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.
Print
Pin
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.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!