You know those nights when you want something delicious but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with this Chicken Breast in Creamy Pesto Sauce with Zucchini Noodles recipe. It’s become my go-to weeknight dinner – ready in under 30 minutes but fancy enough to impress guests. The first time I made it, I couldn’t believe how the creamy pesto sauce clung perfectly to the tender chicken and fresh zucchini noodles. Best part? It’s packed with flavor but won’t weigh you down – perfect for my low-carb lifestyle. My husband, who usually eyes my “healthy” dinners with suspicion, actually asked for seconds!

Why You’ll Love This Chicken Breast in Creamy Pesto Sauce with Zucchini Noodles

Trust me, this recipe is about to become your new favorite for so many reasons:

• Quick magic: From fridge to table in just 25 minutes – faster than takeout!
• Healthy but indulgent: Creamy sauce feels decadent, but zucchini noodles keep it light and low-carb.
• Flavor bomb: That garlicky pesto cream sauce? Absolute perfection over tender chicken.
• Super adaptable: Swap in whatever you’ve got – shrimp instead of chicken, spinach instead of zucchini.
• One-pan wonder: Minimal cleanup means more time to enjoy your delicious creation.

I make this at least twice a month – it’s that good and that easy!

Ingredients for Chicken Breast in Creamy Pesto Sauce with Zucchini Noodles

Here’s everything you’ll need to make this dreamy dish – I promise it’s all simple stuff you might already have:

• 2 boneless, skinless chicken breasts (about 6 oz each) – look for plump, even-sized ones
• 2 medium zucchinis, spiralized into noodles (about 3 cups)
• 1/4 cup heavy cream – the good stuff makes all the difference
• 2 tbsp pesto – homemade or your favorite store-bought jar
• 1 tbsp olive oil – for that perfect golden sear
• 1 clove garlic, minced – fresh is best here!
• Salt and pepper to taste – don’t be shy with the seasoning

Ingredient Notes & Substitutions

No heavy cream? No problem! Coconut milk works beautifully for dairy-free. If your pesto is super thick, thin it with a splash of pasta water. Want extra greens? Toss in a handful of baby spinach at the end. And hey – if you’re feeling fancy, swap chicken for shrimp (just cook 2-3 minutes per side).

Equipment You’ll Need

Here’s what’s in my kitchen when I whip up this dish:

• Spiralizer (or julienne peeler in a pinch)
• Large skillet – nonstick works great
• Tongs for flipping that chicken
• Sharp knife for mincing garlic

That’s it! No fancy gadgets required.

How to Make Chicken Breast in Creamy Pesto Sauce with Zucchini Noodles

Okay, let’s get cooking! Follow these simple steps and you’ll have restaurant-quality chicken pesto on your table in no time:

1. Heat the oil: Get your skillet nice and hot over medium heat with that tablespoon of olive oil. You’ll know it’s ready when the oil shimmers.
2. Cook the chicken: Season both sides of your chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden brown and cooked through (165°F internal temp). Don’t peek too much – let that beautiful crust form!
3. Rest the chicken: Transfer the cooked chicken to a plate and tent with foil. This keeps it juicy while we make the magic happen.
4. Sauté the garlic: In the same pan (all those tasty browned bits add flavor!), cook the minced garlic for about 30 seconds until fragrant. Careful not to burn it!
5. Add zucchini noodles: Toss in your spiralized zucchini and cook for just 2-3 minutes until tender but still with some bite. We’re going for al dente, not mushy!
6. Create the sauce: Stir in heavy cream and pesto, letting everything simmer together for 1-2 minutes until the sauce coats the back of a spoon.
7. Slice and serve: Cut your rested chicken into pretty slices and arrange over the zucchini noodles. Spoon that luscious pesto cream sauce over everything.

Tips for Perfect Creamy Pesto Chicken

Here’s my hard-earned kitchen wisdom for this recipe:

• Pat chicken dry with paper towels before cooking – moisture is the enemy of a good sear!
• Don’t overcrowd the pan – cook in batches if needed to prevent steaming.
• Toss zucchini noodles gently with tongs to keep them intact.
• Resist overcooking – zucchini turns to mush fast, so keep an eye on it.
• Let chicken rest before slicing to keep all those juices inside.

Serving Suggestions for Chicken Breast in Creamy Pesto Sauce

This dish shines on its own, but here’s how I love to round out the meal:

• Crusty garlic bread – perfect for soaking up every last drop of that creamy pesto sauce
• Simple arugula salad with lemon vinaigrette – the peppery greens balance the richness
• Roasted cherry tomatoes – their sweetness pops against the savory sauce
• Grilled asparagus – adds a nice crunch and makes it feel extra fancy

My favorite combo? The chicken with zucchini noodles, a small salad, and just one slice of warm bread – heaven on a plate!

Storage & Reheating Instructions

Leftovers? No problem! Store everything in an airtight container in the fridge for up to 3 days. When reheating, I always use the stovetop – just warm the chicken and sauce gently over low heat, then toss in the zucchini noodles at the last minute to keep them from getting soggy. Fair warning – freezing turns zucchini noodles into a watery mess, so enjoy this fresh!

Chicken Breast in Creamy Pesto Sauce with Zucchini Noodles FAQs

Over the years, I’ve gotten tons of questions about this recipe – here are the ones that pop up most often:

Can I use frozen zucchini noodles?
Oh honey, don’t do it! Frozen zoodles turn into a watery mess when thawed. Fresh is best for that perfect al dente texture.

How to make it dairy-free?
Easy fix! Swap heavy cream for full-fat coconut milk and add a sprinkle of nutritional yeast to mimic that cheesy pesto flavor.

Can I add other proteins?
Absolutely! Shrimp cooks in just 2-3 minutes per side. Salmon filets would be divine too – just adjust cooking times accordingly.

Why is my sauce separating?
If your cream sauce looks grainy, the heat was too high. Next time, keep it at a gentle simmer and stir constantly.

Can I meal prep this?
Prep components separately! Cook chicken ahead, but wait to spiralize zucchini until serving. The noodles get soggy if stored with sauce.

Nutritional Information

Just so you know, these numbers are estimates – your exact counts will vary based on ingredients used. For one serving (about half the recipe), you’re looking at:

• 420 calories – filling but not too heavy
• 28g fat (10g saturated) – mostly from that luscious cream and olive oil
• 35g protein – thanks to that generous chicken breast
• 8g carbs (2g fiber) – zucchini noodles for the win!

Not bad for something that tastes this indulgent, right?

Did You Make This Recipe?

I’d love to see your creation! Tag me on Instagram or leave a star rating – your feedback makes my day!

25-Minute Creamy Pesto Chicken with Zucchini Noodles

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 2 servings 1x
• Diet: Low Carb

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Description

A quick and healthy dish featuring tender chicken breast in a creamy pesto sauce served over zucchini noodles.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken Fillets
• 2 medium zucchinis, spiralized
• 1/4 cup heavy cream
• 2 tbsp pesto
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a pan over medium heat.
2. Season chicken Fillets with salt and pepper, then cook for 6-7 minutes per side until fully cooked.
3. Remove chicken from the pan and set aside.
4. In the same pan, sauté garlic for 30 seconds until fragrant.
5. Add zucchini noodles and cook for 2-3 minutes until tender.
6. Stir in heavy cream and pesto, then simmer for 1-2 minutes.
7. Slice chicken and serve over zucchini noodles with creamy pesto sauce.

Notes

• Use store-bought or homemade pesto.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk.
• Add cherry tomatoes or spinach for extra flavor.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 380mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 125mg

Keywords: chicken breast, creamy pesto, zucchini noodles, healthy dinner