Creamy Pesto Zoodles With Chicken – A Light, Comforting Weeknight Meal

Zucchini noodles and creamy pesto make a perfect pair when you want something cozy but not heavy. Add tender, garlicky chicken, and you’ve got a meal that feels both satisfying and fresh. This is the kind of dish you can pull together on a weeknight without fuss, yet it still feels special enough for company.

It’s naturally lighter than pasta, but still rich and full of flavor. If you love pesto and creamy sauces, this brings the best of both worlds to your table.

What Makes This Special

This recipe delivers the flavor and comfort of creamy pasta with a lighter twist. Zoodles keep things fresh and bright, while the sauce stays luscious thanks to a simple blend of pesto and cream.

You’ll get plenty of protein from the chicken, and everything cooks quickly in one pan. It’s flexible too: swap proteins, use homemade or store-bought pesto, and adjust the creaminess to your taste. Best of all, it tastes like something you’d order at a cozy neighborhood restaurant.

What You’ll Need

• 3–4 medium zucchini, spiralized into zoodles
• 1 pound (450 g) boneless, skinless chicken breasts, thinly sliced or cubed
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 cup basil pesto (homemade or good-quality store-bought)
• 1/2 cup heavy cream (or half-and-half for a lighter sauce)
• 1/4 cup grated Parmesan, plus more for serving
• Pinch of red pepper flakes (optional)
• Juice of 1/2 lemon, to brighten the sauce
• Fresh basil, for garnish
• Cherry tomatoes, halved (optional, for color and sweetness)

Step-by-Step Instructions

1. Prep the zoodles. Spiralize the zucchini and spread the zoodles on a clean kitchen towel.

   Sprinkle lightly with salt and let them sit for 10–15 minutes to draw out excess moisture. Gently blot dry. This helps keep the dish from getting watery.

2. Season the chicken. Pat the chicken dry and season with salt and pepper.

   Thin slices cook quickly and stay tender.

3. Sear the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–4 minutes per side, until browned and cooked through. Remove to a plate and tent loosely with foil.
4. Sauté the aromatics. Lower the heat to medium.

   Add the remaining 1 tablespoon olive oil and the minced garlic. Cook 30–60 seconds until fragrant, not browned.

5. Build the sauce. Stir in the pesto and cream, then add the Parmesan. Let it gently simmer for 1–2 minutes, stirring until smooth.

   If you like a little heat, add a pinch of red pepper flakes.

6. Brighten and balance. Squeeze in the lemon juice. Taste and adjust salt and pepper. The lemon lifts the richness and keeps flavors lively.
7. Warm the chicken. Return the chicken and any juices to the skillet, tossing to coat in the sauce.

   If using cherry tomatoes, add them now so they just soften.

8. Add the zoodles. Fold in the zoodles and toss gently for 1–2 minutes, just until they’re hot and slightly tender. Do not overcook—they should stay a bit crisp so the dish doesn’t turn soggy.
9. Finish and serve. Remove from heat. Top with extra Parmesan and torn basil. Serve right away while the zoodles are still pleasantly firm.

Keeping It Fresh

Zoodles release water as they sit, so this dish is best eaten soon after cooking.

If you’re meal prepping, store the sauce and chicken separately from the zoodles. Keep zoodles raw and dry in a paper towel–lined container, then warm the sauce and toss with zoodles just before serving. Leftovers can be refrigerated for up to 2 days, but expect the zoodles to soften.

If reheating, use gentle heat and add an extra spoonful of pesto or cream to revive the sauce.

Health Benefits

Zucchini is low in calories and a good source of fiber, vitamin C, and potassium, which supports hydration and heart health. Chicken provides lean protein for muscle repair and steady energy, keeping the meal balanced and satisfying. Pesto brings heart-healthy fats from olive oil and pine nuts, plus antioxidants from basil.

Using zucchini instead of pasta lowers the overall carb load without giving up flavor. You’ll get a creamy, comforting experience with a lighter nutritional profile.

What Not to Do

• Don’t skip salting and drying the zoodles. Excess moisture leads to a watery sauce.
• Don’t overcook the zoodles. They only need a minute or two to warm through.
• Don’t boil the cream sauce hard. Gentle heat keeps it smooth and prevents splitting.
• Don’t crowd the chicken in the skillet. Overcrowding steams the meat instead of searing it.
• Don’t add too much lemon too early. Start small and adjust at the end so the sauce doesn’t curdle.

Alternatives

• Dairy-free option: Use coconut cream or a barista-style unsweetened almond creamer, and a dairy-free pesto. Nutritional yeast can stand in for Parmesan.
• Lighter sauce: Swap half the cream for chicken broth or use half-and-half.

  The result is still creamy, just less rich.

• Protein swaps: Try shrimp, rotisserie chicken, turkey, or tofu. For shrimp, cook quickly until pink; for tofu, pan-sear until golden for better texture.
• Veggie add-ins: Mushrooms, spinach, or peas all work well. Sauté mushrooms before making the sauce; wilt spinach right at the end.
• Nut-free pesto: Use sunflower seeds or pumpkin seeds instead of pine nuts, or choose a nut-free store-bought pesto.
• Extra flavor boost: Add a splash of dry white wine to the pan before the cream and let it reduce for 30 seconds.

FAQ

Can I use store-bought pesto?

Absolutely.

Choose a brand with simple ingredients like basil, olive oil, nuts, cheese, and garlic. If the pesto tastes sharp, round it out with a bit more cream and Parmesan.

How do I make zoodles without a spiralizer?

Use a julienne peeler or a mandoline set to a thin cut. In a pinch, a regular vegetable peeler can make wide ribbons, which also work beautifully with this sauce.

How can I keep the sauce from getting watery?

Salt and blot the zoodles first, and avoid overcooking them.

Let the sauce simmer briefly to thicken before adding zoodles, and serve right away.

What’s the best pan for this recipe?

A large, wide skillet or sauté pan is ideal. You want enough surface area to sear the chicken and enough room to toss the zoodles without steaming them.

Can I make it ahead?

You can cook the chicken and sauce up to a day in advance. Store the zoodles raw and dry, then toss everything together in the pan just before serving.

Is there a way to make it higher in protein?

Yes.

Add an extra chicken breast, use higher-protein dairy like Greek yogurt (stir in off heat), or toss in white beans for a gentle boost.

Will Greek yogurt work instead of cream?

It can, but add it off the heat to prevent curdling, and expect a tangier flavor. You may want a little olive oil to restore the silky texture.

What if I don’t like zucchini?

Try spaghetti squash, hearts of palm noodles, or a half-and-half mix of regular pasta and zucchini for a softer introduction to veggie noodles.

In Conclusion

Creamy Pesto Zoodles with Chicken hits that sweet spot between light and comforting. It’s fast, flexible, and full of bright, herby flavor with just enough richness to feel indulgent.

With a few simple techniques—salting the zoodles, a gentle simmer, and a quick toss—you’ll have a reliable, go-to dinner that tastes fresh every time. Keep this one in your weeknight rotation, and you’ll never miss heavy pasta on busy nights.