Juicy chicken, tender zucchini ribbons, and al dente pasta tossed in a garlicky, lemon-kissed olive oil sauce—this easy weeknight dinner hits the perfect balance between cozy and fresh.
🥗 A Light Pasta You’ll Crave All Year Round
Chicken Zucchini Pasta has become one of my favorite meals for busy nights or when I’m craving something comforting yet light. I first whipped this up when I had a surplus of summer zucchini—and now it’s a year-round staple.
The zucchini cooks down into silky ribbons that hug the pasta, while seared chicken adds hearty protein and garlic-lemon olive oil brings brightness to every bite. It’s quick, nourishing, and family-friendly—a total win.
🧄 Key Ingredients (with Descriptions)
Chicken Breast
Lean and protein-packed, seared until golden for added flavor. You can also use thighs if you prefer extra juiciness.
Zucchini
Sliced thinly into ribbons or spirals, zucchini adds texture, nutrients, and a subtle sweetness that pairs beautifully with garlic and lemon.
Pasta
Linguine, spaghetti, or fettuccine works well—choose your favorite. Whole wheat or chickpea pasta also work for a more wholesome option.
Garlic
Essential for depth. Sautéed until fragrant, it infuses the olive oil with bold flavor.
Lemon Juice & Zest
Adds brightness and a subtle tang to balance the richness of the chicken and olive oil.
Olive Oil
Forms the base of the sauce—choose extra virgin for best flavor.
Parmesan (optional)
Grated on top for a salty, umami-rich finish.
👩🍳 Step-by-Step Instructions
- Cook the Pasta
Boil your pasta in salted water until al dente. Reserve ½ cup of pasta water before draining. - Sauté the Chicken
Season chicken with salt and pepper. Sauté in olive oil over medium heat until golden and cooked through, about 5–6 minutes. Set aside. - Sauté Garlic & Zucchini
Add more olive oil to the pan. Cook minced garlic for 30 seconds, then add zucchini ribbons. Sauté 2–3 minutes until just tender. - Toss Everything Together
Return chicken to the pan. Add cooked pasta, lemon zest, juice, and a splash of reserved pasta water. Toss to coat everything in the garlicky sauce. - Finish & Serve
Top with grated Parmesan and cracked pepper. Serve warm with fresh basil or parsley if desired.
🍽️ Serving Suggestions
- Serve with a crisp green salad or roasted cherry tomatoes.
- Pair with crusty bread or garlic knots to mop up any extra sauce.
- Add a glass of chilled white wine or sparkling water with lemon.
🧊 Storage & Reheating Tips
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a skillet with a splash of olive oil or water to restore the silky texture. Avoid microwaving too long to keep the zucchini tender, not mushy.
Freezing
Not ideal due to zucchini’s water content—it can become mushy. Stick to fresh or refrigerated.
💬 Final Thoughts
This Chicken Zucchini Pasta is light enough for summer yet satisfying enough for cooler months. It’s simple, fresh, and full of flavor—and once you try it, you’ll be making it on repeat.
Try it out, make it your own with your favorite herbs or add-ins, and let me know in the comments how it turns out!
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Chicken Zucchini Pasta – Light, Flavorful & Comforting All at Once
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A light, garlicky pasta dish with sautéed chicken and zucchini ribbons in a lemony olive oil sauce.
Ingredients
2 chicken breasts, thinly sliced
2 medium zucchini, spiralized or ribboned
8 oz linguine or pasta of choice
3 garlic cloves, minced
2 tbsp olive oil
1 lemon (juice + zest)
Salt & pepper to taste
Optional: Parmesan, basil, red pepper flakes
Instructions
Cook pasta until al dente. Reserve ½ cup pasta water.
Sauté seasoned chicken in olive oil until golden; set aside.
In the same pan, sauté garlic, then add zucchini ribbons.
Return chicken, add pasta, lemon juice/zest, and reserved water.
Toss well. Top with Parmesan and herbs if using. Serve warm.
Nutrition
- Calories: 440
- Sodium: 280mg
- Protein: 32g
❓ FAQ
Can I use zucchini noodles instead of pasta?
Yes! Replace pasta with zucchini noodles for a fully low-carb version. Cook them lightly to avoid mushiness.
What other vegetables can I add?
Spinach, mushrooms, or cherry tomatoes work well and boost nutrition and color.
Can I make it dairy-free?
Skip the Parmesan or use nutritional yeast for a dairy-free alternative.