Short on dishes, big on flavor: Chicken Zucchini Pasta Skillet brings juicy chicken, tender zucchini, and garlicky lemon-Parmesan pasta together in 25 minutes.
Meet your new weeknight hero: this Chicken Zucchini Pasta Skillet. It’s the one-pan chicken pasta that checks every box—quick, comforting, filled with veggies, and wildly flexible. Think tender bites of chicken, sautéed zucchini, and al dente pasta all tossed in a silky garlic-lemon-Parmesan sauce. It’s the kind of healthy zucchini pasta that still tastes like a treat, and it’s easy to pivot for gluten-free, dairy-free, or low-carb dinners. Ready to dive into what makes this skillet dinner extra special?
What Makes This Chicken Zucchini Pasta Skillet Special?
Big picture: This is a true one-pan chicken pasta that does it all—fast cook time, minimal cleanup, and maximum flavor. Here’s why it’s different from the rest:
- One-skillet efficiency: Pasta cooks right in the pan for fewer dishes and a starchy broth that makes the sauce glossy.
- Weeknight speed: On the table in about 25–30 minutes—perfect for busy nights.
- Balanced and satisfying: High-protein chicken + fresh zucchini + lemony Parmesan gives you a cozy-yet-light skillet dinner.
- Customizable sauce: Go creamy with half-and-half, lighter with evaporated milk, or dairy-free with cashew cream.
- Consistently al dente: No soggy noodles; the pasta absorbs seasoned broth for an ultra-flavorful bite.
- Guaranteed non-soggy zucchini: Quick sauté separately, then fold in for that just-tender texture.
- Keyword-friendly goodness: easy chicken zucchini pasta, one pan chicken pasta, healthy zucchini pasta, lemon garlic chicken pasta.
Ingredient Notes
Before you shop: Here’s what you’ll need for this chicken zucchini pasta skillet and how each ingredient pulls its weight.
- Chicken breasts or thighs: Breasts stay lean; thighs stay extra juicy. Both work for one pan chicken pasta.
- Zucchini: Choose firm, small-to-medium squash for fewer seeds and better texture.
- Short pasta: Penne, rotini, shells, or orecchiette grip the sauce beautifully. Use gluten-free pasta to keep it GF.
- Olive oil + butter: Oil for searing; butter for richness and flavor.
- Garlic + onion or shallot: Aromatics that make the skillet smell like an Italian grandma’s hug.
- Chicken broth: Low-sodium gives you control. The pasta cooks in it for extra flavor.
- Half-and-half or evaporated milk: Creamy base without being heavy. Swap coconut cream or cashew cream for dairy-free.
- Parmesan: Freshly grated melts smoother; Pecorino adds a salty punch.
- Lemon (zest + juice): Brightens the sauce and balances the creamy finish.
- Italian seasoning: Easy shortcut for herby depth; dried oregano + basil also work.
- Red pepper flakes: Optional heat for a skillet dinner with personality.
- Fresh basil or parsley: For a vibrant finish.
- Salt + black pepper: Season in layers for best results.
How To Make Chicken Zucchini Pasta Skillet
Game plan: We’ll sear the chicken, quickly sauté the zucchini, simmer the pasta in broth, then bring it all together in a silky lemon-garlic-Parmesan sauce.
- Prep and season: Pat chicken dry and cut into bite-size pieces. Toss with salt, pepper, and a pinch of Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear until golden and cooked through. Transfer to a plate.
- Sauté the zucchini: Add a little more oil if needed. Cook zucchini just until crisp-tender with light color (2–3 minutes). Sprinkle with salt, then remove to the plate with chicken.
- Bloom aromatics: Reduce heat to medium. Add butter, then stir in onion/shallot and garlic. Cook until fragrant and translucent.
- Deglaze and simmer pasta: Pour in chicken broth and scrape up browned bits. Stir in pasta, Italian seasoning, and a pinch of red pepper flakes. Bring to a lively simmer; cook, stirring occasionally, until pasta is al dente and most liquid is absorbed.
- Make it creamy: Lower heat. Stir in half-and-half (or evaporated milk) and a handful of Parmesan until glossy.
- Finish with freshness: Fold chicken and zucchini back in. Add lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.
- Serve and garnish: Top with more Parmesan and fresh basil or parsley. Add a final sprinkle of red pepper flakes if you like heat.
Pro Tips
- Keep zucchini from going mushy: Sear it quickly over high heat and add it back at the end.
- Dial in the sauce: If it’s too thick, splash in more broth. Too thin? Simmer 1–2 minutes to reduce.
- Cheese smoothness: Take the skillet off heat before adding Parmesan to prevent graininess.
- Gluten-free success: Use a sturdy GF pasta and cook 1–2 minutes less than package direction; add broth as needed.
- Dairy-free route: Stir in 1/2 cup cashew cream or full-fat coconut milk and finish with nutritional yeast instead of Parmesan.
- Zest first, then juice: It’s much easier to zest a whole lemon than a squished one—ask me how I know.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Plan ahead: This one-pan chicken pasta stores like a champ and reheats beautifully with a splash of liquid.
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Pasta can soften when frozen; if you must freeze, undercook pasta slightly and freeze up to 2 months.
- Reheat: Warm gently on the stovetop with a splash of broth or water; add a touch of cream to revive the sauce.
- Meal prep: Keep zucchini and pasta in separate compartments if you like more texture on day two.
Variations & Substitutions
Make it yours: This skillet dinner is endlessly adaptable. Try these twists to keep it fresh.
- Protein swap: Use boneless thighs, ground chicken or turkey, or shrimp (add shrimp at the end to avoid overcooking).
- Low-carb option: Skip pasta and toss with zucchini noodles or spaghetti squash; reduce broth accordingly.
- Pesto vibe: Stir in 2–3 tablespoons basil pesto at the end for a herby punch.
- Sun-dried tomato spin: Add chopped sun-dried tomatoes and a spoonful of their oil for depth.
- Creamy Cajun: Swap Italian seasoning for Cajun seasoning and finish with extra lemon.
- Veggie boost: Add mushrooms, spinach, cherry tomatoes, or bell pepper with the aromatics.
- Cheese change-up: Try Pecorino Romano for sharper saltiness or a dollop of ricotta for extra creaminess.
- Dairy-free finish: Use coconut cream or cashew cream and finish with nutritional yeast and fresh herbs.
Bottom line: If cozy meets fresh is your love language, this Chicken Zucchini Pasta Skillet will be on repeat. It’s the easy chicken zucchini pasta that proves fast food at home can still taste restaurant-level—creamy, bright, and totally satisfying.
Craving more weeknight winners: Browse more ideas here: Chicken Recipes • Pasta Recipes • Zucchini Recipes • One-Pan Dinners
FAQ
Can I make this gluten-free without sacrificing texture?
Absolutely. Use a sturdy gluten-free pasta like brown rice or quinoa-based. Cook slightly under al dente, and pro move: keep a little extra broth handy to loosen as it cools.
My zucchini always turns mushy—what am I doing wrong?
You’re probably overcrowding the pan or cooking it too long. Fix it: Sear hot and fast, salt lightly, and fold it in at the very end so it stays crisp-tender.
Do I have to cook the pasta separately?
Nope—that’s the magic of this one-skillet pasta. Bonus: Starchy broth reduces into a naturally silky sauce without extra thickeners.
Can I make it dairy-free and still creamy?
Yes! Swap this: Use cashew cream or full-fat coconut milk and finish with nutritional yeast instead of Parmesan. Still rich and glossy.
What’s the best pasta shape for this skillet?
Short shapes like rotini, penne, or shells grip the sauce. Quick tip: If using a tiny shape, start with slightly less broth and add as needed.
Chicken Zucchini Pasta Skillet
Short on dishes, big on flavor: Chicken Zucchini Pasta Skillet brings juicy chicken, tender zucchini, and garlicky lemon-Parmesan pasta together in 25 minutes.
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Servings: 4 servings
Equipment
- Large skillet with lid
- Chef’s knife
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 8 oz short pasta (such as penne or rotini), uncooked
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Heat the olive oil in a large lidded skillet over medium-high heat. Season the chicken with salt and pepper, then add to the pan and cook, stirring occasionally, until browned on the outside and mostly cooked through, 4–5 minutes.
- Stir in the garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Add the dry pasta, chicken broth, and heavy cream. Bring to a boil, then reduce heat to a lively simmer. Cover and cook for 8 minutes, stirring once or twice to prevent sticking.
- Uncover and stir in the sliced zucchini. Continue to simmer uncovered, stirring occasionally, until the pasta is al dente, the zucchini is tender-crisp, and the sauce has slightly thickened, 5–7 minutes.
- Fold in the tomatoes and Parmesan until the cheese melts and everything is coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and sprinkle with fresh basil. Serve hot.
Notes
Use any short pasta that cooks in roughly 10–12 minutes. For extra zest, add a squeeze of lemon at the end. If the sauce reduces too much before the pasta is done, splash in a bit more broth. Leftovers keep up to 3 days in the fridge; rewarm gently with a little water or broth to loosen the sauce.
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