Description
Tender chicken and zucchini mingle with pasta in a luscious Parmesan-cream sauce, releasing garlicky aromas. Each forkful balances crisp veggies, succulent meat, and a whisper of basil and pepper flakes.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts (cut into bite-size pieces)
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 3 medium zucchini (sliced)
- 8 ounces penne pasta
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh basil (chopped)
Instructions
- Bring a large pot of salted water to a boil, add penne pasta and cook until al dente, then drain and set aside.
- In a large skillet over medium-high heat, warm olive oil until shimmering.
- Add chicken pieces, season with salt and black pepper, and cook until golden and no longer pink, about 5–6 minutes.
- Stir in diced onion and minced garlic, sauté for 2–3 minutes until fragrant and onion is translucent.
- Add sliced zucchini to the skillet and cook for 4–5 minutes until tender-crisp.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet, simmer for 2 minutes.
- Reduce heat to medium-low, stir in heavy cream and grated Parmesan cheese until sauce thickens slightly.
- Add cooked pasta to the skillet and toss everything together until well coated in the creamy sauce.
- Remove from heat, stir in chopped fresh basil and red pepper flakes, adjust seasoning if needed.
Notes
- Substitute Greek yogurt for heavy cream to reduce fat
- Use gluten-free pasta to make it gluten-free
- Add extra red pepper flakes for more heat
- Freshly grated Parmesan yields the best flavor