This recipe was seriously so good. Better than I expected.

I am NOT a zucchini person.

I never eat that thing. But, since this is my week of low-carbs, I decided to put a spin on a normal pesto pasta and spice it up with garlic and chili…

… And I was pleasantly surprised!

Zucchnini Pesto ‘Pasta’ with Chicken

Low-Carb pasta dish for any occasion!
Prep Time 10 mins
Cook Time 10 mins
Defrosting Time 2 hrs
Course Main Course
Servings 1 serving
Calories 292 kcal


  • 1 cup Zucchini noodles (thinly slice/peel zucchini into spagetti-size strips (I left the peel on, but its optional)
  • 3 ounce Chicken breast (skinless)
  • 1 tbsp chopped garlic
  • 1 tbsp chopped red chili (remove seeds if sensitive to spice)
  • 2 tbsp Any pesto sauce (I used a store bought version)
  • 1-2 tbsp olive oil
  • 1 tbsp parmesan (optional)


  • Turn up your heat to medium and add 1 tbsp of oil into a non stick pan.
  • Add the chicken and stir fry the chicken until cooked (around 3-5 minutes). Season your chicken with some salt.
  • Add garlic and chilli to the pan, reduce heat and stir until the garlic turns slightly brown.
  • Turn the heat back up and add zucchini to the pan. (Don't worry about the pan being too dry, zucchini releases a ton of water)
  • Add the pesto sauce and mix everything together for a good 3-4 minutes so the zucchini captures all flavors. Season with salt and pepper as desired.
  • Plate your dish, and top with grated fresh parmesan if desired, along with some chopped parsley.
  • Enjoy!


Calories: 292kcalCarbohydrates: 14gProtein: 25gFat: 5g
Keyword dinner, low carb, lunch, pesto, zucchini pasta
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1 Comment

  1. Katie on August 14, 2020 at 12:36 am

    5 stars
    Super easy to make and very satisfying!

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