Keto Pesto Chicken Zucchini Noodles

These Keto Pesto Chicken Zucchini Noodles combine juicy seared chicken, fresh zoodles, and a rich basil pesto for a light yet satisfying low-carb dinner. Zucchini noodles stand in for pasta, soaking up garlicky pesto and olive oil while keeping carbs low, and a shower of Parmesan adds salty richness and helps the sauce cling. The entire dish comes together quickly in one pan, making it perfect for busy keto lifestyles and easy weeknight meals.

Course Dinner, Lunch, Main Course

Cuisine American, Italian

Keyword gluten free, keto, low-carb, one pan, pesto chicken, Zucchini Noodles

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 430kcal

Equipment

large skillet
Cutting board
Chef's knife
Tongs
spiralizer or julienne peeler
Paper towels
Mixing bowl

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken breasts patted dry
1 teaspoon fine sea salt divided
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

For the zucchini noodles

4 medium zucchini spiralized into noodles
1/2 teaspoon fine sea salt for salting zucchini
1 tablespoon olive oil for sautéing zoodles

For the keto pesto and finishing

1 1/4 cups basil pesto homemade or store-bought, no added sugar
1/3 cup grated Parmesan cheese plus more for serving
2 tablespoons fresh lemon juice optional, brightens flavor
1/4 teaspoon crushed red pepper flakes optional, plus more to taste
2 tablespoons toasted pine nuts or chopped walnuts for garnish, optional
1/4 cup fresh basil leaves torn, for garnish

Instructions

Spiralize the zucchini into noodles and place them in a large mixing bowl.
Sprinkle the zucchini noodles with the salt for salting, toss gently, and let them rest for about ten minutes to draw out excess moisture.
While the zucchini rests, cut the chicken breasts into thin strips or bite sized pieces and season them with most of the remaining salt and all of the black pepper.
Heat the olive oil for the chicken in a large skillet over medium high heat until shimmering.
Add the seasoned chicken to the hot skillet in a single layer and sear without moving until golden on the first side, then flip and cook until the chicken is browned and cooked through.
Transfer the cooked chicken to a plate and keep warm, leaving any pan juices in the skillet.
Pat the salted zucchini noodles dry thoroughly with paper towels to remove the released moisture.
Add the olive oil for sautéing to the same skillet and warm it over medium heat.
Add the dried zucchini noodles to the skillet and toss frequently until just tender with a slight bite, cooking only one to three minutes to avoid sogginess.
Reduce the heat to low, return the cooked chicken and any accumulated juices to the skillet, and add the pesto, Parmesan, lemon juice if using, and red pepper flakes.
Toss everything gently until the chicken and zucchini noodles are evenly coated in the pesto and the sauce is warmed through, thinning with a splash of water or olive oil if needed to loosen.
Taste and adjust seasoning with additional salt, pepper, or lemon juice to balance the flavors.
Divide the pesto chicken zucchini noodles among plates and garnish with extra Parmesan, fresh basil leaves, toasted nuts, and a pinch of red pepper flakes if desired before serving.

Notes

For the best texture, keep the zucchini noodles slightly undercooked so they stay firm and do not release too much water into the pesto. If you are using store bought pesto, check the label to ensure there are no added sugars or high carb fillers, and choose one made with olive oil rather than seed oils when possible. You can prepare the zucchini noodles up to two days ahead and store them in an airtight container lined with paper towels, then salt, dry, and cook just before serving. Leftovers keep well for up to three days in the refrigerator and are best reheated gently in a skillet over medium low heat to preserve the texture of the zoodles.

Nutrition