Chicken Zucchini Pasta Skillet

Ever made a dinner that demanded laundering a shirt, three pans, and your dignity? This is not that dinner. Think of it as comfort food with a low maintenance streak and a smugly delicious payoff.

Why This Recipe Is Awesome

This dish works because it balances lazy and impressive: quick-cooking chicken strips, zucchini that softens into the sauce instead of disappearing into mush, and pasta that soaks up flavor like it’s been trained for this role. Everything cooks in (or finishes in) one skillet, so you get depth from browning, brightness from lemon and herbs, and a silky finish from cheese or a splash of cream—no fussy steps, only good results. Also, the starch from the pasta water patches up any sauce thinness like a useful friend.

Ingredients You’ll Need

• 12 oz dry pasta (penne, fusilli, or radiatori) — any short shape that traps sauce
• 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch strips — thighs are forgiving
• 2 medium zucchini, sliced into half-moons — don’t peel; the skin keeps its personality
• 2 tbsp olive oil, plus 1 tbsp butter (optional for finish)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced — because garlic is mandatory
• 1 cup low-sodium chicken broth (or veggie broth)
• 1/2 cup heavy cream or full-fat Greek yogurt (optional; yogurt for lighter tang)
• 3/4 cup grated Parmesan (plus extra for serving)
• 1 tbsp lemon juice and zest from half a lemon
• 1 tsp dried oregano or 1 tbsp chopped fresh thyme
• Salt and freshly cracked black pepper to taste
• Pinch of red pepper flakes (optional, for attitude)
• Handful fresh basil or parsley, chopped — for that “I actually did garnish” moment
• Optional swap: use chickpeas or firm tofu instead of chicken for a vegetarian version

Step-by-Step Instructions

1. Step 1

   Season the chicken with salt, pepper, and a little oregano. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the chicken in a single layer until golden and just cooked through, about 4–6 minutes; remove and set aside. In the same pan add the remaining oil, sauté the onion until translucent, then toss in the zucchini and cook until lightly browned but still holding shape (2–3 minutes). Add garlic, cook 30 seconds until fragrant, then deglaze with a splash of broth scraping up any tasty brown bits.

2. Step 2

   Bring the broth in the pan to a simmer, stir in pasta (if using precooked pasta: add pasta and 1/2 cup reserved hot pasta water) or add uncooked pasta with extra 1 cup broth if you want a one-pot method; either way finish by stirring in cream or yogurt and Parmesan until the sauce is glossy. Return the chicken, add lemon juice and zest, adjust salt and pepper, and toss everything with herbs and a knob of butter if you’re feeling fancy. Serve immediately with extra Parmesan and a sprinkle of red pepper flakes if you like drama.

Common Mistakes to Avoid

Trying to rush zucchini into mush by overcooking it — aim for a little bite. Forgetting to reserve pasta water if you pre-cook the pasta — that starchy liquid is your secret weapon. Overcrowding the pan when browning chicken: do it in batches or you won’t get the caramelized bits that make dinner interesting. And yes, under-salting is a thing: taste as you go.

Alternatives & Substitutions

Short on time? Use rotisserie chicken shredded and toss it in at the end. Want lighter? Skip cream and use Greek yogurt stirred off-heat for tang. Gluten-free pasta works fine; if using spiralized zucchini for a low-carb switch, sauté it briefly and combine at the end so it doesn’t water down the sauce. Swap Parmesan for Pecorino Romano if you like saltier, sharper notes. Shrimp replaces chicken nicely — add it at the very end and cook 2–3 minutes. Personally, I love a little lemon zest more than instructions intend; add a bit extra.

FAQ

Question 1?

How long does this keep? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce; avoid the microwave if you care about texture.

Question 2?

Can I use frozen zucchini or pre-shredded? Frozen zucchini releases a lot of water, so thaw and squeeze out excess moisture before cooking. Pre-shredded zucchini works but will cook faster; treat it like a delicate ingredient and fold in near the end.

Question 3?

Any tips for making it vegetarian? Swap chicken for chickpeas or cubes of firm tofu, increase the broth a touch, and add a tablespoon of miso or a splash of soy sauce for umami. Finish with a generous handful of herbs and lemon to keep the flavors bright.

Final Thoughts

This is the kind of dinner that makes you feel like a slightly magical adult: minimal fuss, a single skillet to wash, and leftovers that taste even better. Tweak the herbs, swap proteins, and treat the recipe like a friendly blueprint rather than gospel. Make it on a weeknight, impress yourself, and then move on to something gloriously low-effort for dessert. You earned it.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.