Chicken and Zucchini Pasta with Garlic Cream Sauce
Creamy Garlic Chicken Pasta with Sautéed Zucchini Ribbons
Ingredients:
300g boneless, skinless chicken breast, diced
250g pasta (penne or fettuccine)
1 tablespoon olive oil
2 medium zucchinis, sliced into half-moons
3 cloves garlic, minced
1 small onion, finely chopped
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped, for garnish
Directions:
Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 6–7 minutes. Remove and set aside.
In the same skillet, add onion and garlic. Sauté for 2–3 minutes until fragrant and soft.
Add the zucchini and cook for another 4 minutes until just tender.
Pour in the chicken broth and bring to a simmer. Reduce slightly, then stir in heavy cream and Parmesan cheese. Let it bubble gently until thickened, 4–5 minutes.
Return the cooked chicken to the pan and stir in the drained pasta. Mix well to coat everything with the creamy sauce.
Season with salt, pepper, and red pepper flakes if using.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 540 kcal | Servings: 4 servings