If you’re hunting for a weeknight dinner that’s both vibrant and satisfying, let me introduce you to my personal favorite: Chicken Zucchini Pasta Skillet. This one-pan wonder comes together with juicy chicken breast, tender zucchini ribbons, golden pasta, and a garlicky sauce that will fill your kitchen with the most irresistible aroma. It’s healthy, deeply flavorful, and perfect for those evenings when you want a homemade meal but don’t want to spend hours in the kitchen. The bright green zucchini paired with golden chicken and twirls of pasta makes this dish a feast for the eyes—not just the taste buds!
Ingredients You’ll Need
The beauty of this Chicken Zucchini Pasta Skillet lies in its simplicity—each ingredient brings something special, whether it’s flavor, creaminess, or a pop of color. Gather these, and you’re halfway to an effortless, crowd-pleasing dinner.
- Chicken breast: Boneless, skinless breast is perfect here—just slice thinly for quick, even cooking.
- Zucchini: Pick firm, medium zucchinis to get lovely ribbons or half-moons that stay vibrant and tender.
- Pasta: Any short pasta works, but penne or rotini both capture the sauce beautifully.
- Garlic: Freshly minced garlic brings a punchy, aromatic base you don’t want to skip.
- Olive oil: A splash of good-quality olive oil adds richness to the skillet.
- Parmesan cheese: Go for freshly grated for that salty, nutty topping that melts perfectly.
- Chicken broth: A bit of broth loosens the dish and infuses it with even more savory depth.
- Lemon zest and juice: The brightness from lemon will lift the whole skillet and add a fresh zing.
- Salt and pepper: Season generously to bring all the flavors into beautiful harmony.
- Red pepper flakes (optional): Just a pinch for those who like a subtle hint of heat.
- Fresh basil or parsley: These herbs add freshness and a burst of green color to finish the dish.
How to Make Chicken Zucchini Pasta Skillet
Step 1: Prep the Essentials
Start by slicing the chicken breast into thin strips, trimming the zucchini into half-moons or ribbons, and mincing your garlic. Getting these basics ready ahead of time means the actual cooking will be quick and low-stress—just how I like it on busy nights.
Step 2: Get the Pasta Cooking
Bring a large pot of well-salted water to a boil. Cook your favorite short pasta according to package directions, but aim for al dente—you want it to be just firm enough to soak up the sauce without turning mushy. Reserve about half a cup of the pasta cooking water before draining.
Step 3: Sauté the Chicken
Heat a generous swirl of olive oil in a large skillet over medium-high heat. Add the sliced chicken in a single layer, seasoning with salt and pepper as it cooks. Allow the chicken to develop a golden crust before flipping—this adds so much flavor! Once cooked through, transfer the chicken to a plate and set aside.
Step 4: Build the Skillet Magic
Add another splash of olive oil to the skillet if needed, then toss in the garlic and zucchini. Sauté briefly, just until the zucchini turns bright and slightly tender but still has a bit of snap—overcooking makes it mushy. This is where you’ll start to see the gorgeous color come together in your Chicken Zucchini Pasta Skillet.
Step 5: Bring It All Together
Return the cooked chicken to the skillet, then add the drained pasta. Pour in a splash of chicken broth and some of the reserved pasta water, stirring everything so it gets glossy and well coated. Zest the lemon over the pan, add a squeeze of juice, and finish with a generous shower of freshly grated Parmesan. Don’t forget a handful of chopped fresh herbs and, if you like, a dash of red pepper flakes for a gentle kick.
How to Serve Chicken Zucchini Pasta Skillet
Garnishes
Top each heaping plate with a sprinkle of extra Parmesan cheese and a few fresh basil or parsley leaves. A quick drizzle of fruity olive oil or an extra wedge of lemon never hurts. This little flourish makes your Chicken Zucchini Pasta Skillet look restaurant-worthy—and it only takes a few seconds!
Side Dishes
While this skillet is a hearty meal by itself, you can pair it with a crisp green salad, crusty garlic bread, or even simple roasted vegetables for bigger appetites. If you’re entertaining, a glass of chilled white wine is an absolute treat alongside all those fresh, bright flavors.
Creative Ways to Present
Try piling the pasta high in shallow bowls for a rustic, family-style vibe. For a fancier touch, use a large serving platter and finish with colorful edible flowers or extra herb sprigs. Sometimes I even make individual skillets when serving guests—everyone loves having their own mini Chicken Zucchini Pasta Skillet!
Make Ahead and Storage
Storing Leftovers
Allow your Chicken Zucchini Pasta Skillet to cool, then scoop leftovers into an airtight container. It keeps well for up to three days in the fridge, making it the perfect lunch to look forward to with absolutely zero lunchtime prep required.
Freezing
While this dish is at its very best fresh, you can freeze it if needed. Place cooled servings in freezer-safe containers, removing as much air as possible. Freeze for up to one month. Keep in mind the zucchini will soften a bit upon thawing, but the flavor will still be delicious.
Reheating
For best results, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. You can also microwave leftovers loosely covered, stirring once halfway through. Finish with a fresh hit of Parm and herbs before serving to bring all the flavors back to life.
FAQs
Can I use a different protein?
Absolutely! This recipe is ultra-flexible—try it with sliced Italian sausage, shrimp, or even tofu for a vegetarian twist. The flavors work beautifully with all kinds of proteins.
What pasta shapes work best?
Short pastas like penne, rotini, or farfalle catch the sauce and bits of zucchini really well, but honestly, whatever you have in the pantry will do the trick for your Chicken Zucchini Pasta Skillet.
Can I make this dairy-free?
Yes! Just skip the Parmesan cheese, or swap it for your favorite non-dairy alternative. The lemon, garlic, and herbs bring more than enough flavor.
How do I keep the zucchini from getting soggy?
Only sauté the zucchini until just tender, and avoid salting it too early. A quick stir in the hot skillet is all it takes to bring out the color and keep the texture spot-on for this dish.
Is this recipe gluten-free?
It can be! Just swap the pasta for your favorite gluten-free variety. Everything else in the Chicken Zucchini Pasta Skillet is naturally gluten-free, so everyone at the table can enjoy it.
Final Thoughts
Chicken Zucchini Pasta Skillet is the kind of meal that proves simple ingredients can make something truly special. I hope you treat yourself to a skillet soon—and share it with someone you love. Nothing beats gathering around the table with a homemade dish as inviting and colorful as this. Enjoy every bite!
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Chicken Zucchini Pasta Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sauté, Simmer
- Cuisine: Italian
- Diet: Vegetarian
Description
This Chicken Zucchini Pasta Skillet is a flavorful and nutritious one-pan meal that combines tender chicken, spiralized zucchini, and pasta in a savory tomato sauce. It’s a quick and easy dish that’s perfect for busy weeknights.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken breasts, diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Pasta:
- 8 oz pasta of your choice
- 2 cups spiralized zucchini
Sauce:
- 1 can (14 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Garnish:
- Fresh basil leaves, chopped
- Grated Parmesan cheese
Instructions
- Cook Chicken: Season chicken with paprika, garlic powder, salt, and pepper. In a large skillet, cook the chicken until browned. Remove from the skillet and set aside.
- Cook Pasta: Cook pasta according to package instructions. Drain and set aside.
- Make Sauce: In the same skillet, sauté garlic until fragrant. Add diced tomatoes, oregano, basil, salt, and pepper. Simmer for 5 minutes.
- Combine Ingredients: Add cooked chicken, spiralized zucchini, and cooked pasta to the skillet. Stir to combine and heat through.
- Serve: Garnish with fresh basil and Parmesan cheese before serving.
Notes
- You can customize this dish by adding your favorite vegetables like bell peppers or mushrooms.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
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