Follow these simple instructions to create delicious and healthy Pesto Chicken Zoodles in no time. We’ve broken down each step for clarity and ease, ensuring even novice cooks can achieve restaurant-quality results.

1. Prepare the Chicken: Begin by patting the chicken breasts dry with paper towels. This is a crucial step as it helps the chicken brown nicely when sautéed. Season the chicken generously with garlic powder, salt, and black pepper on both sides. Even seasoning ensures every bite is flavorful.
2. Spiralize the Zucchini: Wash and trim the ends off the zucchini. Using a spiralizer, create zucchini noodles (zoodles). If you don’t have a spiralizer, you can use a vegetable peeler to create wide ribbons or julienne the zucchini into thin strips. Once spiralized, gently place the zoodles on paper towels or a clean kitchen towel to absorb excess moisture. This step is key to preventing watery zoodles. Let them sit while you prepare the chicken.
3. Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the hot skillet. Sear the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure doneness. Properly cooked chicken is crucial for food safety and optimal texture.
4. Rest the Chicken and Slice: Once the chicken is cooked through, remove it from the skillet and place it on a cutting board. Let the chicken rest for 5 minutes before slicing or dicing. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. While the chicken rests, you can proceed with the next step.
5. Lightly Sauté Zoodles (Optional but Recommended): In the same skillet (no need to clean it, the chicken flavor will enhance the zoodles!), add the zucchini noodles. You can add a tiny bit more olive oil if the pan looks dry. Sauté the zoodles for just 2-3 minutes, tossing gently, until they are slightly tender-crisp. Be careful not to overcook them, as they can become mushy. Lightly sautéing helps to remove excess moisture and enhances their texture. Some prefer to skip this step and add zoodles raw to the sauce, which is also acceptable, especially if you prefer a very crisp zoodle.
6. Combine and Sauce: Add the halved cherry tomatoes to the skillet with the zoodles (or directly to the skillet if you didn’t sauté zoodles). Cook for about 2 minutes until they just start to soften and release their juices. Then, stir in the pesto, ensuring it coats the zoodles and tomatoes evenly. Cook for another minute to warm the pesto through. Avoid overheating the pesto, as it can lose its fresh flavor if cooked for too long.
7. Add Chicken and Parmesan: Slice the rested chicken breasts into strips or dice them into bite-sized pieces. Add the sliced chicken to the skillet with the pesto and zoodles. Toss everything together gently to combine and coat the chicken with the flavorful pesto sauce. Sprinkle grated Parmesan cheese over the top of the dish.
8. Serve and Garnish: Serve immediately while warm. Garnish with additional grated Parmesan cheese, toasted pine nuts or walnuts (if using), and a sprinkle of red pepper flakes (if desired) for extra flavor and visual appeal. Enjoy your delicious and healthy Pesto Chicken Zoodles!