Rotini with Chicken Zucchini and Feta
Brighten up your weeknight dinners with this vibrant and Mediterranean-inspired Rotini with Chicken, Zucchini, and Feta! Packed with tender rotini pasta, juicy seared chicken, and sautéed zucchini, this dish is elevated by the tangy richness of crumbled feta cheese and a zesty drizzle of fresh lemon juice. A hint of garlic, oregano, and red pepper flakes infuses every bite with aromatic warmth, while fresh parsley adds a final pop of color and flavor. This one-pan wonder comes together in just 40 minutes, making it the perfect quick and easy dinner for busy nights. Bursting with wholesome ingredients and satisfying textures, this family-friendly recipe is as nourishing as it is delicious. Serve it warm and watch it become a new mealtime favorite!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 pieces boneless, skinless chicken breasts
- 2 medium-sized zucchini
- 1 cup feta cheese
- 3 tbsp olive oil
- 3 cloves garlic
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 2 tbsp lemon juice
- 2 tbsp parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 4 quarts water
Instructions
Fill a large pot with 4 quarts of water, add a pinch of salt, and bring it to a boil over high heat. Once boiling, add the rotini pasta and cook according to package instructions (approximately 8-10 minutes) until al dente. Drain the pasta and set aside.
While the pasta cooks, pat the chicken breasts dry with paper towels and season them on both sides with salt, black pepper, and half of the dried oregano.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Remove the chicken from the skillet, let it rest for a few minutes, then cut it into bite-sized cubes.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Mince the garlic cloves and sauté them in the skillet for about 30 seconds, until fragrant.
Slice the zucchini into thin rounds and add them to the skillet. Sprinkle with the remaining oregano and the red pepper flakes. Sauté for 5-6 minutes, stirring occasionally, until the zucchini is tender and slightly caramelized.
Return the cooked pasta and diced chicken to the skillet with the zucchini. Drizzle with lemon juice and toss everything together to combine. Adjust seasoning with more salt and black pepper, if desired.
Transfer the pasta mixture to a serving bowl or individual plates. Sprinkle with crumbled feta cheese and chopped parsley on top for garnish.
Serve warm and enjoy your flavorful Rotini with Chicken, Zucchini, and Feta!
Nutrition Facts
Calories |
2817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 8177 mg | 356% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 40.7 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1240 mg | 95% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2823 mg | 60% | |
*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.
