Description
A delicious and creamy Chicken Zucchini Pasta featuring tender chicken pieces, sautéed zucchini, and a rich Parmesan cream sauce tossed with perfectly cooked pasta. This comforting dish comes together quickly and balances protein and vegetables for a satisfying meal.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
Vegetables
- 2 medium zucchinis
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh parsley, chopped
Pasta and Sauce
- 8 ounces pasta
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
Instructions
- Prepare Chicken: Start by placing the boneless, skinless chicken breasts on a clean cutting board. Using a sharp knife, cut each chicken breast into bite-sized pieces. Season the pieces with salt and black pepper to taste.
- Prepare Zucchini: Fill a large pot with water, add a pinch of salt, and bring it to a boil over medium-high heat. While waiting for the water to boil, rinse the zucchinis under cold water to remove any dirt. Cut off both ends of each zucchini, then slice them into thin half-moons, about 1/4 inch thick.
- Cook Pasta: Once the water is boiling, add the pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Once the pasta is done, drain it in a colander and set it aside, reserving about 1/2 cup of pasta water.
- Cook Chicken: Heat a large skillet over medium heat and add the tablespoon of olive oil. Once the oil is hot, add the chicken pieces to the pan. Cook the chicken, stirring occasionally, for about 6-8 minutes or until fully cooked through and golden brown on the outside. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Garlic and Zucchini: In the same skillet, add the garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic. Add the sliced zucchini to the skillet, season with a pinch of salt, and cook for about 5 minutes, stirring occasionally, until the zucchini is tender but still slightly firm.
- Add Spices and Chicken Back: Add the red pepper flakes to the zucchini and stir to combine. Return the cooked chicken to the skillet with the zucchini and garlic. Stir everything together and cook for another 2 minutes, allowing the flavors to combine.
- Create Cream Sauce: Pour the heavy cream into the skillet, stirring to create a creamy sauce. Allow the mixture to simmer for 2-3 minutes to thicken slightly. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the chicken and zucchini mixture. Toss everything together, ensuring the pasta is evenly coated with the creamy sauce. Sprinkle the grated Parmesan cheese over the pasta and stir to combine.
- Garnish and Season: Chop the fresh parsley and sprinkle it over the top of the pasta. Give everything one last gentle toss, then taste and adjust the seasoning with more salt and pepper if needed.
- Serve: Serve the Chicken Zucchini Pasta warm, garnished with additional Parmesan cheese if desired. Enjoy your meal!
Notes
- Reserve some pasta water to adjust the sauce consistency as needed.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Use fresh Parmesan cheese for best flavor and melting quality.
- Adjust red pepper flakes according to your heat preference.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
