Description
This One Pot Pesto Chicken Zucchini Noodles recipe is a quick and flavorful gluten-free dinner option that combines tender chicken, fresh herbs, bright cherry tomatoes, and vibrant zucchini noodles tossed in a creamy kale cashew basil pesto. Ready in just 45 minutes, it’s a wholesome, low-carb meal perfect for a weeknight supper.
Ingredients
Protein and Oil
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cut into ½ inch cubes
Vegetables & Herbs
- 1 tablespoon minced garlic
- 1 lb halved cherry tomatoes (about 4 cups)
- ¼ cup finely chopped fresh basil
- 2 tablespoons finely chopped fresh parsley
Seasonings
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Pesto and Zucchini Noodles
- ½ cup Trader Joe’s Kale Cashew Basil Pesto or homemade pesto
- 2 large zucchinis, spiralized with water squeezed out (about 4 cups)
Instructions
- Heat the pan and cook chicken: In a large sauté pan or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cubes and cook them for 10-12 minutes, stirring occasionally, until golden brown on all sides.
- Prepare vegetables and herbs: While the chicken cooks, halve the cherry tomatoes, spiralize the zucchinis and squeeze out excess water, and finely chop the garlic, basil, and parsley.
- Remove chicken: Once browned, remove the chicken from the pan and set aside to keep warm.
- Sauté garlic: Add the minced garlic to the pan, spraying lightly with olive oil if it starts to stick. Sauté until fragrant, about 1 minute.
- Cook tomatoes with herbs and seasoning: Stir in the halved cherry tomatoes, chopped basil, parsley, black pepper, and salt. Sauté for 5 minutes until the tomatoes soften and release their juices.
- Add pesto and chicken back: Stir the pesto into the tomato mixture, then return the cooked chicken to the pan, stirring to combine.
- Toss in zucchini noodles: Using tongs, gently fold in the raw zucchini noodles, coating them evenly in the tomato and pesto sauce. Sauté for an additional 1-2 minutes over medium heat, just until the zucchini softens slightly but still retains some bite.
Notes
- For best texture, avoid overcooking the zucchini noodles as they can become mushy quickly.
- If you don’t have kale cashew basil pesto, traditional basil pesto or homemade pesto works well too.
- This dish is naturally gluten-free and low-carb.
- You can substitute chicken thighs for a juicier protein option.
- Use a spiralizer or pre-spiralized zucchini noodles to save prep time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
