Chicken and Zucchini Pasta Toss
This Chicken and Zucchini Pasta Toss is quick, healthy, and bursting with fresh flavors—perfect for a wholesome weeknight dinner everyone will love!
Equipment
- Large Pot
- Large Skillet
- Colander
- Sharp Knife
- Wooden Spoon or Spatula
Ingredients
- 8 oz whole wheat pasta penne, fusilli, or your favorite shape
- 2 tablespoons olive oil for sautéing the chicken and veggies
- 1 pound boneless, skinless chicken breast cubed
- 2 medium zucchinis sliced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 cup cherry tomatoes halved
- 1/4 cup grated Parmesan cheese
- fresh basil for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente—usually about 8-10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, then set aside.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast, season with salt, pepper, and half the Italian seasoning. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced zucchini and sauté for 3-4 minutes until just tender. Add the minced garlic and remaining Italian seasoning, cooking for another 1-2 minutes until fragrant but not browned.
- Return the cooked chicken to the skillet with the zucchini and garlic. Stir in the halved cherry tomatoes and cooked pasta. Toss everything together gently. If the mixture feels dry, add a splash of the reserved pasta water to loosen it up and help everything meld.
- Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta toss. Stir gently to combine. Garnish with fresh basil leaves, adding an herbal brightness that elevates the dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to maintain texture.
- Swap zucchini for seasonal vegetables like peas, asparagus, or mushrooms to vary flavors throughout the year.
- Use freshly grated Parmesan cheese for best flavor and texture; nutritional yeast is a great dairy-free alternative.