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Chicken Zucchini Pasta Skillet

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A light and healthy one-pan chicken zucchini pasta skillet made with tender chicken, sautéed zucchini, and pasta tossed in a garlic-herb sauce.

Ingredients

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  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 medium zucchinis, sliced into half moons
  • 8 oz penne or rotini pasta
  • 1/2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley or basil
  • 1 1/2 cups chicken broth
  • 1 tbsp lemon juice (optional for brightness)

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
  3. In the same skillet, add garlic and sauté for 30 seconds. Add zucchini and cook for 4–5 minutes until tender.
  4. Return chicken to the skillet along with cooked pasta, chicken broth, Italian seasoning, and red pepper flakes. Stir well and cook for 2–3 minutes until heated through and slightly saucy.
  5. Remove from heat and stir in Parmesan cheese, fresh herbs, and lemon juice if using.
  6. Serve warm, garnished with extra cheese or herbs if desired.

Notes

  • Use whole wheat or gluten-free pasta as needed.
  • For a creamy version, stir in 1/4 cup of cream or cream cheese at the end.
  • Add cherry tomatoes or spinach for extra color and nutrients.

Nutrition

Find it online: https://ukfinda.com/chicken-zucchini-pasta-skillet/