Chicken Zucchini Pasta Recipe
Some recipes just have a way of making you feel like a kitchen genius. This chicken zucchini pasta is one of those. It’s simple, comes together in under 30 minutes, and feels like something you’d order at a cozy little Italian café. The combination of tender chicken, sautéed zucchini, and a garlicky Parmesan sauce is light yet satisfying. Plus, there’s a little crunch from toasted pine nuts to keep things interesting.
I remember the first time I made this dish on a random weeknight when I had leftover zucchini and some chicken breasts in the fridge. It wasn’t a planned meal, just one of those “let’s throw things together and hope for the best” situations. The result? Absolute magic. My husband took one bite and immediately asked, “Is this a new recipe?” That’s when I knew I had stumbled onto a keeper. The way the zucchini softens into the sauce, the way the lemon juice brightens everything up—it’s just the perfect balance of flavors.
Where does this dish come from?
Chicken zucchini pasta doesn’t have a deep-rooted history like classic carbonara or Bolognese, but it definitely takes inspiration from Italian cooking. Italians love pairing seasonal vegetables with pasta, and zucchini is a staple in many summer dishes. In some regions, you’ll find similar dishes made with shrimp instead of chicken, or with a simple garlic and olive oil sauce instead of Parmesan. What makes this version special is how the flavors come together so effortlessly. It’s fresh, it’s light, but still comforting—everything a good pasta dish should be.
The star ingredients and how to make them shine
- Chicken breast: The protein that makes this a complete meal. I always opt for boneless, skinless chicken breasts and cut them into bite-sized pieces for even cooking. If you prefer a richer flavor, chicken thighs work beautifully too.
- Zucchini: The heart of the dish. Look for firm zucchini with smooth skin—avoid any that feel mushy. If you’re out of zucchini, yellow squash makes a great substitute.
- Garlic: Just two cloves give this dish a bold, aromatic base. If you love garlic, go ahead and add an extra clove (I usually do).
- Italian seasoning: A simple blend of oregano, basil, thyme, and rosemary. If you don’t have a pre-mixed version, just use a pinch of each herb.
- Lemon juice: Brightens everything up and cuts through the richness of the Parmesan. Fresh lemon juice is best, but in a pinch, bottled works too.
- Parmesan: Adds a salty, umami depth to the pasta. If you want a stronger cheese flavor, try Pecorino Romano.
- Pine nuts: They add a nutty crunch that makes the dish feel special. Toast them lightly in a dry pan for maximum flavor. Walnuts or slivered almonds can work if you don’t have pine nuts on hand.

The kitchen tools that make life easier
- A large pot: Essential for cooking pasta evenly. Make sure to salt the water well—it should taste like the sea.
- A deep skillet or sauté pan: Since everything comes together in one pan, choose a large one to avoid overcrowding.
- A sharp knife: For cutting the chicken and zucchini into uniform pieces. Trust me, it makes cooking so much easier.
- A microplane or grater: Freshly grated Parmesan melts better and has way more flavor than pre-packaged.
Let’s cook: step-by-step breakdown
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a cup of the pasta water before draining—it’s liquid gold for making the sauce.
- Prepare the chicken: While the pasta cooks, cut the chicken into bite-sized pieces. Season with salt and pepper.
- Sauté the chicken: Heat olive oil and butter in a large pan over medium heat. Add the chicken and cook until golden brown and cooked through, then set it aside.
- Cook the zucchini: In the same pan, add a bit more oil if needed and toss in the zucchini. Cook over low-medium heat, stirring occasionally, until soft but not mushy.
- Build the flavor: Stir in the garlic, Italian seasoning, and lemon juice. Let it cook for another minute until fragrant.
- Bring it all together: Return the chicken to the pan and add the drained pasta. Toss everything together, adding a splash of reserved pasta water if it seems dry.
- Add the final touches: Stir in Parmesan, toasted pine nuts, and fresh parsley. Adjust the seasoning and serve immediately.

Fun variations to try
- Make it creamy: Stir in a splash of heavy cream or a spoonful of mascarpone for a richer sauce.
- Go gluten-free: Swap regular pasta for your favorite gluten-free variety. Chickpea or lentil pasta works great.
- Add a spicy kick: A pinch of red pepper flakes or a drizzle of chili oil takes this dish to the next level.
- Try a Mediterranean twist: Swap pine nuts for olives and add crumbled feta instead of Parmesan.
- Make it vegetarian: Skip the chicken and add extra veggies like mushrooms or cherry tomatoes.
How to serve it beautifully
I love serving this pasta in wide bowls with an extra sprinkle of Parmesan and a few whole parsley leaves on top. A drizzle of good-quality olive oil adds a nice finishing touch. If you’re feeling fancy, toast some extra pine nuts and scatter them over the dish just before serving.
What to drink with this pasta?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the light lemony flavors of this dish. If you’re a red wine fan, go for something on the lighter side, like a Pinot Noir. And if wine isn’t your thing, a simple lemon-infused sparkling water complements the meal perfectly.
Leftovers? Here’s how to store and reheat
This pasta keeps well in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to loosen up the sauce. I recommend warming it gently in a pan over low heat rather than using the microwave, which can make the chicken dry.
Need to adjust the servings?
This recipe easily doubles if you’re feeding a crowd. If you’re cooking for one or two, simply halve the ingredients. The only tricky part is cutting down on pasta water—just reserve less so you don’t end up with too much liquid.
Common mistakes and how to avoid them
- Overcooking the zucchini: It should be tender but not mushy. Keep the heat at medium and stir occasionally.
- Forgetting the pasta water: This helps bind the sauce, so don’t pour it all down the drain!
- Overcooking the chicken: Cut it into even pieces so it cooks at the same rate, and remove it from the pan as soon as it’s done.
Ready to give it a try?
This chicken zucchini pasta is one of those meals that proves simple ingredients can make something amazing. Whether you’re cooking for family, friends, or just yourself, it’s sure to be a hit. Give it a go, and don’t be afraid to put your own twist on it!

Frequently asked questions
1. Can I use a different type of pasta?
Absolutely! Short pasta like penne or rotini works best, but spaghetti or fettuccine can also be used.
2. How do I toast pine nuts?
Just add them to a dry pan over medium heat and stir for a couple of minutes until golden and fragrant. Watch closely—they burn fast!
3. Can I use pre-cooked chicken?
Yes! If you have leftover rotisserie chicken, just shred it and add it in at the end with the pasta.
4. What other cheeses can I use?
Pecorino Romano, Asiago, or even a touch of mozzarella would work well.
5. Can I make this ahead of time?
You can prep the ingredients ahead, but it’s best enjoyed fresh. If you must make it ahead, store everything separately and toss together when reheating.

Chicken Zucchini Pasta Recipe
This chicken zucchini pasta is light, flavorful, and comes together in under 30 minutes. Perfect for a quick dinner!
- Total Time: 30 minutes
- Yield: 4 1x
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
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a cup of the pasta water before draining—it’s liquid gold for making the sauce.
- Prepare the chicken: While the pasta cooks, cut the chicken into bite-sized pieces. Season with salt and pepper.
- Sauté the chicken: Heat olive oil and butter in a large pan over medium heat. Add the chicken and cook until golden brown and cooked through, then set it aside.
- Cook the zucchini: In the same pan, add a bit more oil if needed and toss in the zucchini. Cook over low-medium heat, stirring occasionally, until soft but not mushy.
- Build the flavor: Stir in the garlic, Italian seasoning, and lemon juice. Let it cook for another minute until fragrant.
- Bring it all together: Return the chicken to the pan and add the drained pasta. Toss everything together, adding a splash of reserved pasta water if it seems dry.
- Add the final touches: Stir in Parmesan, toasted pine nuts, and fresh parsley. Adjust the seasoning and serve immediately.
Notes
How to serve it beautifully
I love serving this pasta in wide bowls with an extra sprinkle of Parmesan and a few whole parsley leaves on top. A drizzle of good-quality olive oil adds a nice finishing touch. If you’re feeling fancy, toast some extra pine nuts and scatter them over the dish just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner