Chicken Pesto Zoodle Bake
You can’t go wrong with zoodles in a homemade, creamy pesto sauce, topped with chicken breasts and a crispy layer of mozzarella cheese! This delicious, comforting recipe is perfect for any night of the week!
My Husband’s Specialty…
Pesto pasta has always been one of mine and my husband’s favorite meals. When I first met my husband (over a decade ago) his specialty dish was “Pesto Pasta with Chicken and Cheese”.
My husband “slaved away” in the kitchen for “hours” making this dinner every week. After he cooked and drained pasta, he transferred all the pasta to one giant mixing bowl and stirred in a store bought pesto, chopped chicken (usually deli style) and shredded cheddar cheese. We were very classy back then, and ate the whole thing out of the mixing bowl with just forks! It wasn’t always the “freshest” tasting dinner, but it was always satisfying!
Well yesterday, I decided to recreate and “ketofy” his old, classic dish and turn it into a yummy zoodle bake.
For The Love Of Zoodles…
Zoodles are a truly wonderful low-carb pasta alternative. I was, like most people, skeptical of zoodles at first, but I am now a huge fan and eat them on a weekly basis! They are so versatile and can be enjoyed cooked (in my Zoodle Bolognese Bake) or raw (in my Chicken Club Zoodle Salad).
I have tried many techniques in removing the moisture from the zucchini to get the ultimate noodle, and by far the best method is baking them! Simply spread the zoodles evenly on a lined baking sheet (or two), sprinkle with some salt and bake for 20 minutes at 400ºF, turning halfway through.
When it comes to the pesto, you can make it while the zoodles are drying out or ahead of time. It only takes 10 minutes to make and is better than the pre-made store ones! This Creamy Basil & Asiago Pesto is rich and delicious, making it the perfect sauce or this yummy zoodle bake!
Assemble & Bake…
- Once the zoodles are dried out, transfer them to a casserole dish and stir in the Creamy Basil & Asiago Pesto.
- Place the sliced, cooked chicken breasts on top of the zoodle layer.
- Sprinkle the whole thing with the mozzarella and parmesan cheese.
- Bake for 20-25 minutes at 400ºF.
- A crispy cheesy top is always appreciated with my family, but it is entirely optional. To get that crispy finish, place the casserole dish under the broiler for 1-2 minutes, until the cheese layer has lightly browned.
Serve & Enjoy With…
Other Recipes You Might Like…
Chicken Pesto Zoodle Bake
- 5-6 medium zucchinis spirialized
- 1 batch (about 1 cup) Creamy Basil & Asiago Pesto*
- 3 chicken breasts cooked
- 1 tbsp olive oil
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
- Preheat the oven to 400ºF.
- Place zoodles on lined baking dish and sprinkle with salt. Bake for 15 minutes. If you feel they need slighlty longer in the oven to dry out, check on them every minute or so, to ensure they don’t burn.
- Transfer the zoodles to a casserole dish. Pour in the Creamy Basil & Asiago Pesto and evenly coat the zoodles.
- Place sliced chicken breasts on top of the pesto zoodles. Top with mozzarella and parmesan cheese.
- Bake for 20 minutes, until the mozzarella cheese is melted and bubbly on top.
- Optional: Put the casserole dish under the broiler for 1-2 minutes, for an extra crispy, cheesy top!
- Click here for my Creamy Basil & Asiago Pesto recipe.
Net Carbs: 5.5g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.