dish and adjust the seasoning if needed. Serve hot on plates. Add cherry tomato halves and fresh basil leaves on top for a nice touch. Enjoy your colorful and tasty meal! To keep your zoodles firm, avoid overcooking them. Cook them just until they warm through. This way, they stay crunchy and delicious. Always spiralize fresh zucchinis. They taste better than pre-packaged ones. If you have extras, store zoodles in a paper towel-lined container. This helps absorb moisture and keeps them fresh. To ensure juicy chicken, use a meat thermometer. Cook the chicken breast to 165°F. This prevents it from drying out. You can also marinate the chicken for extra flavor. If you want a different method, try grilling or baking the chicken. Both methods keep the chicken moist and add a nice flavor. Homemade pesto is great but store-bought saves time. Homemade can have fresher flavors, but store-bought is convenient. You can customize your pesto by adding nuts or cheese. Experimenting with different herbs can also change the taste. Try mixing in spinach or arugula for a twist! Pro Tips Using Fresh Zucchini: Choose firm zucchinis for the best texture. Fresh zucchini will give your zoodles a nice crunch and prevent them from becoming mushy. Homemade Pesto: If you have time, try making your own basil pesto. It adds a fresh, vibrant flavor that can elevate the whole dish. Don’t Overcook Zoodles: Zoodles cook quickly, so add them at the end of the cooking process to maintain their texture and nutritional value. Adjust Creaminess: If you prefer a lighter sauce, you can reduce the amount of heavy cream or substitute with half-and-half for a lower fat option. {{image_2}} You can add many vegetables to your creamy pesto chicken zoodles. For example, try bell peppers, spinach, or broccoli. These veggies add color and nutrients. You can also use seasonal vegetables. In summer, add fresh tomatoes or zucchini. In fall, try butternut squash or kale. These choices keep your meals exciting and healthy. If you want to switch up the protein, chicken is not your only choice. You can use shrimp or tofu instead. For shrimp, cook them for about 3-4 minutes until they turn pink. If you're using tofu, cook it until it is golden brown. Adjust the cooking time based on what protein you use. Make sure to check if it’s cooked through. For a dairy-free version, you can swap the heavy cream with coconut milk or almond milk. These options still create a creamy texture. For cheese, try nutritional yeast or a dairy-free cheese. When making your pesto, use a dairy-free cheese alternative. This way, everyone can enjoy this dish, no matter their diet. Store your creamy pesto chicken zoodles in airtight containers. Glass or BPA-free plastic containers work best. Keep the dish in the fridge for up to three days. If you want to save it longer, freeze the zoodles and chicken separately. You can freeze for up to two months. This keeps the zoodles from getting mushy. To reheat, use the stove or microwave. If you use the stove, gently warm the dish over low heat. Stir often to heat evenly. The microwave works too. Heat in short bursts, checking every minute. Be careful not to cook the zoodles too much. They should stay slightly crunchy. Enjoy your meal again without losing that fresh taste! Yes, you can make creamy pesto chicken zoodles ahead of time. Store the dish in an airtight container. It will stay fresh for about 3 days in the fridge. When you are ready to eat, reheat it gently in a skillet. Avoid high heat, as it can make the zoodles mushy. If you don't have zoodles, you can try other low-carb noodles. Spaghetti squash is a great option. You can also use shirataki noodles or even spiralized carrots. Each choice gives a unique taste and texture. To thicken the creamy pesto sauce, you have a few options. First, let the sauce simmer longer to reduce it. You can also add a bit of cornstarch mixed with water. Another way is to stir in more grated Parmesan cheese. Each method adds flavor and thickness. Yes, this recipe is great for meal prep. Cook the chicken and sauce ahead of time. Store the zoodles separately to keep them fresh. When you're ready to eat, combine everything and heat it up. This way, your meal stays tasty and quick to prepare! This recipe for creamy pesto chicken zoodles combines fresh ingredients with simple steps. You learn how to create a tasty dish using chicken, zoodles, and a rich pesto sauce. Remember to keep your zoodles crunchy and your chicken juicy. Explore variations by adding veggies or switching proteins. This meal is also great for meal prep, making it perfect for busy days. Enjoy experimenting in your kitchen with this easy and delicious dish.

Creamy Pesto Chicken Zoodles

A delicious and creamy dish featuring zucchini noodles and chicken in a basil pesto sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 medium zucchinis (zoodles)
  • 2 pieces boneless, skinless chicken breasts
  • 1 cup basil pesto (store-bought or homemade)
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 0.25 cup grated Parmesan cheese
  • as needed cherry tomatoes, halved (for garnish)
  • as needed fresh basil leaves (for garnish)

Instructions
 

  • Prepare the Zoodles: Using a spiralizer or a julienne peeler, transform the zucchinis into noodle-like strands. Set aside.
  • Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Sear the chicken for 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from the pan and let rest for a few minutes before slicing into strips.
  • Create the Sauce: In the same skillet, reduce the heat to low. Add the basil pesto and heavy cream. Stir well to combine and let it simmer for 2-3 minutes until slightly thickened.
  • Combine Ingredients: Add the sliced chicken back into the skillet along with the zoodles. Toss everything together gently to ensure the zoodles are coated with the creamy pesto sauce. Cook for an additional 2-3 minutes until the zoodles are heated through but still have a bit of crunch.
  • Finish & Serve: Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning if needed. Serve hot, garnished with cherry tomato halves and fresh basil leaves for an extra pop of color.

Notes

For a lighter version, use less heavy cream or substitute with a lighter alternative.
Keyword chicken, creamy, pasta, pesto, zoodles

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