Chicken Zucchini Pasta with Garlic, Parmesan & Mint

This chicken zucchini pasta recipe is a quick and flavorful 30-minute dinner. Tender chicken, golden seared zucchini, garlic, Parmesan, and fresh mint make it light yet satisfying — the perfect Italian-inspired pasta for summer weeknight dinner.

Meet This Easy 30-Minute Chicken Zucchini Pasta with Mint and Parmesan

It’s often said there are two certainties in life: death and taxes. I’d add a third—zucchini in summer. By August, zucchini fatigue is real. But this chicken zucchini pasta recipe is proof that there’s no such thing as too much of the stuff when the cooking is smart and simple. Tender chicken, golden zucchini, garlic, and a shower of Parmesan get a fresh lift from mint. It may be the best pasta you’ll eat all summer.

You’ll also like: Sheet Pan Pasta Pomodoro and Spring Vegetable Farro. 

Why This Chicken Zucchini Pasta Works

This recipe expands on a recipe from the dearly-departed Brooklyn restaurant, Franny’s. A local favorite, Franny’s was the kind of small Italian restaurant that felt like home, but with better food. Their pizzas were famously good, but I always steered myself toward the short but perfect pasta menu.

Their penne with zucchini, mint, and Parmigiano-Reggiano inspired this version. I added onion, which sweetens and deepens the flavor, plus chicken for protein. I swapped ziti for penne (though rigatoni or any medium tube pasta works just as well).

The result is a zucchini chicken pasta recipe that’s quick enough for a weeknight but elegant enough for company.

If you like zucchini (or just need to use some up), be sure to get the recipes for this Italian Zucchini Ribbon Salad with Mint and on the sweeter side, one-step Zucchini Bread.

Ingredients You’ll Need

This recipe calls for simple ingredients. Aim for real Parmigiano-Reggiano cheese, aged at least 12 months, but any good-quality parmesan will work. The recipe comes together in about 30 minutes start to finish.

• 1 pound boneless chicken breast, cut into 1-inch pieces
• 3 medium zucchini, cut into thin batons
• ¼ cup extra-virgin olive oil, divided
• 8 cloves garlic, peeled and smashed
• 1 yellow onion, small diced
• ½ cup loosely-packed fresh mint, chopped (plus more for garnish)
• ? cup grated Parmigiano-Reggiano cheese, plus more for serving
• 1 pound ziti (rigatoni or penne works as well)
• 3 tablespoons unsalted butter
• Kosher salt and freshly cracked black pepper
• Pinch of red pepper flakes (optional)

Step-by-Step Instructions: How to Make Chicken Zucchini Pasta

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until two minutes shy of al dente. Reserve 1 cup of the pasta water. Drain.
2. Brown the chicken. Heat half the oil in a large skillet over medium-high. Add the chicken breast in a single layer, season, and let it sear undisturbed 2 to 3 minutes. Add onions and cook until chicken is just cooked through, 4 to 5 minutes more. Remove to a bowl.
3. Sear the zucchini. Add the remaining oil to skillet. Spread the zucchini in a single layer, season, and let cook undisturbed until golden on the bottom. Flip and cook a minute or two more.
4. Build the sauce. Return the chicken and onions to the pan. Add the garlic, butter, red pepper flakes, drained pasta, and a splash of reserved pasta water. Toss to combine and cook until pasta is al dente and glossy.
5. Finish. Remove from heat. Fold in Parmesan and mint. Taste and adjust seasoning. Serve your pasta with chicken and zucchini topped with extra mint and cheese.

Recipe Tips, Variations, F.A.Q.s, and Tips on Storage

Recipe Tips

• Use a wide skillet (12″ if you have it), and make sure the oil is hot when you add the chicken and zucchini to get a nice brown sear and not steam. Resist the temptation to stir, or you will interfere with the browning process (Maillard reaction). (Speaking of skillet chicken, you may also love this recipe for pan-fried Italian chicken tenders!)
• Pat the chicken very dry before cooking. This will prevent the oil and water from “spitting” as it cooks, and helps browning.
• A dollop of ricotta or whipped goat cheese on top? Never a bad idea.
• Cut the zucchini into thin, 2-inch long batons. This mirrors the shape of the pasta.
• Be generous with the mint. It balances the richness of butter, cheese, and chicken.

Variations

• Swap chicken breast for thighs or rotisserie chicken. If using rotisserie chicken, cook the zucchini and onion together, and add the chicken at the end with the cooked pasta and other final ingredients
• Pecorino-Romano cheese can work in place of parmesan, and gives a sharper bite
• Basil or parsley works as a substitute for mint
• For a creamy version, stir in mascarpone, ricotta, goat cheese, or heavy cream before adding mint.

Storage and Reheating

• Store any leftover chicken zucchini pasta in an airtight container in the refrigerator for up to 3 to 4 days
• To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of pasta water or olive oil to keep it moist
• I do not recommend freezing pasta. The texture changes a lot when thawed and reheated.

You’ll also love this recipe for Zucchini and Yellow Squash Parmesan. It combines all the best summer vegetable flavors with a satisfying, melty mozzarella topping.

Chicken Zucchini Pasta

Author: Lisa Ruland

A quick and flavorful Italian pasta with chicken, zucchini, garlic, parmesan, and fresh mint. Ready in 30 minutes, and perfect for summer dinners.

Prep Time15 minutes mins

Cook Time20 minutes mins

Servings: 4 people

Calories: 826kcal

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Ingredients

• ▢ 1 pound boneless chicken breast, patted dry and cut into approximately 1-inch pieces
• ▢ 3 medium zucchini
• ▢ 1/4 cup extra-virgin olive oil
• ▢ 8 cloves garlic, peeled and smashed
• ▢ 1 yellow onion, diced small
• ▢ 1/2 cup loosely-packed fresh mint, chopped
• ▢ 1/3 cup grated Parmigiano-Reggiano cheese, plus extra for serving
• ▢ 1 pound ziti pasta (or other medium-length pasta such as rigatoni or penne)
• ▢ Salt and freshly cracked black pepper
• ▢ 3 tablespoons butter
• ▢ red pepper flakes, extra mint, and grated cheese, to garnish

Instructions

• Cook the pasta: Bring a large pot of generously-salted water to a boil. Add the pasta and cook until two minutes shy of al dente. Reserve about 1 cup of pasta water, then drain the pasta.

  PRO TIP: You want to undercook the pasta slightly because you will finish it in the sauce later.
• Prepare the zucchini: Trim the ends of the zucchini. Slice each in half lengthwise, then each half lengthwise again, so you have four long pieces. Cut each into thirds to make approximately 2-inch by 1/2-inch batons. The aim is to "mirror" the rough size of the pasta.
• Cook the chicken: Heat half of the olive oil (2 tablespoons) in a large skillet over medium-high heat. Add the chicken in a single layer. Season generously with salt and pepper. Let the chicken cook without stirring for 2 to 3 minutes, or until golden brown on the bottom and sides.

  PRO TIP: Browning builds flavor and color. That's also why it's important to pat the chicken breast very dry. You want searing, not steaming.
• Add the onion: Stir in the diced onion and cook together with the chicken until the chicken is fully cooked, about 5 more minutes. Remove chicken and onions from the skillet and set aside
• Cook the zucchini: Add the remaining olive oil to coat the skillet. Add the zucchini in a single layer with a pinch of salt and freshly cracked black pepper. Cook undisturbed for several minutes to brown the bottoms. Stir, and cook for another 1 to 2 minutes until slightly softened.
• Combine everything: Return the chicken and onions to the skillet. Add the garlic, butter, red pepper flakes, and pasta. Pour in about 1 cup of reserved pasta water. Stir to combine and cook for 2 to 3 minutes, stirring once or twice, letting the pasta finish cooking in the liquid. Taste for seasoning.
• Finish the dish: Remove from heat. Stir in the Parmigiano-Reggiano cheese and fresh mint. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Serve hot, garnished with extra mint and cheese.

Notes

• Use a very large skillet so the chicken and zucchini sear properly without steaming. Let each ingredient sit undisturbed for a few minutes to develop a golden-brown color.
• Thinly slicing the zucchini into 2-inch batons complements the pasta shape.
• You can add a dollop of fresh ricotta or stir in mascarpone or goat cheese for a creamier version.
• Be generous with fresh mint. It balances the flavors of onions, garlic, zucchini, and cheese.
• Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently with a splash of pasta water. 

Nutrition

Calories: 826kcal | Carbohydrates: 95g | Protein: 45g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 355mg | Potassium: 1163mg | Fiber: 6g | Sugar: 8g | Vitamin A: 896IU | Vitamin C: 33mg | Calcium: 185mg | Iron: 3mg

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.