Creamy Pesto Chicken Spaghetti & Zucchini Noodles

Creamy Pesto Chicken Spaghetti & Zucchini Noodles

Combining spaghetti with zucchini noodles reduces the carbs with deliciously quick & easy weeknight dinner – a sauce made with Light & Creamy Cooking Milk & Pesto, sliced chicken breast and grated parmesan cheese complete the dish.

I have not made zucchini noodles for a while now – no real reason for this other than I overdid this new food craze a few months ago! I was reminded of how easy they are to make as well as a healthy eating option when you should be watching your waistline 🙂


  • 2 large (300g) large zucchinis
  • 200g spaghetti
  • 500g chicken breast, sliced thinly
  • 1 brown onion, sliced
  • 2 cloves garlic, crushed
  • 375ml Light & Creamy Cooking Milk
  • 2 1/2 tsp cornflour
  • 110g good-quality basil pesto
  • 1 tsp finely grated lemon zest
  • 1/2 cup (40g) finely grated Parmesan
  • Cracked black pepper

Top & tail the zucchinis, and then use your spiraliser to create some noodles (if you don’t have one of these cool gadgets cut the zucchini into long thin ribbons, then use a sharp knife to cut each ribbon into thin strips)

Cook the spaghetti in a big pot of boiling salted water.

Heat a large frying pan – I used by deep wok!, and cook the onion, garlic and chicken for 5 minutes, or until golden & cooked through.

Blend the cornflour with the Light & Creamy Cooking Milk, add to the pan. Stir through the pesto & lemon zest.

Toss the zucchini and spaghetti with the pesto sauce, then season with cracked black pepper.

Pile onto plates and top with parmesan cheese – serve.

This recipe is enough for 4 for dinner – or for us; dinner and leftovers for lunch the next day!

During the working week having something quick & easy to prepare is important for me – but above all it must taste terrific otherwise what is the point of cooking or eating? Give this recipe a shot; I think this is one even the children will like 🙂

Happy cooking xx


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