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Chicken and Zucchini Pasta

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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.

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

  1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. 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.
  3. In the same skillet, add more oil if needed and sauté garlic and onion (if using) for 1–2 minutes until fragrant.
  4. Add zucchini and cook for 4–5 minutes until tender but not mushy.
  5. Return the chicken to the skillet and pour in chicken broth or reserved pasta water. Bring to a simmer.
  6. Stir in cooked pasta and toss to combine. Add Parmesan cheese, lemon juice, and zest if using.
  7. Season with additional salt, pepper, and red pepper flakes to taste.
  8. 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

Find it online: https://thefamilycooking.com/chicken-and-zucchini-pasta/