Chicken Zucchini Pasta

Chicken Zucchini Pasta is a hearty pasta dinner that is loaded with veggies in a light sauce for a quick weeknight dinner.

We have been adding some healthier dinners to our weekly menu and this whole wheat pasta dinner was a big hit with the whole family. Serve it up with a big green salad for a meal you can feel good about.

Ingredients Needed for Chicken Zucchini Pasta Recipe

• Cooked Chicken – we are using shredded chicken from a whole chicken that we grilled over the weekend. A rotisserie chicken works well too.
• Whole Wheat Penne Pasta – or any pasta that you have on hand.
• Olive Oil
• Zucchini – Cut into bite-size pieces, discarding the seedy middle.
• Mushrooms – sliced
• Bell Peppers – diced
• Onions -diced
• Chicken Broth – homemade or low-sodium chicken broth
• Granulated Garlic
• Dried Rosemary
• Dried Basil
• Kosher Salt
• Black Pepper
• Parmesan Cheese

Step-By-Step Directions for Chicken Zucchini Pasta

1. Cook pasta according to package directions, reserving 1 cup of pasta broth before draining.

2. Coat the bottom of a large skillet with olive oil and place over medium-high heat. Add vegetables and cook stirring often until vegetables are softened.
3. Season with garlic, rosemary, basil, salt and pepper. Add chicken broth and 1/2 cup of reserved pasta water. Stir to combine. Bring the mixture to a low boil, lower to simmer.
4. Stir in the cooked and drained pasta.

5. Serve immediately, garnishing with parmesan cheese if desired.

Recipe Notes

• Make it Creamy: For a creamy sauce add 1/2 cup of Greek yogurt or milk to the sauce.
• Variations: Use any combination of vegetables that you have on hand. Broccoli, green beans and spinach are great additions.
• Pasta: Use any pasta that you have on hand.
• Storage: Store leftovers in an airtight container in the refrigerator 2-3 days.
• Reheat: Cook pasta in a pan, adding a few tablespoons of broth, water or milk, over medium heat, stirring until heated through.

This is an easy pasta recipe that you can make for busy weeknights. It is loaded with nutrient rich vegetables and a is sure to satisfy.

More Delicious Pasta Dinners

• Sausage Fettuccine
• Pasta with Clam Sauce
• Cheesy Chicken Spaghetti

Add this delicious Chicken Zucchini Pasta to your list to try this week for a hearty meal that is loaded with vegetables and whole wheat pasta in a light sauce.

If you try this recipe and love it as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Chicken Zucchini Pasta

Chicken Zucchini Pasta is a hearty pasta dinner that is loaded with veggies in a light sauce for a quick weeknight dinner.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Pasta

Cuisine: American

Keyword: chicken pasta, pasta with vegetables, whole wheat pasta

Servings: 4 Servings

Calories: 681kcal

Author: Milisa

Ingredients

• 1 pound whole wheat penne pasta cooked according to package directions, 1 cup of pasta water reserved
• 3 tablespoons olive oil
• 1 small zucchini cut into bite-size pieces, discarding the middle with seeds
• 8 ounces mushrooms sliced
• 1 bell pepper diced
• 1 yellow onion diced
• 1 1/2 cups chicken broth
• 3 tablespoons granulated garlic
• 2 tablespoons dried rosemary
• 1 tablespoon dried basil
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 cups cooked chicken diced or shredded
• 1/4 cup parmesan cheese grated

Instructions

• Coat the bottom of a large skillet with olive oil and place over medium-high heat. Add mushrooms, zucchini, bell peppers and onions. Cook stirring often until vegetables are softened.
• Season with garlic, rosemary, basil, salt and pepper. Add chicken broth and 1/2 cup of reserved pasta water. Stir to combine. Bring the mixture to a low boil, lower to simmer.
• Stir in the cooked and drained pasta. Add more pasta water if needed, simmer for 5 minutes.
• Serve immediately, garnishing with parmesan cheese if desired.

Notes

• Make it Creamy: For a creamy sauce add 1/2 cup of Greek yogurt or milk to the sauce.
• Variations: Use any combination of vegetables that you have on hand. Broccoli, green beans and spinach are great additions.
• Pasta: Use any pasta that you have on hand.
• Storage: Store leftovers in an airtight container in the refrigerator 2-3 days.
• Reheat: Cook pasta in a pan, adding a few tablespoons of broth, water or milk, over medium heat, stirring until heated through.

Nutrition

Serving: -6g | Calories: 681kcal | Carbohydrates: 84g | Protein: 38g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 59mg | Sodium: 1074mg | Potassium: 656mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1112IU | Vitamin C: 47mg | Calcium: 143mg | Iron: 3mg