Chicken Zucchini Pasta

Chicken zucchini pasta is a delicious and wholesome dish that’s just perfect for a quick midweek dinner. This simple yet flavorful dish combines tender chicken, fresh zucchini and pasta for a heartwarming and nutritious meal that’s easy to whip up after a long day.

This chicken zucchini pasta is packed with flavor and super easy to make. It’s just the perfect light meal to have on the dinner table at the end of a busy day, and I’m absolutely in love with the mix of garlic, lemon and Italian seasoning.

The recipe is a great one to try if you’re looking for an easy way to use up your fresh zucchini. It’s a pasta dish that tastes amazing even though it comes together super quickly.

Why you’ll love this chicken zucchini pasta

• Delightful flavors — This pasta dish has a rich combination of flavors that come together to create a wonderful taste experience.
• Great mix of textures — From the chewy pasta and succulent chicken to the crunchy pine nuts and tender zucchini, this pasta dish provides a symphony of textures.
• Nutritious yet indulgent — Each mouthful of this chicken zucchini pasta is both super tasty and nutritious.

What goes into chicken and zucchini pasta

Olive oil + butter — Mixing olive oil and butter to cook the chicken and zucchini gives that perfect balance of flavor and richness.

Chicken breast — I like to cut the chicken into bite-sized pieces for quick and even cooking. Skinless chicken thighs are another option, especially if you’re looking for a higher fat content. Leftover rotisserie chicken also works great in this recipe.

Zucchini — Make sure the zucchini is well-drained if it's too watery.

Pasta — I made this chicken zucchini pasta with farfalle, but any short pasta works here – think penne, rigatoni, or fusilli.

Garlic — Freshly crushed garlic is best in this recipe.

Italian seasoning — This mix brings loads of flavor to the pasta dish. If you’re out, make your own mix with a blend of basil, oregano, rosemary, and thyme.

Lemon juice — A splash of freshly squeezed lemon juice brightens up the flavors.

Parmesan — Some freshly grated Parmesan brings a salty and nutty finish to this pasta dish.

Fresh parsley — This brightens up the pasta — if you want a different flavor profile, try some fresh basil instead.

Pine nuts — Bring a buttery crunch to every bite with a handful of freshly toasted pine nuts.

How to make zucchini chicken pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.

Meanwhile, cut the chicken breast into bite-sized pieces and slice the zucchini into half-moons or your preferred shape.

In a large pan, heat the olive oil and butter over medium heat. Season the chicken pieces with salt and ground black pepper and add them to the pan. Cook the chicken until golden brown and cooked through, then remove it from the pan and set aside.

In the same pan, add a bit more oil if needed and add the sliced zucchini. Cook on low-medium heat until the zucchini is tender, stirring occasionally.

Stir in the crushed garlic, Italian seasoning and lemon juice and continue to cook for another minute.

Return the cooked chicken back to the pan with the zucchini. Add the cooked pasta and mix everything together, adding a bit of the reserved pasta water if it looks too dry.

Stir in the grated Parmesan cheese, pine nuts and fresh parsley. Adjust the seasoning to taste.

Serve the chicken zucchini pasta immediately with some extra freshly grated Parmesan on top if you like.

Leftovers and storage

• Store any leftovers in an airtight container for up to 3 days in the refrigerator.
• Reheat this pasta dish on the stovetop over medium heat, stirring occasionally to ensure it heats evenly. Add a splash of water or chicken broth to prevent it from getting too dry.
• I don’t recommend freezing this pasta dish because the textures won’t be the same when thawed.

Recipe notes and tips

• For a veggie version, substitute the chicken with plant-based proteins like chickpeas or tofu.
• Use wholewheat pasta for an even more nutritious meal — this will add extra fiber and a nutty flavor.
• Stir in some cream cheese after cooking the zucchini for an even creamier pasta.
• Add some red pepper flakes for a bit of extra heat.
• This pasta dish pairs wonderfully with a crisp, green salad and a slice of garlic bread.

If you liked this chicken zucchini pasta recipe, you might also like some of my other easy pasta recipes with chicken:

• Creamy Garlic Chicken Pasta
• Chicken Tomato Pasta
• Chicken Broccoli Pasta
• Creamy Paprika Chicken Pasta
• Creamy Chicken and Sausage Pasta

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