Introducing a simple, satisfying option for busy weeknights: a Pesto Chicken and Zucchini Noodle Bake. This dish brings together bright basil pesto, tender chicken, and zucchini noodles in a comforting bake that doesn’t require heavy sauces or lots of fuss. It’s a practical way to get vegetables and protein on the table without watercolor-level blandness. You’ll taste the freshness of the pesto, the slight sweetness from the tomatoes (if you choose to include them), and the comforting melt of cheese as it bakes. It’s also adaptable: swap in leftovers, use different cheeses, or add a pinch of red pepper flakes if you want a bit of heat. The key is to keep it approachable and balanced, so you can enjoy a homey meal that feels both wholesome and nourishing.

Ingredients for this Pesto Chicken and Zucchini Noodle Bake

2 cups zucchini noodles (spiralized)
2 cups cooked chicken, shredded or cubed
1/2 cup pesto (store-bought or homemade)
1/2 cup ricotta cheese or softened cream cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 cup cherry tomatoes, halved (optional)
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
In a large bowl, combine the zucchini noodles, cooked chicken, pesto, ricotta, half of the mozzarella, and half of the parmesan. Toss gently until everything is coated and evenly mixed.
Season with a pinch of salt and pepper. If you like, fold in the halved cherry tomatoes for a pop of color and sweetness.
Transfer the mixture to the prepared baking dish. Drizzle with olive oil and sprinkle the remaining mozzarella and parmesan on top.
Bake for 20–25 minutes, until the cheese is melted and the dish is heated through. If you prefer a lightly golden top, broil for 1–2 minutes at the end, watching closely.
Let rest for 5 minutes before serving. This helps the bake set a bit and makes portioning easier.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

Nutritional information

Per serving: about 420 calories. This estimate includes the cheese, pesto, and chicken, with zucchini noodles providing a lighter base. If you go lighter on the cheese or use a low-fat pesto, you can bring the calories down a bit more. The dish also offers a reasonable amount of protein and healthy fats that help keep you full and satisfied.

Frequently asked questions

Can I make this ahead of time?

Yes. You can prepare the mixture up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, add 5–10 minutes to the bake time to account for the chill. If you’d rather bake straight from the fridge, you may need a few extra minutes for the center to heat through.

What if I don’t have zucchini noodles?

Here’s a simple swap: any short pasta (like penne or fusilli) can work. If you’re avoiding extra carbs, you can use shredded cabbage or sliced bell peppers for texture and bite. The pesto and chicken will still shine through.

Can I freeze leftovers?

Absolutely. Portion the leftovers in airtight containers and freeze for up to 2 months. Thaw and reheat gently in the oven or on the stove. The texture of the zucchini may soften a bit after freezing, but the flavors stay bright and enjoyable.