Parmesan Zucchini Tomato Chicken Spaghetti

Why You’ll Love This Recipe

This recipe is a perfect balance of flavors and textures. The zucchini and chicken bring a healthy, hearty base, while the pesto and Parmesan cheese add rich, bold flavors. The cherry tomatoes provide a juicy, tangy contrast, making each bite exciting. It’s quick to prepare, making it an ideal option for busy nights when you want something satisfying without spending too much time in the kitchen.

Ingredients

• 1 tablespoon olive oil

• 1 zucchini, sliced

• Salt, to taste

• 1 teaspoon olive oil

• 1 lb chicken breast, uncooked, sliced

• ¼ cup basil pesto

• 8 oz spaghetti, uncooked (use gluten-free spaghetti for a gluten-free version)

• 1 cup red cherry tomatoes, each sliced in half

• 1 cup yellow cherry tomatoes, each sliced in half

• ¼ cup basil pesto

• ⅓ cup Parmesan cheese, grated

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

Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced zucchini, sprinkle with salt, and cook for about 5 minutes until soft and slightly browned. Remove the zucchini from the skillet and set it aside.

2. In the same skillet, add 1 teaspoon of olive oil and the sliced chicken breast. Sprinkle with salt and cook for 5-7 minutes, flipping the chicken a couple of times until fully cooked. Stir in ¼ cup of basil pesto with the chicken.

3. Meanwhile, bring a large pot of water to a boil, then add the spaghetti. Cook according to the package instructions. Drain the pasta.

4. Add the cooked pasta to the skillet with the chicken. Stir in the red and yellow cherry tomatoes and the cooked zucchini. Add the remaining ¼ cup of basil pesto and mix everything together. Reheat on low-medium heat and adjust seasoning with extra pesto or salt, if needed.

5. Remove from heat and sprinkle the grated Parmesan cheese over the pasta. Serve immediately, topping each plate with more Parmesan if desired.

Servings and Timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Vegetarian: Omit the chicken and add extra vegetables, such as mushrooms or bell peppers, for added flavor and texture.

• Gluten-Free: Use gluten-free spaghetti to make the dish suitable for gluten-sensitive diets.

• Spicy: Add a pinch of red pepper flakes to the pesto for a bit of heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop with a splash of water or extra pesto to prevent it from drying out.

FAQs

How can I make this dish spicier?

You can add a pinch of red pepper flakes to the pesto or sauté some chopped chili peppers with the zucchini for an added kick.

Can I use a different type of pasta?

Yes, feel free to substitute any pasta of your choice, such as penne, fettuccine, or linguine.

How do I make this recipe vegetarian?

Simply omit the chicken and increase the number of vegetables, or add tofu for a protein boost.

Can I use store-bought pesto?

Yes, you can use store-bought pesto to save time, but homemade pesto will elevate the flavors even further.

Can I use frozen zucchini?

It’s best to use fresh zucchini for the best texture. However, if using frozen, be sure to thaw and drain it well to avoid excess moisture in the dish.

How do I make this recipe dairy-free?

To make the dish dairy-free, skip the Parmesan or use a plant-based Parmesan alternative.

Can I make this ahead of time?

While this dish is best served fresh, you can prep the chicken, zucchini, and pesto ahead of time. Just combine everything and cook when ready to serve.

Can I freeze this recipe?

It’s not ideal to freeze this dish as the texture of the zucchini and pasta may change upon reheating.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables like bell peppers, spinach, or mushrooms to boost the flavor and nutrition.

What can I serve this with?

This pasta pairs well with a simple side salad, garlic bread, or a light vegetable soup.

Conclusion

This Parmesan Zucchini Tomato Chicken Spaghetti is a delightful and easy-to-make meal that brings a fresh Mediterranean flavor to your table. With tender chicken, fresh veggies, and the richness of basil pesto and Parmesan, it’s a dish the whole family will love. Whether you’re looking for a quick weeknight dinner or something more festive, this recipe will not disappoint!

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This Parmesan Zucchini Tomato Chicken Spaghetti is a delicious and easy-to-make dish featuring fresh vegetables, savory chicken, and a rich basil pesto sauce. With tender zucchini, juicy cherry tomatoes, crispy chicken, and creamy Parmesan, it delivers a perfect balance of flavors and textures. Ideal for busy weeknights or a weekend gathering, this Mediterranean-inspired recipe is both light and satisfying. Ready in just 40 minutes, it’s a flavorful option for dinner that’s sure to please everyone.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

1 tablespoon olive oil

1 zucchini, sliced

Salt, to taste

1 teaspoon olive oil

1 lb chicken breast, uncooked, sliced

¼ cup basil pesto

8 oz spaghetti (use gluten-free spaghetti for a gluten-free version)

1 cup red cherry tomatoes, sliced in half

1 cup yellow cherry tomatoes, sliced in half

¼ cup basil pesto

⅓ cup Parmesan cheese, grated

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Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced zucchini, sprinkle with salt, and cook for 5 minutes until soft and slightly browned. Remove the zucchini from the skillet and set aside.

2. In the same skillet, add 1 teaspoon of olive oil and the sliced chicken breast. Sprinkle with salt and cook for 5-7 minutes, flipping until fully cooked. Stir in ¼ cup of basil pesto with the chicken.

3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package instructions, then drain.

4. Add the cooked pasta to the skillet with the chicken. Stir in the red and yellow cherry tomatoes and the cooked zucchini. Add the remaining ¼ cup of pesto and mix well. Reheat over low-medium heat, adjusting seasoning with extra pesto or salt as desired.

5. Remove from heat and sprinkle the grated Parmesan cheese over the pasta. Serve immediately, adding more Parmesan to each plate if desired.

Notes

• Vegetarian: Omit the chicken and add extra vegetables like mushrooms or bell peppers.

• Gluten-Free: Use gluten-free spaghetti to accommodate gluten-sensitive diets.

• Spicy: Add a pinch of red pepper flakes to the pesto for some heat.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop with a splash of water or extra pesto to prevent dryness.