Chicken Zucchini Pasta Recipe
There’s something incredibly satisfying about a pasta dish that balances freshness, creaminess, and a bit of crunch. This chicken zucchini pasta is exactly that—a simple yet flavorful meal that comes together in no time. The tender chicken, sautéed zucchini, and nutty Parmesan create the perfect harmony, while the toasted pine nuts add a delightful crunch. If you love meals that feel indulgent but are actually light and wholesome, this one’s for you.
A little story about how this dish became a favorite
One summer, my garden exploded with zucchinis. I had so many that I started sneaking them into every meal—omelets, stir-fries, even muffins. But the best discovery? Adding them to pasta. The way zucchini softens into buttery, caramelized goodness when cooked just right is magical. I paired it with chicken for protein, a sprinkle of Parmesan for richness, and pine nuts for that perfect little crunch.
That first bite was enough to make this a regular in my kitchen. It was light but filling, fresh yet comforting. And the best part? It was an effortless way to use up my zucchini surplus. Now, every time I make it, I’m reminded of those warm summer evenings, cooking with the windows open and the scent of garlic and lemon filling the air.
The story behind this dish
Chicken and zucchini are a classic pairing, often found in Mediterranean and Italian-inspired dishes. The combination works so well because zucchini’s mild, slightly sweet flavor complements the savory richness of chicken. Toss them into a simple pasta dish, and you’ve got something that feels both rustic and elegant.
This dish isn’t about heavy sauces or complicated techniques. Instead, it’s about letting fresh ingredients shine. The touch of lemon brightens everything, while Parmesan and pine nuts add depth. It’s the kind of meal that feels sophisticated yet is incredibly easy to make on a busy weeknight.
Let’s talk ingredients: the key players in this dish
Pasta – I prefer short pasta like penne or fusilli because it holds the sauce and ingredients beautifully. If you’re out of short pasta, spaghetti or fettuccine will work too.
Chicken breast – Lean and tender, it’s perfect for quick cooking. If you’re in a pinch, boneless chicken thighs work well for a juicier bite.
Zucchini – The star of the show. Choose firm, medium-sized zucchinis with smooth skin. If you can’t find zucchini, yellow squash is a great alternative.
Garlic – Just two small cloves add so much depth. Fresh is best, but in a pinch, a teaspoon of garlic powder will do.
Italian seasoning – A mix of oregano, basil, and thyme that gives this dish an herby warmth. If you don’t have a pre-mixed blend, just use whatever dried herbs you have on hand.
Lemon juice – Brightens up the flavors and balances the richness of the Parmesan and butter.
Parmesan – Adds that perfect salty, umami kick. Opt for freshly grated over pre-shredded for the best texture and flavor.
Pine nuts – Toasted to bring out their buttery, nutty flavor. If you’re out, slivered almonds or chopped walnuts make a great substitute.

Kitchen gear: what you need and what you can skip
You don’t need any fancy tools for this recipe, just the basics:
- A large pot for boiling pasta
- A large pan or skillet for cooking the chicken and zucchini
- A sharp knife for slicing
- A grater for fresh Parmesan
If you don’t have a big enough pan, you can cook the chicken first, set it aside, and then use the same pan for the zucchini.
Step-by-step: how to make the perfect chicken zucchini pasta
1. Cook the pasta – Bring a pot of salted water to a boil and cook the pasta until al dente. Don’t forget to reserve a cup of pasta water before draining! This will help create a silky sauce later.
2. Prep the ingredients – While the pasta cooks, cut the chicken into bite-sized pieces and slice the zucchini into half-moons.
3. Sauté the chicken – Heat olive oil and butter in a pan over medium heat. Season the chicken with salt and pepper, then cook until golden brown and fully cooked. Remove it from the pan and set aside.
4. Cook the zucchini – In the same pan, add a bit more oil if needed, then toss in the zucchini. Cook over low-medium heat, stirring occasionally, until it softens and caramelizes slightly.
5. Add flavor – Stir in the garlic, Italian seasoning, and lemon juice. Let everything cook for another minute to let the flavors meld.
6. Bring it all together – Return the chicken to the pan, then add the drained pasta. Toss everything together, adding a splash of reserved pasta water if it looks too dry.
7. Finish with toppings – Stir in the Parmesan, toasted pine nuts, and fresh parsley. Give it a taste and adjust seasoning as needed.
8. Serve and enjoy – Dish it up with extra Parmesan on top if you like (and honestly, who wouldn’t?).

Variations and fun twists to try
- Make it creamy – Stir in a splash of heavy cream or a spoonful of ricotta for extra richness.
- Go gluten-free – Swap in your favorite gluten-free pasta or use spiralized zucchini for a low-carb version.
- Try different proteins – Shrimp or turkey work beautifully in place of chicken.
- Add more veggies – Cherry tomatoes, spinach, or bell peppers make great additions.
- Spice it up – A pinch of red pepper flakes adds a subtle heat.
How to serve it up beautifully
For a stunning presentation, serve this pasta in shallow bowls with a sprinkle of extra Parmesan, a few pine nuts, and some fresh parsley. A drizzle of good-quality olive oil on top adds a touch of elegance. Pair it with a simple green salad or some garlic bread for a complete meal.
What to drink with it
- White wine – A crisp Sauvignon Blanc or Pinot Grigio complements the light flavors.
- Lemon-infused water – Refreshing and enhances the citrus notes in the dish.
- Iced tea – Lightly sweetened herbal tea works wonderfully with the fresh herbs.
Storing and reheating tips
This pasta keeps well in the fridge for up to three days. Store it in an airtight container. To reheat, warm it in a pan with a splash of water or broth to bring back moisture. Avoid microwaving for too long, as it can dry out the chicken.
Scaling up or down
This recipe easily doubles for a crowd. If making a smaller portion, just halve the ingredients. One thing to watch: when making a big batch, cook the zucchini in batches to avoid overcrowding the pan.
Troubleshooting common issues
- Pasta is too dry – Add more reserved pasta water or a drizzle of olive oil.
- Chicken is tough – Make sure not to overcook it; remove it from the heat once fully cooked.
- Zucchini is mushy – Cook it over medium heat and avoid stirring too much.
Give it a try!
This chicken zucchini pasta is one of those dishes you’ll find yourself making again and again. It’s quick, delicious, and endlessly adaptable. Whether you keep it classic or put your own spin on it, I’d love to hear how it turns out. Let me know in the comments if you try it!

FAQs
1. Can I use a different pasta?
Absolutely! Any pasta shape works, but short pasta like penne or fusilli holds the sauce best.
2. How do I toast pine nuts?
Just heat them in a dry pan over medium heat for 2-3 minutes, shaking occasionally.
3. Can I use pre-cooked chicken?
Yes! Just add it at the end to warm it through.
4. What’s a good dairy-free substitute for Parmesan?
Nutritional yeast or a sprinkle of crushed cashews works well.
5. Can I freeze this dish?
It’s best fresh, but you can freeze leftovers. Reheat gently with a splash of broth.

Chicken Zucchini Pasta Recipe
This easy chicken zucchini pasta is packed with fresh flavors, Parmesan, and pine nuts. A perfect weeknight meal!
- 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
1. Cook the pasta – Bring a pot of salted water to a boil and cook the pasta until al dente. Don’t forget to reserve a cup of pasta water before draining! This will help create a silky sauce later.
2. Prep the ingredients – While the pasta cooks, cut the chicken into bite-sized pieces and slice the zucchini into half-moons.
3. Sauté the chicken – Heat olive oil and butter in a pan over medium heat. Season the chicken with salt and pepper, then cook until golden brown and fully cooked. Remove it from the pan and set aside.
4. Cook the zucchini – In the same pan, add a bit more oil if needed, then toss in the zucchini. Cook over low-medium heat, stirring occasionally, until it softens and caramelizes slightly.
5. Add flavor – Stir in the garlic, Italian seasoning, and lemon juice. Let everything cook for another minute to let the flavors meld.
6. Bring it all together – Return the chicken to the pan, then add the drained pasta. Toss everything together, adding a splash of reserved pasta water if it looks too dry.
7. Finish with toppings – Stir in the Parmesan, toasted pine nuts, and fresh parsley. Give it a taste and adjust seasoning as needed.
8. Serve and enjoy – Dish it up with extra Parmesan on top if you like (and honestly, who wouldn’t?).
Notes
How to serve it up beautifully
For a stunning presentation, serve this pasta in shallow bowls with a sprinkle of extra Parmesan, a few pine nuts, and some fresh parsley. A drizzle of good-quality olive oil on top adds a touch of elegance. Pair it with a simple green salad or some garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner