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Chicken Zucchini Pasta

This Chicken Zucchini Pasta is a creamy, comforting dinner made with juicy chicken, tender zucchini, garlic, Parmesan cheese, and perfectly cooked pasta tossed in a rich, velvety sauce. Ready in just 35 minutes, it's an easy weeknight meal that's packed with flavor and fresh vegetables. If you're looking for creamy chicken pasta recipes, garlic butter chicken pasta, or delicious zucchini pasta recipes, this family-friendly dish is guaranteed to become a favorite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 ounces penne rotini, or fettuccine pasta
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 medium zucchini sliced into half-moons
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water
  • 2 tablespoons chopped fresh parsley
  • Optional Add-Ins
  • 1 cup halved cherry tomatoes
  • 2 cups fresh spinach
  • 1 cup sliced mushrooms
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon lemon zest

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve ½ cup of the pasta water before draining.
  2. Season the chicken with the Italian seasoning, paprika, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
  5. In the same skillet, melt the butter and sauté the garlic for 30 seconds until fragrant.
  6. Add the zucchini and cook for 4–5 minutes, stirring occasionally, until crisp-tender.
  7. Pour in the heavy cream and stir well. Add the Parmesan cheese and cook until melted and smooth.
  8. Stir in the reserved pasta water a little at a time until the sauce reaches your desired consistency.
  9. Return the cooked chicken to the skillet, then add the cooked pasta and toss until evenly coated.
  10. Garnish with fresh parsley and serve immediately with extra Parmesan cheese if desired.

Notes

  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
  • Do not overcook the zucchini—it should remain slightly crisp.
  • Add cherry tomatoes or spinach for extra color and nutrition.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or cream to loosen the sauce.