Chicken Zucchini Pasta
A quick and flavorful Italian pasta with chicken, zucchini, garlic, parmesan, and fresh mint. Ready in 30 minutes, and perfect for summer dinners.
Servings: 4 people
Calories: 826kcal
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.
