Can I Make Creamy Chicken Zucchini Pasta Ahead of Time?

Yes, although Creamy Chicken Zucchini Pasta has the best texture when freshly prepared. You can cook and chop some components ahead, then make the Parmesan cream sauce shortly before serving. If reheating leftovers, add a splash of cream, milk, or chicken broth and warm gently. This helps loosen the sauce as the pasta absorbs moisture while refrigerated.

What Pasta Works Best With Creamy Chicken and Zucchini?

Short pasta shapes such as penne, fusilli, rotini, and rigatoni work particularly well. Their ridges and curves capture the creamy Parmesan sauce while making it easy to get chicken, zucchini, and pasta in every bite. You can use long noodles if that is what you have available, but short pasta makes this Creamy Chicken Zucchini Pasta especially easy to toss and serve.

How Do I Stop the Zucchini From Getting Mushy?

Cook the zucchini briefly over medium-high heat until lightly browned and just tender. Avoid cooking it until completely soft before adding the sauce because it will continue cooking when the remaining ingredients are combined. Cutting the zucchini into evenly sized pieces also promotes consistent cooking and gives the finished chicken zucchini pasta a better texture.

Easy Creamy Chicken Zucchini Pasta in 30 Minutes

Name: Creamy Chicken Zucchini Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 ounces (225 g) dried short pasta, such as penne, fusilli, or rotini; 1 1/4 pounds (565 g) boneless skinless chicken breasts, diced into bite-size pieces; 1 teaspoon kosher salt, divided; 1/2 teaspoon ground black pepper, divided; 1/2 teaspoon Italian seasoning; 1 tablespoon (15 ml) olive oil; 1 tablespoon (14 g) unsalted butter; 1 medium yellow onion, diced; 2 medium zucchini, diced; 2 cloves garlic, minced; 1/4 cup (60 ml) water, chicken stock, or dry white wine; 1 cup (240 ml) heavy cream; 1/2 cup (43 g) grated Parmesan cheese, plus more for garnish; 1 teaspoon lemon zest, plus more for garnish; 1 1/2 tablespoons (22 ml) fresh lemon juice; Fresh basil leaves, for garnish

Description

Creamy Chicken Zucchini Pasta is a quick and comforting 30-minute dinner made with tender seasoned chicken, fresh zucchini, short pasta, Parmesan cheese, garlic, lemon, and a rich cream sauce. Fresh basil and lemon zest add a bright finish that balances the creamy flavors.

Ingredients

Scale

8 ounces (225 g) dried short pasta, such as penne, fusilli, or rotini
1 1/4 pounds (565 g) boneless skinless chicken breasts, diced into bite-size pieces
1 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
1/2 teaspoon Italian seasoning
1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) unsalted butter
1 medium yellow onion, diced
2 medium zucchini, diced
2 cloves garlic, minced
1/4 cup (60 ml) water, chicken stock, or dry white wine
1 cup (240 ml) heavy cream
1/2 cup (43 g) grated Parmesan cheese, plus more for garnish
1 teaspoon lemon zest, plus more for garnish
1 1/2 tablespoons (22 ml) fresh lemon juice
Fresh basil leaves, for garnish

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Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
Season the diced chicken with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the Italian seasoning.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate.
Add a little extra oil to the skillet if needed. Add the onion and cook for 1 to 2 minutes, until slightly softened.
Add the diced zucchini and 1/2 teaspoon kosher salt. Cook for about 3 minutes, until lightly browned and just tender.
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Pour in the water, chicken stock, or white wine and scrape the bottom of the skillet to loosen any browned bits.
Add the heavy cream, grated Parmesan, lemon zest, lemon juice, and remaining 1/4 teaspoon black pepper. Stir well and taste, adjusting the seasoning if needed.
Simmer the sauce gently for 1 to 2 minutes, until slightly thickened.
Return the cooked chicken and drained pasta to the skillet. Toss until everything is evenly coated in the creamy sauce, then cook for about 1 additional minute to heat through.
Garnish with fresh basil leaves, extra Parmesan cheese, and additional lemon zest. Serve warm.

Notes

Short pasta shapes such as penne, fusilli, and rotini hold the creamy sauce especially well.
Do not overcook the zucchini; cook it only until lightly browned and just tender so it does not become mushy.
Half-and-half can replace heavy cream for a lighter sauce, although the finished sauce may be slightly thinner.
Chicken stock or water can be used instead of white wine for deglazing the skillet.
Freshly grated Parmesan melts more smoothly into the cream sauce than pre-shredded cheese.
If the sauce becomes too thick, loosen it with a splash of cream, chicken broth, or reserved pasta water.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of cream or chicken broth to restore the creamy consistency.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 716 kcal
Sugar: 7 g
Sodium: 995 mg
Fat: 36 g
Saturated Fat: 19 g
Unsaturated Fat: 14 g
Trans Fat: 0.1 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 176 mg