Why You’ll Love This Recipe
This dish is quick, healthy, and packed with flavor. The zucchini adds a subtle sweetness and tender texture, while the chicken provides hearty protein. It’s endlessly customizable — creamy, lemony, or garlic-based sauces all work beautifully. Whether you’re looking for a low-fuss dinner or a lighter alternative to heavier pasta dishes, Chicken and Zucchini Pasta delivers on both taste and convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil
salt and pepper
garlic cloves
zucchini, sliced or chopped
onion (optional)
pasta (penne, linguine, or spaghetti)
chicken broth or reserved pasta water
Parmesan cheese
lemon juice and zest (optional)
Italian seasoning or dried thyme
red pepper flakes (optional)
fresh parsley or basil (optional, for garnish)
Directions
- Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken until golden and fully cooked. Remove and slice.
- In the same skillet, add more oil if needed and sauté garlic and onion (if using) for 1–2 minutes until fragrant.
- Add zucchini and cook for 4–5 minutes until tender but not mushy.
- Return the chicken to the skillet and pour in chicken broth or reserved pasta water. Bring to a simmer.
- Stir in cooked pasta and toss until well combined. Add Parmesan cheese and lemon juice/zest if using.
- Season with additional salt, pepper, and red pepper flakes to taste. Garnish with fresh herbs and serve hot.
Servings and timing
This recipe serves 4 people and takes about 25–30 minutes to prepare, making it a quick and nutritious option for any night of the week.
Variations
- Creamy Version: Add a splash of heavy cream or cream cheese for a richer sauce.
- Cheese Swap: Try goat cheese or feta for a tangy finish.
- Extra Veggies: Include spinach, cherry tomatoes, or mushrooms for added texture.
- Low-Carb Option: Serve over spiralized zucchini noodles instead of pasta.
- Make It Spicy: Add more red pepper flakes or a drizzle of chili oil.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of broth or water, or microwave in short intervals, stirring in between.
FAQs
Can I use spiralized zucchini instead of pasta?
Yes, for a low-carb version, sauté spiralized zucchini and skip the traditional pasta.
What kind of pasta works best?
Penne, spaghetti, linguine, or fusilli all pair well with the chicken and zucchini.
Can I use rotisserie chicken?
Absolutely. Shred and stir it in during the final steps to warm through.
Can I make this dairy-free?
Yes, skip the Parmesan or use a dairy-free alternative.
How do I keep the zucchini from getting soggy?
Cook it just until tender and avoid overcrowding the pan for better browning.
Is lemon juice necessary?
It’s optional, but it adds a bright, fresh flavor that complements the zucchini.
Can I use yellow squash instead?
Yes, or a mix of both for added color and flavor.
Is this freezer-friendly?
It’s best enjoyed fresh, as zucchini can become mushy after freezing and reheating.
What can I serve with this pasta?
Try garlic bread, a green salad, or roasted vegetables.
Can I add a sauce?
Yes, it works well with garlic butter, pesto, or a light cream sauce.
Conclusion
Chicken and Zucchini Pasta is a light, flavorful, and easy-to-make dish that’s perfect for any night of the week. With its combination of lean protein, fresh vegetables, and satisfying pasta, it’s a balanced meal that’s as delicious as it is versatile. Whether you keep it simple or dress it up with extra ingredients, this dish is sure to become a staple in your kitchen.
PrintChicken and Zucchini Pasta
Chicken and Zucchini Pasta is a fresh and wholesome dish that pairs tender chicken with sautéed zucchini and pasta, all tossed in a light, flavorful sauce. A quick and satisfying meal perfect for any weeknight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1 small onion, chopped (optional)
- 2 medium zucchinis, sliced or chopped
- 8 oz pasta (penne, linguine, or spaghetti)
- 1/2 cup chicken broth or reserved pasta water
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice (optional)
- 1 teaspoon lemon zest (optional)
- 1 teaspoon Italian seasoning or dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through. Remove and slice.
- In the same skillet, add more oil if needed and sauté garlic and onion (if using) for 1–2 minutes until fragrant.
- Add zucchini and cook for 4–5 minutes until tender but not mushy.
- Return the chicken to the skillet and pour in chicken broth or reserved pasta water. Bring to a simmer.
- Stir in cooked pasta and toss to combine. Add Parmesan cheese, lemon juice, and zest if using.
- Season with additional salt, pepper, and red pepper flakes to taste.
- Garnish with fresh herbs and serve hot.
Notes
- Use rotisserie chicken to save time.
- Don’t overcook zucchini to maintain texture.
- Add cherry tomatoes or spinach for more veggies.
- Try goat cheese or feta for a tangy twist.
- Pairs well with garlic bread or a simple salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
