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!
