Easy Chicken Zucchini Pasta Recipe (Quick & Delicious!)

Do you ever find yourself staring into the fridge, wondering how to turn simple ingredients like chicken breast and zucchini into an exciting, flavorful dinner? It’s easy to fall into a weeknight rut, but what if you could create a vibrant, light, yet satisfying pasta dish packed with fresh ingredients in under 30 minutes?

This Chicken Zucchini Pasta recipe is your answer! It’s a delightful combination of tender, golden chicken pieces, perfectly cooked zucchini, and your favorite pasta, all brought together with garlic, fragrant Italian herbs, a hint of lemon, salty Parmesan, and crunchy toasted pine nuts. It’s quick, easy, uses simple ingredients, and tastes incredibly fresh and delicious. Get ready to add a new favorite to your quick dinner rotation!

Ingredients

This recipe highlights fresh, simple flavors. Toasting the pine nuts beforehand adds a wonderful depth.

Ingredient	Amount/Quantity	Notes
Short Pasta (like Penne, Rotini)	8 oz (250 g)	Choose a shape that holds sauce well
Olive Oil	1 tablespoon	Plus more if needed
Unsalted Butter	1 tablespoon (20 g)	Adds richness
Boneless, Skinless Chicken Breast	1 lb (450 g)	Cut into bite-sized pieces
Medium Zucchini	1 lb (450 g, about 2)	Sliced into half-moons
Small Garlic Cloves, crushed	2	Or finely minced
Italian Seasoning	1 teaspoon	A blend of dried herbs
Fresh Lemon Juice	Juice of ½ lemon	Adds brightness
Parmesan Cheese, finely grated	⅓ cup (30 g)	Plus more for serving
Fresh Parsley, roughly chopped	½ cup	Adds freshness and color
Pine Nuts, toasted	¼ cup (30 g)	Adds texture and nutty flavor
Kosher Salt	To taste
Freshly Ground Black Pepper	To taste

Timing

This delicious pasta dish comes together incredibly fast, making it ideal for busy weeknights.

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 35 minutes

Step-by-Step Instructions

Follow these simple steps to create a light, flavorful, and satisfying pasta dish perfect for any night of the week.

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to the package directions until al dente (tender but still firm to the bite). Before draining, carefully reserve about 1 cup of the starchy pasta water, then drain the pasta well.

• Actionable Tip: Salting the pasta water is crucial for seasoning the pasta from the inside out. Don’t skip this step! The reserved pasta water is liquid gold for adjusting the sauce later.

Step 2: Prepare Chicken and Zucchini

this now & bake later ❤️

While the pasta is cooking, cut the chicken breast into uniform, bite-sized pieces. Slice the zucchini into half-moons (or quarter-rounds if they are large). Have your garlic, lemon, Parmesan, parsley, and toasted pine nuts ready to go.

• Actionable Tip: Having all your ingredients prepped (‘mise en place’) before you start cooking makes the process smooth and prevents ingredients from overcooking while you chop others.

Step 3: Cook the Chicken

In a large skillet or sauté pan, heat the 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is melted and foamy, season the chicken pieces generously with salt and pepper. Add the seasoned chicken to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the cooked chicken from the pan and set it aside on a plate.

• Actionable Tip: Ensure the pan is hot before adding the chicken to get a nice sear. Don’t move the chicken too much initially to allow it to brown properly.

Step 4: Sauté the Zucchini

In the same pan, add a touch more olive oil if it looks dry. Add the sliced zucchini and cook over medium to medium-low heat, stirring occasionally, for about 5-7 minutes, until the zucchini is tender-crisp (softened but still has a slight bite).

• Actionable Tip: Don’t overcook the zucchini! You want it tender, not mushy. Cooking it over slightly lower heat helps it soften without becoming watery.

Step 5: Add Aromatics and Lemon

Stir the crushed or minced garlic and the Italian seasoning into the zucchini. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant. Pour in the fresh lemon juice and stir everything together.

• Actionable Tip: Adding the garlic at this stage prevents it from burning and becoming bitter. The lemon juice brightens all the flavors.

Step 6: Combine Everything

Return the cooked chicken pieces back to the pan with the zucchini. Add the drained, cooked pasta to the skillet. Toss everything together gently to combine. If the pasta seems dry, add a splash (start with ¼ cup) of the reserved pasta water to create a light sauce and help everything meld together.

• Actionable Tip: The starchy pasta water helps emulsify the sauce, making it cling to the pasta beautifully without needing heavy cream.

Step 7: Finish with Cheese, Nuts, and Herbs

Remove the skillet from the heat. Stir in the grated Parmesan cheese, toasted pine nuts, and fresh chopped parsley. Toss gently until the cheese is melted and everything is well distributed. Taste and adjust the seasoning with more salt and freshly ground black pepper, if needed.

Step 8: Serve Immediately

Serve the Chicken Zucchini Pasta immediately, garnished with extra freshly grated Parmesan cheese and a sprinkle more parsley, if desired.

Nutritional Information

This is an estimate for one serving (about ¼ of the recipe). Nutritional values can vary based on specific ingredients and portion sizes.

• Calories: Approx. 550-650 kcal
• Protein: 35-40 g
• Carbohydrates: 45-55 g
• Fat: 25-30 g
• Saturated Fat: 8-10 g
• Fiber: 4-6 g

Notable Benefits: This dish offers a good balance of lean protein, carbohydrates, and healthy fats, plus vitamins and fiber from the zucchini and parsley.

Healthier Alternatives

This recipe is already quite light and healthy, but here are a few ways to adjust it:

• Whole Wheat Pasta: Substitute regular pasta with whole wheat pasta for increased fiber. Adjust cooking time accordingly.
• Less Fat: Reduce the amount of butter or use only olive oil for sautéing.
• More Vegetables: Feel free to add other quick-cooking vegetables along with the zucchini, such as halved cherry tomatoes, chopped bell peppers, asparagus tips, or fresh spinach (stirred in at the very end until wilted).
• Gluten-Free: Use your favorite gluten-free short pasta shape. Ensure your Italian seasoning blend is also gluten-free.

Serving Suggestions

This vibrant Chicken Zucchini Pasta is a satisfying meal on its own but pairs well with simple accompaniments.

• Crusty Bread: Serve with slices of warm, crusty Italian bread or garlic bread for soaking up any delicious pan juices.
• Simple Salad: A side salad with mixed greens and a light lemon vinaigrette complements the pasta beautifully.
• Wine Pairing: A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc pairs wonderfully with the lemon and herb notes in this dish.
• Extra Freshness: A final drizzle of good quality extra-virgin olive oil just before serving adds a lovely finishing touch.

Common Mistakes to Avoid

For the best results, watch out for these common pasta pitfalls:

• Overcooking the Pasta: Mushy pasta is never pleasant. Solution: Cook the pasta only until al dente, remembering it might cook slightly more when tossed with the hot ingredients.
• Overcooking the Zucchini: Zucchini can go from tender-crisp to soggy quickly. Solution: Keep an eye on it while sautéing and remove from heat when it’s just tender.
• Forgetting to Reserve Pasta Water: This starchy water is key to creating a light sauce. Solution: Get in the habit of placing a liquid measuring cup in the colander before you drain the pasta – it’s a great reminder!
• Not Toasting Pine Nuts: Raw pine nuts lack the depth of flavor. Solution: Toast pine nuts briefly in a dry skillet over medium heat (or in the oven) until fragrant and lightly golden, watching carefully as they burn easily.

Storing Tips

This pasta dish is best enjoyed fresh, but leftovers can still be tasty.

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the pasta and prevent it from drying out. You can also reheat it in the microwave, stirring occasionally. Note that the zucchini may become softer upon reheating.
• Freezing: Freezing is generally not recommended as the texture of the pasta and zucchini can become mushy upon thawing.

Conclusion

This Easy Chicken Zucchini Pasta is a shining example of how simple, fresh ingredients can create a truly delicious and satisfying meal in minutes. It’s light yet flavorful, packed with lean protein and veggies, and comes together quickly for a perfect weeknight dinner. The bright lemon, savory Parmesan, and crunchy pine nuts add layers of texture and taste that elevate this dish beyond the ordinary.

Ready for a quick, healthy, and delicious pasta night? Give this recipe a try and let us know what you think in the comments below! We love hearing your variations and feedback. Don’t forget to rate the recipe and subscribe for more easy and flavorful meal ideas!

FAQs

Q1: Can I use chicken thighs instead of breasts?

Yes, absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. Cut them into bite-sized pieces and cook them similarly to the breast meat; they may take an extra minute or two to cook through and will remain very juicy.

Q2: Can I make this recipe vegetarian?

Definitely! Omit the chicken and substitute the chicken broth with vegetable broth. You could add a can of drained and rinsed chickpeas or white beans along with the pasta for extra protein, or simply increase the amount of zucchini and other vegetables.

Q3: What other pasta shapes work well?

Besides penne or rigatoni, other good choices include rotini, fusilli, farfalle (bow ties), or orecchiette – any shape that has nooks and crannies to catch the light sauce, zucchini pieces, and pine nuts.

Q4: I don’t have pine nuts, what can I substitute?

Toasted slivered almonds, chopped walnuts, or even sunflower seeds would provide a nice textural crunch as a substitute for pine nuts. If you have a nut allergy, you can omit them altogether or perhaps add some toasted breadcrumbs for crunch just before serving.

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