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Creamy Chicken Zucchini Pasta

A rich and creamy pasta dish featuring tender chicken and fresh zucchini, all brought together with a vibrant lemony sauce, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz dried short pasta, such as penne, fusilli, or rotini
  • 1 lb boneless skinless chicken breasts, diced into bite-size pieces
  • 1 tsp kosher salt, divided for seasoning chicken and zucchini
  • 1/4 tsp ground black pepper, divided for seasoning chicken and sauce
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium zucchini, diced
  • 3 cloves garlic, minced
  • 1 cup water, chicken stock, or dry white wine for deglazing
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1/2 cup grated Parmesan cheese, plus more for garnish use freshly grated for better melting
  • 1 tbsp lemon zest, plus more for garnish
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, for garnish to be added before serving

Method
 

Cooking the Pasta
  1. Start by bringing a large pot of salted water to a rolling boil.
  2. Drop in your pasta and cook it according to the package directions until it’s al dente. Drain and set aside.
Searing the Chicken
  1. Season the diced chicken with half a teaspoon of kosher salt, a quarter teaspoon of black pepper, and the Italian seasoning.
  2. Heat the olive oil and butter together in a large skillet over medium-high heat.
  3. Add the seasoned chicken to the hot skillet and cook for about 4 to 5 minutes until browned and cooked through. Transfer to a plate.
Building the Vegetable Base
  1. Add a touch more oil to the skillet if it looks dry. Toss in the diced onion and cook for 1 to 2 minutes until softened.
  2. Add the diced zucchini along with another half teaspoon of kosher salt. Cook for roughly 3 minutes until lightly golden and tender.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Deglazing and Building the Cream Sauce
  1. Pour in your water, chicken stock, or dry white wine to deglaze the skillet and scrape up any browned bits.
  2. Add the heavy cream, grated Parmesan, lemon zest, lemon juice, and remaining black pepper. Stir and taste for seasoning.
  3. Let the sauce simmer gently for 1 to 2 minutes until it thickens slightly.
Bringing Everything Together
  1. Return the chicken and drained pasta to the skillet, tossing to coat in the sauce. Cook for one more minute to heat through.
  2. Garnish with fresh basil leaves, additional Parmesan, and more lemon zest before serving.

Notes

For best results, use freshly grated Parmesan and be attentive to cooking the zucchini to avoid a mushy texture. Leftovers can be stored in an airtight container in the fridge for up to three days.