This chicken zucchini pasta is a straightforward one-pan meal that brings together tender chicken, fresh vegetables, and pasta in a savory broth. It’s a complete dinner that feels both satisfying and light.
You can get this dish on the table in about 30 minutes, making it a great choice for busy weeknights. It uses simple ingredients and is easy to adapt with whatever vegetables you have on hand.
Why You’ll Love Chicken Zucchini Pasta
- Sautéing the vegetables first develops their flavor and ensures they are tender-crisp.
- Using a combination of chicken broth and reserved pasta water creates a simple, flavorful sauce without heavy cream.
- Finishing the pasta in the sauce for a few minutes helps it absorb the flavors of the dish.
Chicken Zucchini Pasta Ingredients
- Pasta: Penne is a great choice, but any short pasta like rotini, fusilli, or ziti will work just as well.
- Chicken: This recipe is perfect for using up leftover roasted or rotisserie chicken. If starting with raw chicken, simply cube it and cook it in the skillet before you sauté the vegetables.
- Zucchini: Look for small to medium zucchini, as they tend to be more tender and have fewer seeds than larger ones.
- Mushrooms: Cremini mushrooms add a nice depth of flavor, but white button mushrooms are a fine substitute.
- Herbs: We use dried rosemary and basil for convenience, but you can use an equal amount of an Italian seasoning blend if you prefer.
Exact quantities are in the recipe card below.
How to Make Chicken Zucchini Pasta
Step 1: Cook Pasta and Sauté Vegetables
Start by getting your pasta cooking in a large pot of salted water. While that’s going, heat some olive oil in a large skillet and add your chopped onion, bell pepper, zucchini, and mushrooms. Cook them until they’re softened and lightly browned.
Step 2: Create the Sauce
Stir the garlic and dried herbs into the vegetables and cook for just a moment until you can smell them. Pour in the chicken broth and some of the reserved pasta water, then season with salt and pepper. Bring it to a simmer to let the flavors meld.
Step 3: Combine and Finish
Add the cooked chicken and the drained pasta to the skillet with the sauce. Let everything simmer together for a few minutes so the pasta can soak up the sauce. Stir in the Parmesan cheese right before serving.
Storage Tips for Chicken Zucchini Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing this dish as the texture of the pasta and zucchini can become mushy. Reheat gently on the stovetop or in the microwave until warmed through.
Expert Tips for Chicken Zucchini Pasta
- This recipe is a great way to use up leftover cooked chicken. If starting with raw chicken, cut 1 lb of boneless, skinless chicken breast into cubes and cook it in the skillet first. Remove it, then proceed with the vegetables.
- The starchy pasta water helps create a light sauce that clings to the pasta. Don’t forget to save it before you drain.
- Feel free to swap the vegetables based on what you have. Yellow squash, broccoli florets, or asparagus would also work well.
- For food safety, any chicken should be cooked to or reheated to an internal temperature of 165°F (74°C).
What to Serve with Chicken Zucchini Pasta?
This is a complete meal on its own, but a simple green salad or some crusty bread to soak up the sauce would be a nice addition.
Chicken Zucchini Pasta Recipe FAQs
Can I make this vegetarian?
Yes, easily. Just omit the chicken and use vegetable broth instead of chicken broth. You could add a can of drained and rinsed chickpeas or white beans for extra protein.
Can I use other vegetables?
Absolutely. This recipe is very flexible. Try adding broccoli, asparagus, cherry tomatoes, or spinach. Just be mindful of cooking times, adding harder vegetables first.
My sauce seems too thin. How can I fix it?
Let the pasta and sauce simmer for a few more minutes, uncovered, to allow some of the liquid to evaporate and thicken. The starch from the pasta will also help thicken the sauce as it sits.
Chicken Zucchini Pasta
Ingredients
- 1 lb penne pasta 450 g
- 3 tbsp olive oil 45 ml
- 1 yellow onion diced
- 1 red bell pepper diced
- 8 oz cremini mushrooms sliced, 225 g
- 1 medium zucchini cut into bite-sized pieces
- 3 cloves garlic minced
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 1/2 cups chicken broth 360 ml
- 2 cups cooked chicken diced or shredded, about 10 oz or 280 g
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup grated Parmesan cheese plus more for serving, 25 g
Instructions
- Cook pasta in a large pot of salted water according to package directions. Before draining, reserve 1 cup (240 ml) of the starchy pasta water.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, bell pepper, mushrooms, and zucchini.
- Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
- Add the minced garlic, dried rosemary, and dried basil. Stir for 30 seconds until fragrant.
- Pour in the chicken broth and 1/2 cup (120 ml) of the reserved pasta water. Season with salt and pepper. Bring to a simmer.
- Stir in the cooked chicken and the drained pasta. Continue to simmer for 3-5 minutes, allowing the pasta to absorb the sauce. Add more pasta water if the sauce seems too thick.
- Remove from the heat and stir in the Parmesan cheese. Serve immediately, topped with additional Parmesan if desired.
