Some keto dinners feel heavy, but this one keeps things light, vibrant, and still incredibly satisfying. Creamy Pesto Zucchini Noodles with Chicken is the kind of meal that looks restaurant-worthy but takes less than 30 minutes in your own kitchen. Tender strips of pan-seared chicken, coated in a rich pesto cream sauce, are tossed with zucchini noodles for a low-carb “pasta” bowl that hits all the comfort notes without the carb crash. It’s perfect for busy weeknights, quick lunches, or meal prep when you want something that feels special but fits your macros.
One of the best things about this recipe is how flexible it is. You can keep it super simple with just chicken, pesto, cream, and zoodles, or you can dress it up with cherry tomatoes, spinach, or Parmesan crisps on top. The pesto brings bold basil, garlic, and nutty notes, while the cream softens those flavors into a silky sauce that clings beautifully to the noodles. Instead of a huge pile of pasta, you’re getting a plate full of non-starchy veggies, quality protein, and healthy fats—a combination that supports satiety and balanced blood sugar on a keto-style way of eating.
Why this recipe works so well for keto
Keto meals work best when they combine protein with enough fat to feel satisfying and very few digestible carbohydrates. This dish checks all those boxes. Chicken breast or thighs deliver lean, high-quality protein, while pesto, olive oil, and cream bring the fat that makes keto meals feel indulgent, not restrictive. The zucchini noodles are naturally low in carbs and calories but add volume and texture, so the plate looks and feels generous. That combination helps many people feel full longer and less likely to snack between meals, which is useful for weight management and energy levels on lower-carb diets.
Because everything cooks in one pan (besides spiralizing the zucchini), cleanup is minimal. That’s ideal for your audience who might be juggling work, family, and health goals at the same time. It also reheats surprisingly well, especially if you store the sauce and chicken separately from the zucchini and combine them when warming up.
Ingredients (serves 2–3)
- 2 medium zucchinis, spiralized into noodles
- 2 small or 1 large chicken breast (about 300–350 g), sliced into thin strips
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup prepared basil pesto (look for low-carb, high-quality oil)
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan cheese, plus extra for topping
- 1 tablespoon lemon juice (optional, for brightness)
- 1 tablespoon butter (optional, for extra richness)
- Handful of cherry tomatoes, halved (optional, adds color and a slight carb bump)
- Fresh basil leaves for garnish
Prepared pesto often uses olive oil, nuts, basil, and Parmesan, making it naturally high in fat and low in carbs when chosen carefully, which aligns well with keto macros. Checking labels for seed oils or added sugars is a good habit you can encourage your readers to adopt.
Step-by-step instructions
- Prep the zucchini noodles
Spiralize the zucchinis and place the noodles in a colander. Sprinkle lightly with a pinch of salt and let them sit for about 10 minutes to draw out some moisture. This helps prevent a watery sauce later. After resting, gently squeeze or pat the noodles dry with a clean towel. - Season and cook the chicken
In a medium bowl, toss the chicken strips with salt, pepper, and garlic powder until evenly coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook for about 4–6 minutes, turning once, until browned and cooked through. Remove the chicken to a plate and set aside. - Build the pesto cream sauce
Reduce the heat to medium-low. In the same skillet, add the remaining 1 tablespoon of olive oil and the pesto. Stir for 30–60 seconds to warm and loosen it, then pour in the heavy cream. Whisk or stir gently until the sauce becomes smooth and cohesive. Stir in the Parmesan cheese and continue simmering for 2–3 minutes, just until slightly thickened. If using, add the butter for extra richness and the lemon juice for brightness. - Add chicken back in
Return the cooked chicken (and any juices from the plate) to the skillet. Toss to coat the chicken in the pesto cream sauce. Let it simmer together for another 2–3 minutes so flavors can meld and the chicken can soak up some of the sauce. - Warm the zucchini noodles
There are two good approaches here. For the most “al dente” noodles, you can quickly sauté the zoodles in a separate pan with a tiny splash of olive oil for 1–2 minutes, then plate them and top with the creamy chicken mixture. For fewer dishes, you can gently fold the zucchini noodles directly into the sauce and cook for 1–2 minutes, just until they soften slightly. Avoid overcooking, as zucchini releases water and can dilute the sauce. - Finish and serve
Taste the sauce and adjust with more salt, pepper, or Parmesan as needed. If you’re adding cherry tomatoes, stir them in just at the end or sprinkle over the plated dish so they keep some freshness. Serve the creamy pesto chicken and zoodles in bowls or shallow plates. Garnish with fresh basil leaves and extra Parmesan for an appetizing, Pinterest-ready presentation.
Tips for success
- Don’t skip the step of salting and drying the zucchini noodles: extra moisture is the main reason “zoodle” dishes turn watery.
- Slice the chicken thinly so it cooks quickly and stays tender. Thick chunks take longer and are more likely to dry out.
- Keep the sauce at a gentle simmer, not a rapid boil, to maintain a smooth, creamy texture.
- If the sauce becomes too thick, splash in a little water or extra cream until you reach the desired consistency.
- For extra protein, your readers can add a sprinkle of toasted pine nuts or serve with a side of grilled halloumi.
Variations to suggest to your audience
You can easily turn this into a vegetarian version by skipping the chicken and adding extra low-carb vegetables like mushrooms or broccoli. For a richer flavor, suggest using chicken thighs instead of breast, or adding a spoonful of cream cheese to make the sauce even thicker. If someone follows both keto and a Mediterranean-leaning style, this recipe fits nicely since it emphasizes olive oil, herbs, and non-starchy vegetables alongside moderate protein.
This dish also works well in a “bowl” format for your Pinterest audience: layer zoodles on the bottom, spoon the pesto chicken on top, scatter cherry tomatoes and basil, and finish with grated cheese. That layout looks especially good in vertical shots, which are favored on Pinterest feeds.
FAQs for your readers
- Can I use store-bought zoodles? Yes, pre-spiralized zucchini is fine. Just dry them well before cooking.
- Is this recipe good for meal prep? It can be, but for best texture, store the sauce and chicken separately from the raw or lightly cooked zoodles, then combine when reheating.
- Can I freeze it? The sauce and chicken freeze better than the zucchini. Zucchini gets watery after freezing, so for freezer prep, freeze just the sauce and chicken and add fresh zoodles when serving.
- Is pesto keto-friendly? Most classic pestos are low in carbs when they don’t include added sugars or starchy fillers; checking labels helps keep the macros on track.
