Creamy Pesto Chicken with Fresh Zucchini Noodles
A vibrant dish that combines rich basil pesto with tender chicken, served over fresh zucchini noodles for a healthy, low-carb alternative.
Equipment
- Large Skillet
- Spiralizer or Vegetable Peeler
- Mixing Bowl
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
Vegetables
- 2 medium Zucchini Yield about 4 cups of noodles.
Sauces
- 1/2 cup Pesto Sauce Use good quality pesto.
- 1/2 cup Heavy Cream For creamy texture.
Oils
- 2 tablespoons Extra Virgin Olive Oil For cooking the chicken.
Spices
- 2 cloves Garlic Minced.
- to taste Salt
- to taste Black Pepper Freshly cracked.
Cheese
- 1/4 cup Fresh Parmesan Cheese Grated for garnish.
Instructions
- Prepare the zucchini by washing and spiralizing or peeling into noodle-like strands. Set aside on a towel to absorb moisture.
- Slice the chicken breast into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden brown and cooked through.
- Add minced garlic to the skillet and stir for about 30 seconds until fragrant.
- Reduce heat to medium-low and stir in heavy cream, allowing it to thicken slightly for about 2 minutes.
- Add pesto sauce and stir well to coat the chicken. Simmer for another 2-3 minutes.
- In another skillet, heat zucchini noodles over medium heat for 2-3 minutes until just tender.
- Divide zucchini noodles among plates and spoon the creamy chicken mixture over them.
- Garnish with grated Parmesan cheese and serve immediately.
Notes
For variations, consider adding shrimp or grilled sausages, or mix in other vegetables for added nutrition.