My Creamy Garlic Lemon Zucchini Pasta was so good, I just had to make it again! This time, I added juicy chicken seasoned with my homemade Best Chicken Seasoning to turn it into an even heartier meal. The creamy zucchini sauce, bright lemon, and tender chicken are a delicious combination.
This is one of those dinners that feels cozy but still fresh. It is packed with flavor, comes together in one pot (after cooking the chicken), and is a great way to use up fresh zucchini. Still have zucchini? Check out more of my Zucchini Recipes for even more delicious ways to use it!
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts are seasoned and cooked before being added to the pasta. You can substitute boneless, skinless chicken thighs if preferred.
- Chicken seasoning: My homemade Chicken Seasoning adds plenty of flavor to the chicken (it has not failed me yet!), but your favorite store-bought blend will also work.
- Cavatappi pasta: The twists are great for holding onto the creamy sauce, but other short pasta shapes like penne, rotini, or fusilli work well, too.
- Zucchini: Fresh zucchini is the star of the sauce. Grating it helps it cook down until it becomes soft and creamy.
- Cream cheese: Adds richness and creates the creamy base for the sauce. Be sure it is softened so it melts smoothly.
- Parmesan cheese: Freshly grated Parmesan melts best and adds a salty, nutty flavor. Avoid the shelf-stable grated Parmesan for the smoothest sauce.
- Lemon: Fresh lemon zest and juice brighten the sauce and balance the richness. Fresh lemon is recommended for the best flavor.
- Crushed red pepper flakes: Optional, but they add a little heat if you like a bit of spice.
Tips for the Best Creamy Garlic Lemon Chicken Zucchini Pasta
- Cook the zucchini until the liquid cooks off: This is the secret to a rich, creamy sauce. The zucchini should be very soft and begin to lightly brown before you add the garlic.
- Reserve the pasta water: Before draining the pasta, save about 2 cups of the cooking water. The starchy water helps create a silky sauce and lets you adjust the consistency.
- Use freshly grated Parmesan: Fresh Parmesan melts more smoothly into the sauce than pre-shredded or shelf-stable varieties.
- Add the pasta water gradually: Stir in a splash at a time until the sauce is creamy and coats the pasta. You may not need all of the reserved water.
- Do not skip the lemon zest: The zest adds bright lemon flavor that pairs perfectly with the creamy sauce and zucchini.
- Let the chicken rest before slicing: Resting the chicken for about 5 minutes helps keep it juicy before adding it to the pasta.
FAQs
Do I have to peel the zucchini?
No! There is no need to peel the zucchini before grating it. Just wash it well and grate it using the large holes of a box grater.
Can I use a different pasta?
Yes. Cavatappi is great because the ridges and curves hold the creamy sauce, but other short pasta shapes like penne, rotini, fusilli, or shells work just as well.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a great substitute. Cook them until they reach an internal temperature of 165°F before slicing and adding them to the pasta.
Why do I need to cook the zucchini for so long?
Cooking the zucchini until its liquid evaporates is the key to a rich, creamy sauce. It concentrates the flavor and helps prevent the sauce from becoming watery.
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a great shortcut for busy nights. Simply shred or chop the cooked chicken and stir it into the pasta at the end, just long enough to heat it through. If you love using rotisserie chicken, check out some of my easy rotisserie chicken recipes!
How to Store Creamy Garlic Lemon Chicken Zucchini Pasta
Refrigerator: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm the pasta gently in a skillet over medium-low heat or in the microwave. Add a splash of water, milk, or chicken broth if needed to loosen the sauce as it reheats.
Freezer: I do not recommend freezing this pasta. Cream cheese-based sauces can separate after thawing, and the zucchini and pasta may become too soft.
Creamy Garlic Lemon Chicken Zucchini Pasta
Ingredients
Chicken
- 3 boneless skinless chicken breasts, (about 1 ½ to 2 pounds total)
- 2 tablespoons chicken seasoning
- 2 tablespoons olive oil
Pasta
- 1 box (16 ounces) cavatappi pasta
- ¼ cup olive oil, plus more for serving
- 2 pounds zucchini, about 3 large or 4 medium, grated on the large holes of a box grater
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 tablespoon garlic, minced
- ¼ teaspoon crushed red pepper flakes, optional
- 6 ounces cream cheese, softened, cubed
- ¾ cup (75 g) Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon lemon zest, from about 1 large lemon
- 3 tablespoons lemon juice, from about 1 large lemon
Instructions
Chicken
- Season both sides of the chicken breasts evenly with the chicken seasoning.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips. Set aside.
Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 2 cups of the pasta water before draining. Set the pasta aside.
- While the pasta cooks, heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the grated zucchini, salt, and pepper. Cook, stirring occasionally, for 12 to 15 minutes, or until the zucchini releases its liquid, the liquid evaporates, and the zucchini is very soft and concentrated. It should begin to lightly brown and stick to the bottom of the pan.
- Add the garlic and crushed red pepper flakes (if using). Cook for 1 minute, stirring constantly.
- Reduce the heat to low. Add the cream cheese and ½ cup of the reserved pasta water. Stir until the cream cheese melts and the sauce is smooth and creamy.
- Add the cooked pasta, Parmesan cheese, lemon zest, and lemon juice. Toss until well combined. Add more reserved pasta water, a splash at a time, until the sauce reaches your desired consistency and coats the pasta. (You may not need all of the reserved pasta water.) Taste and adjust with additional salt, pepper, or lemon juice, if needed.
- Add the sliced chicken and gently toss to combine.
- Serve immediately with extra Parmesan cheese, freshly ground black pepper, and a drizzle of olive oil.
Did you make this recipe?
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