Feastical

Welcome to Your New Favorite Weeknight Hero!

Hey friends, Beau here from Feastical! Let’s talk about that beautiful, busy point in the evening where hunger is real, the clock is ticking, and you want something that tastes like a vacation but feels like pulling on your favorite cozy sweater. Sound familiar? That’s exactly where this little powerhouse of a recipe comes in. Today, we’re whipping up a skillet of pure joy: Pesto Chicken Zoodles with Sun-Dried Tomatoes.

This isn’t just another “healthy” dish that leaves you dreaming of carbs. Oh no. This is a flavor-packed, low-carb celebration that’s ready in about 20 minutes flat. We’re talking tender, golden chicken tossed with vibrant, herby pesto, sweet-tangy sun-dried tomatoes, and fresh zucchini noodles that soak up all that goodness while still keeping a lovely crunch. A whisper of red pepper flakes wakes everything up just right. It’s light but deeply satisfying, fancy-feeling but shockingly simple to make. Whether you’re deep in a wellness journey, just trying to eat a few more veggies, or simply need a reliably delicious dinner, this skillet has your back. So, grab your favorite pan and let’s turn a handful of simple ingredients into a meal that’ll have everyone asking for seconds.

The Zoodle Incident & A Kitchen Revelation

I have to confess, my first date with a spiralizer did not go smoothly. Picture it: me, a mountain of zucchini confetti, and a sauce that was… well, let’s call it “experimental.” It was a mess, both in the bowl and on the floor. I remember thinking, “This is it? This is the healthy pasta alternative everyone raves about?” It tasted like watery disappointment. I almost gave up on zoodles for good.

But then, on a trip to a tiny Italian trattoria, I had a revelation. They served zucchini not as a sad pasta stand-in, but as its own glorious thing—quickly kissed by heat, tossed with bold, concentrated flavors that could stand up to it. That’s the secret! Zoodles shouldn’t try to be spaghetti; they should be the crisp, fresh vehicle for something incredibly flavorful. That memory sparked this recipe. The boldness of the pesto, the punchy sun-dried tomatoes, and the savory chicken create a sauce so delicious and clingy that the zoodles become the star, not an afterthought. It was my kitchen “aha!” moment, and I’ve been perfecting this quick skillet ever since.

Gathering Your Flavor Dream Team

Simple ingredients, massive flavor payoff—that’s the Feastical motto. Here’s what you’ll need. I’ve popped in my chef-y insights and swaps to make this recipe your own.

• 2 boneless, skinless chicken breasts, cubed: The classic lean protein. Chef’s Tip: For even more flavor and tenderness, use chicken thighs! They’re harder to overcook and stay super juicy. Just pat them dry before cubing.
• Salt and pepper to taste: Don’t be shy here. Seasoning the chicken well at the start is your first layer of flavor. It makes all the difference.
• 1 tbsp olive oil: Our cooking workhorse. If your sun-dried tomatoes are oil-packed, you can use a teaspoon of that flavorful oil here instead!
• 2 medium zucchini, spiralized: Look for firm, bright green zucchinis. Chef’s Hack: No spiralizer? A julienne peeler or even a standard veggie peeler creating wide ribbons works in a pinch!
• ⅓ cup basil pesto (store-bought or homemade): The heart of the dish! A good-quality store-bought pesto is totally fine. If you’re feeling fancy, my homemade pesto recipe is a game-changer. For a dairy-free version, look for or make a nut-based pesto.
• ¼ cup sun-dried tomatoes, chopped (oil-packed, drained): These are non-negotiable for their sweet, tangy, concentrated flavor. Always go for oil-packed—they’re softer and more flavorful than the dry ones. Don’t toss that oil! It’s liquid gold for dressings or cooking.
• ¼ tsp crushed red pepper flakes (optional): The “secret” kick. It doesn’t make the dish spicy, just beautifully warm and complex. Trust me on this one.
• Fresh basil or Parmesan for garnish: The finishing touches! A few torn basil leaves add freshness, and a sprinkle of Parmesan (or a dairy-free alternative) adds a salty, umami punch.

Let’s Get Cooking: Your Simple, Sizzling Steps

This comes together faster than you can decide what to watch tonight. Follow these steps for perfect, non-soggy, flavor-packed results every time.

1. Heat the Stage: Add your olive oil to a large skillet and place it over medium heat. Let it get shimmering hot—this ensures our chicken gets a nice sear instead of steaming. A hot pan is your first secret weapon against bland food.
2. Brown the Chicken: While the pan heats, season your cubed chicken generously with salt and pepper. Add it to the hot skillet in a single layer. Here’s my big tip: don’t move it right away! Let it sit for 2-3 minutes to develop a beautiful golden-brown crust. Then, stir and continue cooking for another 4-5 minutes until cooked through. Remove the chicken to a clean plate. This prevents overcooking and keeps it tender.
3. Wake Up the Tomatoes: In the same pan (with all those delicious chicken bits still in there!), toss in your chopped sun-dried tomatoes. Stir them around for just about 60 seconds. This quick fry in the flavorful oil wakes up their taste and makes them even more delicious.
4. Zoodle Time – Be Quick! Now, reduce the heat to medium-low. Add your spiralized zucchini directly to the skillet. Here’s the critical move: toss, don’t stew! You’re just warming them through and letting them soften slightly, about 2-3 minutes. We want “al dente” zoodles with a bit of bite, not a watery mush. If there’s a lot of liquid in the pan, crank the heat up for the last 30 seconds to evaporate it.
5. The Grand Toss: Return the cooked chicken to the skillet. Add the pesto and the red pepper flakes (if using). Now, using a gentle folding motion, toss everything together until it’s beautifully and evenly coated in that gorgeous green pesto. The residual heat will warm everything through perfectly. Taste it! This is your moment to add an extra pinch of salt or pepper if needed.
6. Serve with Love: Get it out of the pan and onto plates immediately. Garnish with fresh basil and/or a sprinkle of Parmesan. Dinner is served, just like that!

How to Plate This Beauty

Presentation is part of the fun! For a restaurant-style look, use tongs to create a little nest of zoodles on the plate, then artfully pile the chicken and tomatoes on top. Drizzle any extra pesty sauce from the pan over everything. A final flourish of bright green basil leaves and a snow-like dusting of Parmesan makes it irresistible.

What to serve with it? It’s a complete meal in a skillet, but if you’re feeding a crowd or want to round it out, I love it with a simple side of garlic-rubbed toasted bread (for the non-low-carb folks at the table) or a crisp, clean arugula salad with a lemon vinaigrette. It cuts through the richness beautifully. And a chilled glass of Pinot Grigio or Sauvignon Blanc? Perfection.

Make It Your Own: 5 Flavorful Twists

This recipe is a fantastic blueprint. Here’s how to play with it!

• “Creamy” Dreamy: Stir in 2-3 tablespoons of heavy cream, crème fraîche, or (for dairy-free) full-fat coconut milk right after the pesto for a luxurious, creamy sauce.
• Seafood Swap: Replace the chicken with large shrimp or scallops. Cook them quickly after the tomatoes, just until opaque, then remove and add back at the end.
• Veggie Powerhouse: Make it vegetarian! Skip the chicken and add a can of drained, rinsed white beans or chickpeas when you add the tomatoes. For more veg, toss in a handful of spinach with the zoodles.
• Pesto Remix: Swap the basil pesto for sun-dried tomato pesto (double the tomato punch!) or a vibrant kale pesto. Each one creates a totally different vibe.
• Cheesy Baked Finish: Transfer the finished mixture to a baking dish, top with a mix of mozzarella and Parmesan, and broil for 2-3 minutes until bubbly and golden for a baked casserole version.

Beau’s Kitchen Notebook

This recipe lives in my weekly rotation, and it’s evolved in funny ways. I once accidentally used a whole teaspoon of red pepper flakes (note: do not measure while chatting animatedly). Let’s just say it was *fiery*, but my heat-loving cousin declared it the best thing ever. Another time, I subbed in yellow summer squash for half the zucchini, and the color was so cheerful! The biggest lesson? Zoodles wait for no one. Have all your ingredients prepped and ready before you heat the pan, because once you start, it’s a fast, delicious blur. This dish forgives improvisation but rewards a bit of prep.

Your Questions, Answered

Q: My zucchini released so much water and the dish got soupy. What happened?
A: The most common culprit is overcrowding the pan or cooking the zoodles too long. Use the largest skillet you have, don’t add salt to the zoodles directly (the pesto has salt), and keep the sauté quick and hot. If it looks watery, just crank up the heat at the end and toss constantly for an extra minute to evaporate the liquid.

Q: Can I make this ahead of time?
A> You can prep the components! Cube and season the chicken, spiralize the zucchini (store it in a sealed container with a paper towel to absorb moisture), and chop the tomatoes. But for the best texture, cook and assemble just before serving. Leftovers are tasty, but the zoodles will soften.

Q: What’s the best store-bought pesto brand?
A: I’m a fan of brands that use olive oil and have a short ingredient list, like DeLallo or Seggiano. Check the refrigerated section near the pasta for fresher options. Or, try your local gourmet market—they often have fantastic fresh pesto.

Q: Is this recipe gluten-free and keto-friendly?
A> Yes and yes! All the ingredients are naturally gluten-free (just double-check your pesto label for any additives). With only 9g net carbs per serving, it fits beautifully into a keto lifestyle.

Pesto Chicken Zoodles with Sun-Dried Tomatoes : Low-Carb, Flavor-Packed Skillet

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• Author: BeauCollier

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Description

This Pesto Chicken Zoodles skillet is the perfect balance of light and satisfying. Tender chicken, bold basil pesto, and sweet-tangy sun-dried tomatoes come together with fresh zucchini noodles for a low-carb dinner that feels comforting, vibrant, and a little bit fancy—ready in just 20 minutes.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, cubed

• Salt and black pepper, to taste

• 1 tbsp olive oil

• 2 medium zucchini, spiralized

• ⅓ cup basil pesto (store-bought or homemade)

• ¼ cup sun-dried tomatoes, chopped (oil-packed, drained)

• ¼ tsp crushed red pepper flakes (optional)

• Fresh basil or grated Parmesan, for garnish

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Instructions

• Cook the Chicken
  Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then add to the pan. Cook 6–7 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate.

• Warm the Tomatoes
  In the same skillet, add sun-dried tomatoes and cook for about 1 minute to release their flavor.

• Add the Zoodles
  Lower heat to medium-low. Add zucchini noodles and toss gently for 2–3 minutes, just until slightly tender but not watery.

• Combine & Finish
  Return chicken to the skillet. Add pesto and red pepper flakes (if using). Toss gently until everything is evenly coated and warmed through.

• Serve
  Plate immediately and garnish with fresh basil or Parmesan.

Notes

• Don’t overcook the zoodles—they should be tender-crisp, not soft.

• Use a large skillet to avoid excess moisture from the zucchini.

• Chicken thighs can be used for extra juiciness.

• Taste before salting at the end—pesto and sun-dried tomatoes are already salty.

Nutritional Breakdown (Per Serving)

Approximate values for 1 of 2 servings: Calories: 410 | Protein: 35g | Total Carbs: 9g | Dietary Fiber: 3g | Net Carbs: 6g | Fat: 26g

This dish is a nutritional powerhouse! The high-quality protein from the chicken helps keep you full, while the healthy fats from the olive oil, pesto (often made with pine nuts and olive oil), and sun-dried tomatoes support nutrient absorption and satiety. Zucchini is low in calories but provides vitamin C, potassium, and antioxidants. It’s a meal that fuels your body without weighing you down, perfect for a balanced, energy-sustaining diet.

Dig In & Enjoy the Good Vibes

And there you have it, friends—my go-to recipe for when life is moving fast but I still want to eat something that feels special. This Pesto Chicken Zoodles skillet is proof that eating well doesn’t have to be complicated, time-consuming, or boring. It’s a bowlful of vibrant, herby, tangy goodness that comes together in the time it takes to set the table.

Final Thoughts

So there you have it—a recipe that’s more than just dinner; it’s a reminder that good food doesn’t have to be complicated. This Pesto Chicken Zoodles skillet is proof that with a handful of fresh ingredients and a few smart tricks, you can turn an ordinary weeknight into something that feels a little like magic. It’s quick, vibrant, and packed with flavor—exactly what busy lives and hungry bellies need.

Whether you’re cooking for one, for a family, or just meal-prepping your way to better eats, this dish is here to make things easier—and more delicious. Remember: it’s not about perfection. It’s about tossing together real ingredients with a little confidence, and ending up with a meal that truly satisfies. So don’t stress over the spiralizer, don’t worry if your pan’s a little crowded—just cook, taste, and enjoy.

I hope this recipe brings as much ease and joy to your kitchen as it has to mine. Give it a try, make it your own, and share your twists. Food is always better when it’s shared—even if it’s just across a screen.

Now go grab that skillet and treat yourself to something good. You’ve earned it.