Chicken Zucchini Pasta
Juicy seared chicken, tender zucchini, and pasta tossed in a creamy garlic-Parmesan sauce. A flavorful one-skillet meal perfect for weeknights.
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.
Notes
Substitute linguine with gluten-free pasta if desired. Add cherry tomatoes or spinach for more color and nutrients.
Nutrition
Calories: 520kcalCarbohydrates: 46gProtein: 33gFat: 23gSaturated Fat: 10gCholesterol: 105mgSodium: 290mgFiber: 3gSugar: 3gVitamin A: 850IUVitamin C: 22mgCalcium: 180mgIron: 2.2mg
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