Delectable Chicken and Zucchini Pasta: A Flavorful & Easy Recipe
A quick and healthy pasta dinner loaded with tender chicken, sautéed zucchini, and a light lemon-Parmesan sauce — perfect for busy weeknights.
Equipment
- Large pot for boiling pasta
- Skillet for cooking chicken and zucchini
- Knife and cutting board to prep chicken and vegetables
- Colander to drain pasta
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchini, halved and sliced
- 1 lb pasta (penne, rotini, or your favorite shape)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 cup chicken broth
- 0.25 cup grated Parmesan cheese, plus more for serving
- 2 tbsp lemon juice
- 1 tbsp butter
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes, fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5–7 minutes until browned and cooked through. Season with salt, pepper, and half the Italian seasoning.
- Add zucchini and garlic to skillet. Sauté 3–5 minutes until tender-crisp and garlic is fragrant.
- Add chicken broth and lemon juice. Simmer 2–3 minutes, scraping pan to release flavor bits. Add remaining Italian seasoning.
- Toss in the cooked pasta, butter, and Parmesan. Mix well until creamy. Add reserved pasta water as needed to loosen sauce.
- Serve hot, garnished with extra Parmesan, fresh basil, and red pepper flakes if desired.
Notes
Use freshly grated Parmesan for better melting. Add red pepper flakes for spice or cream for richness. Easily adapted to gluten-free or vegetarian diets with pasta swaps or chickpeas.