Creamy Chicken Zucchini Pasta
Golden chicken bites, tender zucchini ribbons, and a creamy parmesan sauce in one skillet – no heavy cream needed. Ready in 35 minutes, this one-pot dinner solves the watery zucchini problem once and for all.
Equipment
- Large Skillet (12-inch)
- Box Grater
- Colander
- Tongs
- Wooden spoon
Ingredients
Chicken and Zucchini
- 1 lb boneless, skinless chicken thighs
- 2 medium zucchini (about 1 lb), shredded
Pasta and Sauce
- 8 oz short pasta (rigatoni or fusilli)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
For Cooking
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper
- Fresh basil or parsley, for garnish
Instructions
- Salt and rest: Toss the shredded zucchini with 1/2 tsp salt in a colander. Let it sit for 10 minutes. Press dry with paper towels – it should feel noticeably dry to the touch.
- Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Cook until golden brown and cooked through (165°F), about 6 minutes per side. Set aside on a cutting board to rest.
- Cook the zucchini: In the same pan (don't wipe it out), add another tbsp of oil and the zucchini. Cook for 3–4 minutes until it starts to brown at the edges.
- Aromatics: Push the zucchini to the side of the pan. Add the garlic and red pepper flakes (if using) to the center. Cook for 30 seconds until fragrant, then stir it all together.
- Deglaze: Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1 minute.
- Combine: Slice the chicken into bite-sized pieces. Add it back to the pan along with the cooked pasta and 1/2 cup of the reserved pasta water. Toss everything together until the sauce is creamy and coats the pasta. Add the parmesan and toss again. If too thick, add a splash more pasta water.
- Finish: Off the heat, stir in a handful of fresh basil or parsley. Serve immediately with extra parmesan on top.
Notes
Don't skip salting the zucchini – it's the key to a non-watery sauce. Reserve a full cup of pasta water; the starch helps the sauce cling. Let chicken rest 5 minutes before slicing to keep it juicy. Use a microplane for garlic to avoid chunks. Store leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of water for best texture.