One Pot Chicken Zucchini Pasta
A quick and easy one pot meal featuring tender chicken, fresh zucchini, and pasta cooked together in a flavorful garlic and herb broth. Perfect for a weeknight dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3 cloves garlic, minced
1 medium yellow onion, diced
2 medium zucchinis, sliced into half-moons
8 ounces uncooked penne pasta
3 cups low-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced zucchini, uncooked penne pasta, chicken broth, dried Italian seasoning, red pepper flakes, and a pinch of salt and pepper to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed, about 12-15 minutes.
Return the cooked chicken to the skillet and stir to combine. Cook for an additional 2 minutes to heat through.
Remove from heat and stir in grated Parmesan cheese and chopped fresh parsley.
Adjust seasoning with additional salt and pepper if needed.
Serve immediately.