There’s something so satisfying about the way the chicken and zucchini come together in this dish. The chicken, cooked to golden perfection, has a slightly crispy exterior that gives way to juicy, tender meat. The zucchini, sliced thin and sautéed, keeps just the right amount of crunch while soaking up all the delicious flavors from the garlic, olive oil, and herbs. As you twirl the pasta around your fork, you get the perfect bite—savory chicken, fresh zucchini, and a slight sweetness from the tomatoes that ties everything together. The sauce is light but rich, coating every strand of pasta with just the right balance of creaminess and tang. It’s the kind of meal that feels like comfort food but also leaves you feeling light and satisfied, never weighed down. This is one of those dishes that will quickly become a staple for busy weeknights, but also one you’ll happily serve at a dinner gathering. The best part? It’s so easy to customize based on what you have in the kitchen—whether you add a sprinkle of cheese, throw in a handful of fresh basil, or even toss in a little lemon zest for a pop of freshness.
Key Ingredients in Chicken Zucchini Pasta
Each ingredient plays an important role in bringing this dish to life, creating a harmonious blend of flavors and textures. Here’s what you’ll need:
* Boneless skinless chicken breasts
The chicken serves as the heart of the dish, offering lean protein that’s juicy on the inside with a crispy exterior once seared. It’s the perfect complement to the freshness of the zucchini and the richness of the sauce.
* Medium zucchinis
Zucchini adds a mild, slightly sweet flavor and a satisfying crunch when sautéed. It’s a great vegetable to balance the richness of the chicken and pasta while bringing a fresh, light texture to the dish.
* Pasta
The pasta is the base that holds everything together. Choose your favorite shape—whether it’s spaghetti, penne, or fettuccine—each bite will carry the delicious sauce and bits of chicken and zucchini.
* Olive oil
A drizzle of olive oil helps cook the chicken to perfection, creating a golden, crispy texture. It also serves as the base for sautéing the zucchini and garlic, adding depth and richness to the dish.
* Garlic
Garlic is the secret ingredient that gives this dish its irresistible aroma. Sautéing it in olive oil infuses the entire dish with a warm, savory flavor that pairs beautifully with the chicken and vegetables.
* Red pepper flakes
Just a pinch of red pepper flakes adds a subtle kick to the dish, giving it a little heat without overpowering the other flavors. It’s the perfect balance to the creamy sauce and the freshness of the zucchini.
* Grated Parmesan cheese
Parmesan cheese adds that final layer of umami, enriching the sauce with its salty, nutty flavor. A sprinkle over the top of the pasta just before serving makes everything feel extra indulgent.
* Heavy cream
Heavy cream creates a rich, velvety sauce that coats the pasta and vegetables. It provides the perfect balance to the acidity from the tomatoes and helps bring everything together in a smooth, creamy finish.
* Fresh parsley
Fresh parsley adds a pop of color and a bright, herby flavor that cuts through the richness of the cream. It’s the finishing touch that gives the dish a fresh, vibrant note.
* Salt to taste
A pinch of salt is essential to enhance and bring out all the natural flavors of the ingredients, making sure every bite is perfectly seasoned.
* Black pepper to taste
Black pepper adds warmth and a touch of earthiness, helping to balance out the flavors while adding a little extra depth to the sauce.
How to Make Chicken Zucchini Pasta
1. Prepare the chicken: Place the boneless, skinless chicken breasts on a clean cutting board. Using a sharp knife, cut each chicken breast into bite-sized pieces. Season the chicken pieces with salt and black pepper to taste.
2. Boil the pasta: Fill a large pot with water, add a pinch of salt, and bring it to a boil over medium-high heat. While waiting for the water to boil, rinse the zucchinis under cold water to remove any dirt. Cut off both ends of each zucchini, then slice them into thin half-moons, about 1/4 inch thick.
3. Cook the pasta: Once the water is boiling, add the pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once the pasta is done, drain it in a colander and set it aside, reserving about 1/2 cup of pasta water.
4. Cook the chicken: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the chicken pieces to the pan. Cook the chicken, stirring occasionally, for about 6-8 minutes or until fully cooked through and golden brown on the outside. Remove the chicken from the skillet and set it aside on a plate.
5. Sauté the garlic and zucchini: In the same skillet, add the garlic, finely chopped, and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic. Add the sliced zucchini to the skillet, season with a pinch of salt, and cook for about 5 minutes, stirring occasionally, until the zucchini is tender but still slightly firm.
6. Add the red pepper flakes: Add the red pepper flakes to the zucchini and stir to combine. Return the cooked chicken to the skillet with the zucchini and garlic. Stir everything together and cook for another 2 minutes, allowing the flavors to combine.
7. Make the creamy sauce: Pour the heavy cream into the skillet, stirring to create a creamy sauce. Allow the mixture to simmer for 2-3 minutes to thicken slightly. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
8. Combine the pasta and sauce: Add the cooked pasta to the skillet with the chicken and zucchini mixture. Toss everything together, ensuring the pasta is evenly coated with the creamy sauce. Sprinkle the grated Parmesan cheese over the pasta and stir to combine.
9. Garnish and serve: Finally, chop the fresh parsley and sprinkle it over the top of the pasta. Give everything one last gentle toss, then taste and adjust the seasoning with more salt and pepper if needed.
10. Serve warm: Serve the Chicken Zucchini Pasta warm, garnished with additional Parmesan cheese if desired. Enjoy your meal!
Serving Suggestions for Chicken Zucchini Pasta
* A side of garlic bread: There’s no better way to scoop up any leftover creamy sauce than with a warm, crispy garlic bread. It’s the perfect complement to the light yet rich flavors of this dish, and you can never go wrong with a bit of crunch!
* A fresh green salad: Pair this pasta with a simple green salad dressed in a light vinaigrette. The crispness of the greens and the tangy dressing will contrast beautifully with the creamy richness of the pasta.
* A glass of white wine: For an extra touch of indulgence, serve this dish with a chilled glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio. The refreshing acidity will balance the richness of the cream and the savory flavors of the chicken.
How to Store Chicken Zucchini Pasta
If you happen to have leftovers (lucky you!), here are a few simple tips to store your Chicken Zucchini Pasta and keep it tasting just as delicious the next day:
* Refrigerating: Place any leftover pasta in an airtight container and store it in the fridge for up to 3-4 days. Make sure the container is sealed well to keep the sauce from drying out. When you’re ready to enjoy it again, simply reheat it in a skillet over medium heat, adding a splash of water or cream to bring back its creamy texture.
* Freezing: If you want to save it for a longer period, you can freeze the pasta! Just let it cool completely, then transfer it into a freezer-safe container or a resealable freezer bag. It should stay good for about 1-2 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stove or in the microwave.
* Separate storage: For the best results, store the chicken, pasta, and sauce separately. This prevents the pasta from soaking up too much sauce, which can make it a little too soft. When reheating, simply combine them again for a fresh meal!
Conclusion
And there you have it—your delicious Chicken Zucchini Pasta ready to be enjoyed! This dish really brings everything together, from the crispy chicken to the fresh zucchini and that velvety, creamy sauce. It’s the perfect balance of comfort and lightness, and I can promise you it’s bound to become a favorite in your kitchen.
Feel free to print out this recipe and keep it on hand for whenever you’re craving something easy yet impressive. Whether it’s a busy weeknight or a casual dinner gathering, this meal will never disappoint.
If you give this recipe a try, I’d love to hear how it turns out! Or if you have any questions or feedback, don’t hesitate to reach out. I’m always here to help and love chatting about all things food! Happy cooking, friends!
Chicken Zucchini Pasta
Description
Tender chicken, crisp zucchini, and perfectly cooked pasta come together in this vibrant dish, tossed in a savory, garlic-infused sauce. It's a fresh, flavorful meal that's light yet satisfying, with a perfect balance of textures and rich, comforting taste.
Ingredients
Instructions
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Start by placing the boneless, skinless chicken breasts on a clean cutting board. Using a sharp knife, cut each chicken breast into bite-sized pieces. Season the pieces with salt and black pepper to taste.
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Fill a large pot with water, add a pinch of salt, and bring it to a boil over medium-high heat. While waiting for the water to boil, rinse the zucchinis under cold water to remove any dirt. Cut off both ends of each zucchini, then slice them into thin half-moons, about 1/4 inch thick.
-
Once the water is boiling, add the pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once the pasta is done, drain it in a colander and set it aside, reserving about 1/2 cup of pasta water.
-
Heat a large skillet over medium heat and add the tablespoon of olive oil. Once the oil is hot, add the chicken pieces to the pan. Cook the chicken, stirring occasionally, for about 6-8 minutes or until fully cooked through and golden brown on the outside. Remove the chicken from the skillet and set it aside on a plate.
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In the same skillet, add the garlic, finely chopped, and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic. Add the sliced zucchini to the skillet, season with a pinch of salt, and cook for about 5 minutes, stirring occasionally, until the zucchini is tender but still slightly firm.
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Add the red pepper flakes to the zucchini and stir to combine. Return the cooked chicken to the skillet with the zucchini and garlic. Stir everything together and cook for another 2 minutes, allowing the flavors to combine.
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Pour the heavy cream into the skillet, stirring to create a creamy sauce. Allow the mixture to simmer for 2-3 minutes to thicken slightly. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
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Add the cooked pasta to the skillet with the chicken and zucchini mixture. Toss everything together, ensuring the pasta is evenly coated with the creamy sauce. Sprinkle the grated Parmesan cheese over the pasta and stir to combine.
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Finally, chop the fresh parsley and sprinkle it over the top of the pasta. Give everything one last gentle toss, then taste and adjust the seasoning with more salt and pepper if needed.
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Serve the Chicken Zucchini Pasta warm, garnished with additional Parmesan cheese if desired. Enjoy your meal!
Note
- For extra flavor, marinate the chicken with garlic, olive oil, and herbs before cooking.
- Use spiralized zucchini for a noodle-like texture if you want a lower-carb option.
- Add some lemon zest or a squeeze of lemon juice to brighten the dish.
- Feel free to swap heavy cream with half-and-half or a dairy-free cream alternative for a lighter version.
- To make it spicier, increase the red pepper flakes or add a dash of hot sauce.
