Go Back
To make the Pesto Chicken Zoodle Bake, you need some fresh and tasty ingredients. Here’s what you will need: - 2 large zucchini, spiralized into zoodles - 2 cups cooked chicken breast, shredded - 1 cup homemade or store-bought basil pesto - 1 cup cherry tomatoes, halved - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1/4 cup pine nuts, toasted - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Each ingredient plays an important role. The zucchini zoodles serve as a healthy base. They soak up all the flavors of the dish. Chicken breast adds protein and heartiness. Pesto brings that delicious, fresh taste. Cherry tomatoes help with sweetness and color. Mozzarella and Parmesan give that cheesy goodness. Pine nuts add a nice crunch. Garlic powder enhances the flavor. Salt and pepper tie everything together. Fresh basil leaves, if you use them, give a nice touch at the end. Gather these ingredients, and you're ready to create a wonderful meal. Enjoy the process as you prepare this dish! {{ingredient_image_2}} First, set your oven to 375°F (190°C). This step is crucial for a well-cooked dish. A hot oven makes sure everything cooks evenly. In a big bowl, add your shredded chicken. Pour in the basil pesto and sprinkle in the garlic powder. Add a pinch of salt and pepper too. Mix it well. You want every piece of chicken to soak up that tasty pesto flavor. Next, take your spiralized zucchini, also known as zoodles. Gently fold the zoodles into the chicken mixture. Use your hands or a spatula. Be careful not to break the zoodles. They should stay nice and long. Now, grab a 9x13 inch baking dish. Lightly grease it so nothing sticks. Spread half of the chicken and zoodle mix across the bottom. Next, add half of the cherry tomatoes and half of the mozzarella cheese on top of that. This layer adds creaminess and a burst of flavor. Finally, cover the dish with aluminum foil. This keeps moisture in while it cooks. Place it in the oven for 25 minutes. After that, take off the foil and bake for another 10-15 minutes. Watch for the cheese to melt and turn golden. The zoodles should be tender. Once it’s done, let it cool for a few minutes before serving. Garnish with fresh basil leaves for a touch of color! To spiralize zucchini, you need a spiralizer. This tool makes thin, noodle-like strands. First, wash the zucchini and cut off both ends. Secure it in the spiralizer and twist to create zoodles. You can also use a julienne peeler for a simpler option. Aim for long strands to mimic pasta. For the best melting cheese, choose mozzarella. It’s creamy and stretches nicely. You can mix it with provolone for a richer taste. If you want a sharper flavor, add some gouda. Grate or shred your cheese for even melting. This will help it blend with the other flavors in your bake. You can prepare this dish ahead of time. Mix the chicken and pesto, then add zoodles. Layer it all in the baking dish. Cover and store it in the fridge. You can bake it the next day. Just add a few extra minutes to the baking time. This makes it easy for busy nights. Pro Tips Choose Firm Zucchini: Select zucchini that are firm and without blemishes for the best texture in your dish. Shred Chicken in Advance: Use leftover chicken or cook it in advance to save time on busy weeknights. Experiment with Pesto: Try different types of pesto, such as sun-dried tomato or arugula, to add unique flavors to your bake. Let it Rest: Allow the bake to cool for a few minutes before serving to help the layers set and enhance the flavors. {{image_4}} You can easily make this dish gluten-free. The main ingredients already fit this need. Zoodles are made from zucchini, which is naturally gluten-free. Just make sure your pesto does not include any gluten. Many store-bought brands are safe, but check the label. If you're making homemade pesto, use gluten-free nuts and oils. To create a vegetarian version, you can swap the chicken for more veggies. Try using mushrooms, eggplant, or chickpeas. These will add a hearty feel and flavor. You may want to add more cheese for richness. Also, make sure your pesto is free from any animal products. You can enhance your dish with extra veggies. Here are some great ideas: - Bell Peppers: Chop them into small pieces for sweetness. - Spinach: Add fresh or frozen spinach for extra nutrients. - Broccoli: Steam and chop broccoli for a nice crunch. - Carrots: Shred carrots for added color and taste. Mix and match these add-ins to fit your taste. These tweaks make your meal even more fun and tasty! You can store leftovers in the fridge. Place the Pesto Chicken Zoodle Bake in an airtight container. It will stay fresh for about three days. Make sure to cover it well to keep moisture in. Before serving, check for any signs of spoilage. If you want to freeze it, let the bake cool completely first. Cut it into portions for easier thawing. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This way, it can last up to three months. To enjoy later, just take out a portion and let it thaw in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the bake in an oven-safe dish. Cover it with foil so it heats evenly. Bake for about 20 minutes or until it’s hot all the way through. You can also use the microwave, but it may not be as crispy. Heat in 30-second increments until warm, checking often. Enjoy your tasty meal! Yes, you can use store-bought pesto. It saves time and still tastes great. Just make sure to choose a brand made with fresh ingredients. If you want a better taste, try adding a bit more garlic or fresh herbs. Your Pesto Chicken Zoodle Bake is done when the cheese is melted and bubbly. The zoodles should be tender but not mushy. It usually takes about 35-40 minutes in the oven. Check it at the 25-minute mark to see how it's cooking. This dish pairs well with a simple salad or garlic bread. You can also serve it with a side of roasted veggies for added nutrition. If you like, a glass of white wine enhances the flavors. Enjoy your meal! This post shared a simple way to make a tasty Pesto Chicken Zoodle Bake. You learned about essential ingredients like zucchini, chicken, and cheese. I provided step-by-step instructions to guide you through the cooking process. Tips and variations help you customize your dish. You also got storage advice for leftovers. Embrace your creativity in the kitchen. Cooking can be fun and rewarding. Enjoy making this dish and sharing it with others.

Pesto Chicken Zoodle Bake

A delicious and healthy bake featuring spiralized zucchini, shredded chicken, and a flavorful basil pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 large zucchini, spiralized into zoodles
  • 2 cups cooked chicken breast, shredded
  • 1 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 0.25 cup pine nuts, toasted
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.
  • In a large mixing bowl, combine the shredded chicken, basil pesto, garlic powder, and a pinch of salt and pepper. Stir well until the chicken is completely coated and infused with the flavors of the pesto.
  • Add the freshly spiralized zucchini (zoodles) to the chicken mixture. Gently toss with your hands or a spatula to coat the zoodles evenly without breaking them.
  • Lightly grease a 9x13 inch baking dish. Spread half of the zoodle and chicken mixture evenly across the bottom of the dish to create a base layer.
  • Evenly distribute half of the halved cherry tomatoes and half of the shredded mozzarella cheese over the first layer.
  • Layer the remaining zoodle mixture on top of the first layer, followed by the remaining cherry tomatoes and mozzarella. Finally, sprinkle the grated Parmesan cheese and toasted pine nuts across the top.
  • Cover the baking dish tightly with aluminum foil to retain moisture, then place it in the preheated oven. Bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and continue to bake for an additional 10-15 minutes until the cheese is melted, bubbly, and golden, and the zucchini is tender.
  • Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Serve warm and consider adding a drizzle of extra pesto or crushed red pepper flakes for extra flavor.
Keyword bake, chicken, healthy, pesto, zoodles