Chicken Zucchini Pasta
This easy chicken zucchini pasta flavored with garlic, thyme and lemon is a delicious dinner recipe that guarantees empty plates.
Ingredients Needed
- Chicken. I used chicken breasts but boneless thighs can be used too.
- Flour.
- Salt and black pepper.
- Fresh garlic cloves.
- Fresh thyme. Other fresh herbs like parsley, chives, basil and oregano will also be delicious.
- Zucchini. I sliced the zucchini myself but zucchini noodles or spiralized zucchini will work very well in this recipe.
- Heavy cream.
- Fresh lemon juice.
- Pasta. I like using long pasta for this recipe so that the zucchini can easily be twirled with your fork while eating, but use any pasta shape of your choice.
How to make chicken zucchini pasta
- Prepare and cook the chicken: Half the chicken breasts horizontally, resulting in two thin fillets. Season flour with salt and pepper then dip each chicken fillet into the flour mixture, making sure both sides are covered. Heat a large skillet or pan over medium-high heat and add a splash of olive oil. Cook the chicken fillets until golden brown on both sides and cooked through (approximately 2-3 minutes per side). Remove from the pan and set aside.
- Make the zucchini cream sauce: Julienne the zucchini and set aside. In the same pan you cooked the chicken in, saute the garlic and thyme for 30 seconds. Add the zucchini and cook for 2 minutes, stirring regularly. Pour in the cream and lemon juice and cook for 4-5 minutes until the sauce has thickened slightly. Season with salt and pepper. Place the chicken back in to the pan and allow to reheat.
- Cook the pasta: Bring a large pot of salted water to the boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta.
- Serve: Toss the zucchini and chicken with cooked pasta of your choice. Finish with grated parmesan cheese then serve.
Can I make this ahead?
The chicken and zucchini pasta sauce can be kept in an airtight container in the fridge for up to 3 days. Pasta leftovers will last for 2 days in the fridge, thereafter it can tend to become soggy.
FREQUENTLY ASKED QUESTIONS
You do not need to peel zucchini before cooking. The skin is edible and adds nice texture to the dishes it’s used in.
Zucchini is a great, versatile vegetable that goes well with a variety of other ingredients. Garlic, herbs like thyme, oregano and basil and aged cheese like Parmesan cheese are all a match made in heaven for zucchini. It also goes with a variety of proteins like chicken, salmon, pork and shrimp.
Avoid over-cooking zucchini to prevent it from going soggy. Cooking the zucchini over high heat for just a few minutes will guarantee perfectly cooked, tender zucchini that isn’t too soft or soggy.
Zucchini recipes
Ingredients
- 1 lb (500g) chicken breasts
- ¼ cup flour
- 1 tsp salt
- ½ tsp pepper
For the pasta
- ½ lb (250g) zucchini julienned
- 3 garlic cloves crushed
- 2 tsp fresh thyme
- 1 cup cream
- 1-2 tsp lemon juice
- salt and pepper to taste
- 1 lb (500g) pasta
Instructions
- Half the chicken breasts horizontally, resulting in two thin fillets.
- Season flour with salt and pepper then dip each chicken fillet into the flour mixture, making sure both sides are covered.
- Heat a large pan over medium-high heat and add a splash of olive oil.
- Cook the chicken fillets until golden brown on both sides and cooked through (approximately 2-3 minutes per side). Remove from the pan and set aside.
- Julienne the zucchini and set aside. In the same pan you cooked the chicken in, saute the garlic and thyme for 30 seconds.
- Add the zucchini and cook for 2 minutes, stirring regularly.
- Pour in the cream and lemon juice and cook for 4-5 minutes until the sauce has thickened slightly. Season with salt and pepper.
- Place the chicken back in to the pan and allow to reheat.
- Serve the zucchini and chicken with pasta of your choice.