all dinner recipes/ dinner in about 30 minutes on the table/ meat/ pasta

Chicken zucchini pasta with creamy lemon garlic sauce

10 August 2019 | Last Updated: 12 August 2019

Chicken zucchini pasta is a simple and quick dinner that the whole family will love. It comes together in about 30 minutes and tastes amazing!

My other quick pasta dishes:

zucchini chicken pasta on a pan
zucchini chicken pasta in a white bowl

What you’ll need to make chicken zucchini pasta (ingredients):

  • pasta – you can use any other type of medium-sized pasta in this recipe, for example, penne or elbows
  • chicken – I used chicken breast, but you could also use chicken thighs (they may need a little longer cooking time though), turkey breast or just omit the meat and add more vegetables to make it vegetarian
  • zucchini – instead of zucchini you could add broccoli or green beans
  • herbs – I used store-bought French spice mix (Herbes de Provence), but you could also use Italian seasoning or just mixed herbs like basil, thyme or rosemary
  • cream – you can add 1/2 cup heavy cream + 1/2 broth to make it lighter, but I find it tastes best, made as in the recipe
  • broth substitutions: use the same amount pasta cooking water + 1/2 teaspoon bouillon powder/crushed bouillon cubes (please use a brand that doesn’t use a lot of additives, flavor enhancers, and sugar, you can also make your own blend)
  • flour – I’m adding just a teaspoon flour to thicken the sauce, you can omit it, but I really like when the sauce is thick and nicely covers the pasta
  • lemon juice – this is a super important ingredient – it takes the sauce to another level, makes it light and lemony, cannot be omitted! just add it to your taste, as lemon juice can vary in its sourness
zucchini chicken pasta ingredients

How to make zucchini chicken pasta – step by step:

STEP 1: Cook the chicken. Cut the chicken into 1-inch/2.5 cm cubes, season with Herbes de Provence, salt and pepper. Heat the oil in a large frying pan over high heat, add the chicken pieces. Don’t stir for the first 2 minutes (you need to let the chicken properly brown), then cook for 2 more minutes, stirring from time to time, until the chicken is golden and almost completely cooked. Transfer to a plate. In the meantime cook the pasta al dente.

STEP 2: Cook zucchini and garlic. Cut the zucchini into 1/4-inch / 1/2 cm slices/half-slices. Add the zucchini to the pan and cook it just like chicken. At first, do not stir for about 2-3 minutes, letting it brown, then stir and cook for another minute, the zucchini should still be slightly firm and not entirely cooked. Add the finely chopped garlic and cook for another 30 seconds.
STEP 3: Add the cream and broth (or 1/2 teaspoon of crushed bouillon cubes + 1/4 cup pasta cooking water), cook for 2-3 minutes, over medium-low heat, until the sauce is slightly thickened.
STEP 4: Combine all ingredients and season the dish. Add the chicken back to the pan, add the flour (it’s optional, I add it to thicken the sauce) and the cooked pasta. Stir everything together, season with salt, pepper and lemon juice to taste.

PRO TIPS:

  • If you are in a hurry, you could pan fry the chicken and zucchini together, but if they are too overcrowded, it won’t be possible to brown them properly, which ensures that the dish is packed with flavor.
  • After browning the chicken, take it off the pan to ensure that it stays tender and juicy.
  • When cooking chicken and zucchini don’t stir them at the beginning or they will start to release juices/water and it will be difficult to brown them. Let them cook for about 2-3 minutes over high heat and only when they are browned – start stirring.

Chicken zucchini pasta with creamy lemon garlic sauce

Tender and juicy chicken breast and crunchy zucchini in a lemony cream sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 803kcal
Author Aleksandra

Ingredients

  • 6 oz pasta fusilli or penne, 170g
  • 2 small chicken breasts 11 oz/300g
  • 1 small zucchini/courgette 9 oz/250g
  • 1 teaspoon Herbes de Provence French or Italian seasoning
  • 2 tablespoons frying oil
  • 4 cloves garlic finely chopped
  • 3/4 cup heavy cream 30-36%
  • 1/4 cup broth vegetable or chicken broth, or 1/2 teaspoon crushed bouillon cubes (I use organic broth cube+ 1/4 cup pasta cooking water
  • 1 teaspoon flour optional
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Instructions

  • Cook the pasta al dente (the pasta should be slightly firm when bitten). If instead of broth you’re using pasta cooking water, remember to reserve 1/4 cup of the water.
  • Cut the chicken into 1-inch/2.5 cm cubes, season with Herbes de Provence, salt and pepper. Cut the zucchini into 1/4-inch / 1/2 cm slices/half-slices.
  • Heat the oil in a large frying pan over high heat, add the chicken pieces. Don’t stir for the first 2 minutes (you need to let the chicken properly brown), then cook for 2 more minutes, stirring from time to time, until the chicken is golden and almost completely cooked. Transfer to a plate.
  • Add the zucchini to the pan and cook it just like chicken. At first, do not stir for about 2-3 minutes, letting it brown, then stir and cook for another minute, the zucchini should still be slightly firm and not entirely cooked.
  • Add the finely chopped garlic and cook for another 30 seconds.
  • Add the cream and broth (or 1/2 teaspoon of crushed bouillon cubes + 1/4 cup pasta cooking water), cook for 2-3 minutes, over medium-low heat, until the sauce is slightly thickened.
  • Add the chicken back to the pan, add the flour (it’s optional, I add it to thicken the saucand the cooked pasta. Stir everything together, season with salt, pepper and lemon juice to taste.
  • Enjoy!

Notes

– pasta – you can use any other type of medium-sized pasta in this recipe, for example, penne or elbows
– chicken – you can also use chicken thighs, turkey breast or just omit the meat and add more vegetables to make it vegetarian
– zucchini – instead of zucchini you could add broccoli or green beans
– herbs – I used store-bought French spice mix (Herbes de Provence), but you could also use Italian seasoning or just mixed herbs like basil, thyme or rosemary
– cream – you can add 1/2 cup heavy cream + 1/2 broth to make it lighter, but I find it tastes best, made as in the recipe
– calories count: 1 serving = 1/2 of the recipe
– cooking times, stated in the recipe, may be different for you, as it depends on the stovetop type, type of pan or heat used.

Nutrition

Calories: 803kcal
Course dinner, Main Course
Cuisine international
Keyword creamy lemon garlic sauce, zucchini chicken pasta

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

You Might Also Like

No Comments

Leave a Reply