Chicken and Zucchini Pasta in Creamy and Delicious Sauce
Hey there! Summer has always been my favorite season, not just because I love swimming in the sea, but because it’s the perfect time for one of my all-time favorite ingredients: zucchini. Today, I want to share a simple, yet scrumptious dish that features this versatile veggie alongside some juicy chicken in a creamy sauce. Whether you’re looking for a new dinner idea or just want to whip up something quick and satisfying, this recipe for Chicken and Zucchini Pasta is sure to delight.
Why Will You Love this Recipe?
- All-Age Appeal: This dish is a hit with everyone, whether they’re toddlers or grandparents!
- Filling Feast: It’s hearty enough to satisfy your hunger fully.
- Healthy Choice: Zucchini and chicken make for a nutritious combo that’s light yet fulfilling.
Recipe Variations
- Spice It Up: Feel free to add some heat with a pinch of red pepper flakes or sliced jalapeños.
- Cheesy Delight: A generous sprinkle of grated Parmesan on top can transform this dish into a cheesy wonder.
- Customizable: This recipe is very flexible, so feel free to toss in your favorite veggies or swap out the chicken for another protein like shrimp.
Tools You’ll Need
Other Recipes You’ll Love
- Air Fryer Zucchini Fries (No Oil Recipe)
- Healthy Chocolate Zucchini Muffins
- Lasagna Zucchini Boats
- The Best Easy Oven-baked Zucchini Fritters
- Savory Zucchini Waffles
Chicken and Zucchini Pasta
Craving zucchini and chicken pasta? This is the recipe you need to try. Enjoy crafting this delightful meal that's just perfect for any day of the week.
Equipment
Ingredients
- 14 oz chicken breast
- Salt, cayenne pepper, and black pepper for seasoning the chicken to taste
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 medium zucchini
- ½ teaspoon salt
- A dash of pepper
- 1 ¼ cups cups heavy cream
- 1 tablespoon all-purpose flour
- 2 pinches nutmeg
- 9 oz tagliatelle or pasta of your choice
Instructions
- Dice the chicken breasts and season them.
- Finely chop the garlic, then briefly sauté it in oil.
- Add the chicken in a single layer at the bottom of the pan. Turn each piece after 3 minutes and cook for another 2 minutes.
- Add the shredded zucchini and spices, then stir well. Increase the heat and let it simmer for a few minutes.
- Mix the heavy cream with nutmeg and flour.
- Reduce the heat to medium-low, pour the cream mixture over, and gently stir for about 2 minutes until the sauce thickens.
- Serve over tagliatelle, gnocchi, or your chosen side.
Nutrition
Serving: 1servingCalories: 968kcalCarbohydrates: 69gProtein: 44.3gFat: 57.5gSaturated Fat: 26.7gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 21.3gTrans Fat: 0.1gCholesterol: 268.2mgSodium: 592mgPotassium: 983mgFiber: 3.8gSugar: 6.4gVitamin A: 1.681IUVitamin C: 15.1mgCalcium: 121.5mgIron: 2.7mg
