I absolutely love this Chicken Zucchini Pasta Skillet Recipe because it’s one of those dishes that feels like a complete meal in just one pan—no fuss or fussing around the kitchen. When I first tried this, I was amazed at how the flavors melded together so beautifully, especially with the bright punch of lemon juice and fresh basil at the end.
You’ll find that this recipe works wonderfully for busy weeknights when you want something quick, flavorful, and satisfying without turning on the oven or dirtying up a bunch of pots. Plus, it sneaks in veggies with zucchini and tomatoes, which makes it a win for both taste and health.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in one skillet, saving you time on cleanup.
- Burst of Freshness: Lemon juice and basil brighten the dish at the perfect moment.
- Veggie-Friendly: Zucchini and grape tomatoes add color, texture, and nutrients effortlessly.
- Customizable: You can easily swap the sausage or pasta shape to suit your preferences.
Ingredients You’ll Need
To make this Chicken Zucchini Pasta Skillet Recipe, you’ll want ingredients that bring both heartiness and freshness, working together harmoniously. I’m always sure to use quality chicken sausages for a flavorful base and fresh basil to finish the dish.
- Olive oil: For that perfect sear and lovely base flavor.
- Italian Style Chicken Sausages: Adds savory, slightly spiced flavor and protein, best cut into discs for even cooking.
- Onion: Gives sweetness and depth, diced finely for quick softening.
- Salt: To enhance all the natural flavors.
- Garlic: Minced for a fragrant, garlicky punch.
- Crushed red pepper: Optional, but I love the subtle heat it brings.
- Chicken broth: The cooking liquid that infuses pasta and veggies with flavor.
- Radiatore pasta: Or any small pasta shape; radiatore is great because it holds sauce well.
- Zucchini: Chopped, it adds moisture and a tender bite that balances the sausage.
- Lemon juice: Brings brightness and cuts through the richness.
- Parmesan cheese: Grated for stir-in creaminess and topping.
- Grape tomatoes: Halved for little bursts of sweetness throughout the dish.
- Fresh basil: Chopped at the end for a fresh, herbaceous finish.
Variations
I love that this Chicken Zucchini Pasta Skillet Recipe can easily be adapted to suit whatever you have on hand or your dietary needs. I often switch up the protein or add more veggies to keep things interesting, and you can too!
- Swap the sausage: I once tried it with spicy chorizo and my family went crazy for the extra smoky heat.
- Go vegetarian: Replace sausages with hearty mushrooms or plant-based sausage for a meat-free option that’s still satisfying.
- Seasonal veggies: Sometimes I throw in bell peppers or spinach when zucchini is out of season and it works beautifully.
- Use gluten-free pasta: For those avoiding gluten, a good quality gluten-free shape cooks just as well here.
How to Make Chicken Zucchini Pasta Skillet Recipe
Step 1: Brown the Sausage and Soften the Onions
Heat a large skillet over medium heat and add your olive oil. Once that’s hot, toss in the chicken sausage discs and diced onion. Cook until the sausage pieces are nicely browned and the onions turn translucent and tender, which usually takes about 5-7 minutes. This step builds the flavor base — make sure you get some good caramelization but don’t let the onions burn!
Step 2: Add Garlic, Spices, and Broth
Once the sausage and onions are ready, sprinkle in salt, minced garlic, and crushed red pepper flakes if you like a little heat. Cook for about a minute until you can really smell the garlic—this step is quick so keep an eye on it. Then pour in your chicken broth, scraping the bottom of the pan to lift those flavorful browned bits stuck to the pan. Bring it all to a boil — this adds extra flavor to the broth and your final dish.
Step 3: Cook the Pasta and Add Zucchini
Now add your uncooked pasta directly to the boiling broth mixture. Stir it often so it doesn’t stick together. After about 10 minutes, when the pasta is nearly tender, fold in the chopped zucchini. Cook another 3 minutes or until the zucchini is tender and that broth mostly absorbs into the pasta, creating a lovely sauce coating every bite.
Step 4: Finish with Lemon, Cheese, and Fresh Herbs
Stir in fresh lemon juice, three tablespoons of Parmesan cheese, and halved grape tomatoes for a juicy pop. Remove the skillet from heat and sprinkle chopped fresh basil on top along with the remaining Parmesan. The fresh herbs and lemon bring the dish to life—this finishing touch is a game-changer I’ve learned to never skip!
Pro Tips for Making Chicken Zucchini Pasta Skillet Recipe
- Sear Before You Stir: Brown the sausage well before adding liquids to build rich flavor and texture.
- Stir Often: When cooking pasta in broth, frequent stirring prevents clumping and ensures even cooking.
- Add Zucchini Late: Toss in zucchini near the end so it stays tender but not mushy—my key to perfect texture.
- Finish Off Off Heat: Add lemon, basil, and cheese after removing from heat to keep their fresh flavors bright.
How to Serve Chicken Zucchini Pasta Skillet Recipe
Garnishes
I like to top this dish with extra fresh basil leaves and a sprinkle of grated Parmesan right before serving. Sometimes, a drizzle of good quality olive oil or a few red pepper flakes adds a nice kick that my family appreciates. These simple garnishes elevate the dish without overpowering it.
Side Dishes
Since this skillet is so filling on its own, a light side salad with lemon vinaigrette complements it perfectly. I often serve it alongside roasted asparagus or garlic bread for a little indulgence. These pairings balance the meal and keep it feeling fresh and satisfying.
Creative Ways to Present
For special occasions, I’ve plated the pasta in individual shallow bowls and garnished with a basil sprig and some lemon zest for a pop of color. If you want to impress guests, consider serving it family-style on a large wooden board with fresh bread on the side to create a cozy, inviting meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Because this recipe has fresh herbs and lemon, I usually add a bit more fresh basil and a squeeze of lemon after reheating to revive those bright flavors.
Freezing
While I don’t often freeze the whole dish because the texture of zucchini changes, you can freeze the pasta and sausage mixture (without basil and lemon). Thaw it overnight in the fridge and freshen it up with herbs and lemon juice when reheating.
Reheating
Reheat gently in a skillet with a splash of water or broth to loosen the sauce and prevent drying out. Alternatively, the microwave works too—heat in short bursts, stirring in between. Then add extra parmesan or fresh basil to bring it back to life.
FAQs
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Can I use regular pasta instead of radiatore for this Chicken Zucchini Pasta Skillet Recipe?
Absolutely! Any small pasta shape like penne, rotini, or shells will work well here because they cook evenly and hold onto the sauce. Just make sure to adjust the cooking time if needed based on the pasta package instructions.
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Is it okay to substitute fresh zucchini with frozen?
While you can use frozen zucchini, fresh works best for texture in this recipe. Frozen zucchini tends to release more water and can make the dish a bit watery. If you use frozen, thaw and drain it well before adding to help maintain the perfect consistency.
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Can I make this recipe vegetarian?
Yes! Replace the chicken sausage with a plant-based sausage or sautéed mushrooms for a vegetarian version. The rest of the ingredients stay the same, and you’ll still get lots of flavor and satisfying texture.
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How do I prevent the pasta from sticking when cooking directly in broth?
Stir the pasta frequently while it cooks to keep it from sticking together or to the skillet. Using enough broth to cover the pasta and maintaining a gentle boil also helps the pasta cook evenly without sticking.
Final Thoughts
This Chicken Zucchini Pasta Skillet Recipe has become one of my go-to meals, especially when I want something that’s quick, wholesome, and full of flavor without a lot of hassle. I hope you’ll enjoy making it as much as I do—it’s like a warm hug on a plate that comes together in under 30 minutes. Give it a try and tweak it your way; I’m sure it’ll find a cozy spot in your weekly dinner rotation!
Print
Chicken Zucchini Pasta Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Chicken Zucchini Pasta Skillet is a quick and flavorful one-pan meal featuring Italian-style chicken sausages, tender zucchini, and small pasta cooked together in a savory broth. Finished with fresh basil, grape tomatoes, lemon juice, and Parmesan cheese, this dish offers a balanced combination of protein, vegetables, and comforting pasta that can be prepared in just 20 minutes.
Ingredients
Protein and Vegetables
- 12 oz Italian Style Chicken Sausages, cut into discs
- 1 cup onion, diced
- 2 cups zucchini, chopped
- 1 cup grape tomatoes, halved
- 1/3 cup fresh basil, chopped
Dry and Pantry Ingredients
- 1 tsp olive oil
- 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 tbsp lemon juice
- 1/4 cup Parmesan cheese, grated, divided (3 tbsp + 1 tbsp)
Instructions
- Heat Skillet and Cook Sausages & Onion: Heat a large skillet over medium heat and add the olive oil. When hot, add the chicken sausages cut into discs and diced onion. Cook together until the sausages are browned and the onions are tender, stirring occasionally to ensure even cooking.
- Add Seasonings and Garlic: Sprinkle in the salt, crushed red pepper flakes (if using), and minced garlic. Cook for about 1 minute, stirring frequently, until the garlic is fragrant but not burnt.
- Pour in Broth and Add Pasta: Pour in the chicken broth, scraping the bottom of the pan with a spoon or spatula to release any caramelized bits stuck to the bottom. Bring the mixture to a boil, then add the uncooked pasta. Stir frequently for about 10 minutes until the pasta is mostly tender.
- Add Zucchini and Finish Cooking: Add the chopped zucchini to the skillet and continue cooking for another 3 minutes, stirring gently until the zucchini is tender and most of the chicken broth has been absorbed by the pasta.
- Stir in Lemon Juice, Cheese, and Tomatoes: Remove the skillet from heat and stir in the lemon juice, 3 tablespoons of the grated Parmesan cheese, and the halved grape tomatoes.
- Finish and Serve: Top the pasta skillet with the fresh chopped basil and the remaining 1 tablespoon of Parmesan cheese. Serve immediately and enjoy your flavorful, hearty meal.
Notes
- You can substitute Italian chicken sausages with pork or turkey sausages if preferred.
- If you like a spicier dish, increase the amount of crushed red pepper flakes.
- Use gluten-free pasta to make this recipe gluten-free.
- Fresh basil adds a nice brightness, but you can substitute with fresh parsley if needed.
- To save time, you can dice the onion and garlic in advance.
- This recipe reheats well and can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
