Quick and simple Creamy Chicken Zucchini Pasta is made with tender bites of chicken, sautéed zucchini, and a rich lemon and parmesan cream sauce. It’s full of flavor and comes together in just 30 minutes!
My Go-To Creamy Summer Pasta
Creamy pasta recipes are my go-to when I’m craving comfort food that doesn’t take a lot of effort to make.
This pasta with chicken and zucchini is a full, nutritious meal that I can whip up in about half an hour, and it’s rich, creamy, savory, cheesy, and so, so satisfying!
You could make this dish without any veggies, but I love adding zucchini, especially in the summer when I seem to have so much of it. I’ve been known to toss in some cherry tomatoes or yellow summer squash too, and always plenty of fresh basil from my little garden.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Zucchini: This is the perfect recipe to use up end-of-summer zucchini from your garden, or a couple of medium zucchini from the grocery store. Dice the zucchini into bite-sized pieces for this dish.
- Pasta: Any short-shaped pasta will work here. I’m using farfalle (bowties), but you could also try rotini, penne, or fusilli. Something with texture will help to catch the sauce better.
- Chicken: Dice the chicken into bite-sized pieces as well so that it cooks quickly and evenly. Boneless, skinless chicken breasts are my choice, but you can also use boneless, skinless chicken thighs for more flavor.
- Garlic and Onion: Fresh aromatic vegetables create a savory base flavor for the cream sauce.
- Water, dry white wine, or chicken stock: Choose your own adventure here! You’ll need a little bit of liquid to deglaze the pan after cooking the chicken and vegetables. Wine or broth will add extra depth of flavor, but water will work just fine.
- Heavy Cream and Parmesan Cheese: I always keep these in my fridge so that I can whip up a homemade creamy sauce any night of the week! Grate fresh Parmesan cheese from a wedge for the best flavor and texture.
- Lemon: Add brightness to the rich sauce with juice and the zest from a lemon. Skip bottled lemon juice; it’s just not as good.
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Chicken Zucchini Pasta
A fresh and creamy weeknight pasta dish made with tender chicken, sautéed zucchini, and a lemon-Parmesan cream sauce. It comes together in just 30 minutes and is full of flavor.
Servings
A fresh and creamy weeknight pasta dish made with tender chicken, sautéed zucchini, and a lemon-Parmesan cream sauce. It comes together in just 30 minutes and is full of flavor.
Equipment
- Large skillet
- Large pot
- Cutting board and knife
- Wooden Spoon or spatula
- Citrus zester
- Grater
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
- 8 ounces (225 g) dried pasta
- 1¼ pounds (565 g) boneless skinless chicken breasts diced into bite-size pieces
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- ½ teaspoon Italian seasoning
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 1 medium yellow onion diced
- 2 medium zucchinis diced
- 2 cloves garlic minced
- ¼ cup (60 ml) water white wine, or chicken stock
- 1 cup (240 ml) heavy cream
- ½ cup (43 g) grated Parmesan cheese
- 1 teaspoon lemon zest
- 1½ tablespoons (22 ml) lemon juice
- Fresh basil leaves for garnish
- Additional Parmesan and lemon zest for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Season the chicken with ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, or until browned and cooked through to an internal temperature of 165°F (74°C). Remove the chicken onto a plate and set aside.
- In the same skillet, add more oil if needed. Add the onion and cook for 1 to 2 minutes until slightly softened.
- Add the zucchini and ½ teaspoon kosher salt. Cook for about 3 minutes until lightly browned and just tender.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Deglaze the pan with water, wine, or chicken stock, scraping up any browned bits.
- Add the heavy cream, Parmesan cheese, lemon zest, lemon juice, remaining ¼ teaspoon black pepper, and stir to combine. Taste and adjust seasoning if needed. Simmer for 1 to 2 minutes until slightly thickened.
- Return the chicken and pasta to the pan and toss to coat. Cook for another minute to heat through.
- Garnish with fresh basil leaves, extra Parmesan, and lemon zest. Serve warm.
Notes:
- Use short pasta like penne, fusilli, or rotini to catch the sauce better.
- For a lighter sauce, swap the heavy cream for half-and-half.
- White wine adds flavor when deglazing the pan, but broth or water works just fine.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth to make the pasta creamy again.
Nutrition Information
Calories: 716kcal, Carbohydrates: 52g, Protein: 45g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 176mg, Sodium: 995mg, Potassium: 1046mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1316IU, Vitamin C: 25mg, Calcium: 201mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- Cook the pasta to al dente. It will continue to soften once you add it to the hot pasta sauce.
- For a lighter dish, swap the heavy cream with half-and-half. The sauce won’t thicken quite as much, but will still be delicious.
- Adjust the seasonings! This dish is pretty forgiving. Use fresh herbs in place of the Italian seasoning, or add a pinch of crushed red pepper flakes for some heat.
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