Chicken Zucchini Pasta Recipe

If you’re looking for a simple yet satisfying dinner, this chicken zucchini pasta is a winner. It’s packed with juicy chicken, tender zucchini, and a light, garlicky sauce that clings perfectly to the pasta. The Parmesan and toasted pine nuts add just the right amount of richness, while a splash of lemon juice keeps everything bright and fresh.

this RECIPE

This dish has become a go-to in my kitchen, especially on busy weeknights. It’s one of those meals that feels indulgent but is actually pretty wholesome. Plus, it’s a fantastic way to sneak in extra veggies without feeling like you’re eating “health food.”

A little backstory: how I fell for this pasta

The first time I made this dish, it was purely out of necessity. I had leftover chicken, a couple of zucchini on their last leg, and some pasta sitting in my pantry. I threw everything together, hoping for something decent, and ended up with a meal so good that I had to write it down.

The beauty of this recipe is its simplicity. You don’t need a fancy sauce or hours in the kitchen—just a handful of ingredients that work together effortlessly. And if you’re anything like me, you’ll love how the lemon juice brightens up the whole dish. It’s one of those little touches that makes a big difference.

Why this dish works so well

This chicken zucchini pasta is the perfect balance of flavors and textures. The chicken brings protein and heartiness, while the zucchini adds a light, almost buttery contrast. The garlic, lemon, and Parmesan tie everything together, making each bite deliciously savory with a hint of freshness.

And let’s not forget the toasted pine nuts! They add a subtle crunch that takes this pasta from good to restaurant-worthy.

Let’s talk ingredients: what makes this dish shine

Pasta

Short pasta like penne, rigatoni, or fusilli works best here because it holds onto the sauce well. If you only have spaghetti or fettuccine, that’s fine too—just be sure to toss everything thoroughly so the sauce coats the noodles.

Chicken

Boneless, skinless chicken breast is ideal since it cooks quickly and stays juicy when cut into bite-sized pieces. You could also use chicken thighs if you prefer a richer flavor.

Zucchini

This veggie soaks up flavor beautifully and adds a tender, slightly sweet contrast to the chicken. Pick firm zucchini with smooth skin—smaller ones tend to be less watery and have a better texture.

Garlic & Italian seasoning

These give the dish its signature savory flavor. Fresh garlic is best, but in a pinch, you can use garlic powder. The Italian seasoning brings a mix of herbs like oregano, basil, and thyme—perfect for this pasta.

Lemon juice

A little fresh lemon juice lifts the entire dish. I don’t recommend skipping this! If you’re out of lemons, a splash of white wine or balsamic vinegar could work.

Parmesan cheese

Parmesan adds a nutty, salty kick that enhances everything. Use freshly grated Parmesan if possible—it melts better and has way more flavor than the pre-packaged stuff.

Pine nuts

Toasting them brings out their natural sweetness and gives the dish a delicious crunch. If you don’t have pine nuts, toasted almonds or walnuts are great substitutes.

Fresh parsley

This adds a pop of color and freshness. Basil also works if that’s what you have on hand.

The tools you’ll need (and what you can skip)

• Large pot for boiling the pasta
• Large skillet or pan to cook the chicken and zucchini
• Tongs or a wooden spoon to toss everything together
• Knife and cutting board for chopping the ingredients

No fancy gadgets needed here—just the basics! If you don’t have a zester for the lemon, a fork works just fine to extract the juice.

Step-by-step: how to make this pasta

1. Cook the pasta
   Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Make sure to save about a cup of pasta water before draining—it’s the secret to a silky sauce.
2. Prepare the chicken and zucchini
   While the pasta cooks, cut the chicken into bite-sized pieces and slice the zucchini into half-moons.
3. Cook 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. Once done, remove it from the pan and set it aside.
4. Sauté the zucchini
   In the same pan, add a little more oil if needed, then toss in the zucchini. Cook over low-medium heat until tender, stirring occasionally.
5. Add garlic and seasonings
   Stir in the crushed garlic, Italian seasoning, and lemon juice. Let it cook for another minute until fragrant.
6. Combine everything
   Return the chicken to the pan and add the drained pasta. Stir well, adding a splash of reserved pasta water if things look dry.
7. Finish with Parmesan and pine nuts
   Stir in the grated Parmesan, toasted pine nuts, and fresh parsley. Give it a final taste and adjust the seasoning as needed.
8. Serve immediately
   Top with extra Parmesan and enjoy!

Variations & adaptations

• Make it gluten-free: Use your favorite gluten-free pasta. Chickpea or lentil pasta works great for added protein.
• Go dairy-free: Skip the Parmesan or use a dairy-free alternative. Nutritional yeast adds a nice cheesy flavor.
• Add more veggies: Bell peppers, cherry tomatoes, or spinach all work well.
• Try a different protein: Shrimp, turkey, or even crispy tofu can replace the chicken.
• Make it spicy: A pinch of red pepper flakes gives a nice heat.

How to serve this dish

Serve this pasta with a side of garlic bread or a simple green salad. If you’re feeling fancy, garnish with extra pine nuts, a squeeze of lemon, and some fresh basil leaves.

Best drinks to pair with this meal

• White wine: A crisp Sauvignon Blanc or Pinot Grigio balances the garlic and lemon flavors.
• Light beer: A pale ale or wheat beer pairs well with the fresh, herby notes.
• Lemon-infused water: A great non-alcoholic option that complements the dish’s citrusy elements.

Storing & reheating tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a pan with a splash of water or olive oil to keep it from drying out.
• Avoid freezing—the zucchini gets mushy when thawed.

Adjusting for different serving sizes

• To double the recipe, just scale everything up proportionally.
• If making a smaller portion, be mindful of the lemon juice and Parmesan—start with less and adjust as needed.

Common mistakes (and how to avoid them)

• Overcooking the zucchini: Cook until just tender, not mushy.
• Not reserving pasta water: It helps create a silky sauce, so don’t forget!
• Skipping the lemon juice: This little touch makes a big difference.

Give it a try!

This chicken zucchini pasta is easy, flavorful, and perfect for a cozy dinner. Whether you follow the recipe exactly or put your own spin on it, I’d love to hear how it turns out. Let me know in the comments—happy cooking!

FAQs

Can I use a different type of pasta?
Yes! Any pasta shape works, but short ones like penne or fusilli hold the sauce best.

What if I don’t have pine nuts?
You can use toasted almonds, walnuts, or just skip them.

Can I make this ahead of time?
It’s best fresh, but you can prep the ingredients ahead and cook everything in under 15 minutes.

Is this dish kid-friendly?
Absolutely! If your kids don’t like zucchini, dice it smaller so it blends in.

How can I make it extra creamy?
Stir in a little heavy cream or cream cheese at the end.

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