Chicken Pasta with Zucchini (2024)

By: Author Zona House

Posted on Published: June 6, 2022- Last updated: December 6, 2023

Categories Chicken-Poultry, Dinner for Two

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This Chicken Pasta with Zucchini has a delicious blend of diced chicken, pasta, cubed zucchini, and sliced mushrooms mixed with Mozzarella and Parmesan cheese blend, green onion, and creamy white egg sauce seasoned with basil, salt, and fresh ground black pepper.

Equipment needed for this recipe
How to make Chicken Pasta with Zucchini
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And you can easily swap out the chicken for shrimp or leave it out completely to convert this to a meatless meal.

If you’re not a fan of zucchini, you can also swap it out for broccoli, green beans, or asparagus.

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Equipment needed for this recipe

How to make Chicken Pasta with Zucchini

Preheat the oven to 375 F.

Dice the chicken into bite-sized cubes.

Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.

Melt the butter in a large pan on medium heat.

Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes.

In a bowl, mix together the mozzarella cheese, Parmesan cheese, heavy cream, chicken broth, green onions, beaten egg, basil, salt, and black pepper, until well combined.

Spray an 8×8 baking dish with non-stick spray and pour the chicken and squash mixture in.

Layer the pasta over the chicken mixture.

Pour the cheese mixture over the pasta. Press the pasta until it is all submerged.

Cover with aluminum foil and make sure it is very well sealed around all of the edges.

Bake 35 – 40 minutes.

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Yield: Serves 2 - 4

Chicken Pasta with Zucchini

Prep Time5 minutes

Cook Time55 minutes

Total Time1 hour

Ingredients

6 ounces boneless chicken
4 ounces uncooked pasta
4 ounces fresh mushrooms
1 medium zucchini
2 Tablespoons butter
Salt and fresh ground black pepper, to taste
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
2 green onions
1 egg (beaten)
2 teaspoons dried basil

Instructions

Preheat the oven to 375 F.
On a cutting board, dice the chicken into bite-sized cubes.
Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
Melt the butter in a large pan on medium heat.
Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes.
In a bowl, mix together the mozzarella cheese, Parmesan cheese, heavy cream, chicken broth, green onions, beaten egg, basil, salt, and black pepper, until well combined.
Spray an 8x8 baking dish with non-stick spray and pour the chicken and squash mixture in.
Layer the pasta over the chicken mixture.
Pour the cheese mixture over the pasta. Press the pasta until it is all submerged.
Cover with aluminum foil and make sure it is very well sealed around all of the edges.
Bake 35 - 40 minutes.
Remove foil and bake 10 more minutes.
Allow to cool 5-10 minutes before serving.