Zucchini Noodles with Creamy Pesto and Grilled Chicken
Why This Is Strictly Keto
Zucchini replaces pasta entirely — this is a true pasta-free dish. The pesto is made from basil, olive oil, Parmesan, and pine nuts with no added sugar. There is no flour and no pasta. Grilled chicken provides protein; olive oil and Parmesan provide healthy fats.
Ingredients
For the Zoodles and Chicken
- 2 medium zucchini (spiralized or peeled into ribbons)
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt, pepper, garlic powder, and Italian seasoning to taste
For the Keto Pesto
- 2 cups fresh basil leaves, packed
- ¼ cup Parmesan cheese, grated
- ¼ cup pine nuts (or walnuts)
- 2 cloves garlic
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
For the Creamy Sauce (optional upgrade)
- 3 tablespoons heavy cream
- 2 tablespoons butter
Instructions
Make the pesto: Pulse basil, garlic, and pine nuts in a food processor until finely chopped. With the motor running, drizzle in olive oil until a smooth paste forms. Stir in Parmesan, salt, and pepper. Set aside.
Grill the chicken: Season chicken breasts with olive oil, salt, pepper, garlic powder, and Italian seasoning. Grill on a preheated grill or grill pan over medium-high heat for 5–6 minutes per side, until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
Prepare the zoodles: Spiralize zucchini into noodles. Pat dry with paper towels to remove excess moisture — this prevents a watery dish.
Cook the zoodles: Heat a large skillet over medium heat. Add butter. Add zucchini noodles and toss for just 2–3 minutes until barely tender. Do not overcook — they should still have a slight bite.
Make creamy sauce (optional): Reduce heat to low, stir pesto and heavy cream together in the pan with the zoodles.
Serve: Plate zoodles, top with sliced chicken, and spoon extra pesto over the top. Finish with extra Parmesan.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~510 kcal | 40g | 34g | 4g |
Tips
- Salt the spiralized zucchini lightly and let it sit in a colander for 10 minutes, then squeeze out the liquid before cooking — this makes a huge difference in texture.
- Store-bought keto pesto works fine; just check the label for added sugar or starches.
- For even more fat content, toss with 1 tablespoon of butter just before serving.
