Chicken Zucchini Pasta Recipe – A Delicious One-Skillet Meal Ready in 30 Minutes
Looking for a weeknight dinner that’s easy, healthy, satisfying, and doesn’t leave you with a sink full of dishes? This Chicken Zucchini Pasta checks every box! It’s made with lean chicken breast, garden-fresh zucchini, tender pasta, and a light yet flavorful parmesan herb sauce. Everything comes together in one skillet, making cleanup a breeze.
This recipe is a favorite among busy parents, health-conscious eaters, and pasta lovers alike. It’s filling without being heavy, simple without being boring, and adaptable for nearly every dietary preference. Whether you’re trying to sneak more veggies into your family’s diet or just craving a nourishing meal after a long day, this pasta delivers.
In this guide, you’ll get a full breakdown of:
- Ingredients and substitutions
- Step-by-step cooking instructions
- Flavor variations
- Nutrition facts
- Tips for reheating and storing
- Common questions answered
- Meal prep options
- And expert cooking tips to make your pasta perfect every time!
Let’s dive into this foolproof recipe that proves healthy dinners can still be indulgent and mouth-watering.
🍗 Ingredients You’ll Need
Here’s everything you’ll need to make this dish a success. The quantities are for 4 servings.
For the Pasta:
- 8 oz rotini pasta (or penne, fusilli, or your favorite variety)
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- Salt and freshly ground black pepper, to taste
- 2 teaspoons Italian seasoning (store-bought or homemade)
- 3 cloves garlic, minced
- 2 medium zucchinis, sliced into half-moons or rounds
- ½ cup grated parmesan cheese (freshly grated is best)
- ¼ cup heavy cream (optional, for a creamy texture)
- ½ teaspoon red pepper flakes (optional, for heat)
- ¼ cup reserved pasta water
- Fresh parsley, finely chopped (for garnish)
🍝 Optional Add-Ins and Substitutions
Want to switch things up or use what you already have? No problem.
| Ingredient | Substitute/Alternative |
|---|---|
| Chicken breast | Chicken thighs, turkey breast, or tofu |
| Zucchini | Yellow squash, asparagus, or broccoli |
| Parmesan | Pecorino Romano, Grana Padano, or a dairy-free cheese |
| Rotini | Penne, spaghetti, fettuccine, gluten-free pasta |
| Heavy cream | Greek yogurt, cream cheese, or coconut cream (dairy-free) |
👨🍳 Step-by-Step Instructions
🔪 Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente (firm to the bite). Reserve 1/4 cup of pasta water before draining.
Pro Tip: Don’t skip salting the water! It’s your only chance to season the pasta itself.
🍳 Step 2: Sear the Chicken
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken chunks with salt, pepper, and Italian seasoning. Place them in the skillet in a single layer.
Sear for 5–6 minutes, turning occasionally, until all sides are golden brown and the chicken is fully cooked. Remove from the pan and set aside.
Pro Tip: Avoid crowding the pan. Cook in batches if needed for even browning.
🥒 Step 3: Sauté the Zucchini
In the same skillet, add the remaining 1 tablespoon olive oil. Toss in the sliced zucchini and sauté for 3–4 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
🍽️ Step 4: Combine Everything
Return the cooked chicken to the skillet. Add the drained pasta and reserved pasta water. Stir to combine.
Reduce heat to medium-low and sprinkle in the parmesan cheese. Add red pepper flakes and heavy cream (if using). Toss until everything is evenly coated and heated through.
The parmesan will melt and create a light, glossy sauce—balanced perfectly by the richness of the cream and the freshness of the zucchini.
🌿 Step 5: Garnish and Serve
Taste and adjust the seasoning. Plate the pasta, sprinkle with fresh parsley and extra parmesan if desired. Serve hot.
🥦 Why This Recipe Works
- Balanced Nutrition: Lean protein, fiber-rich veggies, and satisfying carbs in one bowl.
- Flavorful Yet Light: Italian herbs, garlic, and parmesan make it rich without being heavy.
- Flexible Ingredients: Great for cleaning out your fridge or adapting to dietary needs.
- Quick and Easy: From start to finish in under 30 minutes.
- Minimal Cleanup: One pan does almost all the work!
🧠 Expert Tips & Tricks
- Use fresh herbs for extra flavor.
- Cook the pasta just shy of al dente if you’ll be reheating later—it holds up better.
- Toast the garlic lightly for a deeper aroma without bitterness.
- Grate your own parmesan—pre-shredded cheese doesn’t melt as smoothly.
- Reserve pasta water always—it’s liquid gold for your sauce!
🧮 Nutrition Facts (per serving)
Estimated values. Adjust based on actual ingredients used.
- Calories: 480
- Protein: 35g
- Carbs: 40g
- Fat: 18g
- Fiber: 4g
- Sodium: 400mg
- Cholesterol: 90mg
- Sugars: 4g
🧊 How to Store & Reheat Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Not recommended with zucchini, but you can freeze without veggies for up to 1 month.
- Reheat: Warm gently on the stove with a splash of water or milk, or microwave in short bursts with a cover.
❓ Frequently Asked Questions
1. Can I use pre-cooked chicken?
Yes! Just reduce searing time and add it when combining ingredients.
2. Can this recipe be made gluten-free?
Absolutely. Just use certified gluten-free pasta.
3. Is it okay to skip the cream?
Yes—totally optional. The parmesan and pasta water make a nice sauce on their own.
4. What other vegetables go well in this dish?
Try cherry tomatoes, mushrooms, baby spinach, bell peppers, or peas.
5. Can I make this ahead?
Yes. Cook all ingredients separately, then combine and reheat before serving for best texture.
🧑🍳 Flavor Variations to Try
- Lemon Basil Chicken Pasta: Add lemon zest and a splash of lemon juice with fresh basil.
- Creamy Tomato Twist: Stir in ½ cup of marinara or tomato paste with cream for a rosé sauce.
- Spicy Cajun Style: Use Cajun seasoning instead of Italian, and add diced bell peppers.
- Garlic Butter Lovers: Swap olive oil for butter and double the garlic.
- Low-Carb Option: Replace pasta with zucchini noodles or spaghetti squash.
🛒 Meal Prep Tips
This dish is meal-prep friendly and reheats beautifully.
Here’s how to prep:
- Cook chicken and zucchini ahead.
- Store pasta separately and toss everything together when ready to eat.
- Keep cheese and cream for final heating to avoid clumping.
🍷 What to Serve With Chicken Zucchini Pasta
Pair this pasta with:
- A simple arugula or Caesar salad
- Garlic bread or crusty sourdough
- A glass of dry white wine like Sauvignon Blanc
- Roasted vegetables for extra nutrition
✨ Final Thoughts: Why This Recipe Belongs in Your Weekly Rotation
This Chicken Zucchini Pasta is not just another dinner—it’s the kind of recipe that makes life easier. One pan, real ingredients, lots of flavor, and zero stress.
Whether you’re cooking for picky eaters, meal-prepping for the week, or craving a comfort meal that won’t weigh you down, this dish fits the bill. And the best part? You can endlessly customize it and still get great results every time.
📌 Pin, Save, and Share!
If this recipe made your dinner table a little more delicious, don’t forget to:
- Pin it on Pinterest
- Share it on Facebook or WhatsApp
- Bookmark it for your weekly meal plan
Looking for more wholesome weeknight dinners like this? Check out our blog for tons of fresh and flavorful recipe ideas!
