This healthy summer dinner subs zoodles for pasta to help use up your zucchini bounty--as well as slash calories and carbs. Once the spiralized zucchini has time to soak up the herby pesto sauce, this chicken and pesto pasta makes particularly good leftovers.

Carolyn Casner
Source:, July 2018


Read the full recipe after the video.

Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren't too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.

  • Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.

  • Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.

Nutrition Facts

430 calories; protein 28.6g; carbohydrates 9.4g; dietary fiber 2.5g; sugars 4.9g; fat 31.6g; saturated fat 5.1g; cholesterol 66.9mg; vitamin a iu 1579IU; vitamin c 42.2mg; folate 69.2mcg; calcium 127.3mg; iron 2.7mg; magnesium 94.3mg; potassium 836.9mg; sodium 597.7mg; thiamin 0.2mg.

Reviews (8)

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8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So easy!!!! I would suggest making the pesto ahead of time...that is truly the only thing that took a few minutes....I baked our chicken then cut it into chunks...The added lemon is a delicious plus! Definitely will make again! Read More
Rating: 5 stars
Maybe add some garlic salt but so easy. I used prepared pesto. Ready so quick and very tasty. Read More
Rating: 5 stars
This has to be my favourite meal in the first week of this plan. The pesto recipe is the best I have found and the chicken and zucchini spirals were delicious with the pesto. Definitely will keep that one in mind. Very quick to make as well. Read More
Rating: 5 stars
Quick easy with pre-made pesto from our garden and delicious! Only one pan and the zucchini was still crisp. Perfect pairing with the chicken too. Read More
Rating: 5 stars
What fun! We marinated the chicken breast pieces for several hours hoping to keep them moist and tender. Worked with soy and cornstarch. I could have doubled the zukes! Read More
Rating: 5 stars
Quick Easy and Delicious! I made pesto earlier in day and used walnuts instead of pine nuts cause I had in my pantry. I also added the zest of the lemon I squeezed because we enjoy the brightness it adds. I spiralized zucchini earlier but salted while preparing chicken. Again quick easy and delicious. We had some leftover so made wraps for lunch using the chicken lettuce tomato cucumber and drizzled with some of leftover pesto. I heated the zucchini and ate on side. Great to be able to enjoy 2 different ways. Read More
Rating: 5 stars
This dish is awesome Read More
Rating: 5 stars
Really good and easy to make especially if using frozen zoodles. Read More