Save My neighbor handed me a spiralizer through the fence one Saturday morning with a grin and three overgrown zucchinis from her garden. I had no idea what to do with any of it until I spotted the jar of pesto in my fridge. That improvised lunch turned into one of those meals I kept making all summer long, tweaking it each time until it felt just right. The chicken was added later when I realized I needed more protein after a long bike ride. Now it shows up on my table at least twice a month, especially when the heat makes anything heavy feel impossible.
I made this for my sister during her first week postpartum, and she cried a little because it was the first meal that felt nourishing without being heavy. She ate it cold straight from the container at 2 a.m. during a feeding session. That moment reminded me that good food doesnt always need to be fancy or hot, it just needs to show up when someone needs it. I started keeping the ingredients stocked after that, just in case.
Ingredients
- Boneless, skinless chicken breasts: I cut them into smaller pieces than I think I should because they cook faster and grab more pesto in every bite.
- Olive oil: Use the good stuff here since it touches everything and carries the flavor through the whole dish.
- Salt and black pepper: Season the chicken generously before it hits the pan or it will taste flat no matter how much pesto you add.
- Dried Italian herbs: Optional but they add a subtle background note that makes the pesto taste more complex.
- Zucchini: Pick firm medium ones, not the baseball bat sized monsters, because those have too many seeds and get watery.
- Basil pesto: Homemade is wonderful but a good jarred brand works perfectly when you are short on time.
- Lemon juice: Just half a lemon brightens everything and keeps the pesto from feeling too rich.
- Parmesan cheese: Freshly grated melts into the warm bowl and adds a salty sharpness that packaged stuff cannot match.
- Pine nuts: Toast them in a dry pan for two minutes and they transform from bland to nutty and almost sweet.
- Fresh basil leaves: A few torn leaves on top make it look like you tried harder than you actually did.
Instructions
- Sear the chicken:
- Heat the olive oil until it shimmers, then add the chicken in a single layer without crowding the pan. Let it sit undisturbed for a minute before tossing so you get those golden brown edges that add texture.
- Cook the zucchini noodles:
- Use the same skillet while its still hot and toss the zucchini quickly, just until it softens slightly but still has a bite. Overcooked zucchini turns to mush and releases too much water, which will dilute your pesto.
- Combine everything:
- Turn off the heat before adding the pesto so it does not split or turn bitter from direct heat. Toss gently with tongs so the noodles do not break apart.
- Plate the bowls:
- Divide while everything is still warm so the Parmesan melts slightly when you add it. I use shallow bowls because they make it easier to twirl the noodles.
- Garnish and serve:
- Sprinkle the toppings right before serving so the pine nuts stay crunchy. If you wait too long, the basil wilts and loses its vibrant color.
Save My partner once ate three bowls of this in one sitting after a terrible day at work, then fell asleep on the couch with a smile. He still asks for it by name whenever things feel overwhelming. That is when I realized some recipes earn their place not because they are impressive, but because they quietly fix small broken moments without asking for much in return.
Making It Your Own
I have swapped the chicken for shrimp when I found them on sale, and they cooked in half the time with even more sweetness against the pesto. My friend uses turkey instead and says her kids devour it without complaint. You could toss in halved cherry tomatoes during the last minute of cooking for little bursts of acidity, or stir in a handful of baby spinach that wilts into the warm noodles. The base is forgiving enough to handle whatever your fridge offers.
Storage and Reheating
This keeps in an airtight container for up to three days, though the zucchini softens a bit more each day. I actually prefer it cold for lunch, eaten straight from the fridge with a fork while standing at the counter. If you want to reheat it, do so gently in a skillet over low heat with a splash of water to loosen the pesto, or just embrace the cold bowl life like I do most of the time.
What to Serve Alongside
I usually keep it simple with a handful of mixed greens dressed in olive oil and lemon, or sometimes a slice of crusty bread to mop up the extra pesto at the bottom of the bowl. On nights when I want something a little more substantial, I will add a few roasted cherry tomatoes or a simple cucumber salad with red onion and vinegar. The bowl is light enough that it does not need much company, but it plays well with anything fresh and bright.
- A simple arugula salad with shaved Parmesan and a squeeze of lemon.
- Garlic bread or focaccia for those nights when you want a little extra comfort.
- Chilled white wine or sparkling water with a slice of lime to keep the meal feeling summery.
Save This bowl has saved more weeknights than I can count, and it never feels like a compromise. I hope it becomes one of those recipes you reach for without thinking, the kind that just works.
Common Questions
- → Can I make the pesto ahead of time?
Yes, homemade pesto can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Store-bought pesto keeps longer; check the label for specific guidelines.
- → How do I prevent the zucchini noodles from becoming mushy?
Keep the cooking time brief—just 2-3 minutes over medium-high heat. Zucchini noodles release moisture quickly, so toss gently and serve immediately after cooking to maintain their tender-crisp texture.
- → What are good substitutes for pine nuts?
Walnuts, almonds, or sunflower seeds work excellently as alternatives. They provide similar crunch and richness. Toast them first to enhance their flavor and nutritional value.
- → Is this suitable for meal prep?
The chicken and zucchini noodles can be prepared separately and refrigerated for up to 3 days. Combine them with fresh pesto just before serving to prevent the noodles from becoming soft.
- → How can I make this dairy-free?
Use vegan pesto made without Parmesan, and omit the cheese topping. Nutritional yeast can provide a similar umami flavor if desired. Ensure all other ingredients meet dairy-free requirements.