This quick-and-easy dinner will be ready in just 15 minutes. Seasoned with a time-saving, store-bought pesto sauce, chicken and summer squash happily coexist on a sheet pan where they are roasted to perfection. 

This means you can spend more time enjoying your meal–and less time cleaning up!

A pesto marinade punches up the flavor of this grilled chicken while stone fruits add some sweetness. Pesto Chicken Pasta Recipe is healthy, light, full of flavor, and over-the-top delicious! Stir-fried basil garlic chicken is served over fresh veggie pasta and tossed in a silky, herbaceous basil pesto sauce! 

Pesto Chicken with Summer Squash
Pesto Chicken with Summer Squash

It’s fresh, flavorful, and can be prepped, ready, and on the table in 30 minutes or less!

This recipe is full of fresh zucchini, yellow squash, pesto, and topped with bubbly cheese. You will love how FRESH and DELICIOUS this casserole is. This is a great way to sneak vegetables into your meal. 

Zucchini chicken is a perfect one-dish meal for those busy weeknight dinners. 

Quick Stats 

  • Prep Time: 20 minutes 
  • Cooking Time: 10 minutes 
  • Serving: 4 serves 

Ingredients 

  • 4 Zucchini or Yellow Squash – spiralized 
  • Kosher Salt & Fresh Cracked Black Pepper
  • 2 Pounds Boneless, Skinless Chicken Breasts – cut into bite-sized pieces* (about 4 total)
  • 9 TBS Olive Oil, divided + more for sautéing
  • 1 TBS White Wine Vinegar
  • ¼ Cup Basil, packed – roughly chopped
  • 1 large Shallot – finely chopped, divided
  • 4 Cloves Garlic – minced, divided
  • ½ tsp Crushed Red Pepper Flakes, plus more for garnish
  • 2 Cloves Garlic – peeled
  • 2 Cups Basil Leaves, packed plus more for garnish*
  • ½ Cup Parmesan Cheese – freshly grated, plus more for garnish
  • 1/3 Cup Pine Nuts, plus more for garnish
  • 1 TBS Lemon Juice
  • ½ Cup Extra Virgin Olive Oil

Method to Prepare:-

  • In a small bowl whisk together 1/2 cup olive oil, vinegar, basil, 1 tablespoon shallot, 3 cloves of minced garlic, crushed red pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. 
  • Transfer to a large zip-closure bag and add the chicken. Toss to coat. Place in the refrigerator for at least 3 hours, and up to 12 hours to marinate. 
  • In the bowl of a food processor, combine the garlic, basil, cheese, pine nuts, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Pulse until coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream. 
  • Process until smooth. Taste and adjust for seasoning with salt and pepper. Set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the remaining shallots and cook, stirring, until softened, about 2 minutes. 
  • Add remaining clove of minced garlic and stir until fragrant, about 1 minute. Remove chicken from marinade (discarding marinade) and add chicken to the skillet*. Season lightly with salt and pepper. 
  • Cook, stirring occasionally until chicken is browned all over and cooked through about 6 minutes total. Transfer to a clean plate and set aside.
  • Toss zucchini noodles with 3/4 cup of pesto to coat.  Set aside.
  • Transfer noodles to platter or bowls and top with chicken. Garnish with fresh basil, pine nuts, parmesan cheese, tomatoes, and lemon wedges. 
  • Top with a dollop of pesto or serve remaining pesto on the side. 
  • Enjoy!

Read More:- Baked Chicken Taquitos recipe – baked chicken in a delicious way

Final Words:- 

This Basil Pesto Chicken Pasta Recipe is healthy, light, full of flavor, and over-the-top delicious! It’s made with fresh ingredients and can be prepped, ready, and on the table in 30 minutes or less! Try this flavorful pesto chicken recipe and make your busy weeknights amazingly delicious!