Chicken Zucchini Pasta with Parmesan and Pine Nuts Recipe
Introduction
Chicken Zucchini Pasta is a light and flavorful dish perfect for a quick weeknight dinner. Combining tender chicken, fresh zucchini, and a touch of lemon, this pasta is both comforting and refreshing.
Ingredients
- 8 oz (250 g) short pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 1 lb (450 g) chicken breast
- 1 lb (450 g) zucchini (about 2 medium ones)
- 2 small garlic cloves, crushed
- 1 teaspoon Italian seasoning
- Juice of half a lemon
- ⅓ cup (30 g) Parmesan, grated
- ½ cup fresh parsley, roughly chopped
- ¼ cup (30 g) pine nuts, toasted
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.
- Step 2: Meanwhile, cut the chicken breast into bite-sized pieces and slice the zucchini into half-moons or your preferred shape.
- Step 3: In a large pan, heat the olive oil and butter over medium heat. Season the chicken pieces with salt and ground black pepper, then add them to the pan. Cook until golden brown and cooked through, then remove from the pan and set aside.
- Step 4: In the same pan, add a bit more oil if needed and add the sliced zucchini. Cook on low-medium heat until tender, stirring occasionally.
- Step 5: Stir in the crushed garlic, Italian seasoning, and lemon juice. Continue to cook for another minute.
- Step 6: Return the cooked chicken to the pan with the zucchini. Add the cooked pasta and mix everything together, adding a bit of the reserved pasta water if the mixture looks too dry.
- Step 7: Stir in the grated Parmesan cheese, pine nuts, and fresh parsley. Adjust seasoning to taste.
- Step 8: Serve immediately with extra freshly grated Parmesan on top if desired.
Tips & Variations
- For extra flavor, add a pinch of red chili flakes when cooking the garlic and zucchini.
- Swap pine nuts for toasted walnuts or almonds if preferred.
- Use gluten-free pasta to make this dish gluten-free.
- Adding a splash of cream at the end can create a richer sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce if needed. This dish is best enjoyed fresh but can be reheated successfully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure the chicken is fully thawed before cooking to ensure even cooking and proper texture.
What pasta shapes work best for this dish?
Short pasta shapes like penne, rigatoni, or farfalle work well as they hold the sauce nicely and mix easily with the chicken and zucchini.
PrintChicken Zucchini Pasta with Parmesan and Pine Nuts Recipe
This delicious Chicken Zucchini Pasta recipe combines tender chicken breast, fresh zucchini, and perfectly cooked short pasta tossed in a flavorful mix of garlic, Italian seasoning, lemon juice, Parmesan cheese, pine nuts, and fresh parsley. A light yet satisfying dish that balances protein and vegetables, ideal for a wholesome weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Dry Ingredients
- 8 oz (250 g) short pasta
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Protein and Vegetables
- 1 lb (450 g) chicken breast
- 1 lb (450 g) zucchini (about 2 medium ones)
- 2 small garlic cloves, crushed
Fats and Flavorings
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- Juice of half a lemon
- ⅓ cup (30 g) Parmesan, grated
- ½ cup fresh parsley, roughly chopped
- ¼ cup (30 g) pine nuts, toasted
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package instructions until al dente. Reserve one cup of pasta water before draining the pasta.
- Prepare Ingredients: While the pasta cooks, cut the chicken breast into bite-sized pieces. Slice the zucchini into half-moons or your preferred shape.
- Cook the Chicken: Heat olive oil and butter in a large pan over medium heat. Season the chicken pieces with salt and freshly ground black pepper, then add them to the pan. Cook until golden brown and fully cooked through. Remove chicken from the pan and set aside.
- Sauté the Zucchini: In the same pan, add a little more olive oil if needed. Add the sliced zucchini and cook on low to medium heat, stirring occasionally, until the zucchini is tender.
- Add Aromatics and Seasonings: Stir the crushed garlic, Italian seasoning, and lemon juice into the zucchini. Cook together for another minute, allowing the flavors to meld.
- Combine Chicken, Pasta, and Zucchini: Return the cooked chicken to the pan with the zucchini. Add the drained pasta and stir everything together. Use some reserved pasta water to loosen the mixture if it appears too dry.
- Finish with Cheese and Nuts: Stir in the grated Parmesan cheese, toasted pine nuts, and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the chicken zucchini pasta immediately. Optionally, top with extra freshly grated Parmesan cheese for added flavor.
Notes
- To toast pine nuts, heat them in a dry pan over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- Using fresh parsley adds brightness, but you can substitute with basil or oregano if preferred.
- Reserve pasta water contains starch that helps bind the sauce, so add gradually to achieve desired consistency.
- For a richer flavor, consider adding a splash of white wine when cooking the zucchini.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Keywords: Chicken Zucchini Pasta, Italian pasta recipe, chicken pasta, zucchini recipe, easy weeknight dinner, Parmesan pasta
