Description
A light and flavorful Chicken Zucchini Pasta recipe featuring tender chicken, fresh zucchini ribbons, and al dente pasta tossed in garlic and olive oil. Perfect for weeknight dinners, quick healthy meals, or meal prep.
Ingredients
400 g pasta (spaghetti or linguine)
2 medium chicken breasts sliced
2 medium zucchinis cut into ribbons
3 tbsp olive oil
3 cloves garlic minced
50 g Parmesan cheese grated
salt to taste
pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve half a cup of pasta water before draining.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and fully cooked through, about 5-6 minutes. Remove and set aside.
3. In the same skillet, add remaining olive oil and minced garlic. Sauté for about 30 seconds.
4. Add zucchini ribbons to the skillet and sauté for 2-3 minutes until just tender.
5. Return chicken and pasta to the skillet. Add a splash of reserved pasta water and toss to combine. Adjust seasoning.
6. Serve warm, garnished with Parmesan and freshly cracked black pepper.
Notes
Use whole wheat or gluten-free pasta if desired.
Don’t overcook the zucchini — keep it slightly crisp.
Add a pinch of red pepper flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 65 mg