This Chicken Zucchini Pasta is the kind of dinner I love when I want something filling but still fresh and full of flavor. Tender pieces of seasoned chicken are tossed with pasta, sautéed zucchini, sun-dried tomatoes, Parmesan, fresh basil, and a little lemon zest to bring everything together.
The zucchini keeps things light and fresh, while the Parmesan and toasted pine nuts add plenty of savory flavor. It’s an easy pasta dinner that feels a little special without requiring a lot of extra work.
Ingredients You’ll Need
For the chicken:
- 1½ lb (700 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
For the pasta:
- 12 oz (340 g) long pasta, such as tagliatelle, fettuccine, or linguine
- 3 medium zucchini sliced into thin rounds
- 1 Tbsp butter
- 1 large shallot finely diced
- 3 garlic cloves minced
- ½ cup freshly grated Parmesan cheese plus more for serving
- ¼ cup packed fresh basil leaves
- Zest of 1 lemon
- ½ cup oil-packed sun-dried tomatoes drained and thinly sliced
- Salt and black pepper to taste
For serving:
- 2 tablespoons toasted pine nuts
- Freshly grated Parmesan cheese
- Fresh basil leaves
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How to Make Chicken and Zucchini Pasta
1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and onion powder. Cook 6-8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
2. Reduce the heat to medium and melt butter in the same skillet. Add shallot and cook 2-3 minutes, until softened. Stir in garlic and cook 30 seconds, until fragrant.
3. Add zucchini and season with a generous pinch of salt. Cook for 15-20 minutes, stirring every few minutes, until the zucchini slices are very soft, most of the moisture has evaporated, and they’re lightly caramelized in places. Reserve 1 to 1½ cups of the cooked zucchini and set aside.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to the package directions. Reserve 1 cup of the pasta water before draining.
5. Transfer the remaining cooked zucchini to a blender. Add Parmesan, basil, and lemon zest. Blend until smooth and creamy. If the mixture is too thick to blend smoothly, add 1 tablespoon of olive oil.
6. Pour the zucchini sauce into the skillet over low heat. Add the reserved pasta water, a splash at a time, stirring until the sauce is smooth. Add the cooked pasta and toss until evenly coated.
7. Fold in the cooked chicken, reserved zucchini, and sun-dried tomatoes. Toss until warmed through.
8. Divide among bowls and garnish with toasted pine nuts, freshly grated Parmesan cheese, and fresh basil.
Chicken and Zucchini Pasta
Ingredients
For the chicken:
- 1½ lb (700 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
For the pasta:
- 12 oz (340 g) long pasta, such as tagliatelle, fettuccine, or linguine
- 3 medium zucchini sliced into thin rounds
- 1 Tbsp butter
- 1 large shallot finely diced
- 3 garlic cloves minced
- ½ cup freshly grated Parmesan cheese plus more for serving
- ¼ cup packed fresh basil leaves
- Zest of 1 lemon
- ½ cup oil-packed sun-dried tomatoes drained and thinly sliced
- Salt and black pepper to taste
For serving:
- 2 tablespoons toasted pine nuts
- Freshly grated Parmesan cheese
- Fresh basil leaves
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and onion powder. Cook 6-8 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
- Reduce the heat to medium and melt butter in the same skillet. Add shallot and cook 2-3 minutes, until softened. Stir in garlic and cook 30 seconds, until fragrant.
- Add zucchini and season with a generous pinch of salt. Cook for 15-20 minutes, stirring every few minutes, until the zucchini slices are very soft, most of the moisture has evaporated, and they’re lightly caramelized in places. Reserve 1 to 1½ cups of the cooked zucchini and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to the package directions. Reserve 1 cup of the pasta water before draining.
- Transfer the remaining cooked zucchini to a blender. Add Parmesan, basil, and lemon zest. Blend until smooth and creamy. If the mixture is too thick to blend smoothly, add 1 tablespoon of olive oil.
- Pour the zucchini sauce into the skillet over low heat. Add the reserved pasta water, a splash at a time, stirring until the sauce is smooth. Add the cooked pasta and toss until evenly coated.
- Fold in the cooked chicken, reserved zucchini, and sun-dried tomatoes. Toss until warmed through.
- Divide among bowls and garnish with toasted pine nuts, freshly grated Parmesan cheese, and fresh basil.
Notes
- Boneless, skinless chicken breasts can be used instead of chicken thighs. Be careful not to overcook them so they stay juicy.
- Let the zucchini cook until it’s very soft and lightly caramelized. It should be soft enough to blend into a smooth sauce.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so add a splash of water when reheating to loosen it.
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