If you have ever tried making zucchini noodles and ended up with a watery mess, I have been there too. As someone who has tested dozens of zoodle recipes in my own kitchen, I can tell you this version finally gets it right. Crisp zucchini noodles with chicken, and fresh pesto come together for a dish that is healthy and full of flavor. And the best part? No soggy noodles and no bland sauce. In this guide, I will walk you through every step just like I do for friends and family who always ask for this recipe.
According to the USDA, one medium zucchini (about 196 grams) contains only 33 calories, 2 grams of protein, and 6 grams of carbohydrates. It also provides a good amount of vitamin C and potassium, making it an excellent choice for a light, nutrient-dense meal.
Table of Contents
How to Make Perfect Homemade Basil Pesto
Let me be honest. For years, I used to buy store-bought pesto and wonder why my dishes always tasted flat. The difference once I started making it at home was night and day. If you have never tried homemade pesto before, this is your moment.
Not only does it taste fresher, but it also gives you control over flavor, texture, and ingredients. Once you try it, you will not want to go back.
Pesto Ingredients You’ll Need
I have tested different versions, and here is what works best:
- Fresh basil leaves
- Pine nuts or use cashews or walnuts if needed
- Garlic cloves
- Parmesan cheese or nutritional yeast for a dairy-free version
- Extra virgin olive oil
- Sea salt to taste
Tip from experience: fresh basil is everything. It makes or breaks the flavor. And good olive oil? It lifts everything up.
Toast the pine nuts
This step is optional but worth it. Toasting adds depth that raw nuts just can’t deliver. Just heat them in a dry skillet over medium and stir until golden.
Combine ingredients
Throw your basil, toasted nuts, garlic, and cheese into a food processor. Pulse a few times to break it all down.
Add olive oil slowly
While the processor runs, slowly pour in the olive oil. This helps the pesto become smooth without turning oily.
Pro Tips for Vibrant, Not-Bitter Pesto
Keep the color bright
Here’s a trick I learned from an Italian neighbor. Blanch your basil quickly in hot water, then shock it in ice water. This stops the browning and keeps it looking fresh.
Store it right
If you’re saving some for later, add a thin layer of olive oil on top in the container. It keeps air out and color in.
The Secret to Perfectly Crisp, Not-Soggy Zoodles
Let me guess. You’ve made zucchini noodles before, and they turned into a watery soup. I’ve been through that too. In fact, it took me a few failed attempts to crack the code. But once I did, everything changed. No more soggy dinners.
Zucchini holds a lot of water. So if you don’t prep it right, the moisture takes over your whole dish. Here’s what I do every time to get zoodles that are crisp, light, and never mushy.
The Best Method: Salting and Draining
This is the most reliable method I’ve found, and it works every time.
- Place your spiralized zucchini into a colander
- Sprinkle it with salt and give it a gentle toss
- Let it sit for about fifteen to twenty minutes
- After that, wrap the zoodles in a clean kitchen towel and gently squeeze out the liquid
You will be surprised how much water comes out. This one step makes a huge difference.
The Quick Method: Patting Dry
If you are short on time, this still works well. Just lay the zoodles between a few paper towels and press gently. You won’t remove as much moisture as the salting method, but it helps keep them from turning soggy in the pan.
The Golden Rule: Do Not Overcook
This is key. Zucchini noodles need only one or two minutes in a hot pan. That’s it. Any longer and they release even more water. You want them warm and slightly tender, not limp.
No Spiralizer? No Problem
You don’t need fancy tools. I’ve made zoodles plenty of times using a vegetable peeler or the julienne blade on a mandoline. You can even find pre-spiralized zucchini at most grocery stores. It all works.
If you’re exploring other healthy, gut-friendly meals on my blog, check out this recipe:
Zucchini Noodles with Chicken and Homemade Pesto – a light, low‑carb, candida‑friendly meal featuring spiralized zucchini, cooked chicken, and a dairy‑free pesto made with olive oil, basil, garlic, and nutritional yeast.
How to Make Pesto Chicken with Zucchini Noodles
This is where everything comes together. I have made this dish countless times, and it never fails. The chicken is juicy, the pesto is bold, and the zoodles are light and crisp. The whole process is simple once you know the flow.
Ingredients You’ll Need
For the base
- 4 medium zucchini
- 2 tablespoons avocado oil or olive oil
- Sea salt and freshly ground black pepper
For the chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
For the sauce and toppings
- One half cup homemade basil pesto
- 2 cups cherry tomatoes, sliced in half
- One third cup grated parmesan cheese, plus more for garnish
- Fresh basil leaves for topping
- Crushed red pepper flakes, optional
Step-by-Step Instructions
- Make the zucchini noodles
If you have a spiralizer, go for it. I prefer using the thin noodle blade because it cooks quicker and soaks up the sauce better. No spiralizer? Use a vegetable peeler for ribbons or a julienne blade. Store-bought zoodles work fine too.
- Cook the chicken
Heat one tablespoon of oil in a large skillet over medium heat. Add the chicken, season it with salt and pepper, and cook until golden and cooked through. This usually takes six to seven minutes. Once done, remove the chicken from the pan and set it aside. - Bring it all together
In the same skillet, add the second tablespoon of oil. Then add the pesto, cherry tomatoes, and zucchini noodles. Stir everything gently so the noodles get coated evenly. Cook for just about one minute. Then return the chicken to the skillet and give it all a quick toss. - Add cheese and serve
Sprinkle in the parmesan and stir for another thirty seconds, just until everything is warm and coated. Taste and adjust the seasoning if needed. Plate it up, add some fresh basil, a little extra cheese, and red pepper flakes if you like a bit of heat.
This whole dish comes together so quickly and tastes fresh every time.
Recipe Variations and Customizations
One of the things I love most about this recipe is how flexible it is. Once you have the basics down, you can make it your own depending on your mood, what’s in your fridge, or who you’re cooking for. Here are some of the swaps and add-ins I’ve tried that always turn out great.
Protein Swaps
Not feeling chicken? No problem. Here are a few other proteins I’ve used that pair beautifully with pesto and zoodles:
- Grilled shrimp adds a fresh, light twist
- Flaked salmon brings richness and omega-3s
- Chickpeas work great for a vegetarian version and still keep it filling
Vegetable Add-ins
This is where you can have fun and boost the nutrition. I often toss in a few extras when I want to stretch the meal or add more color.
- Sun-dried tomatoes give a punch of flavor
- Sautéed mushrooms add depth and a little earthiness
- Fresh spinach wilts down nicely and mixes in well
- Blistered cherry tomatoes add sweetness and texture
Dietary Adjustments
Cooking for different needs? I have done these swaps many times and they work just as well.
- For nut-free pesto, I use sunflower seeds or cashews instead of pine nuts
- For a dairy-free version, swap parmesan for nutritional yeast and it still tastes cheesy and rich
You can mix and match these ideas as you like. That’s what makes this recipe a staple in my kitchen.
Serving, Storing, and Meal Prep
Over time, I’ve figured out a few smart tricks that make this dish even more practical. Whether you’re serving it right away or planning ahead for the week, these tips keep everything fresh, crisp, and easy to manage.
What to Serve with Pesto Zoodles
This meal is pretty complete on its own, but I like to add a little something extra on the side for balance.
- A crisp green salad with a light vinaigrette is always a good call
- Gluten-free garlic bread adds a warm, crunchy contrast
- Roasted veggies or a few grilled asparagus spears make a colorful plate
Storing Leftovers
If you plan to have leftovers, I suggest storing the components separately. Zoodles tend to soften the longer they sit with sauce. Here’s what I do:
- Keep the chicken and pesto zoodles in separate airtight containers
- Line the container holding the zoodles with paper towels to help absorb moisture
- Eat within two or three days for the best flavor and texture
Meal Prep Instructions
This recipe fits nicely into a meal prep routine. When I prep ahead, here’s how I make it work:
- I blend the pesto and store it with a thin layer of olive oil on top to keep it green
- I cook the chicken and refrigerate it separately
- I spiralize the zucchini and store it in a container lined with paper towels to keep it dry
When it’s time to eat, I just reheat everything gently in a skillet. Quick, simple, and still delicious.
Conclusion
Zucchini noodles with chicken and homemade pesto is one of those recipes that checks all the boxes. It is fresh, fast, and full of real flavor. You get crisp veggies, juicy chicken, and a bold pesto that pulls it all together. And once you know the tricks to avoid soggy noodles and keep your pesto tasting bright, this dish becomes something you can rely on again and again.
I’ve made this recipe for weeknight dinners, light lunches, and even quick meal prep, and it always delivers. It is healthy without feeling like a sacrifice, and simple without being boring.
If you make this recipe, be sure to leave a comment and a star rating below. I would love to hear how it turned out for you. What is your favorite vegetable to add in? Let me know in the comments.
Frequently Asked Questions
How to cook zucchini noodles so they don’t get soggy?
The key is removing as much moisture as possible before cooking. I usually salt the noodles and let them rest in a colander for fifteen minutes. After that, I squeeze them gently with a clean towel. When cooking, just warm them for one to two minutes. That’s all they need.
Are zucchini noodles healthier than pasta?
Yes, definitely. Zucchini noodles are low in carbs and calories compared to traditional pasta. They are also naturally gluten-free and packed with fiber, vitamins, and water. If you are watching your carbs or just want something lighter, zoodles are a great choice.
How many zucchini per person for zoodles?
One medium zucchini per person usually works well for a main dish. If you are serving big appetites or skipping sides, go with one and a half zucchini per person to be safe.
Does zucchini go well with pesto?
It goes really well. Zucchini has a mild flavor that soaks up the pesto nicely without competing with it. The soft texture of the noodles and the rich flavor of the pesto balance each other perfectly.
What to add to zoodles?
You can add lots of things depending on your taste. I like cherry tomatoes, sautéed mushrooms, or spinach. You can also top them with grilled shrimp, flaked salmon, or chickpeas for extra protein.
Zucchini Noodles with Chicken and Homemade Pesto Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Zucchini noodles with chicken and homemade pesto made easy. Get crisp zoodles, rich flavor, and a quick healthy dinner everyone loves.
Ingredients
- 4 medium zucchini
- 2 tablespoons avocado oil or olive oil
- Sea salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup homemade basil pesto
- 2 cups cherry tomatoes, sliced in half
- 1/3 cup grated parmesan cheese, plus more for garnish
- Fresh basil leaves for topping
- Crushed red pepper flakes, optional
Instructions
- Spiralize the zucchini or use store-bought zoodles.
- Heat 1 tablespoon of oil in a skillet over medium heat, add chicken, season with salt and pepper, and cook until golden and done, about 6-7 minutes. Set aside.
- In the same skillet, add the remaining oil, pesto, cherry tomatoes, and zucchini noodles. Stir gently and cook for 1 minute.
- Return chicken to the skillet and toss everything together.
- Sprinkle in parmesan and stir for 30 seconds until warm and coated. Adjust seasoning if needed.
- Plate and top with fresh basil, extra cheese, and red pepper flakes if desired.
Notes
For crisp zoodles, salt and drain them before cooking or press between paper towels. Do not overcook. Homemade pesto using fresh basil and good olive oil enhances the flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg