📖 Instructions

1. Begin by prepping the zucchini noodles: Wash and dry the zucchinis. Using a spiralizer, turn them into noodles. Place the noodles in a colander, sprinkle with salt, and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels afterward.
2. Prepare the chicken: Place the chicken breasts on a cutting board. Pat them dry with paper towels. Season generously with salt, pepper, and garlic powder. I like to give them a little extra kick with a pinch of red pepper flakes, but that's totally optional.
3. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the seasoned chicken breasts in the skillet. Sear for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside to rest on a plate.
4. Sauté the aromatics: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
5. Add pesto and cream: Stir in the pesto and heavy cream. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 2-3 minutes. It smells heavenly at this point, doesn't it?
6. Cook the zucchini noodles: Add the zucchini noodles to the skillet and toss to coat them in the pesto cream sauce. Cook for about 3-5 minutes, or until the noodles are tender-crisp. Avoid overcooking, as they can become mushy.
7. Combine and serve: Slice the rested chicken breasts and add them back to the skillet with the zucchini noodles and pesto cream sauce. Toss gently to combine. Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves, if desired. I think it looks extra fancy with a sprinkle of pine nuts, too.