Marinated and stir-fried basil garlic chicken, served over fresh squash and zucchini noodles, tossed in a silky, herbaceous pesto and topped with salty parmesan, crunchy pine nuts and fragrant basil. This Basil Garlic Chicken & Pesto Zucchini Noodles dish is delicious and can be prepped, ready and on the table in less than 30 minutes!
*Updated*
This post was originally published in September 2016. I took new photos, tweaked the recipe slightly and updated the post below to include more information about this Basil Garlic Chicken & Pesto Zucchini Noodles recipe. Plus, I added a recipe video to show you how easy this meal is to make!
Hiiii friends! How was your Labor Day weekend?
OUR LATEST VIDEOSI hope you made the most out of your last unofficial weekend of summer!
Our weekend was fine and dandy… we grilled all the things humanly possible while we sipped on summer-y libations. Basically, we basked in ALL the glory of summer.
So, I have a small confession. I had something entirely different planned to post today. I’m talking, I had the ENTIRE thing written out and raring to go. And then life happened.
Ummm don’t you just HATE that?! Can’t life learn stay in its own lane already? Seriously, life, you are super inconvenient at times.
Anyways, things came up and I needed to postpone that post. So here I am, at the 11th hour writing a NEW post. All because I love you guys and I promised you a post today. And by golly, a new post you are GOING to get! I AM a woman of my word.
But, since I’m writing this on Labor Day, so you guys can read it today (Tuesday), I am going to keep things VERY short. I’m starting to get twitchy from my desperation to be outside, frolicking in the sun. You feel me.
Alright, alright, alright. (<- Said exactly like Matthew McConaughey of course). Let’s DO this.
Basil Garlic Chicken & Pesto Zucchini Noodles
Sqoooooodles! And Zoooooooodles!
Seriously, I heart those words SO much they give me uncontrollable jazz hands. 👐 Don’t judge.
Anyways, I’m hoping you guys still have a plethora of late summer tomatoes, basil, zucchini and/or squash. I don’t have a garden, but I personally can’t stop myself from buying a lifetime supply of squash every time I go to the market. #TheStruggleIsReal
Nevertheless, this dish is the BEST way to get rid of your late summer produce… that is, if you feel like eating it instead of shipping it all to me. 😉
Garlicky, basil-y, tender, bite sized pieces of chicken and twirl-tastic, fresh, slightly crisp squash and zucchini noodles tossed in a silky, luscious, herbaceous pesto. Topped with plump, juicy, vine-ripe tomatoes, salty parmesan, crunchy pine nuts, spicy crushed red peppers and fragrant basil leaves.
ALL the late summer yum in ONE bowl.
This Basil Garlic Chicken & Pesto Zucchini Noodles dish is fresh, light and healthy, yet fabulously flavorful and seriously satisfying.
AND it can be prepped, cooked and on the table in less than 30 minutes.
Hello, WINNING! High fives.
How to cook zucchini noodles?
Cooking zucchini noodles for this Basil Garlic Chicken is completely optional! Once you toss the zucchini noodles with the pesto, the basil pesto sauce softens the zucchini noodles significantly and gives them a “cooked” taste.
That said, you can cook the zucchini noodles if desired! While boiling and roasting zucchini noodles are two methods of cooking zucchini noodles, they aren’t my preferred method for this recipe. Sautéing zucchini noodles is by far my favorite way to cook them. It’s super quick, easy and the results are delish!
To sauté zucchini noodles, simply place a skillet over medium to medium-high heat and add the zucchini noodles. Drizzle them with a bit of oil and sauté for 3-4 minutes, tossing frequently. You want to make sure you do not overcook the zucchini noodles – they should still have some crunch!
How to prevent zucchini noodles from being watery?
Unfortunately zucchinis are made up of more than 95% water, so zucchini noodles will never taste exactly like a real noodle, and they will have some moisture no matter what. However, there are a few steps and best practices to ensure your zucchini noodles are as waterless and limp-less as possible.
- Never peel the zucchini prior to spiralizing! The zucchini skin prevents moisture from seeping out of the zucchini and helps the noodles keep their shape.
- Never add salt to your zucchini noodles prior to cooking or during cooking! Salt draws moisture out of the zucchini, so only add salt to the zucchini noodles right before eating.
- Do not overcook the zucchini noodles! You only want to cook your zucchini noodles for a couple minutes and they should still have crunch! Over-cooking the zucchini noodles also causes moisture to seep out of the zucchini and become mushy.
- Make sure you are using a firm, ripe zucchini prior to spiralizing! An overripe zucchini is guaranteed to become mushy and lifeless.
How to keep pesto green?
To keep your pesto a bright green color, you need to blanch the basil prior to making the pesto. While blanching the basil is completely optional, if I am planning on keeping the pesto in the refrigerator for a few days prior to using, I always take the time to blanch the basil first. There is nothing less appealing than brownish-green colored pesto.
Blanching basil is very quick and easy to do! Simply place the basil leaves in gently boiling water for 5-10 seconds. Then, use a slotted spoon to remove the basil leaves and transfer them directly to a bowl of ice water to stop the cooking process. After a couple minutes, drain the leaves in a colander and transfer them to a paper towel to dry completely before proceeding to make the pesto.
When does pesto expire? When is pesto bad?
Homemade pesto can be stored, covered in the refrigerator, for 5-7 days. Or, pesto can be kept, frozen in a freezer-friendly, zip-closure bag for 3 months.
If you want to make Basil Garlic Chicken & Pesto Zucchini Noodles even faster, you can absolutely use store-bought pesto. Purchased pesto should keep, stored in its air-tight container in the refrigerator, for up to 7-12 days.
Notes, Tips & Tricks for the best Basil Garlic Chicken & Pesto Zucchini Noodles:
- I cut my chicken into bite sized pieces roughly ¾ – 1’’ small. You can cut yours larger or smaller if you like, you will just need to adjust the cooking time accordingly.
- I marinated my chicken overnight, which is what I recommend for optimal flavor. However, if you are in a pinch, you can marinate it for less time. But, I wouldn’t recommend any less time than 3 hours.
- When cooking the basil garlic chicken make sure you are using a large sauté pan, or cook the chicken in batches. You do not want to overcrowd the pan. If you do, your pieces of chicken won’t get a nice golden brown color.
- If you want your pesto to be a bright green color, you can blanch your basil. This is step is completely optional, and I only blanch basil for my pesto if I plan on keeping it for a few days in the refrigerator. Blanching the basil will prevent the pesto for turning a muted green color if stored for a couple days. To do so, simply place the basil leaves in gently boiling water for 5-10 seconds. Use a slotted spoon to remove the basil leaves and transfer them to a bowl of ice water to stop the cooking process. Drain the leaves in a colander and then transfer them to paper towel to dry completely.
- You can either sauté the squash and zucchini noodles or serve them raw. Both options are included in the recipe below.
- The Basil Garlic Chicken & Pesto Zucchini Noodles are really delicious with fresh, burst cherry tomatoes! I’ve included instructions on how to make them in the notes section of the recipe below.
With only a couple weeks of summer remaining, and pumpkin threatening to invade your personal space, you NEED to get on this healthy, yet seriously delicious Basil Garlic Chicken & Pesto Zucchini Noodles! Don’t let summer pass you by without a proper sqoodle-y adieu!
Until Thursday friends, cheers – to fall food waiting it’s proper turn. 🙂
XOXO
Cheyanne
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How to make easy & healthy Basil Garlic Chicken & Pesto Zucchini Noodles step-by-step video and recipe👇
Marinated and stir-fried basil garlic chicken, served over fresh squash and zucchini noodles, tossed in a silky, herbaceous pesto and topped with plump tomatoes, salty parmesan, crunchy pine nuts and fragrant basil. This dish is delicious and can be prepped, ready and on the table in less than 30 minutes!
- 4 Zucchini or Yellow Squash – spiralized(about 2 pounds total)
- Kosher Salt & Fresh Cracked Black Pepper
- 2 Pounds Boneless, Skinless Chicken Breasts – cut into bite sized pieces* (about 4 total)
- 9 TBS Olive Oil , divided + more for sautéing
- 1 TBS White Wine Vinegar
- ¼ Cup Basil , packed – roughly chopped
- 1 large Shallot – finely chopped, divided
- 4 Cloves Garlic – minced, divided
- ½ tsp Crushed Red Pepper Flakes , plus more for garnish
- 2 Cloves Garlic - peeled
- 2 Cups Basil Leaves , packed plus more for garnish*
- ½ Cup Parmesan Cheese – freshly grated, plus more for garnish
- 1/3 Cup Pine Nuts , plus more for garnish
- 1 TBS Lemon Juice
- ½ Cup Extra Virgin Olive Oil
- Marinate the chicken: In a small bowl whisk together 1/2 cup olive oil, vinegar, basil, 1 tablespoon shallot, 3 cloves of the minced garlic, crushed red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Transfer to a large zip-closure bag and add the chicken. Toss to coat. Place in the refrigerator for at least 3 hours, and up to 12 hours to marinate.
- Make the pesto: In the bowl of a food processor, combine the garlic, basil, cheese, pine nuts, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper. Set aside.
- Cook chicken: In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the remaining shallots and cook, stirring, until softened, about 2 minutes. Add remaining clove of minced garlic and stir until fragrant, about 1 minute. Remove chicken from marinade (discarding marinade) and add chicken to the skillet*. Season lightly with salt and pepper. Cook, stirring occasionally, until chicken is browned all over and cooked through, about 6 minutes total. Transfer to a clean plate and set aside.
- Heat zucchini noodles (OPTIONAL)*: Return skillet and reduce heat to medium. Add the zucchini noodles to skillet and drizzle lightly with olive oil. Cook, stirring, until noodles are just warmed through, about 3-4 minutes. Remove from heat and add in ¾ cup of pesto. Toss gently to combine. IF NOT HEATING NOODLES: Toss zucchini noodles with 3/4 cup of pesto to coat. Set aside.
- Serve: Transfer noodles to platter or bowls and top with chicken. Garnish with fresh basil, pine nuts, parmesan cheese, tomatoes and lemon wedges. Top with a dollop of pesto or serve remaining pesto on the side. Enjoy!
Recipe Video
- I cut my chicken into bite sized pieces roughly ¾ - 1’’ small. You can cut yours larger or smaller if you like, you will just need to adjust the cooking time accordingly.
- I marinated my chicken overnight, which is what I recommend for optimal flavor. However, if you are in a pinch, you can marinate it for less time. But, I wouldn’t recommend any less time than 3 hours.
- When cooking the basil garlic chicken make sure you are using a large sauté pan, or cook the chicken in batches. You do not want to overcrowd the pan. If you do, your pieces of chicken won’t get a nice golden brown color.
- If you want your pesto to be a bright green color, you can blanch your basil. This is step is completely optional, and I only blanch basil for my pesto if I plan on keeping it for a few days in the refrigerator. Blanching the basil will prevent the pesto for turning a muted green color if stored for a couple days. To do so, simply place the basil leaves in gently boiling water for 5-10 seconds. Use a slotted spoon to remove the basil leaves and transfer them to a bowl of ice water to stop the cooking process. Drain the leaves in a colander and then transfer them to paper towel to dry completely.
- You can either sauté the squash and zucchini noodles or serve them raw. I actually prefer them raw. Once the pesto thoroughly coats the noodles, it softens them and gives them a "cooked" taste. Just make sure you do NOT salt the zucchini noodles until ready to serve. Salt draws moisture out of the noodles and will cause them to get watery.
- The Basil Garlic Chicken & Pesto Zucchini Noodles are really delicious with fresh, burst cherry tomatoes! Recipe as follows.
Burst Cherry Tomatoes recipe - Preheat oven to 350 degrees F. Place tomatoes on a parchment paper (or non-stick foil) lined pan. Lightly drizzle tomatoes with oil and generously season with salt and pepper. Roast for 18-20 minutes or until slightly burst.
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I love a good low-carbs meal! This one fits well, Cheyanne. And those pine nuts…seriously delicious!
Our Labor Day weekend was filled with pizza and cake. And wine. Lots of wine. And kitchen singing into wooden spoons. Maybe because of the wine. 🙂 Meantime, this dish is basically chicken and zoodle heaven on a PLATE! That’s what I call sending summer out in style, my friend! Pinning! Happy Monday. 🙂
We had a great weekend! Some pool time, some play time, some party time, some grilling and cocktails time – all good things 🙂 Just like this dish — way to send summer out in style! Loving the squash noodles and that basil garlic chicken – my kinda flavors! Hope life stays in its own lane for the rest of your week to make up for yesterday 😉 XO
So so good! I love meals that are super quick to while up…and this pesto makes me SO sad that summer is coming to an end!
I change posts last minute all the time! But I’m super glad you shared this recipe! It is absolutely gorgeous and looks so flavorful!
There’s nothing better than a great meal that can come together quickly! This looks like it’s full of yummy flavors and would satisfy everyone! Hope your week goes well! 🙂
Sounds like you had the perfect long weekend, Cheyanne! We had a similar weekend, with lots of food and chillin’!! Well, I certainly don’t mind if you had something different planned for today because this recipe looks delish! Love your Matthew McConaughey reference 😀 Good one!
I would gladly send you all my Summer produce, but first I have to make this bowl of deliciousness, ok 😉 ? Pinned, of course.
Cheers to a great day in the sun, my friend. xo
I mean, really, these photos need no words!! You could have just done jazz hands and left it at that 🙂 This dish looks so fabulous!! Hope you had a great Labor Day weekend 🙂
Hahaha – Cheyanne, I wouldn’t dream of letting summer pass by “without a proper sqoodle-y adieu!” And, besides, when said spoodle-y goodness involves a silky, herbaceous pesto – why, how on earth could I say no?!
You know what though, we had a debate at work just last Friday on who it was who said “alright, alright, alright” first – I thought it was The McConaughey, but some of my co-workers had other opinions – though, I bet if they were accosted with this spoodle-y delight, they might forget all about said debate! Love those garlicky, bite-sized chunks of chicken and I just brought in a t-shirt load (all I could carry in the bottom part of my t-shirt) of tomatoes – which would be perfect for this!
Happy Tuesday, my friend! XOXO
Beautiful and absolutely perfect for this time of year! Sad that the Labour Day weekend is now behind me, but the beautiful (warm) weather continues here, so could be worse 😉
Our Labor Day was crazy to say the least Cheyanne! Hurricane, tropical storm, or “how bout nothing Hermine” threatened our area and absolutely nothing happened!! We had one of the best weekends, but so many people jumped the gun and left to go back home it was just a sin! We met with friends, even dined out one night (to get a little break) sipped margaritas by a friend’s pool and just had a dandy weekend overall! Sounds like you guys did the same!
So yes, let’s enjoy all that summer still has to offer with this fabulous stir fry and zoodles! Count me in please! I love it all! How your week is off to a good start! XO
Hey girl – this looks fabulous. What a great dish. Sorry you had to be penning it on Labor Day. That is the day you are supposed to CEASE from labor my friend. But. I also have a friend who delivered her baby on Labor Day, so she (or the baby) were clearly not paying attention to the calendar either. Let’s talk this delicious meal. I do have tons of produce still on hand, but specifically basil!! I adore all things basil and so once again you are pleasing my tastebuds to the max. Plus I have more tommy toes hanging on the vine – so I’m ready and raring for this delicious dish. Cheers to a wonderful week ahead and more tantalizing meals coming from your kitchen. You and Boy have a great week sweet friend. XOXO
We had a fantastic Labor Day weekend and hit up REI too for a new tent (on SALE!) for camping. Were were so excited we set it up in the backyard to test it out. 🙂
I love me the zoodles, who says food can’t be whimsical and fun, right? With that herbaceous pesto I’m all in the sone. Diving in! So glad you added that shallot and blanched the basil first (culinary school background showing through!), isn’t the shallot underused and so good? 🙂
haha now I have alright alright alright stuck in my head!! This weekend was gorgeousssssss and definitely perfect for soaking up the outside! Now if only it would stay that way 🙂 Huge bummer on having to do a whole new post but these noodles sure do look delicious!! I love me some pesto anything!
Lol love the “alright, alright, alright”. Our weekend was great, lots of grilling and eating!! Speaking of eating, This looks so delicious! Love the bright pesto, pine nuts are so flavorful! Take care!
Glad you celebrated Labor Day in summery style, and weren’t you the sweetest to write this post up so we could drool over this gorgeous dish? I love everything about this and it’s the kind of dish that makes me hate to see summer go! Summer squash noodles and pesto are the best!
Hi friend!! So happy to see you back after the Labor Day weekend! I was totally gonna text you, but then I was like, nah… let the woman rest! 🙂 I’m happy to hear my bestie was basking in the last few bits of summer. What happened?? Oh life… what an basket of unexpected “treats” it can sometimes be! Thank you for always being a woman of your word. I’ll be staying tuned for that post… in the mean time, I’ll be dreaming about these AMAZING squash noodles! Pesto, garlic and basil are my jam!! Thank you for figuring out how to put summer in a bowl. High fives and jazz hands to ya, my dear. Muah! xoxo
Shut the front door! This looks amazing. Fresh, healthy and delicious. Thanks for sharing.
Velva
Wow! This is right up my alley. I LOVE basil and you made the squash noodles look so spectacular. I honestly thought it was real pasta at first. 😮 Looks so amazing.
Cheyanne, this looks FABULOUS! So fresh, light and flavorful! “We grilled all the things humanly possible”…LOL, sounds perfect 🙂
So glad you had a great weekend! Sorry about the new post but glad you shared these yummy sqoodles for us. We are still swimming in oodles of zoodles and this is the perfect way to use up some of our summer produce!
Ugh, hate it when a post falls through and I’m writing another one at the last minute. But hey, this doesn’t seem last minute at all. It’s so pretty! And the squash noodles are the best. I’m adding this one to dinner later because I actually (Gasp!) have all the ingredients handy. Yay!
Hope everything else goes smoothly for you this week!
I am jealous that you had summery weather to enjoy! Here it’s been feeling like fall for a couple weeks now mostly and I’m just embracing it. I really LOVE fall, I just HATE that it leads to winter. Lol. Enjoy the last of summer friend!
Sounds like a great labor day weekend! Grilling all the things is the way to celebrate the last unofficial weekend of summer! This stir fry is late summer produce perfection! Absolutely love zoodles with pesto – so this dish is right up my alley!
Yummy chicken stir-fry!! Stir-frys are my jam and I can eat them every day. Easy peasy and healthy, which are two things I really need in my life right now because of that 4 day eating/drinking holiday I just had 😉 So very happy too that you decided to go outside and enjoy the sun instead of cooking or taking food photographs. Yay Chey! heeheehee 🙂 Also, I don’t want summer to end so can we please tell winter to not show up this year…or I guess I could just move back down to Florida.
I’m loving the squash noodles here! This is such a great way to hold on to summer. I’m sad that it is almost over.
The squash noodles and pesto sound absolutely delicious!
OKAY! I know what I need to do first with that spiralizer hiding out behind my cast iron…THIS! You’ve inspired me, friend! Goodness – this sounds good and that pesto actually has me crying over here! So happy you had a fab weekend with your honey! That’s what it’s all about! Happy day! Cheers! xoxo
I’ve spiralized zucchini, but never yellow squash. I need to give it a try. I love how fresh and bright this looks!
Oh my gasshhh this looks amazing! The flavors here…yum.
This is the perfect dish to say goodbye to summer!
I’m a huge fan of zoodles and pesto, it feels as if this recipe was created just for me Cheyanne. 🙂
What a gorgeous, decadent looking dish, these are just so fun to eat. Which reminds me that I should use my spiralizer more!! 🙂
My weekend was great. shopping, cooking, praying as it was an auspicious day
This looks super healthy and delicious too! I have just unpacked my spiralizer, which I have bought some time a ago, yesterday and somehow failed to put it together … Promise it is high up on my to do list especially after seeing another yummy recipe where I could use this marvellous new kitchen gadget 🙂
Pesto + garlic + chicken + Squash = Squash noodles? Wow! What not to love. I’m obsessed with squash, beautiful 🙂 Count me in Chey! This bowl looks absolutely droolicious. Thanks for this wonderful inspiration my friend. 🙂
Loving all these zoodles of noodles. Looks so healthy and fresh!
Oh yea…such a delicious and satisfying meal…looks amazing Cheyanne!! xo
OMG I can actually eat this on the diet my gastroenterologist has me on!!! This might be one of my fav recipes you’ve ever posted, love. Making this tonight and I’ll send you a pic!! XOXO
I’m not much for food fads, but zoodles or squoodles (more fun to say) are such a great invention. Rarely though do they look THIS GOOD. Another beauty, Cheyanne!
This meal looks delicious!! I’ve never tried zucchini noodles but I love pesto! I love making pesto for my spaghetti meals. And your pictures are amazing. Nice recipe!
A million times yes to zoodles with pesto! How is that combo as perfect as it is? Honestly, I can take or leave zucchini on its own but add pesto to it and that’s pretty much all I want to eat ever. LOVE this recipe!
You know how I feel about pesto….and basil…and everything this dish offers! I loved it the first time I saw it, and I just might love it more, now!! DELISH!
Love the new photos and the video Chey! This looks flavor packed and so incredibly healthy! I just grabbed some zucchini from my brother-in-law’s garden too! I know what I’ll be making!
Love all the tips on how to do the zucchini noodles, Cheyanne – I haven’t really experimented with them but I have lots of zucchini growing so this is super helpful! Hope it’s not too hot where you are!