This Chicken Zucchini Pasta Skillet is the summer weeknight dinner of your dreams—hearty, colorful, and incredibly easy to whip up in just 20 minutes. Tender chicken sausage, crisp-tender zucchini, and al dente pasta come together in a garlicky, lemony skillet with bursts of juicy grape tomatoes and plenty of fresh basil. Trust me, this dish is nourishing comfort with a bright, fresh twist you’ll crave again and again!
Why You’ll Love This Recipe
- All-in-one skillet magic: Everything cooks in a single pan, so you get deliciously concentrated flavors and minimal cleanup.
- Quick & nutritious: With lean chicken sausage, juicy veggies, and whole-grain pasta (if you wish!), this meal is done in under 30 minutes and packs great nutrition.
- Bursting with summer freshness: Zucchini, grape tomatoes, lemon, and basil make every bite sing with bright, seasonal flavor.
- Irresistibly comforting: The combination of creamy Parmesan and hearty pasta is pure comfort, but it’s balanced with all those lovely veggies.
Ingredients You’ll Need
One of the joys of this Chicken Zucchini Pasta Skillet is how pantry-friendly yet delightfully fresh the ingredient list is. Every component brings something essential—flavor, color, creaminess, or just that perfect bite—to create a truly craveable result.
- Olive oil: Helps brown the sausage and infuse everything with a subtle richness; use extra-virgin for the best flavor.
- Italian style chicken sausages: Offer big savory flavor with less fat, and are so easy thanks to their fully-cooked convenience.
- Onion: Adds classic sweetness and depth to start your flavor base off right.
- Salt and crushed red pepper: The salt unlocks all the other flavors, and the red pepper gives you gentle warmth—it’s optional, but I never skip it!
- Garlic: Essential for savory, aromatic punch; fresh is best but jarred will work in a hurry.
- Chicken broth: Cooks the pasta right in the pan for loads of flavor and creamy, starchy magic.
- Radiatore or any small pasta: Little pasta shapes hold all the sauce and veggies; rotini, penne, or shells are also great choices.
- Zucchini: Brings beautiful color, mild flavor, and that gorgeous tender-crisp texture—don’t peel it!
- Lemon juice: Brightens up the skillet and balances the richness; you’ll taste the difference with fresh lemon.
- Parmesan cheese: Adds a dreamy, salty finish and melts into the sauce for creamy pockets in every bite.
- Grape tomatoes: Their natural sweetness and juicy pop make this dish pop with flavor.
- Fresh basil: Don’t skip this final flourish! It adds garden-fresh aroma, flavor, and color right at the end.
Variations
The beauty of this Chicken Zucchini Pasta Skillet is how forgiving and versatile it is—you can truly make it your own based on whatever’s in your fridge or pantry. Try one of these swaps or flavor twists for a new spin every time!
- Make it vegetarian: Swap the chicken sausage for your favorite plant-based sausage or add cannellini beans for a protein-rich, meatless version.
- Switch up the veggies: Don’t have zucchini? Use yellow squash, spinach, or even broccoli florets for a totally different (but equally delicious!) flavor profile.
- Try a different cheese: Pecorino Romano, crumbled goat cheese, or even a shower of mozzarella can give your skillet a new personality.
- Spice it up: Love heat? Toss in extra red pepper flakes or swirl in a spoonful of Calabrian chili paste before serving.
How to Make Chicken Zucchini Pasta Skillet
Step 1: Brown the Sausage and Sauté the Onion
Start by heating olive oil in a large skillet over medium heat. Add the sliced chicken sausages and diced onions, letting them sizzle away until the sausages have caramelized edges and the onions are soft and golden. This foundational step adds savory depth and locks in loads of flavor right from the start.
Step 2: Build Flavor with Garlic and Spices
Sprinkle in the salt, red pepper flakes (if you like that gentle heat), and minced garlic. Stir everything for about a minute, just until the garlic is beautifully fragrant—keep a watchful eye so it doesn’t brown. Your kitchen will smell incredible!
Step 3: Simmer the Pasta
Pour in the chicken broth, using your spoon to gently scrape any tasty browned bits from the bottom of the pan—that’s flavor gold. Bring it to a lively boil, then add in the uncooked pasta. Stir occasionally for about 10 minutes; the pasta will absorb the broth and take on all those savory flavors.
Step 4: Add Zucchini and Finish Cooking
When your pasta is just nearly al dente, stir in the chopped zucchini. Keep cooking another 3 minutes or so, just until the zucchini is tender but still vibrantly green and most of the broth has soaked into the pasta for saucy, creamy goodness.
Step 5: Add Lemon, Cheese, Tomatoes, and Basil
Remove the pan from heat and stir in the lemon juice for brightness, most of the Parmesan cheese (save a little for later), and the halved grape tomatoes. Just before serving, shower everything with chopped fresh basil and the last bit of cheese. Your Chicken Zucchini Pasta Skillet is ready to devour!
Pro Tips for Making Chicken Zucchini Pasta Skillet
- Pan Size Matters: Use a large, deep skillet so your pasta has plenty of room to spread out and cook evenly without sticking.
- Timing the Zucchini: Add the zucchini at the end so it stays vibrant green and perfectly tender, not mushy.
- Don’t Overcook the Pasta: Since the pasta keeps absorbing broth, taste for doneness a minute or two before the time is up to avoid a mushy texture.
- Layer the Lemon & Basil: For the brightest flavor, always stir in the lemon juice and fresh basil right at the very end, off the heat.
How to Serve Chicken Zucchini Pasta Skillet
Garnishes
This Chicken Zucchini Pasta Skillet is finished off beautifully with a flurry of extra Parmesan and plenty of fresh basil right before serving. For an extra fancy touch, a zing of lemon zest or a few turns of cracked black pepper makes each plate feel restaurant-worthy.
Side Dishes
It’s a full meal on its own, but I love serving this skillet alongside a leafy green salad, garlic bread, or roasted asparagus. Bonus points for a chilled glass of crisp white wine—enjoy every bite!
Creative Ways to Present
For extra flair, pile the pasta high in shallow bowls, sprinkle with vibrant basil leaves, and garnish each portion with a roasted grape tomato on top. Or, serve family-style in the skillet at the center of the table for a welcoming, rustic presentation everyone will love.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Chicken Zucchini Pasta Skillet to an airtight container and refrigerate for up to 3 days. The flavors deepen as it sits, and the pasta will absorb a bit more of the savory sauce.
Freezing
You can freeze portions for up to 2 months, though the zucchini and pasta may soften a bit after thawing. Freeze in single portions for easy lunches—just know that a gentle reheat yields the best results for texture!
Reheating
Reheat gently over low heat on the stove, adding a splash of chicken broth or water to refresh the sauce. You can also microwave in short bursts, stirring between intervals, until hot throughout.
FAQs
-
Can I use pork or turkey sausage instead of chicken sausage?
Absolutely! Pork or turkey Italian sausage works just as well as chicken. Use fully cooked sausage for a quick cook, or brown uncooked links thoroughly before adding the remaining ingredients.
-
Can I use gluten-free pasta for this recipe?
Yes, you can use any small gluten-free pasta you prefer—just watch the cooking time, as gluten-free versions may cook a little faster or slower. Stir often to prevent sticking and check for doneness a minute or two early.
-
What other vegetables work well in this skillet?
This Chicken Zucchini Pasta Skillet is a blank canvas! Try adding bell peppers, baby spinach, asparagus, or even roasted eggplant. Just adjust the cooking time for each veggie so everything stays perfectly tender.
-
How can I make this spicier or milder?
To turn up the heat, add extra crushed red pepper flakes or a dash of hot sauce. For a milder version, simply skip the red pepper flakes completely—it’s still full of flavor!
Final Thoughts
Give this Chicken Zucchini Pasta Skillet a try next time you’re searching for a fast, wholesome, and crowd-pleasing dinner. Whether you’re feeding family, friends, or just yourself after a long day, this bright and cozy dish is sure to become a favorite in your rotation—enjoy!
Print
Chicken Zucchini Pasta Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and easy one-pan Chicken Zucchini Pasta Skillet recipe that is loaded with flavor and perfect for a quick weeknight dinner.
Ingredients
For the Chicken Zucchini Pasta Skillet:
- 1 tsp olive oil
- 12 oz Italian Style Chicken Sausages, cut into discs
- 1 cup onion, diced
- 1/2 tsp salt
- 2 tsp garlic, minced
- 1/4 tsp crushed red pepper, optional
- 4 cups chicken broth
- 8 oz uncooked Radiatore pasta, or any other small pasta shape
- 2 cups zucchini, chopped
- 2 tbsp lemon juice
- 1/4 cup Parmesan cheese, grated, divided
- 1 cup grape tomatoes, halved
- 1/3 cup fresh basil, chopped
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add olive oil. Cook chicken sausages and onion until browned and tender.
- Season and cook: Season with salt, red pepper flakes, and garlic. Add chicken broth, boil, then add pasta and cook until mostly tender.
- Add zucchini: Stir in chopped zucchini and cook until tender and broth is absorbed. Mix in lemon juice, 3 tbsp Parmesan, and tomatoes.
- Finish and serve: Remove from heat, top with basil and remaining Parmesan. Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
