Description
Quick and easy Chicken Zucchini Pasta! Tender chicken and spiralized zucchini are tossed with your favorite pasta in a light and flavorful Parmesan sauce. A healthy and delicious weeknight meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 lb pasta (penne, rotini, or your favorite shape)
- 2 medium zucchini, ends trimmed and spiralized or julienned
- 1 medium yellow squash, ends trimmed and spiralized or julienned
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy cream (optional, for extra richness)
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Season the Chicken: In a medium bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. Let sit for about 15 minutes to allow the flavors to meld, or proceed immediately.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
- Sauté the Garlic: In the same skillet you used to cook the chicken (no need to clean it!), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the Zucchini and Squash: Add the spiralized or julienned zucchini and yellow squash to the skillet. Sauté for about 3-5 minutes, or until the zucchini and squash are tender-crisp. Don’t overcook them, as they will become mushy.
- Create the Sauce: Pour in the chicken broth and bring to a simmer. If using, stir in the heavy cream for a richer sauce. Season with salt and pepper to taste.
- Combine Ingredients: Add the cooked pasta and chicken to the skillet with the zucchini and sauce. Toss gently to combine, ensuring the pasta and chicken are coated in the sauce.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese. The cheese will melt into the sauce, creating a creamy and flavorful coating.
- Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Add a few tablespoons at a time until it’s just right.
- Garnish and Serve: Garnish with fresh parsley and serve immediately. Offer extra Parmesan cheese at the table.
Notes
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs will be more flavorful and tender, but they will take a bit longer to cook. Make sure they reach an internal temperature of 165°F (74°C).
- Vegetarian Option: To make this dish vegetarian, omit the chicken and add more vegetables, such as bell peppers, mushrooms, or spinach. You can also add a can of drained and rinsed chickpeas or white beans for added protein.
- Spicy Kick: If you like a little heat, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken.
- Lemon Zest: For a brighter flavor, add the zest of one lemon to the sauce.
- Sun-Dried Tomatoes: Add 1/4 cup of chopped sun-dried tomatoes to the sauce for a burst of flavor.
- Fresh Herbs: Feel free to experiment with different fresh herbs, such as thyme, rosemary, or sage. Add them to the sauce during the last few minutes of cooking.
- Cheese Variations: Instead of Parmesan cheese, you can use Pecorino Romano, Asiago, or a blend of Italian cheeses.
- Make Ahead: You can prepare the chicken and the sauce ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to serve, cook the pasta and combine everything together.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes