One-Pot Chicken Zucchini Pasta Skillet (Print version)
Tender chicken, zucchini, tomatoes, and short pasta cook together in one skillet with broth, lemon, basil, and Parmesan.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) boneless skinless chicken breast, cut into 3/4-inch pieces
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
07 -
1/4 teaspoon crushed red pepper flakes, optional
08 -
3 1/2 cups (830 ml) low-sodium chicken broth
09 -
8 oz (225 g) short pasta, such as rotini, radiatore, or penne
10 -
2 medium zucchini, chopped into half-moons
11 -
1 cup (150 g) grape tomatoes, halved
12 -
2 tablespoons fresh lemon juice
13 -
1/2 cup (45 g) freshly grated Parmesan cheese, plus more for serving
14 -
1/3 cup chopped fresh basil
# Instructions:
01 -
Heat olive oil in a large deep skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and the pepper, then cook for 4-5 minutes until lightly browned on the outside.
02 -
Add the onion and cook for 2-3 minutes until slightly softened. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant.
03 -
Pour in the chicken broth and scrape the bottom of the skillet. Stir in the pasta and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a steady simmer, cover, and cook for 8-10 minutes, stirring often.
04 -
When the pasta is almost tender, stir in the zucchini. Cook uncovered for 3-4 minutes until the zucchini is tender and the pasta is cooked through.
05 -
Remove from the heat. Stir in the tomatoes, lemon juice, Parmesan, and basil. Rest for 2 minutes so the sauce thickens slightly, then serve with extra Parmesan.
# Good to know:
01 -
Best served right after cooking while the sauce is glossy.
02 -
Add extra broth in small splashes if the pasta needs more time.