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Chicken zucchini pasta with creamy lemon garlic sauce

Tender and juicy chicken breast and crunchy zucchini in a lemony cream sauce.
Course dinner, Main Course
Cuisine international
Keyword creamy lemon garlic sauce, zucchini chicken pasta
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