Save My neighbor handed me a spiralizer one Saturday morning with a grin and said it would change my life. I laughed, but that evening I stood at my counter turning zucchini into curly ribbons, and something clicked. The chicken was already sizzling in the pan, and I tossed those raw noodles straight into the hot skillet with a spoonful of pesto I had tucked in the fridge. It was so simple it felt like cheating, but when I sat down to eat, I realized she was right.
I made this for my sister when she visited in early June, right when my basil plant was going wild on the windowsill. She was skeptical about zucchini noodles, convinced theyd taste like diet food, but after two bites she was quiet. Then she asked for the recipe. I think it was the lemon juice that won her over, that little burst of brightness cutting through the richness of the pesto and making everything feel alive.
Ingredients
- Boneless, skinless chicken breasts: I cut them into bite sized pieces so they cook fast and soak up the pesto; dont skip the seasoning or theyll taste flat.
- Olive oil: Use it twice, once for the chicken and once for the zucchini, and dont be shy with it or things will stick.
- Salt, black pepper, and dried Italian herbs: These give the chicken a gentle backbone of flavor that plays well with the pesto.
- Zucchini: Pick medium sized ones that feel firm and heavy; the giant ones can be watery and full of seeds.
- Basil pesto: Homemade is incredible if you have time, but a good jarred version works beautifully when life gets busy.
- Lemon juice: Fresh squeezed is best; it wakes up the whole dish and keeps the pesto from feeling too heavy.
- Parmesan cheese: A little goes a long way for that salty, nutty finish.
- Pine nuts: Toast them in a dry skillet for a minute or two and theyll add a warm, buttery crunch.
- Fresh basil leaves: A few torn leaves on top make it look like you tried, even when you didnt.
Instructions
- Cook the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium high heat until it shimmers. Add the chicken pieces, season them with salt, pepper, and Italian herbs, and let them sizzle undisturbed for a couple of minutes before tossing, cooking for 7 to 9 minutes until golden and cooked through, then transfer to a plate and cover.
- Sauté the zucchini noodles:
- In the same skillet, add another tablespoon of olive oil and toss in the spiralized zucchini with a pinch of salt. Sauté for 2 to 3 minutes, tossing gently, until theyre just tender but still have some bite.
- Toss everything with pesto:
- Remove the skillet from the heat and add the cooked chicken back in along with the basil pesto and lemon juice. Toss everything together gently until the chicken and zucchini are well coated and warmed through.
- Serve and garnish:
- Divide the mixture among four bowls and top each with grated Parmesan, toasted pine nuts, and a few fresh basil leaves. Serve immediately while its still warm and fragrant.
Save The first time I brought this to a potluck, someone asked if it was from a meal prep service. I took it as a compliment. It looks polished and intentional, like you spent all afternoon in the kitchen, but really it just takes a hot pan and a little confidence. I think thats what I love most about it, how effortless it feels even when youre feeding a crowd.
Making Your Own Pesto
If you have a food processor and five minutes, homemade pesto is worth it. I blend two cups of fresh basil leaves, a third of a cup of pine nuts, a third of a cup of grated Parmesan, one garlic clove, and half a cup of olive oil until its smooth and vibrant. Season it with salt and pepper, taste it, and adjust until it makes you smile. It keeps in the fridge for about a week with a thin layer of olive oil on top to prevent browning.
Swapping the Noodles
Zucchini noodles are my go to, but Ive also made this with spiralized carrots when I wanted something sweeter and crunchier. Sweet potato noodles work too, though theyll need an extra minute or two in the pan. Just remember that different vegetables release different amounts of water, so keep an eye on the texture and dont be afraid to drain off any excess liquid before tossing with the pesto.
Storing and Reheating
This dish is best fresh, but leftovers will keep in the fridge for up to two days in an airtight container. The zucchini noodles will soften a bit as they sit, so I usually reheat them gently in a skillet over low heat rather than the microwave. If the pesto looks dry after storing, stir in a teaspoon of olive oil or a squeeze of lemon juice to bring it back to life.
- Store the garnishes separately so the pine nuts stay crunchy and the basil stays green.
- If meal prepping, cook the chicken and spiralize the zucchini ahead, but wait to sauté and toss everything together until youre ready to eat.
- For a cold version, toss everything together and serve it chilled as a pasta salad style bowl.
Save This bowl has become my answer to those nights when I want something that feels nourishing without any fuss. Its light enough for summer but satisfying enough that no one leaves the table hungry.
Recipe Guide
- → Can I prepare this dish ahead of time?
While best served fresh, you can prep components separately: cook chicken and store in the refrigerator for up to 3 days, and spiralize zucchini a few hours before. Combine just before serving to keep zucchini noodles crisp and prevent sogginess.
- → What's the best way to cook zucchini noodles without making them watery?
Sauté quickly over medium-high heat for 2-3 minutes, tossing gently. Avoid overcooking, which releases excess moisture. If zucchini is very watery, pat dry with paper towels before cooking and don't cover the skillet while sautéing.
- → Can I use store-bought pesto instead of making my own?
Absolutely. Store-bought pesto saves time and works wonderfully. Check labels for allergens like tree nuts and dairy. For dairy-free options, look for vegan pesto varieties available at most grocery stores.
- → What protein substitutes work well in this bowl?
Shrimp, turkey breast, tofu, or grilled salmon are excellent alternatives. Adjust cooking times accordingly: shrimp cooks in 2-3 minutes, while grilled salmon takes 8-10 minutes. All pair beautifully with basil pesto.
- → How do I know when the chicken is fully cooked?
Chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer. Alternatively, cut into the thickest piece—juices should run clear with no pink remaining inside.
- → Is this suitable for meal prep?
Partially. Store cooked chicken and pesto separately from zucchini noodles for up to 3 days. Assemble individual bowls within an hour of serving to maintain zucchini's texture. Keep garnishes separate until serving.