Ingredients
Scale
- 12 oz (340g) penne or rotini
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cubed
- Salt & black pepper to taste
- 2 tbsp olive oil
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 3 garlic cloves, minced
- 1½ cups chicken broth
- ½ cup heavy cream or half-and-half
- ¾ cup freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Optional: pinch of red pepper flakes, lemon zest
For garnish:
- Fresh basil or parsley
- Extra Parmesan
- Lemon wedges
Instructions
- Cook pasta: Boil until just under al dente (1 minute less than package). Drain, reserving ½ cup pasta water. Set aside.
- Sear chicken: Season chicken with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook chicken 5–6 min until golden. Remove and set aside.
- Sauté zucchini: In same skillet, add remaining oil. Add zucchini; cook 4–5 min until tender-crisp. Stir in garlic; cook 30 sec.
- Deglaze & simmer: Pour in chicken broth, scraping up browned bits. Bring to a simmer; cook 2–3 min.
- Finish sauce: Reduce heat to low. Stir in heavy cream, Parmesan, and Italian seasoning. Cook 2–3 min until smooth.
- Combine: Add cooked pasta and chicken to skillet. Toss to coat, adding reserved pasta water as needed to loosen.
- Garnish with fresh herbs, extra Parmesan, and lemon zest or wedges.
💡 Pro Tips:
– For extra flavor, add sun-dried tomatoes or roasted red peppers.
– Swap zucchini for yellow squash or spinach.
– Make it creamy without cream: blend ½ cup cottage cheese with broth!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 22g | Protein: 34g
Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 22g | Protein: 34g