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Easy Creamy Pesto Chicken Zucchini Noodles Recipe for Quick Healthy Dinners

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A quick and healthy dinner featuring tender chicken and zucchini noodles tossed in a creamy pesto sauce, perfect for those looking to enjoy comfort food without the carbs.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 12 oz / 340 g), sliced thin
  • 4 medium zucchinis, spiralized into noodles
  • ½ cup (120 ml) pesto sauce (store-bought or homemade)
  • 2 tablespoons cream cheese, softened (or Greek yogurt for a lighter option)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • ¼ cup (25 g) grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Prepare the zucchini noodles using a spiralizer or julienne peeler. Set aside on paper towels to drain excess moisture for about 5 minutes.
  2. Slice the chicken breasts into thin strips about ¼ inch thick.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and sauté for 5-7 minutes until cooked through and lightly golden. Remove chicken from skillet and set aside.
  4. In the same skillet, add remaining 1 tablespoon olive oil and sauté minced garlic for 30 seconds to 1 minute until fragrant but not browned.
  5. Add the drained zucchini noodles and sauté gently for 2-3 minutes until tender but still slightly firm.
  6. Lower heat to medium-low. Add pesto sauce and cream cheese to the skillet. Stir well to combine and melt the cream cheese into a smooth, creamy sauce. Add a splash of water or chicken broth if the sauce is too thick.
  7. Return the cooked chicken to the skillet and toss everything together. Cook for another 1-2 minutes to heat through and combine flavors.
  8. Remove from heat and stir in grated Parmesan cheese and fresh lemon juice. Adjust seasoning with salt, pepper, and optional red pepper flakes.
  9. Serve immediately, garnished with extra Parmesan or fresh basil if desired.

Notes

Drain zucchini noodles well before cooking to avoid watery sauce. Use cream cheese or Greek yogurt for creaminess without heavy cream. Add red pepper flakes for a spicy kick. Leftovers keep well for up to 2 days in the refrigerator; reheat gently with a splash of water or broth.

Nutrition

Keywords: pesto chicken, zucchini noodles, healthy dinner, low carb, creamy pesto, quick dinner, gluten-free, keto-friendly

Find it online: https://cooksyla.com/easy-creamy-pesto-chicken-zucchini-noodles-recipe-for-quick-healthy-dinners/