Chicken Zucchini Pasta Recipe

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Juicy, golden-seared chicken meets perfectly sautéed zucchini in a swirl of tender rotini pasta—all coated in a light parmesan and herb sauce. This Chicken Zucchini Pasta is a comforting and flavorful dish that strikes the ideal balance between indulgence and freshness. It’s a one-skillet wonder that transforms humble ingredients into a dinner packed with color, texture, and bold Italian-inspired flavors.

Whether you’re cooking for your family on a busy weeknight or entertaining friends over a cozy dinner, this pasta recipe delivers every time. The browned chicken pieces add protein and richness, while the zucchini brings a tender bite and seasonal flair. It’s a delicious way to sneak in veggies and a clever solution when you’re searching for a simple yet satisfying meal.

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Ingredients for Chicken Zucchini Pasta Recipe

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into chunks
• Salt and black pepper to taste
• 2 teaspoons Italian seasoning
• 3 cloves garlic, minced
• 2 medium zucchinis, sliced into rounds
• 8 oz rotini pasta (or any pasta of choice)
• 1/2 cup grated parmesan cheese
• 1/4 cup heavy cream (optional, for a creamier sauce)
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• Fresh parsley, chopped (for garnish)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water, and set aside.

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Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add them to the skillet in a single layer. Cook for 5–6 minutes, turning to sear all sides, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.

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Step 3: Sauté the Zucchini

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced zucchini and cook for 3–4 minutes until tender and slightly caramelized. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

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Step 4: Combine Ingredients

Return the chicken to the skillet with the zucchini. Add the drained pasta and reserved cooking water. Toss everything together over medium heat. Add parmesan cheese, red pepper flakes, and the optional heavy cream if using. Stir until the cheese melts and everything is well coated.

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Step 5: Serve and Garnish

Taste and adjust seasoning with more salt or pepper if needed. Serve hot, garnished with freshly chopped parsley and an extra sprinkle of parmesan if desired.

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Estimated Nutrition (per serving, recipe serves 4)

• Calories: ~480 kcal
• Protein: ~35g
• Fat: ~18g
• Carbohydrates: ~40g
• Fiber: ~4g
• Sugar: ~4g
• Sodium: ~400mg
• Cholesterol: ~90mg

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Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! Penne, farfalle, or spaghetti work just as well. Choose what you have on hand or prefer.

2. Is this dish gluten-free?

Not by default, but you can substitute gluten-free pasta to make it suitable for a gluten-free diet.

3. Can I use chicken thighs instead of breasts?

Yes, chicken thighs add more flavor and tenderness. Just ensure they’re boneless and skinless for easier cooking.

4. What other vegetables can I add?

You can toss in cherry tomatoes, spinach, bell peppers, or mushrooms for more variety and nutrients.

5. How do I make it spicier?

Increase the amount of red pepper flakes or add a dash of hot sauce for extra heat.

6. Can I make it dairy-free?

Omit the parmesan and cream, or use plant-based alternatives to keep it dairy-free while still delicious.

7. What’s the best way to reheat leftovers?

Gently reheat on the stovetop with a bit of added water or cream to restore the creamy texture, or microwave with a splash of liquid.

8. Can I prep this meal ahead of time?

Yes! Cook the pasta, chicken, and zucchini ahead, then reheat and combine everything just before serving for a quick weeknight meal.

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