Creamy, comforting, and packed with fresh flavors, this Zucchini Chicken Pasta is the ultimate one-skillet meal for busy weeknights. Combining tender chicken, sautéed zucchini, and a rich alfredo sauce, this dish strikes the perfect balance between indulgence and a hint of freshness from the veggies. Tossed with penne pasta and topped with a generous sprinkle of Parmesan cheese, it’s a recipe the whole family will love.
What makes this recipe even better is its flexibility. You can use fresh chicken or opt for canned to save time, and the zucchini can easily be swapped for your favorite seasonal veggies. It’s an easy, delicious way to elevate your pasta night!
Ingredients
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Olive oil
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1 1/2 lbs boneless skinless chicken breasts (May substitute with 2 cans of cooked chicken)
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1 red onion, diced
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2 small zucchini, sliced
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1 or 2 garlic cloves or 1 tsp minced fresh garlic
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1 can petite diced tomatoes (or 2 cups fresh diced tomatoes)
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1 jar of Classico Creamy Alfredo sauce
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1/2 cup of Half & Half
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1 1/2 to 2 cups freshly grated Parmesan cheese (divided)
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16 oz Penne Rigate pasta (cooked as directed)
Instructions
- Drizzle olive oil in a large skillet heated to medium-high.
- Cook chicken breasts approximately 6 minutes on each side, until nicely browned and cooked through.
- Remove chicken from skillet and keep warm.
- Add more olive oil to the skillet and stir-fry the onion, zucchini, and fresh garlic.
- Add diced tomatoes, Alfredo sauce, and Half & Half.
- Add Parmesan cheese (save 1/2 cup for garnishing).
- Simmer gently while dicing chicken breasts.
- Meanwhile, boil the Penne Rigate pasta as directed on the package. Drain pasta.
- Add chicken and pasta to the skillet and toss together with additional Parmesan cheese.
Notes
Pour the Half & Half into the empty jar of Alfredo sauce, shake vigorously, and pour into the skillet. It prevents wasted sauce that sticks inside the jar.
