Chicken Zucchini Pasta Easy

There is something undeniably comforting about a plate of Chicken Zucchini Pasta. The chicken turns out golden and juicy, the zucchini keeps its tender bite and soaks up every bit of garlicky richness, and the sauce is creamy without feeling heavy. Each forkful brings together the flavors of summer and a hearty meal you want year-round. Whether I am rushing through dinner prep on a weekday or hosting friends, this is always a hit and is easy to adapt for whatever is in my kitchen.

I discovered this recipe on one of those nights when I needed something fast yet delicious. It was a revelation how just a few fresh ingredients could turn into something so flavorful, and now my family asks for it regularly—even my picky eaters love it.

Ingredients

• Boneless skinless chicken breasts: Quality chicken will make or break the dish Look for firm and pink meat for freshness
• Medium zucchinis: Choose zucchinis that are small with shiny skin and feel heavy for their size for best flavor and texture
• Pasta: Pick your favorite variety Try Italian brands made with durum wheat for a toothsome bite
• Olive oil: A good extra-virgin olive oil lends richness and a subtle fruitiness to both the chicken and veggies
• Garlic: Fresh garlic brings essential aroma Look for cloves that are plump and free from green shoots
• Red pepper flakes: Just the right amount awakens the dish Use fresh flakes for the brightest flavor and color
• Grated Parmesan cheese: Freshly grated parmesan has the best melt and nutty depth Avoid pre-grated if possible
• Heavy cream: Seek out cream with at least 36 percent milk fat for a sauce that is silky yet not too rich
• Fresh parsley: Adds a pop of green and brightness Always use flat-leaf parsley for more flavor
• Salt to taste: Enhances every component Fine sea salt dissolves best and seasons evenly
• Black pepper to taste: Freshly ground for maximum aroma and taste

Step-by-Step Instructions

Prepare the Chicken:

Cut the chicken breasts into bite sized pieces on a clean board and season well with salt and black pepper This step ensures every bite is well seasoned and helps the chicken brown evenly

Boil and Prep the Pasta and Zucchini:

Fill a large pot with water and a generous pinch of salt Bring to a rolling boil Rinse and slice the zucchini into thin half moons around a quarter inch thick Aim for similar sized pieces for even cooking

Cook the Pasta:

Add the pasta to the boiling water and cook according to the package directions Stir a few times to keep strands or shapes separate Reserve a half cup of pasta water before draining to help with sauce later

Sear the Chicken:

In a wide skillet heat olive oil over medium heat Add the seasoned chicken in an even layer Let pieces brown without stirring for a few minutes Flip and cook until done throughout and golden outside Remove from pan and set aside

Sauté the Garlic and Zucchini:

Add more olive oil to the skillet if needed Toss in finely chopped garlic and stir just until fragrant about thirty seconds Add zucchini Sprinkle a pinch of salt Stir occasionally until zucchini is barely tender but bright green

Combine Chicken and Seasonings:

Stir in red pepper flakes and return the cooked chicken to the skillet Mix gently to coat everything with garlicky oil and let flavors mingle for two minutes

Make the Creamy Sauce:

Pour in heavy cream and stir well Bring to a gentle simmer and let it thicken Lower heat if needed Add pasta water bit by bit to loosen and coat the pasta perfectly

Assemble the Dish:

Add drained pasta directly to the skillet Scatter in grated parmesan Toss until every noodle is glossy and sauce clings to all ingredients

Finish with Herbs and Serve:

Chop parsley and mix into the pasta Taste once more for seasoning Adjust with salt and black pepper if necessary Serve warm topped with extra parmesan if you like

Pin

The zucchini always amazes me here It holds its own in a creamy sauce without losing freshness Once I brought this dish to a potluck and everyone raved about how the zucchini made the whole meal taste lighter yet so flavorful Now it is my go to recipe whenever zucchini is in season

Storage Tips

Store cooled leftovers in airtight containers in the fridge for up to four days If you want to freeze it make sure everything is completely cool before sealing to prevent ice crystals

For the best reheating add a little milk or cream to bring back the velvety sauce texture Heat gently on the stovetop or in short bursts in the microwave stirring between each

If possible keep the pasta and sauce separate for longer storage so the noodles do not absorb too much sauce and turn mushy

Ingredient Substitutions

Swap out heavy cream for half and half or a plant based cream for a lighter or dairy free option

Substitute penne or farfalle for spaghetti if you prefer chunkier bites of pasta

If Parmesan is not on hand use Pecorino Romano for extra tang or a milder Italian hard cheese

Add in other veggies like cherry tomatoes or baby spinach for color and nutrients Or use spiralized zucchini instead of pasta for a lower carb take

Serving Suggestions

This pasta pairs beautifully with warm garlic bread or focaccia to soak up extra sauce

Round out the meal with a crisp salad dressed simply in olive oil and lemon juice A glass of chilled white wine like Pinot Grigio will highlight the fresh flavors

Pin

You can also top servings with toasted pine nuts or a squeeze of lemon zest to add contrast and brighten the whole dish

The Roots of This Dish

Chicken zucchini pasta brings classic Italian comfort home by blending rustic simplicity and everyday ingredients Summer squash and garden herbs make it taste like something from a countryside kitchen yet it feels right on a family table year round This dish bridges that rustic Italian sensibility and my love for quick dinners that do not sacrifice taste

Recipe FAQs

→ What pasta type works best with this dish?

Short shapes like penne or rotini, or classic spaghetti, all coat beautifully with the creamy sauce. Choose your favorite for best results.

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs offer a richer flavor and stay juicier. Just adjust cook time for even doneness.

→ How do I keep zucchini from getting mushy?

Sauté zucchini briefly on medium-high heat. Slice thick enough to retain some crunch and add it towards the end of cooking.

→ Is there a lighter cream option?

You can swap heavy cream for half-and-half or a plant-based alternative. The sauce will be a bit less rich but still creamy.

→ How can leftovers be reheated?

Warm gently in a skillet with a splash of water or cream to restore creaminess. Microwave also works but stir in intervals.

→ Can I add extra vegetables?

Certainly—try adding cherry tomatoes, spinach, or bell peppers for a more colorful and varied flavor profile.