Parmesan Zucchini Tomato Chicken Spaghetti
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.
- 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
Instructions
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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.
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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.
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Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package instructions, then drain.
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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.
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Remove from heat and sprinkle the grated Parmesan cheese over the pasta. Serve immediately, adding more Parmesan to each plate if desired.
Notes
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Vegetarian: Omit the chicken and add extra vegetables like mushrooms or bell peppers.
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Gluten-Free: Use gluten-free spaghetti to accommodate gluten-sensitive diets.
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Spicy: Add a pinch of red pepper flakes to the pesto for some heat.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or on the stovetop with a splash of water or extra pesto to prevent dryness.
