Parmesan Zucchini Tomato Chicken Spaghetti Recipe
This Parmesan Zucchini Tomato Chicken Spaghetti is a vibrant and flavorful one-pan meal combining sautéed zucchini, tender chicken breast, cherry tomatoes, and basil pesto tossed with spaghetti and topped with savory Parmesan cheese. Ready in about 40 minutes, it’s a delicious and colorful dish perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Vegetables
- 1 zucchini, sliced
- 1 cup red cherry tomatoes, each sliced in half
- 1 cup yellow cherry tomatoes, each sliced in half
Protein
- 1 lb chicken breast, sliced
Pantry Items
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- Salt, to taste
- 1/4 cup basil pesto
- Another 1/4 cup basil pesto (for later addition)
- 8 oz spaghetti (use gluten-free spaghetti for gluten-free version)
Dairy
- 1/3 cup Parmesan cheese, grated
Instructions
- Sauté Zucchini: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add the sliced zucchini and sprinkle with salt. Cook for about 5 minutes, flipping once, until zucchini is soft and slightly browned. Remove zucchini from the skillet and set aside.
- Cook Chicken: In the same skillet, add 1 teaspoon of olive oil, then add the sliced chicken breast. Sprinkle the chicken with salt and cook over medium heat for 5-7 minutes, flipping the slices a couple of times, until cooked through and no longer pink inside. Remove from heat and stir in 1/4 cup of basil pesto to coat the chicken slices.
- Cook Spaghetti: In a large pot, bring water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain the pasta thoroughly.
- Combine Ingredients: Add the cooked pasta to the skillet with the chicken. Then add the halved red and yellow cherry tomatoes and the cooked zucchini. Pour in the remaining 1/4 cup of basil pesto and gently stir everything together. Reheat on low-medium heat until warmed through. Taste and adjust seasoning with additional basil pesto or salt if desired. Remove from heat.
- Add Parmesan and Serve: Sprinkle 1/3 cup of grated Parmesan cheese over the pasta in the skillet. When serving, optionally add extra Parmesan cheese on individual plates for an extra cheesy flavor.
Notes
- Use gluten-free spaghetti for a gluten-free version of this dish.
- Adjust the amount of basil pesto to your taste preference for a stronger or milder pesto flavor.
- Make sure not to overcook the zucchini to retain some texture and prevent it from becoming mushy.
- Cooking chicken slices evenly ensures tender pieces without drying out.
- Serve immediately for the best texture and flavor, as the pasta can absorb the pesto and dry out if left too long.
