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Lemon Chicken Pasta with Zucchini and Parmesan

A mound of creamy Lemon Chicken Pasta with Zucchini and Parmesan, topped generously with shredded cheese and parsley.
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A bright and satisfying pasta dish featuring tender chicken, fresh zucchini, a zesty lemon sauce, and grated Parmesan cheese. This recipe is quick enough for a weeknight meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pasta (linguine or fettuccine recommended)
  • 2 medium zucchini, halved lengthwise and sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook pasta according to package directions. Before draining, reserve 1/2 cup of the starchy cooking water. Drain pasta and set aside.
  2. While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Add the sliced zucchini to the same skillet. Cook for 3-4 minutes until slightly tender-crisp. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 2 minutes.
  5. Reduce the heat to medium-low. Stir in the heavy cream, reserved pasta water, lemon juice, and lemon zest. Simmer gently for 2 minutes until the sauce thickens slightly.
  6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until the sauce is smooth.
  7. Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are evenly coated in the sauce.
  8. Stir in the fresh parsley. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a creamier sauce, add the Parmesan cheese off the heat to prevent it from clumping.
  • If you prefer a lighter sauce, substitute half of the heavy cream with whole milk.
  • You can substitute the zucchini with asparagus tips or cherry tomatoes.
  • Use fresh lemon juice for the brightest flavor; bottled juice changes the taste.

Nutrition

Find it online: https://cookifyme.com/lemon-chicken-pasta-with-zucchini-and-parmesan/