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Parmesan Zucchini Tomato Chicken Spaghetti

Parmesan Zucchini Tomato Chicken Spaghetti That Wows!

A deliciously satisfying pasta dish featuring juicy chicken, zucchini, and cherry tomatoes, enriched with Parmesan and pesto, perfect for dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Dish
  • 1 tbsp olive oil use extra virgin for better flavor
  • 2 cups zucchini sliced; yellow squash can be used
  • to taste salt adjust accordingly
  • 1 lb chicken breast boneless; thighs can be juicier
  • 1/2 cup basil pesto homemade or store-bought
  • 8 oz spaghetti gluten-free option available
  • 1 cup red cherry tomatoes halved; yellow cherry tomatoes can be a substitute
  • 1/2 cup Parmesan cheese freshly grated for creaminess
For Serving
  • 1/4 cup extra Parmesan for garnishing
  • 1 loaf crusty bread for serving

Equipment

  • Large skillet
  • Pot
  • colander

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Add sliced zucchini and sprinkle with salt. Sauté for about 5 minutes until soft.
  3. In the same skillet, add another teaspoon of olive oil, then add seasoned chicken. Cook for 5-7 minutes.
  4. Stir in 1/4 cup of basil pesto until the chicken is well coated.
  5. In a separate pot, cook spaghetti in salted boiling water according to package instructions.
  6. Add drained spaghetti to the skillet with chicken mixture, folding in zucchini and cherry tomatoes.
  7. Pour in another 1/4 cup of basil pesto and heat through for about 2 minutes.
  8. Top with 1/3 cup of freshly grated Parmesan cheese, mix gently, and serve hot.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 600IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.

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