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Chicken Zucchini Pasta Skillet is shown in a delicious featured image, ready to be served.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.