Description
A delightful and creamy Chicken Zucchini Pasta combining tender bite-sized chicken, fresh zucchini slices, and al dente pasta in a rich Parmesan-heavy cream sauce, flavored with garlic and red pepper flakes for a subtle kick. This easy-to-make stovetop recipe makes a perfect weeknight dinner that’s both satisfying and full of fresh flavors.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts
Vegetables
- 2 medium zucchinis
- 2 cloves garlic
Pasta & Dairy
- 8 ounces pasta
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
Oils & Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- Prepare Chicken: Place the boneless, skinless chicken breasts on a clean cutting board. Cut each breast into bite-sized pieces and season well with salt and black pepper.
- Prep Zucchini and Boil Pasta: Bring a large pot of salted water to a boil. Meanwhile, rinse and slice zucchinis into thin half-moons about 1/4 inch thick.
- Cook Pasta: Add the pasta to the boiling water and cook until al dente, about 8-10 minutes. Drain pasta, reserving about 1/2 cup of the cooking water.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook for 6-8 minutes until cooked through and golden brown. Remove chicken and set aside.
- Sauté Garlic and Zucchini: In the same skillet, add finely chopped garlic and cook briefly until fragrant (about 30 seconds). Then add zucchini slices, season with salt, and sauté 5 minutes until tender but still crisp.
- Add Spices and Chicken Back: Stir in red pepper flakes, return cooked chicken to the skillet, and cook for another 2 minutes to meld flavors.
- Create Cream Sauce: Pour in heavy cream and stir well. Simmer for 2-3 minutes until sauce thickens slightly. Adjust consistency with reserved pasta water if necessary.
- Combine Pasta and Sauce: Add drained pasta to skillet and toss to coat evenly with creamy chicken and zucchini sauce. Stir in grated Parmesan cheese until melted and incorporated.
- Garnish: Chop fresh parsley and sprinkle it on top. Toss gently and adjust salt and pepper as needed.
- Serve: Serve the Chicken Zucchini Pasta warm, optionally garnished with extra Parmesan cheese.
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- Use fresh Parmesan for best flavor and meltability.
- For a spicier dish, increase red pepper flakes according to taste.
- To keep zucchini firm, do not overcook during sautéing.
- This dish pairs well with a crisp green salad or garlic bread.
