Chicken Zucchini Pasta Recipe

I’ll admit it—this chicken zucchini pasta has become one of my go-to weeknight dinners. It’s the perfect balance of hearty and light, packed with fresh flavors and textures that make every bite exciting. The tender chicken, sweet zucchini, nutty Parmesan, and toasty pine nuts come together in a way that feels both comforting and vibrant. And the best part? It’s ready in under 30 minutes, making it ideal for busy days when you still want something homemade and delicious.

this RECIPE

A little story from my kitchen

One summer, my garden exploded with zucchinis. I mean, I was practically swimming in them. I roasted them, grilled them, even baked zucchini bread, but I still had more than I knew what to do with. That’s when I started sneaking them into pasta dishes, and this recipe was born. The combination of zucchini and chicken with pasta turned out to be a winner. It’s light enough for warm weather but still feels like a satisfying meal. Now, even when I don’t have a zucchini surplus, I find myself picking up a couple at the store just so I can make this dish again.

Why this dish works so well

This pasta is all about balance. The zucchini adds a mild sweetness, the chicken makes it hearty, and the Parmesan and pine nuts bring richness and texture. The squeeze of lemon juice brightens everything up, making the dish feel fresh rather than heavy. Plus, the Italian seasoning and garlic create a simple yet flavorful sauce that coats the pasta beautifully.

The key ingredients and how to make them shine

• Chicken breast – Lean and protein-packed, chicken breast makes this pasta filling without being too rich. If you prefer, you can use boneless chicken thighs for extra juiciness.
• Zucchini – This mild veggie soaks up all the flavors of the dish while adding a slight sweetness. If you don’t have zucchini, yellow squash works just as well.
• Pasta – Short pasta like penne, fusilli, or farfalle holds the sauce and ingredients nicely. Whole wheat pasta is a great swap for extra fiber.
• Garlic – A small but mighty ingredient that infuses the dish with flavor. Fresh is best, but in a pinch, garlic powder will do.
• Italian seasoning – A mix of dried herbs that gives the dish its signature Italian-inspired taste. You can also use a mix of oregano, basil, and thyme if you don’t have a blend.
• Parmesan – Adds a salty, umami richness that ties everything together. Freshly grated is always better than pre-shredded.
• Pine nuts – These tiny, buttery nuts add a crunch that elevates the dish. If you’re out of pine nuts, slivered almonds or toasted walnuts make a great substitute.
• Lemon juice – Just a splash brightens everything up and cuts through the richness of the Parmesan and butter.

Essential kitchen tools for this recipe

• A large pot – To cook the pasta perfectly. Make sure to salt your water generously—it makes a difference.
• A sharp knife – For slicing the zucchini and cutting the chicken into even pieces.
• A large skillet – You’ll need enough space to cook the chicken and zucchini without overcrowding them.
• A grater – Freshly grated Parmesan melts better and tastes fresher than pre-grated cheese.

Step-by-step: how to make chicken zucchini pasta

1. Cook the pasta – Bring a pot of salted water to a boil and cook the pasta until al dente. Before draining, scoop out about a cup of pasta water—this helps adjust the sauce later.
2. Prep the chicken and zucchini – Cut the chicken into bite-sized pieces and slice the zucchini into half-moons. Keeping them uniform helps them cook evenly.
3. Sauté the chicken – Heat olive oil and butter in a large pan over medium heat. Season the chicken with salt and pepper, then cook until golden brown and fully cooked through. Once done, set it aside.
4. Cook the zucchini – In the same pan, add a bit more oil if needed and toss in the zucchini. Keep the heat at low-medium to allow the zucchini to soften without getting mushy.
5. Add garlic and seasoning – Stir in the garlic, Italian seasoning, and lemon juice. Cook for about a minute until fragrant.
6. Bring everything together – Add the chicken back to the pan, followed by the pasta. If it looks dry, pour in some reserved pasta water, a little at a time, until it reaches your desired consistency.
7. Finish with toppings – Stir in Parmesan, pine nuts, and fresh parsley. Taste and adjust the seasoning if needed.
8. Serve immediately – Dish it up with extra Parmesan on top and enjoy!

Variations and substitutions to try

• Make it creamy – Add a splash of heavy cream or a dollop of ricotta for a richer sauce.
• Go dairy-free – Swap Parmesan for nutritional yeast and use a little extra olive oil instead of butter.
• Add more veggies – Bell peppers, cherry tomatoes, or spinach would all be delicious additions.
• Make it gluten-free – Use your favorite gluten-free pasta, and you’re good to go.
• Try a different protein – Shrimp, turkey, or even crispy tofu would work well in place of chicken.

How to serve it like a pro

For a beautiful presentation, serve the pasta in a wide, shallow bowl and sprinkle some extra Parmesan and parsley on top. If you really want to impress, toast a few extra pine nuts and scatter them over each plate for a little extra crunch. Pair with a simple side salad or some crusty bread to round out the meal.

What to drink with chicken zucchini pasta

• White wine – A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemony, garlicky flavors.
• Light red wine – If you prefer red, go for a light-bodied option like Pinot Noir.
• Sparkling water with lemon – For a non-alcoholic option, this keeps things refreshing.

Storage and reheating tips

This pasta keeps well in the fridge for up to 3 days. Store it in an airtight container and reheat in a pan over low heat with a splash of water or broth to loosen the sauce. Avoid microwaving if possible, as it can make the chicken a bit dry.

Adjusting for different serving sizes

If you need to make more, just double the recipe, but keep an eye on your pan size—you don’t want to overcrowd it. If making less, just halve everything, though you may need to watch the cooking times since smaller amounts cook faster.

Common questions

Can I use a different pasta shape?
Absolutely! Penne, rigatoni, or even spaghetti work well.

What can I use instead of pine nuts?
Toasted almonds, walnuts, or even sunflower seeds make a great alternative.

Can I make this ahead of time?
Yes, but it’s best fresh. If making ahead, store components separately and mix before serving.

How can I make it spicier?
Add a pinch of red pepper flakes or a drizzle of chili oil.

Can I freeze leftovers?
I wouldn’t recommend it—the zucchini tends to get mushy. Better to enjoy it fresh or refrigerate for a few days.

This chicken zucchini pasta is one of those dishes that feels special but is easy enough for any night of the week. Try it out, make it your own, and let me know how it turns out!

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