Cheesy Zucchini and Chicken Pasta
Indulge in the ultimate comfort meal with this Cheesy Zucchini and Chicken Pasta, a creamy, flavor-packed dish that combines tender pasta, juicy pan-seared chicken, and thinly sliced zucchini in a velvety Parmesan and mozzarella cheese sauce. This one-pan wonder is perfect for weeknight dinners, offering a delightful balance of protein, vegetables, and rich, cheesy goodness. The hint of garlic, a splash of chicken broth, and optional red pepper flakes give the dish a gourmet touch, while quick prep and cook times make it easy to whip up any night of the week. Perfectly finished with fresh parsley, this satisfying and family-approved recipe is sure to become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fettuccine)
- 2 tbsp Olive oil
- 2 pieces Chicken breasts, boneless and skinless
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 cloves Garlic cloves, minced
- 2 medium Zucchini, thinly sliced into half-moons
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Chicken broth
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 0.5 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the chicken to the skillet and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes. Slice into thin strips and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the zucchini slices to the skillet, season with the remaining 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, and cook for 4-5 minutes until tender but still slightly crisp.
Reduce the heat to low and stir in the heavy cream, chicken broth, and grated Parmesan cheese. Cook for 2-3 minutes, stirring, until the sauce is smooth and begins to thicken.
Add the shredded mozzarella and stir until melted and fully incorporated into the sauce.
Add the cooked pasta and sliced chicken to the skillet. Toss to coat everything evenly with the cheesy sauce.
Sprinkle with chopped parsley and red pepper flakes, if using, and serve hot.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
