Do you love zucchini and chicken? If so, this dish will be perfect for you. This creamy chicken zucchini pasta is a great dinner option. It’s easy and quick to make and absolutely delicious ♥ I guarantee that you and your family will love this pasta. I used spaghetti, but you can really use any type you prefer. Just choose your favorite, you probably already have one 😉
I usually prepare dinner for four people, and that’s exactly the serving size for this pasta. However, you can easily adjust the ingredients for two if needed. My family loves this dish. Find out why! So…. Looking for a quick and easy dinner? Try making creamy chicken zucchini pasta with chicken breast! It’s a delicious and satisfying dish that’s simple to prepare. With tender chicken, flavorful zucchini, and a creamy sauce, it’s the perfect choice for a hassle-free meal.
What you need to make creamy chicken zucchini pasta…
CHICKEN BREASTS– When selecting chicken breasts for chicken zucchini pasta, it’s important to choose high-quality ones for the best flavor and texture. Look for fresh, plump breasts with a pinkish hue. Ensure they are free of any discoloration, bruises, or off-putting odors. Opt for organic or free-range chicken if possible, as they often have better flavor and texture. Additionally, check for firmness and avoid breasts that appear slimy or have excessive moisture.
ZUCCHINI – When choosing zucchini for your creamy chicken zucchini pasta, aim for firm, glossy specimens with a vibrant green color. Avoid selecting zucchinis that feel soft or have blemishes. It’s also a good idea to pick smaller to medium-sized ones, as they tend to have a sweeter flavor and a more tender texture. To prepare them for the dish, cut the zucchini in half lengthwise and then slice each half into thin rounds. This ensures even cooking and allows the zucchini to absorb the creamy sauce beautifully. Selecting fresh and high-quality zucchini will enhance the overall taste and texture of your pasta dish.
PASTA– For this dish, I recommend using spaghetti or another long-shaped pasta, such as tagliatelle. However, any type of pasta works well. Pay attention to choosing a pasta from a reputable brand. I personally like the Italian brand Barilla.
ADDITIONAL INGREDIENTS: garlic, heavy cream, dried thyme, salt and pepper to taste, and butter and olive oil for cooking. Also, be sure to save some water from boiling the pasta!
STEP – BY – STEP
STEP 1.
Start by cooking the chosen pasta in salted water. It’s best to cook the pasta al dente. Towards the end of the pasta cooking time, reserve about 3/4 cup of pasta water – this is crucial as this water will be used later to prepare the sauce. Cut the chicken breast into pieces. Slice each chicken breast into two fillets, and then cut each fillet in half lengthwise, and then each half into fairly thin pieces.
STEP 2.
Cut the zucchini in half, and then slice each half into thin half-rounds. Melt butter in a pan and add two tablespoons of olive oil. Once the butter is melted, add the zucchini, season well with salt, toss, and sauté the zucchini until it softens – you’ll need to sauté for a few minutes, approximately 6-7 minutes. After sautéing, carefully remove the zucchini from the pan and set it aside on a separate plate.
STEP 3.
If necessary, add a bit more olive oil to the pan and place the sliced chicken breasts on it. Season the chicken well with salt and pepper, and sauté for a few minutes until fully cooked. Towards the end of cooking, add grated or finely chopped garlic cloves to the meat, toss, and sauté the garlic with the meat for one minute.
STEP 4.
When the chicken is cooked, add the zucchini back to the pan and pour in the previously saved water from the boiling pasta, along with the cream. Add dried thyme, soy sauce, and mix well. Once the sauce comes to a boil, reduce the heat and simmer the sauce on low for about 10-12 minutes until it noticeably thickens. The longer the sauce is cooked, the thicker it will become. If you prefer a thinner consistency, add the pasta earlier.
STEP 5.
When the sauce reaches the desired thickness (according to your preferences), add the previously cooked pasta and optionally finely chopped parsley. Mix everything well until the sauce coats the pasta. Finally, sprinkle with grated Parmesan. Enjoy your meal!
Looking for other recipes for chicken pasta? Check out this one:
CREAMY CHICKEN ZUCCHINI PASTA. PRINTABLE RECIPE.
Creamy chicken zucchini pasta!
Ingredients
- two medium-sized zucchinis
- 1 cup of heavy cream – 250 ml
- 10.5 oz / 300 g pasta, such as spaghetti
- Two large chicken breasts, approximately 1lb / 500 g
- 3/4 cup of water from boiling the pasta (pasta water)
- 2 large cloves of garlic, or three small ones
- 1 tablespoon of soy sauce
- Salt and pepper to taste
- 1 teaspoon of dried thyme
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- Grana Padano or Parmesan cheese, optional, for sprinkling at the end
- parsley, optional
Instructions
- Start by cooking the chosen pasta in salted water. It’s best to cook the pasta al dente. Towards the end of the pasta cooking time, reserve about 3/4 cup of pasta water – this is crucial as this water will be used later to prepare the sauce. Cut the chicken breast into pieces. Slice each chicken breast into two fillets, and then cut each fillet in half lengthwise, and then each half into fairly thin pieces.
- Cut the zucchini in half, and then slice each half into thin half-rounds. Melt butter in a pan and add two tablespoons of olive oil. Once the butter is melted, add the zucchini, season well with salt, toss, and sauté the zucchini until it softens – you’ll need to sauté for a few minutes, approximately 6-7 minutes. After sautéing, carefully remove the zucchini from the pan and set it aside on a separate plate.
- If necessary, add a bit more olive oil to the pan and place the sliced chicken breasts on it. Season the chicken well with salt and pepper, and sauté for a few minutes until fully cooked. Towards the end of cooking, add grated or finely chopped garlic cloves to the meat, toss, and sauté the garlic with the meat for one minute.
- When the chicken is cooked, add the zucchini back to the pan and pour in the previously saved water from the boiling pasta, along with the cream. Add dried thyme, soy sauce, and mix well. Once the sauce comes to a boil, reduce the heat and simmer the sauce on low for about 10-12 minutes until it noticeably thickens. The longer the sauce is cooked, the thicker it will become. If you prefer a thinner consistency, add the pasta earlier.
- When the sauce reaches the desired thickness (according to your preferences), add the previously cooked pasta and optionally finely chopped parsley. Mix everything well until the sauce coats the pasta. Finally, sprinkle with grated Parmesan. Enjoy your meal!
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