Chicken Pesto Zoodle Bake

Chicken Pesto Zoodle Bake

Indulge in the comforting flavors of a cheesy, herby pasta bake transformed into a nourishing meal with our Chicken Pesto Zoodle Bake. This dish replaces pasta with zucchini noodles, making it a deliciously low-carb option that doesn’t skimp on taste. Perfect for a cozy dinner or meal prep for the week ahead, follow this simple recipe to create a new favorite in your kitchen.


  • 2 large zucchinis, spiralized into noodles
  • 2 boneless, skinless chicken breasts, cooked and diced
  • 1 cup basil pesto
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 pint cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Use a spiralizer to turn the zucchinis into noodles, also known as ‘zoodles’. Gently pat them with paper towels to remove excess moisture.
  3. In a large bowl, combine the zoodles, cooked diced chicken, and cherry tomatoes.
  4. In a separate small bowl, mix the basil pesto with minced garlic and olive oil until well combined.
  5. Add the pesto mixture to the zoodle and chicken bowl, tossing until everything is well coated.
  6. Season with salt and pepper, and mix again.
  7. Transfer the mixture into a baking dish.
  8. Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
  9. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
  10. Remove from oven and let it cool for a couple of minutes.
  11. If desired, garnish with fresh basil leaves before serving.

Pro Tips:

  • To ensure your zoodles do not become soggy, make sure to pat them dry adequately after spiralizing and before adding them to the bake.
  • For extra flavor, consider adding a pinch of red pepper flakes to the pesto mixture.
  • You can personalize this dish by adding other vegetables like spinach or bell peppers according to your preference.
  • Leftover Chicken Pesto Zoodle Bake can be stored in the fridge for up to 3 days and makes excellent next-day lunches.

Enjoy your wholesome and scrumptious Chicken Pesto Zoodle Bake! It’s a guilt-free comfort food that will keep you satisfied and on track with your healthy eating goals.

By admin

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