10 Chicken And Zucchini Pasta Recipes For Light And Tasty Meals

January 23, 2025January 23, 2025 Yummy

Chicken and zucchini pasta dishes are perfect for those wanting a light yet satisfying meal. These recipes combine tender chicken, fresh zucchini, and pasta, offering a delightful balance of flavors and textures. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, these ten recipes will provide a tasty and nutritious solution!

Creamy Pesto Chicken and Zucchini Pasta

This creamy pesto chicken and zucchini pasta recipe is a delightful combination of fresh flavors and textures. It brings together tender chicken, spiralized zucchini, and a rich, creamy pesto sauce that perfectly coats every strand. What sets this dish apart is its simplicity, allowing you to enjoy a light meal without spending hours in the kitchen.

The creamy texture of the pesto blends beautifully with the zucchini, making every bite satisfying and refreshing. It’s a perfect option for a quick weeknight dinner or a light lunch, and it’s sure to impress your family and friends!

Ingredients

2 medium zucchinis, spiralized
1 pound chicken breast, diced
1 cup pesto sauce
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Pine nuts for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced chicken, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
In a small bowl, mix the pesto sauce with heavy cream until combined. Pour this mixture into the skillet with the cooked chicken and stir well.
Add the spiralized zucchini to the skillet and toss everything together. Cook for another 2-3 minutes until the zucchini is tender but still has a bit of crunch.
Remove from heat and stir in the grated Parmesan cheese. Serve hot, garnished with pine nuts.

Garlic Butter Chicken with Zucchini Ribbons

A plate of garlic butter chicken served with zucchini ribbons.

This garlic butter chicken with zucchini ribbons is a delightful way to enjoy a light meal without compromising on flavor. The tender chicken is sautéed to perfection, while the zucchini ribbons add a fresh and unique twist, making it both healthy and satisfying. The garlic butter sauce infuses the dish with rich flavors that elevate every bite.

Not only is this recipe easy to whip up, but it also combines the deliciousness of chicken and zucchini pasta in a simple yet elegant way. Perfect for busy weeknights, this dish brings a taste of comfort without the heaviness.

Ingredients

2 boneless, skinless chicken breasts
2 medium zucchinis, spiralized or cut into ribbons
4 tablespoons unsalted butter
4 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Heat 2 tablespoons of butter in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
Add the zucchini ribbons to the skillet and cook for 2-3 minutes until slightly tender.
Return the chicken to the skillet, coating it in the garlic butter sauce. Cook for an additional minute.
Serve the chicken on a plate with the zucchini ribbons, and garnish with chopped parsley.

One-Pan Chicken Zucchini Pasta Bake

This One-Pan Chicken Zucchini Pasta Bake is the perfect blend of wholesome ingredients and comforting flavors. It combines tender chicken, fresh zucchini, and your favorite pasta in a creamy sauce, all baked to perfection in a single dish. It’s not only delicious but also simple to prepare, making it a great option for busy weeknights.

The creamy texture paired with the slight crunch of zucchini creates a delightful contrast. Plus, the ease of cleanup from using just one pan means you can enjoy more time at the table with family and friends. Get ready for a satisfying meal that feels indulgent without all the fuss!

Ingredients

2 cups rotini pasta
1 lb chicken breast, diced
2 medium zucchinis, sliced
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, cook the diced chicken over medium heat until browned and cooked through, about 5-7 minutes. Add the minced garlic and cook for another minute.
Stir in the sliced zucchini and Italian seasoning. Cook for an additional 3-4 minutes until the zucchini is slightly tender.
Add the rotini pasta, heavy cream, salt, and pepper to the skillet. Stir well to combine.
Remove from heat and sprinkle the mozzarella and Parmesan cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Enjoy your creamy chicken and zucchini pasta bake!

Mediterranean Chicken and Zucchini Pasta Salad

This Mediterranean Chicken and Zucchini Pasta Salad is a fresh and tasty dish that’s perfect for lunch or dinner. The combination of tender chicken, crisp zucchini, and a medley of colorful vegetables makes it both satisfying and healthy. Tossed in a light dressing, each bite is bursting with flavor, making it a delightful option for anyone looking to enjoy a light meal without sacrificing taste.

Making this salad is straightforward and quick, perfect for busy weeknights or meal prep. With just a few simple ingredients, you can whip up this colorful dish that’s sure to impress family and friends. It’s also versatile; feel free to add your favorite veggies or swap in different proteins to suit your taste!

Ingredients

8 ounces rotini pasta
1 pound chicken breast, cooked and diced
1 medium zucchini, diced
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Combine Ingredients: In a large bowl, combine the cooked pasta, diced chicken, zucchini, cherry tomatoes, black olives, and feta cheese.
Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
Toss Together: Pour the dressing over the pasta salad and toss gently to combine all ingredients thoroughly. Adjust seasoning if needed.
Serve: Garnish with fresh basil and serve immediately, or refrigerate for about 30 minutes to let the flavors meld before serving.

Lemon Garlic Chicken Zucchini Noodles

This Lemon Garlic Chicken Zucchini Noodles recipe is a fresh and zesty dish that’s perfect for a light meal. The combination of juicy chicken, vibrant zucchini noodles, and a tangy lemon-garlic sauce creates a delightful mix of flavors. It’s simple to prepare, making it a great option for busy weeknights.

The dish is not only delicious but also a healthy choice, as it’s low in carbs while still being satisfying. The aromatic garlic adds depth, while the lemon brings a refreshing brightness that pairs beautifully with the chicken. Ready in just under 30 minutes, this recipe will quickly become a favorite in your kitchen.

Ingredients

2 medium zucchinis, spiralized into noodles
1 pound boneless, skinless chicken breasts, diced
3 tablespoons olive oil
3 cloves garlic, minced
1 lemon, juiced and zested
1 teaspoon dried oregano
Salt and pepper to taste
Cherry tomatoes, halved (optional)
Fresh basil leaves for garnish

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt, pepper, and oregano, and cook until browned and cooked through, about 6-8 minutes.
Remove the chicken from the pan and set aside. In the same skillet, add the remaining tablespoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes, just until tender. Stir in the lemon juice and zest, and then add the cooked chicken back into the pan. Toss everything together to combine.
If using, add the halved cherry tomatoes and cook for another minute. Serve hot, garnished with fresh basil leaves.

Spicy Chicken and Zucchini Fettuccine

This spicy chicken and zucchini fettuccine is a fantastic dish that combines tender chicken, fresh zucchini, and fettuccine pasta, all tossed in a flavorful spicy sauce. It’s light yet satisfying, making it perfect for a quick weeknight dinner or a casual weekend meal. The combination of spices adds a nice kick, which complements the freshness of the vegetables.

Not only is this recipe easy to whip up, but it’s also a great way to sneak in some veggies while enjoying a hearty pasta dish. With just a handful of ingredients and minimal prep time, you can have a delicious chicken and zucchini pasta ready in no time!

Ingredients

8 oz fettuccine pasta
1 lb chicken breast, diced
2 medium zucchinis, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Cook the Fettuccine: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced chicken and season with salt, pepper, and red pepper flakes. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Add the Zucchini: Stir in the sliced zucchini and minced garlic into the skillet. Sauté for an additional 3-4 minutes until the zucchini is tender.
Combine: Add the cooked fettuccine to the skillet. Drizzle with the remaining tablespoon of olive oil and toss everything together until well combined. Adjust seasoning if needed.
Serve: Plate the pasta and garnish with fresh parsley. Enjoy your spicy chicken and zucchini fettuccine!

Parmesan Zucchini Tomato Chicken Spaghetti

This easy-to-make Parmesan zucchini chicken pasta is a great recipe for both Summer and Autumn seasons. Zucchini and chicken when combined can be bland, but in this recipe their flavors are deliciously accentuated by tomatoes, basil pesto and grated Parmesan cheese. It’s a quick and simple recipe that’s perfect for a weeknight meal, offering a light yet satisfying option that doesn’t skimp on flavor.

The bright flavors of pesto combined with the crunch of zucchini make every bite enjoyable. This dish is not only healthy but also quick to whip up, allowing you to serve a delicious dinner in about 30 minutes. Plus, it fits perfectly into the chicken and zucchini pasta theme!

Ingredients

1 tablespoon olive oil
1 zucchini sliced
salt
1 teaspoon olive oil
1 lb chicken breast , uncooked, sliced
¼ cup basil pesto
8 oz spaghetti , uncooked (use gluten free spaghetti, for gluten free version)
1 cup red cherry tomatoes , each sliced in half
1 cup yellow cherry tomatoes , each sliced in half
¼ cup basil pesto
⅓ cup Parmesan cheese , grated

Instructions

Heat 1 tablespoon olive oil in a large skillet on medium-high heat until hot. Add sliced zucchini, sprinkle with salt, and cook, on medium-high heat, for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet.
To the same skillet, add one teaspoon of olive oil and sliced chicken breast. Sprinkle the chicken with salt and cook on medium heat for about 5-7 minutes, flipping chicken slices a couple of times, until the chicken is cooked through and no longer pink in the center. Remove from heat, and stir in ¼ cup of basil pesto with the chicken slices.
In a large pot, bring water to boil, add spaghetti, and cook until al dente, according to the package instructions. Drain pasta.
Add cooked and drained pasta to the skillet with the cooked chicken. Add red and yellow cherry tomatoes (each one sliced in half). Add back cooked zucchini. Add another ¼ cup of basil pesto, stir everything together, and reheat gently on low-medium heat. Taste and add extra basil pesto (if desired) and extra salt, if needed. Remove from heat. Sprinkle ⅓ cup of grated Parmesan cheese over the pasta in the skillet.
When serving, sprinkle each individual serving plate with extra Parmesan, if desired.

Herbed Chicken and Zucchini Tagliatelle

Herbed Chicken and Zucchini Tagliatelle is a light and tasty dish that beautifully combines tender chicken, fresh zucchini, and a drizzle of olive oil for a satisfying meal. It strikes a perfect balance between savory and fresh, making it an enjoyable choice for any occasion. Plus, it’s simple to whip up, perfect for those busy weeknights.

This chicken and zucchini pasta is not only flavorful but also a great way to sneak in some veggies. The creamy texture of the tagliatelle alongside the herb-infused chicken makes every bite delicious. Whether you’re cooking for one or a crowd, this dish is sure to impress!

Ingredients

8 oz tagliatelle pasta
1 lb chicken breast, diced
2 medium zucchinis, thinly sliced
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside.
Sauté the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced chicken, garlic, oregano, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
Add Zucchini: Stir in the sliced zucchini and cook for an additional 3-4 minutes until the zucchini is just tender.
Combine: Toss the cooked tagliatelle into the skillet with the chicken and zucchini. Drizzle with remaining olive oil and mix well to combine.
Serve: Plate the pasta, garnish with fresh parsley, and enjoy your delicious herbed chicken and zucchini tagliatelle!

Balsamic Glazed Chicken with Zucchini Spirals

Balsamic glazed chicken served over zucchini spirals with parsley garnish

Balsamic Glazed Chicken with Zucchini Spirals is a delightful dish that combines tender chicken breasts topped with a sweet and tangy balsamic glaze, served over a bed of fresh zucchini spirals. The contrasting flavors of the savory chicken and the light, fresh zucchini make this meal both satisfying and refreshing.

This recipe is simple to make and perfect for a weeknight dinner or a light lunch. It’s not only quick but also healthy, making it an ideal choice for those looking to enjoy a delicious chicken and zucchini pasta without the heaviness of traditional pasta.

Ingredients

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon garlic powder
Salt and pepper, to taste
4 medium zucchinis, spiralized
Fresh parsley, chopped (for garnish)

Instructions

Marinate the Chicken: In a bowl, mix balsamic vinegar, honey, garlic powder, salt, and pepper. Add the chicken breasts and let them marinate for at least 15 minutes.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side until fully cooked. Pour the remaining marinade over the chicken while it cooks.
Prepare the Zucchini Spirals: In another skillet, lightly sauté the spiralized zucchini for about 2-3 minutes until just tender. Season with salt and pepper.
Serve: Place the zucchini spirals on a plate, top with the balsamic glazed chicken, and garnish with fresh parsley.

Alfredo Chicken Zucchini Pasta Skillet

This Alfredo Chicken Zucchini Pasta Skillet is a delightful dish that combines tender chicken, fresh zucchini, and creamy Alfredo sauce over perfectly cooked pasta. It’s a light yet satisfying meal, bursting with flavors that everyone will love. The rich, creamy sauce complements the subtle taste of zucchini, making it an ideal choice for a quick weeknight dinner.

What makes this recipe so appealing is its simplicity. With just a few ingredients and a one-pan cooking method, you can whip up a comforting dish in about 30 minutes. Perfect for busy days, this recipe is not only easy to follow but also a great way to use up those fresh zucchinis!

Ingredients

2 boneless, skinless chicken breasts, diced
2 medium zucchinis, sliced
8 ounces fettuccine or pasta of choice
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside.
Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Cook the Zucchini: In the same skillet, add the sliced zucchini and cook for about 3-4 minutes until tender. Add the minced garlic and sauté for an additional minute.
Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with more salt and pepper if needed.
Combine: Add the cooked pasta and chicken back into the skillet. Toss everything together until well combined and heated through.
Serve: Garnish with chopped parsley and parmesan cheese. Enjoy your delicious Alfredo Chicken Zucchini Pasta!