Creamy Garlic Lemon Chicken Zucchini Pasta
This Creamy Garlic Lemon Chicken Zucchini Pasta started with my love for a creamy zucchini pasta, and adding seasoned chicken turned it into a hearty meal. It is packed with tender chicken, fresh zucchini, lemon, Parmesan, and a creamy sauce that makes every bite delicious.
Servings: 6 people
Calories: 787kcal
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.
Nutrition
Serving: 1portion | Calories: 787kcal