When you want a delicious pasta dish without loads of faff, this Chicken And Courgette Pasta delivers. Creamy, lemony, and full of tender chicken and lightly golden courgette, it's exactly what you want on busy weeknights - no drama, just dinner.
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Recipe Highlights
- Made with a handful of simple ingredients
- A perfect, easy weeknight meal that feels fresh but comforting
- Comes together in under 30 minutes - great recipe when you're in a rush
- Great way to use up zucchini in season.
- Creamy but not heavy!
Ingredient Notes
Here are the main ingredients for this creamy chicken and courgette pasta:
- Chicken breast. Lean and quick-cooking, but feel free to use chicken thighs if you prefer. Got leftovers? Rotisserie chicken or any cooked chicken works too. Just skip the frying step.
- Courgette. Also known as zucchini depending on where you live. Dice it small so it cooks quickly and gets those browned edges. Avoid using zucchini noodles here - you want real texture.
- Pasta. We used spaghetti, but any shape works. Penne, fusilli, tagliatelle - all welcome at the dinner table. Just follow the package instructions and cook the pasta in a large pot of salted water, making sure to keep pasta al dente.
- Cream. Use double cream (or heavy cream). Crème fraîche can work in a pinch, but it will need to be whisked into the sauce for a smooth texture.
- Lemon zest and lemon juice. Essential. They balance the richness and give the whole dish a lift. Don't skip or sub.
- Parmesan cheese. You can swap for Grana Padano or other hard Italian cheese.
- Fresh parsley. Adds brightness at the end. Fresh basil would work too, especially in warmer months.
As always, find a full ingredients list and detailed instructions in the recipe card at the bottom of the post.
Important Tips: What Really Makes a Difference?
- Cook the chicken properly. Slicing the chicken breast into thinner chicken fillets helps them cook quickly and evenly. If you're using raw chicken pieces, go for medium-high heat in a large frying pan and get some colour on both sides.
- Don't overcook the courgette. Aim for tender zucchini with just a bit of bite and golden brown edges. It should still hold its shape, not go mushy.
- Make a proper sauce base. A quick mix of butter, flour, stock, and garlic makes sure your creamy sauce doesn't split. Cook the flour for about a minute over medium-low heat before adding the liquids.
- Use pasta water wisely. If the sauce tightens up too much, a splash of starchy pasta water brings it back together.
- Short on time? Skip the raw chicken entirely and use shredded roast chicken, chicken sausage, or any leftover chicken from another night.
Serving Suggestions
This chicken zucchini pasta recipe is filling on its own, but it pairs well with:
- Cherry tomatoes tossed in basil pesto
- Lightly toasted pine nuts or spring onions (green onions) on top for crunch
- A simple green salad with a squeeze of lemon juice and a drizzle of little olive oil.
- Top with extra Parmesan cheese, and a pinch of red pepper flakes if you like a kick.
Storage and Reheating
Leftovers? Pop your chicken and courgette pasta in an airtight container and store in the fridge. To reheat the next day, use a large pan over medium heat with a splash of water or chicken broth to loosen the sauce. You can also microwave your leftovers. This recipe does not freeze well.
More Creamy Pasta Recipes
If creamy pasta is one of your favourite ways to do dinner, I've got a few more pasta dishes up my sleeve for the whole family to enjoy - scroll down for more ideas that are perfect for weeknight meals and work with pantry staples.
Creamy Chicken and Courgette Pasta
When you want a delicious pasta dish without loads of faff, this Chicken And Courgette Pasta delivers. Creamy, lemony, and full of tender chicken and lightly golden courgette, it's exactly what you want on busy weeknights - no drama, just dinner.
Ingredients
- 1 chicken breast boneless, skinless
- 1 lemon all zest + 1 tablespoon of juice
- 1 tablespoon oil
- 1 courgette cut into small cubes
- 160 g (5.64 oz) pasta we used spaghetti
- 1 tablespoon butter
- 1 teaspoon flour
- 1 garlic clove minced
- 30 ml (3 tablespoon) chicken stock or vegetable stock
- 80 ml (⅓ cups) double cream or heavy cream
- 2 tablespoon grated parmesan cheese plus extra to top
- salt and black pepper to taste
- fresh parsley finely chopped, to garnish
Instructions
- Cut your chicken breast into two thin patties lengthways.
- Drizzle it with a tablespoon of lemon juice and season with salt and black pepper.
- Heat neutral oil in a frying pan over medium heat.
- Add the chicken pieces and fry for 3-4 minutes on each side, until cooked through (the cooking time will depend on the thickness of the chicken. If you have a kitchen thermometer, check that the internal temperature of the thickest part of the chicken reaches 74°C (165° F)).
- Take the chicken out of the pan, and set it aside to cool down slightly.
- To the same frying pan, add the courgette cubes, and fry over medium heat for 5-8 minutes, until slightly softened and browned on the edges. Transfer them to a bowl and set aside. Reserve the pan.
- At this point, cook the pasta in a large pot of salted water, following the packet instructions. You may want to reserve some starchy pasta water, in case your sauce needs loosening later.
- Whilst the pasta cooks, melt the butter in the reserved pan over low heat. Sprinkle in the flour and mix well for about 40-60 seconds. Add the garlic and stock and stir until the mixture thickens slightly (about 30 seconds).
- Pour in the cream stir and let the mixture simmer for a couple of minutes.
- In the meantime, shred the cooked chicken using two forks.
- Add the chicken to the cream sauce, stir in parmesan cheese and lemon zest. Taste and season with salt and black pepper.
- Finally, add the drained pasta and courgette to the cream sauce and toss to coat.
- Serve immediately with some parsley and extra parmesan on top.
Nutrition
Calories: 689kcalCarbohydrates: 71gProtein: 39gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 123mgSodium: 265mgPotassium: 997mgFiber: 5gSugar: 7gVitamin A: 877IUVitamin C: 48mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!
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