Zucchini Noodle Chicken Pesto Bowl

Quick and easy, sautéed zucchini noodles tossed with pesto, chicken and tomatoes.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 2


  • 2 Tbsp olive oil
  • 1/2 pound boneless skinless chicken breast(s)
  • Salt
  • 1/4 teaspoon paprika
  • 2 medium large zucchini (a little more than a pound)
  • 2 garlic cloves, sliced
  • 1/4 cup prepared basil pesto
  • Handful of cherry tomatoes, cut in half
  • Several fresh basil leaves, thinly sliced, for garnish

Special equipment:


1 Cook the chicken breast(s): Sprinkle both sides of the chicken breast(s) with a little salt and the paprika. Heat 1 Tbsp of olive oil on high heat in a large sauté pan. Place the chicken breast(s) in the pan and cook for a minute or two on each side, until well browned.

Lower the heat to low and cover the pan, cook for 2 to 5 more minutes (depending on the thickness of the breast) until the chicken is just cooked through.

Remove the chicken from the pan and let it rest while you make the zucchini noodles.

2 Make zucchini noodles: Use a spiralizer to make zucchini noodles with the zucchini.

3 Sauté the zucchini noodles, garlic: Add another 1 Tbsp of olive oil to the pan you used to cook the chicken and heat it on high heat.

Add the zucchini noodles and the sliced garlic and sauté, stirring often, until the noodles begin to wilt. Sprinkle with 1/4 teaspoon of salt while you cook the zoodles.

zucchini-noodle-chicken-pesto-bowl-method-1a zucchini-noodle-chicken-pesto-bowl-method-2a

When they are just barely cooked and if they are releasing moisture, remove them to a colander placed over a bowl to drain.

4 Slice or cut the chicken into bite-sized pieces.

5 Toss zucchini noodles with pesto: Place the zucchini noodles in a serving bowl and toss with basil pesto.


Serve the zucchini noodles in bowls topped with chicken, tomatoes, and sliced fresh basil leaves.


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  • Michelle Johnson

    This turned out amazing. I made the pesto this afternoon with my garden basil. Both are fantastic. I added sautéed button mushrooms because I needed to use them up and they added a nice taste/texture. I will absolutely make this again. Thank you for both of these wonderful recipes!


  • Ann

    This is crazy awesome excellence! I used tenders to cook faster and 2 make a nice serving size. After the chicken I sautéed bella mushroom slices. Then I lightly sautéed the tomatoes & garlic. Took all this out of the pan to make room for the mountain of zucchini, sautéed a bit then added the pesto with everything else. CRAZY good.


  • Mandy Smith

    Your recipes look wonderful!! I so wish there was nutrition information including Carbs and Fiber so I could figure the Net Carbs myself.

  • Nancy

    Do you think you could run sheets of zucchini through your pasta cutter, or would it just turn to mush?

    • Elise Bauer

      Hi Nancy, great question! I don’t know if it would work or not, but if you try it, please let us know how it goes!

  • joanne

    I have read about, but not tried yet, a method of cutting the zucchini noodles and then letting them air dry on a sheet tray for a couple of hours. They get a bit more chewy that way and it certainly would be easy to try. I happen to have a couple in the fridge so will be trying your recipe today.

    • Helen

      I haven’t tried that method yet. But I have put the spiralized zucchini in a colander over the sink after tossing it with like a tsp of salt. Then letting some of the extra fluid drain out for like 15-20 minutes. After that I squeeze it out, pat it dry, then cook it as above. It seems to make it less slimy.

  • Amy @ Pressure Cook Recipes

    Hi Elise,

    Thanks for this easy zucchini noodle recipe, these are just so fun to eat.
    Which reminds me that I should use my spiralizer more!! :)