Chicken Zucchini Pasta Skillet

Why You’ll Love This Recipe

This Chicken Zucchini Pasta Skillet is the ultimate comfort food with a twist. The combination of chicken sausage and fresh veggies gives it a light but flavorful profile, while the pasta and chicken broth create a savory, rich sauce that brings everything together. It’s quick to prepare, uses simple ingredients, and doesn’t require a lot of cleanup—making it ideal for busy nights when you want a wholesome meal in no time. The addition of lemon juice, fresh basil, and Parmesan cheese brightens the dish, adding layers of flavor with every bite.

Ingredients

• 1 teaspoon olive oil

• 12 oz Italian Style Chicken Sausages, cut into discs

• 1 cup onion, diced

• ½ teaspoon salt

• 2 teaspoon garlic, minced

• ¼ teaspoon crushed red pepper, optional

• 4 cups chicken broth

• 8 oz uncooked Radiatore pasta, or any other small pasta shape

• 2 cups zucchini, chopped

• 2 tablespoon lemon juice

• ¼ cup Parmesan cheese, grated, divided

• 1 cup grape tomatoes, halved

• ⅓ cup fresh basil, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken sausages and diced onion. Cook until the sausages are browned and the onion is tender, about 5 minutes.

2. Season the mixture with salt, red pepper flakes (if using), and minced garlic. Cook for about 1 minute, until the garlic becomes fragrant.

3. Pour in the chicken broth and scrape the bottom of the pan to release any browned bits stuck to the skillet. Bring the mixture to a boil.

4. Add the uncooked pasta to the skillet. Stir occasionally for about 10 minutes, or until the pasta is mostly tender. Add the chopped zucchini at this point and continue cooking for another 3 minutes until the zucchini is tender and the pasta has absorbed most of the chicken broth.

5. Stir in the lemon juice, 3 tablespoon of the grated Parmesan cheese, and the halved grape tomatoes.

6. Remove from heat. Top the skillet with fresh basil and the remaining 1 tablespoon of Parmesan cheese.

7. Serve and enjoy!

Servings and Timing

• Servings: 6 people

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Add more veggies: To make it even heartier, add extra vegetables like bell peppers, spinach, or mushrooms.

• Switch up the pasta: You can use any small pasta shape you prefer, like penne or fusilli, or even gluten-free pasta for a gluten-free option.

• Make it spicy: If you love a kick of heat, add more red pepper flakes or a dash of hot sauce.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the skillet over low heat, adding a splash of chicken broth or water to keep the pasta moist. Stir occasionally until heated through.

FAQs

How can I make this recipe dairy-free?

You can make this dish dairy-free by omitting the Parmesan cheese or using a dairy-free alternative.

Can I use a different type of pasta?

Absolutely! Feel free to use any small pasta shape like penne, rotini, or farfalle.

How can I make this recipe spicier?

To add more heat, simply increase the amount of crushed red pepper flakes or add a few dashes of hot sauce.

Can I freeze leftovers?

While it’s best to enjoy this dish fresh, you can freeze leftovers in an airtight container for up to a month. To reheat, thaw in the fridge overnight and warm on the stove.

Can I use zucchini noodles instead of regular pasta?

Yes! For a low-carb variation, swap the pasta with zucchini noodles. You’ll still get a similar delicious flavor but with fewer carbs.

Is there a vegetarian version of this recipe?

Yes, you can make this dish vegetarian by omitting the sausages and using a plant-based sausage or even tofu for protein.

How do I keep the pasta from becoming too mushy?

Be sure to watch the pasta closely as it cooks and stir frequently. Once it’s mostly tender, add the zucchini and allow the pasta to cook for just a few more minutes until done.

Can I use canned chicken broth?

Yes, you can substitute canned chicken broth in place of homemade or fresh broth.

What can I serve this dish with?

This dish is filling on its own but pairs well with a side of fresh green salad or crusty bread.

Conclusion

This Chicken Zucchini Pasta Skillet is a delicious, easy-to-make dinner that’s packed with flavor and nutrition. With just a few simple ingredients, you can create a hearty meal in under 30 minutes, perfect for any busy weeknight. Plus, it’s incredibly versatile, so feel free to customize it to your taste. Whether you’re feeding a family or meal prepping for the week, this recipe is sure to impress!

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A one-pan dish that combines juicy chicken sausages, zucchini, tomatoes, and tender pasta, all in a savory, rich sauce. Ready in just 20 minutes, perfect for a quick and healthy weeknight dinner.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Calorie

Ingredients

• 1 tsp olive oil
• 12 oz Italian Style Chicken Sausages, cut into discs
• 1 cup onion, diced
• ½ tsp salt
• 2 tsp garlic, minced
• ¼ tsp crushed red pepper, optional
• 4 cups chicken broth
• 8 oz uncooked Radiatore pasta, or any other small pasta shape
• 2 cups zucchini, chopped
• 2 tbsp lemon juice
• ¼ cup Parmesan cheese, grated, divided
• 1 cup grape tomatoes, halved
• ⅓ cup fresh basil, chopped

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Instructions

1. Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken sausages and diced onion. Cook until the sausages are browned and the onion is tender, about 5 minutes.
2. Season the mixture with salt, red pepper flakes (if using), and minced garlic. Cook for about 1 minute, until the garlic becomes fragrant.
3. Pour in the chicken broth and scrape the bottom of the pan to release any browned bits stuck to the skillet. Bring the mixture to a boil.
4. Add the uncooked pasta to the skillet. Stir occasionally for about 10 minutes, or until the pasta is mostly tender. Add the chopped zucchini and continue cooking for another 3 minutes until the zucchini is tender and the pasta has absorbed most of the chicken broth.
5. Stir in the lemon juice, 3 tablespoon of the grated Parmesan cheese, and the halved grape tomatoes.
6. Remove from heat. Top the skillet with fresh basil and the remaining 1 tablespoon of Parmesan cheese.
7. Serve and enjoy!

Notes

 

• To make it heartier, add extra vegetables like bell peppers, spinach, or mushrooms.
• Use any small pasta shape you prefer, like penne or fusilli, or even gluten-free pasta for a gluten-free option.
• If you love a kick of heat, add more red pepper flakes or a dash of hot sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers with a splash of chicken broth or water to keep the pasta moist.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 60mg