Zucchini noodles — or zoodles, as the internet lovingly calls them — went from a niche health food trick to a full-blown pantry staple in the span of a few years. And for good reason: a single medium zucchini spiralized into noodles has about 5 grams of carbs compared to roughly 43 grams in a serving of regular pasta. Toss those noodles with a creamy basil pesto and pan-seared chicken thighs, and you have a dinner that feels indulgent but keeps your carb count impressively low. If you want more ideas for swapping out high-carb staples, our low-carb food swap guide is a great starting point.
Pesto originated in Genoa, Italy, where it was traditionally made by grinding basil, garlic, pine nuts, parmesan, and olive oil together in a marble mortar with a wooden pestle — the word pesto literally comes from the Italian word pestare, meaning to crush. This recipe takes that classic base and enriches it with a splash of heavy cream to create a sauce that clings to the zucchini noodles without making them watery. The cherry tomatoes burst in the pan and add a bright acidity that cuts through the richness perfectly.
The key to great zoodles is not overcooking them. Zucchini releases water quickly, so a quick two-minute toss in a hot pan is all you need. Salting them and letting them sit on paper towels for ten minutes beforehand draws out excess moisture and prevents a soggy plate. Pair this with a crisp side salad or eat it on its own — either way, you are looking at a complete, satisfying dinner in about 25 minutes. For more on structuring your plate, take a look at our guide to building the perfect low-carb dinner plate.
Serving size: about 2 cups
Spiralize the zucchini into noodles, spread on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
Season the chicken thighs with salt, pepper, and a pinch of red pepper flakes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden and cooked through (internal temp 165°F). Remove and let rest, then slice.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic for 30 seconds until fragrant, then add the cherry tomatoes and cook for 2 minutes until they start to blister.
Reduce heat to medium-low and stir in the pesto and heavy cream. Let the sauce warm through for about 1 minute, stirring to combine.
Add the zucchini noodles to the skillet and toss with the sauce for about 2 minutes, just until warmed through. Do not overcook.
Divide the zoodles among plates, top with sliced chicken, and finish with grated parmesan. Serve immediately.
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