Chicken Zucchini Pasta
A quick one-pan pasta with chicken, zucchini, and mushrooms in a light garlic-herb broth sauce.
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.
Notes
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).