Nora
Creamy, flavorful, and effortlessly vibrant, Chicken Zucchini Pasta is your next go-to weeknight meal. It’s a one-skillet wonder that combines juicy pan-seared chicken, tender zucchini ribbons, and perfectly cooked pasta in a garlicky cream sauce that’s light yet indulgent.
This dish strikes the perfect balance between comfort and freshness. Whether you’re making use of summer zucchini or simply need a quick dinner fix, this pasta fits the bill. And with just a handful of ingredients, it turns your everyday chicken pasta into a standout meal.
What Is the Chicken Zucchini Pasta?
Chicken Zucchini Pasta is a simple skillet dinner featuring seasoned chicken breast pieces, sauteed zucchini slices, and your choice of pasta (fettuccine or linguine work beautifully). Everything is tossed in a creamy garlic-Parmesan sauce, delivering rich flavor without heaviness. It’s quick, family-friendly, and weeknight-approved.
Why You’ll Love This Recipe
- Fast and easy: Comes together in about 30 minutes.
- Nutrient-rich: Zucchini adds fiber, vitamins, and color.
- Comforting yet light: Creamy sauce without being overly rich.
- Versatile: Use any pasta you have on hand, even gluten-free.
- One pan magic: Fewer dishes, more flavor.
Ingredients for Chicken Zucchini Pasta
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchini, thinly sliced into half moons
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 8 oz fettuccine or linguine pasta
- 1/2 cup grated Parmesan cheese
- 3/4 cup heavy cream
- 1/4 cup pasta water (reserved)
- Fresh parsley, chopped (for garnish)
How To Make the Chicken Zucchini Pasta
Step 1: Cook the Pasta
Boil a large pot of salted water and cook the fettuccine until al dente. Reserve 1/4 cup of pasta water before draining. Set aside.
Step 2: Sear the Chicken
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high. Season the chicken with salt, pepper, and thyme. Cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
Step 3: Cook the Zucchini
Add the remaining olive oil to the skillet. Toss in zucchini slices and saute for 4-5 minutes until slightly caramelized and tender. Stir in garlic and red pepper flakes and cook another 1 minute.
Step 4: Make the Creamy Sauce
Lower the heat to medium-low. Pour in heavy cream and reserved pasta water. Stir in Parmesan cheese until melted and smooth. Adjust salt and pepper.
Step 5: Combine and Serve
Return the chicken to the skillet. Add cooked pasta and toss everything together to coat. Let it simmer for 1-2 minutes so flavors meld. Garnish with chopped parsley and serve hot.
What to Serve with Chicken Zucchini Pasta
Chicken Zucchini Pasta pairs beautifully with a crisp side salad dressed in lemon vinaigrette or balsamic glaze. Garlic bread or a warm baguette adds that satisfying crunch. For drinks, consider a light white wine like Pinot Grigio or a sparkling citrus mocktail.
Top Tips for Perfecting Chicken Zucchini Pasta
- Slice zucchini evenly: Uniform cuts ensure even cooking and a polished presentation.
- Don’t overcook the pasta: Al dente pasta gives better texture and holds the sauce well.
- Use freshly grated Parmesan: It melts more smoothly and adds authentic flavor.
- Reserve pasta water: This helps loosen and emulsify the sauce.
- Taste as you go: Seasoning is everything in a simple dish like this.
Storage Instructions
Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce. This dish does not freeze well due to the creamy base.
FAQs
Fettuccine and linguine are great choices because they hold the creamy sauce well, but you can also use penne or spaghetti if that’s what you have on hand.
Yes, you can use leftover or rotisserie chicken. Just skip the searing step and add it during the final toss in the skillet to warm it through.
Simply swap the pasta for a certified gluten-free variety. The rest of the ingredients are naturally gluten-free.
You can use half-and-half or a mix of milk and a little cream cheese. The sauce may be slightly lighter but still creamy.
It’s not ideal for freezing because the creamy sauce tends to separate and the zucchini becomes mushy upon thawing.
Increase the red pepper flakes to 1 teaspoon or add a splash of hot sauce when stirring in the cream sauce.
Want More Dinner Ideas?
You might also enjoy my Chicken Mushroom Alfredo, a creamy classic with layers of umami and comfort. If you’re in the mood for more zucchini, check out the Cheesy Zucchini Casserole—perfect for potlucks or side dishes.
For pasta lovers, Creamy Ground Beef Alfredo Pasta brings indulgence to your weekday routine. Or try the Marry Me Chicken Pasta Recipe for a flavor-packed, romantic dinner option.
And if you love loaded casseroles, the Crazy Good Chicken Pasta Casserole is hearty, cheesy, and weeknight-ready.
Save and Share This Chicken Zucchini Pasta
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Chicken Zucchini Pasta
Equipment
- Large skillet
- Pasta pot
- Strainer
- Knife
- Cutting board
Ingredients
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 2 medium zucchini sliced into half moons
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes optional
- salt and black pepper to taste
- 8 oz fettuccine or linguine pasta
- 1/2 cup Parmesan cheese grated
- 3/4 cup heavy cream
- 1/4 cup pasta water reserved from boiling pasta
- fresh parsley chopped, for garnish
Instructions
- Boil a large pot of salted water and cook pasta until al dente. Reserve 1/4 cup of the water and drain the pasta.
- Heat 1.5 tbsp olive oil in a large skillet. Season chicken with salt, pepper, and thyme. Cook until browned and cooked through. Set aside.
- Add remaining oil to skillet. Saute zucchini until lightly browned. Add garlic and red pepper flakes, cooking for another minute.
- Reduce heat. Stir in cream, reserved pasta water, and Parmesan. Simmer until smooth and slightly thickened.
- Return chicken and pasta to skillet. Toss to coat. Simmer 1-2 minutes, garnish with parsley, and serve.