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One Pot Zucchini and Chicken Pasta

One pot zucchini and chicken pasta with garlicky broth that turns silky as the pasta simmers. Juicy seasoned chicken, tender half-moon zucchini, and penne or rotini cook together for an easy under-35-minute weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lb boneless skinless chicken breasts Cut into bite-sized chunks.
  • 3 zucchini Slice into half-moons.
  • 12 oz penne or rotini pasta Use uncooked.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup water
Aromatics & Seasoning
  • 4 garlic cloves Minced.
  • 1 yellow onion Small, diced.
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp red pepper flakes Optional.
  • 0.01 salt and black pepper To taste. Add as needed.
Finish
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp fresh parsley Chopped.
  • 0.5 lemon juice Juice of 1/2 lemon.

Equipment

  • 1 Dutch oven

Method
 

Sear the chicken
  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken chunks with salt, black pepper, garlic powder, and onion powder.
  2. Add chicken to the hot pan in a single layer and sear for 3–4 minutes without touching. Flip and cook another 2–3 minutes until golden, then remove the chicken and set aside (it won’t be fully cooked yet).
Sauté aromatics and boil the pasta
  1. In the same pot, add a splash more oil if needed and sauté diced onion for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  2. Add uncooked pasta, chicken broth, water, heavy cream, Italian seasoning, and red pepper flakes (if using). Stir to combine and bring to a boil.
  3. Reduce heat to medium, cover, and cook for 8 minutes, stirring occasionally so the pasta doesn’t stick. Look for bubbling throughout the pot as it thickens slightly.
Cook zucchini and finish
  1. Add sliced zucchini and the reserved chicken back to the pot, then stir everything together. Cover and cook for another 5–7 minutes until the pasta is al dente and the zucchini is just tender, with sauce visibly clinging to the pasta.
  2. Remove from heat and stir in Parmesan cheese and lemon juice. Taste and adjust seasoning for salt and black pepper.
  3. Garnish with fresh parsley and an extra sprinkle of Parmesan, then serve straight from the pot. The sauce should look silky and slightly glossy around the pasta.

Notes

For the creamiest texture, keep the lid on during the 8-minute simmer and stir only occasionally so the pasta cooks evenly. Store leftovers in the fridge up to 3 days; reheat gently with a splash of water or broth to loosen the sauce. Freezing is not recommended because cream-based sauces can break when thawed. Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter result (texture will be slightly less rich).