Description
This Chicken Zucchini Pasta recipe is a delicious and creamy dish combining tender bite-sized chicken pieces, sautéed zucchini, and perfectly cooked pasta, all tossed in a rich Parmesan cream sauce with a hint of garlic and red pepper flakes. It’s a quick and savory meal that’s perfect for a comforting weeknight dinner, balancing fresh vegetables with hearty protein and pasta.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts
Vegetables
- 2 medium zucchinis
- 2 cloves garlic
- 1 tablespoon fresh parsley
Pasta & Dairy
- 8 ounces pasta
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
Seasonings & Oils
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts on a clean cutting board and cut each into bite-sized pieces. Season them with salt and black pepper thoroughly.
- Prep Zucchini and Boil Pasta Water: Fill a large pot with water, add a pinch of salt, and bring to a boil over medium-high heat. Meanwhile, rinse the zucchinis, cut off both ends, and slice into thin half-moon shapes about 1/4 inch thick.
- Cook the Pasta: Once the water boils, add the pasta and cook per the package instructions (about 8-10 minutes) until al dente. Stir occasionally to avoid sticking. Drain pasta and reserve 1/2 cup pasta water.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook, stirring occasionally, for 6-8 minutes until fully cooked and golden brown. Remove chicken and set aside.
- Sauté Garlic and Zucchini: In the same skillet, add chopped garlic and cook for about 30 seconds until fragrant. Add zucchini, season with salt, and cook for about 5 minutes until tender but slightly firm, stirring occasionally.
- Add Spices and Combine Meats: Stir in red pepper flakes. Return the cooked chicken to the skillet with zucchini and garlic, mixing well. Cook another 2 minutes to blend flavors.
- Create Creamy Sauce: Pour heavy cream into the skillet, stirring to combine and simmer for 2-3 minutes to thicken. If needed, add reserved pasta water bit by bit to loosen sauce to desired consistency.
- Toss Pasta in Sauce: Add cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the creamy chicken and zucchini sauce. Sprinkle grated Parmesan cheese over and mix well.
- Finish with Herbs and Seasoning: Chop fresh parsley and sprinkle atop the pasta. Toss gently once more and adjust salt and pepper to taste.
- Serve: Plate the Chicken Zucchini Pasta warm, optionally garnishing with extra Parmesan cheese. Enjoy your delicious, hearty meal!
Notes
- Use freshly grated Parmesan for the best flavor and texture in the sauce.
- If you prefer a spicier kick, increase the amount of red pepper flakes or add crushed chili during cooking.
- Reserve pasta water to adjust sauce consistency perfectly—start by adding small amounts to avoid making the sauce too thin.
- Use a sharp knife to slice chicken quickly and cleanly for evenly sized pieces that cook uniformly.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk, but the sauce will be less rich.
- Gluten-free pasta can be used as a substitute to make this recipe gluten-free.
