Chicken 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
Scale
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
