Chicken Breast Creamy Pesto Zucchini (Printer-Friendly)
Chicken, creamy pesto, and zucchini pasta combine for a fresh, comforting, and vibrant dish perfect any night.
# What You’ll Need:
→ Main
01 -
1.1 pounds boneless, skinless chicken breast
02 -
3.5 ounces pesto sauce
→ Vegetables
03 -
2 medium zucchini
→ Aromatics
04 -
2 cloves garlic
→ Pantry
05 -
2 tablespoons olive oil
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Garnish (optional)
08 -
Grated Parmesan cheese, for serving
# Steps to Make This:
01 -
Wash zucchini thoroughly and slice off ends. Using a spiralizer or vegetable peeler, create zucchini ribbons resembling pasta. Set aside on paper towels to absorb excess moisture.
02 -
Pat chicken breasts dry and slice them into thin, even strips. Season generously with salt and black pepper on all sides.
03 -
Heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Add chicken strips in a single layer and cook for 4–5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
04 -
Add remaining 1 tablespoon olive oil to the same pan. Add minced garlic and sauté for about 30 seconds until fragrant. Reduce heat to medium-low, add pesto sauce, and stir gently to combine, warming through for 1–2 minutes.
05 -
Return cooked chicken strips to the pan, tossing them to coat evenly in the creamy pesto sauce. Simmer for 1–2 minutes to ensure flavors meld.
06 -
Gently add zucchini noodles to the pan. Toss together and cook for 2–3 minutes, just until zucchini is slightly tender but retains a light bite. Adjust seasoning with additional salt and pepper to taste.
07 -
Serve the chicken and zucchini pasta on warm plates. Top with grated Parmesan cheese as desired and serve immediately.
# Additional Notes:
01 -
For enhanced creaminess, stir in a splash of heavy cream or half-and-half with the pesto if desired.
02 -
To avoid watery zucchini noodles, briefly salt them and let sit for a few minutes, then blot with paper towels before cooking.