AMAZING CHICKEN ZUCCHINI PASTA SKILLET

Tired of juggling multiple pots and pans for a weeknight dinner? Craving a dish that’s both satisfying and packed with nutrients? This Chicken Zucchini Pasta Skillet is the answer to your prayers, combining lean protein, fresh summer vegetables, and comforting pasta all in one pan for easy cleanup and maximum flavor, I promise you’ll be enjoying a restaurant-worthy meal in under an hour!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Vegetables:

• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced

For the Pasta:

• 1 lb pasta (penne, rotini, or your favorite short shape)
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup heavy cream (optional, for extra creaminess)
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil, chopped, for garnish

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prep the Chicken

1. In a large bowl, toss the chicken pieces with olive oil, garlic powder, Italian seasoning, salt, and pepper. Make sure the chicken is evenly coated.

Step 2: Sauté the Chicken

1. Heat a large skillet (at least 12 inches) over medium-high heat.
2. Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Don’t worry about cooking it perfectly, it will continue to cook with the pasta!

Step 3: Sauté the Vegetables

1. Add the diced zucchini, bell peppers, red onion, and minced garlic to the skillet.
2. Cook until the vegetables are tender-crisp, about 5-7 minutes, stirring occasionally. This is where all the delicious flavor starts to build.

Step 4: Cook the Pasta

1. Add the uncooked pasta, chicken broth, and diced tomatoes (with their juice) to the skillet with the vegetables.
2. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Cover the skillet and cook for 15-20 minutes, or until the pasta is cooked through and the liquid is mostly absorbed. Stir occasionally to prevent sticking.

Step 5: Combine and Finish

1. Return the cooked chicken to the skillet with the pasta and vegetables.
2. Stir in the heavy cream (if using) and Parmesan cheese.
3. Cook for another 1-2 minutes, until the cheese is melted and everything is well combined.

Step 6: Serve and Enjoy!

1. Garnish with fresh basil and extra Parmesan cheese.
2. Serve immediately and enjoy your delicious Chicken Zucchini Pasta Skillet!

Making it Your Own: Tips & Tricks

This Chicken Zucchini Pasta Skillet is a fantastic base recipe, and I encourage you to customize it to your liking! Here are some ideas to get you started:

Spice it Up

• Add a pinch of red pepper flakes for a little heat.
• Use a spicy Italian sausage instead of chicken.

Veggie Variations

• Swap out the zucchini for other summer vegetables like yellow squash, eggplant, or even corn.
• Add spinach or kale during the last few minutes of cooking for extra greens.
• Sun-dried tomatoes would add a burst of intense flavor.

Cheese, Please!

• Use a blend of cheeses like mozzarella, provolone, and Parmesan.
• Stir in some ricotta cheese for extra creaminess.

Make it Gluten-Free

• Simply use your favorite gluten-free pasta!

Why You’ll Love This Recipe

Seriously, what’s not to love about this Chicken Zucchini Pasta Skillet? It’s a complete meal in one pan, making it perfect for busy weeknights. As a One Pan Dinner, cleanup is a breeze! Plus, it’s packed with lean protein, fresh Summer Vegetables, and comforting Healthy Pasta. It’s a guilt-free way to enjoy a hearty and flavorful meal. If you’re looking for a Light Meal option, consider skipping the heavy cream or using a lower-fat alternative.

This recipe is also incredibly versatile. You can easily adapt it to use whatever vegetables you have on hand. It’s a great way to use up those leftover veggies in your fridge! The combination of Chicken and Veggies is always a winner, providing a balanced and nutritious meal.

Perfect Pairings: What to Serve With Your Skillet

While this Chicken Zucchini Pasta Skillet is a complete meal on its own, sometimes it’s nice to have a little something extra on the side. Here are a few of my favorite pairings:

• Garlic Bread: A classic pairing that’s always a crowd-pleaser.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast.
• Roasted Vegetables: Roasting extra vegetables like broccoli or asparagus is a great way to add even more nutrients.
• Crusty Bread: Perfect for soaking up all that delicious sauce.

More Delicious Pasta Recipes to Explore

If you enjoyed this Chicken Zucchini Pasta Skillet, you might also like some of my other favorite pasta recipes. They all share the same commitment to delicious flavor and easy preparation:

• For a burst of citrusy flavor, try my Romano Chicken With Lemon Garlic Pasta.
• If you love cheese, you’ll definitely want to check out my Chicken Mozzarella Pasta.
• For a quick and easy dinner, my Garlic Chicken Pasta is always a hit.
• Looking for a fun appetizer or snack? My Chicken Zucchini Poppers are a great choice.
• For a creamy and comforting dish, you can’t go wrong with Chicken Garlic Parmesan Pasta.
• And for a truly unforgettable meal, try my Marry Me Chicken Pasta!

Final Thoughts

I truly believe this Chicken Zucchini Pasta Skillet will become a staple in your kitchen. It’s quick, easy, healthy, and incredibly delicious. Don’t be afraid to experiment with different vegetables, cheeses, and spices to create your own unique version. Happy cooking, my friend!

Amazing Chicken Zucchini Pasta Skillet

This one-pan Chicken Zucchini Pasta Skillet is a quick and easy weeknight meal that’s packed with lean protein and fresh vegetables. It combines chicken, zucchini, bell peppers, and pasta in a flavorful broth, all cooked in one skillet for easy cleanup. This recipe is customizable and a great way to use up leftover vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 lb pasta penne, rotini, or your favorite short shape
• 4 cups chicken broth
• 1/2 cup heavy cream optional
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil, chopped, for garnish

Equipment

• Large skillet (12-inch or larger)
• Mixing bowl
• Measuring spoons
• Measuring cups
• Knife
• Cutting board
• Wooden spoon or spatula
• Lid for skillet

Method

 

1. In a large bowl, toss the chicken pieces with olive oil, garlic powder, Italian seasoning, salt, and pepper. Make sure the chicken is evenly coated.
2. Heat a large skillet (at least 12 inches) over medium-high heat.
3. Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Add the diced zucchini, bell peppers, red onion, and minced garlic to the skillet.
5. Cook until the vegetables are tender-crisp, about 5-7 minutes, stirring occasionally.
6. Add the uncooked pasta, chicken broth, and diced tomatoes (with their juice) to the skillet with the vegetables.
7. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cover the skillet and cook for 15-20 minutes, or until the pasta is cooked through and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
9. Return the cooked chicken to the skillet with the pasta and vegetables.
10. Stir in the heavy cream (if using) and Parmesan cheese.
11. Cook for another 1-2 minutes, until the cheese is melted and everything is well combined.
12. Garnish with fresh basil and extra Parmesan cheese.
13. Serve immediately and enjoy.

Notes

Spice it up with red pepper flakes or spicy Italian sausage. Try different vegetables like yellow squash, eggplant, or corn. Add spinach or kale for extra greens. Use a blend of cheeses like mozzarella, provolone, and Parmesan, or stir in some ricotta cheese for extra creaminess. For a gluten-free option, use your favorite gluten-free pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days.