Chicken Zucchini Pasta
This creamy, garlicky Chicken Zucchini Pasta is the perfect one-pan dinner – comforting, quick, and packed with tender chicken, pasta, and hidden veggies. Weeknight magic!
Equipment
- Large Skillet
- Pot for Boiling Pasta
- Knife and Cutting Board
Ingredients
Main Ingredients
- 2 boneless chicken breasts or thighs, cut into bite-sized pieces
- 2 zucchini medium, sliced
- 8 oz pasta any shape
- 2 tbsp olive oil or butter
- 3 cloves garlic minced
- 1/2 cup cream or milk for a lighter version
- 1/2 cup grated parmesan cheese plus extra for serving
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1/4 tsp red pepper flakes optional
Instructions
- Cook the pasta in salted boiling water until almost al dente. Drain and set aside.
- Meanwhile, heat oil or butter in a large skillet over medium heat. Season chicken with salt and pepper and sauté until golden and cooked through.
- Add zucchini to the skillet and cook until tender but still a bit firm. Add garlic and stir until fragrant, about 30 seconds.
- Pour in cream and add grated parmesan. Simmer for 2–3 minutes until slightly thickened.
- Add the drained pasta to the skillet and toss to coat in the sauce. Taste and adjust seasoning if needed. Serve warm with extra parmesan on top.
Notes
Leftovers store well in the fridge for up to 2 days. Add a splash of milk when reheating to loosen the sauce. Not recommended for freezing.
Nutrition
Calories: 520kcalCarbohydrates: 42gProtein: 32gFat: 25gSaturated Fat: 11gCholesterol: 90mgSodium: 480mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 14mgCalcium: 180mgIron: 2.2mg
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