This Chicken Zucchini Pasta is a light, flavorful skillet dinner made with tender chicken, spiralized zucchini, lemon, garlic, and sun-dried tomatoes. It delivers classic pasta-style flavor without heavy sauces, making it a great option for busy weeknights.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Zucchini Pasta
🕒 Ready In: About 40 minutes (plus broiling time)
👪 Serves: 4 servings
🍽 Calories: 420 per serving (estimate)
🥣 Main Ingredients: Chicken breasts, zucchini, red onion, bell pepper, artichoke hearts, cherry tomatoes, kalamata olives, citrus vinaigrette, feta cheese
📖 Dietary Info: Gluten-free; low carb; dairy-free without feta
👌 Difficulty: Easy - one-pan prep, simple seasoning, and hands-off baking
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Instead of cream or Alfredo-style sauces, this recipe uses a simple lemon-butter base that coats the zucchini noodles without weighing them down. The result is a balanced chicken zucchini pasta that's fresh, savory, and satisfying.
If you enjoy quick skillet meals like this one, try our Chicken Broccoli Stir Fry, Taco Salad, Cheesesteak Skillet or Honey Garlic Shrimp.
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- A Quick Look at the Recipe
- Why You'll Love this Chicken Zucchini Pasta:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Zucchini Pasta:
- Recipe Notes & Tips:
- How to Store:
- Chicken Zucchini Pasta FAQs:
- More Chicken Dinner Recipes You'll Love
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- Chicken Zucchini Pasta
Why You'll Love this Chicken Zucchini Pasta:
Light but satisfying: This chicken zucchini pasta delivers bold flavor without heavy cream or thick sauces.
Simple skillet dinner: Everything comes together in one pan after the chicken cooks, making cleanup easy.
Fresh, balanced flavors: Lemon, garlic, and sun-dried tomatoes add brightness and depth without overpowering the dish.
Naturally gluten-free: Zucchini noodles keep this recipe low carb and gluten-free without sacrificing texture.
Weeknight-friendly: Ready in about 30 minutes, this is an easy option for busy evenings.
Key Ingredients:
- Chicken breast: Boneless, skinless chicken breasts cook quickly and provide lean protein for this skillet-style meal.
- Zucchini noodles: Spiralized zucchini creates a light, pasta-style base while keeping the dish naturally gluten-free.
- Sun-dried tomatoes: Add concentrated flavor and a touch of richness that balances the lemon and butter. Use Homemade Sun-Dried Tomatoes for the best flavor.
- Parmesan cheese: Finishes the dish with a salty, nutty note that ties everything together.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use chicken thighs: Boneless, skinless chicken thighs can replace chicken breasts for a juicier result, with a similar cooking time.
- Swap the cheese: Pecorino Romano or grated Asiago can be used instead of parmesan for a slightly sharper finish.
- Change the herbs: Fresh basil or thyme can be used in place of parsley for a different herb flavor.
- Adjust the lemon: Reduce the lemon juice slightly for a milder citrus flavor, or add extra zest for more brightness.
- Add vegetables: Spinach or mushrooms can be stirred in at the end for extra texture and flavor.
How to Make Chicken Zucchini Pasta:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove from the skillet and let rest before slicing.
- In the same skillet, add butter and minced garlic. Cook for 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes, lemon juice, and zest. Simmer for 2-3 minutes to allow flavors to meld.
- Add spiralized zucchini to the skillet and toss gently in the sauce. Cook for 2-3 minutes, just until slightly softened but still firm.
- Slice the chicken and add it back to the skillet along with fresh parsley. Toss to combine.
- Sprinkle with parmesan cheese before serving warm.
Recipe Notes & Tips:
- Don't overcook zucchini noodles: They soften quickly and can become watery. Cook just until slightly tender, 2-3 minutes.
- Pat zucchini dry: After spiralizing, lightly pat with paper towels to remove excess moisture before cooking.
- Slice chicken after resting: Letting it rest for a few minutes keeps it juicy and prevents dryness.
- Sun-dried tomato option: If using dry-packed, soak in warm water or olive oil for 10 minutes before adding to the skillet.
- Boost the flavor: Add a pinch of red pepper flakes for a little heat, or drizzle with extra lemon juice for more brightness.
- Make it a meal: Pair with Walnut Pear Salad or Gluten-Free Focaccia for a complete dinner.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat. Add a splash of water, broth, or lemon juice if the sauce thickens. Avoid high heat to keep the zucchini from becoming mushy.
Freezer: Not recommended, as zucchini noodles release too much water and lose their texture once thawed.
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Chicken Zucchini Pasta FAQs:
Yes, chicken zucchini pasta is considered low carb because zucchini noodles replace traditional pasta. The exact carb count depends on portion size and ingredients like sun-dried tomatoes and parmesan cheese.
Yes, you can substitute cooked pasta for zucchini noodles if you prefer, though the dish will no longer be low carb or gluten-free. Toss the cooked pasta with the sauce and sliced chicken just before serving.
To prevent watery chicken zucchini pasta, add the zucchini noodles at the very end and cook them briefly, just until slightly softened. Overcooking zucchini releases excess moisture and can dilute the sauce.
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Chicken Zucchini Pasta
Ingredients
- 2 medium zucchini, spiralized
- 1 pound chicken breast
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ¼ cup butter
- ½ cup sun-dried tomatoes, chopped
- 1 lemon, juiced and zested
- 3 tablespoons fresh parsley chopped
- 3 tablespoons parmesan cheese, grated
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove from the skillet and let rest before slicing.
- In the same skillet, add butter and minced garlic. Cook for 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes, lemon juice, and zest. Simmer for 2-3 minutes to allow flavors to meld.
- Add spiralized zucchini to the skillet and toss gently in the sauce. Cook for 2-3 minutes, just until slightly softened but still firm.
- Slice the chicken and add it back to the skillet along with fresh parsley. Toss to combine.
- Sprinkle with parmesan cheese before serving warm.
Nutrition
Notes
- Don't overcook zucchini noodles: They soften quickly and can become watery. Cook just until slightly tender, 2-3 minutes.
- Pat zucchini dry: After spiralizing, lightly pat with paper towels to remove excess moisture before cooking.
- Slice chicken after resting: Letting it rest for a few minutes keeps it juicy and prevents dryness.
- Sun-dried tomato option: If using dry-packed, soak in warm water or olive oil for 10 minutes before adding to the skillet.
- Boost the flavor: Add a pinch of red pepper flakes for a little heat, or drizzle with extra lemon juice for more brightness.
- Make it a meal: Pair with a side salad or garlic bread for a complete dinner.
Yvonne says
This recipe was so quick and easy to make. Simple but actually really delicious! I added a bit more soy sauce, but that’s just personal preference 🙂