Chicken Zucchini Pasta Skillet Recipe

Introduction

This Chicken Zucchini Pasta Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Combining savory Italian sausages with fresh vegetables and tender pasta, it delivers a comforting dinner with minimal cleanup.

Ingredients

• 1 tsp olive oil
• 12 oz Italian Style Chicken Sausages, cut into discs
• 1 cup onion, diced
• ½ tsp salt
• 2 tsp garlic, minced
• ¼ tsp crushed red pepper (optional)
• 4 cups chicken broth
• 8 oz uncooked Radiatore pasta (or any small pasta shape)
• 2 cups zucchini, chopped
• 2 tbsp lemon juice
• ¼ cup Parmesan cheese, grated and divided
• 1 cup grape tomatoes, halved
• ⅓ cup fresh basil, chopped

Instructions

1. Step 1: Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken sausages and diced onion. Cook until the sausages are browned and the onion becomes tender.
2. Step 2: Season with salt, crushed red pepper flakes (if using), and minced garlic. Cook for about 1 minute until fragrant. Pour in the chicken broth, scraping the pan’s bottom to release browned bits. Bring to a boil, then add the uncooked pasta. Stir frequently for about 10 minutes until the pasta is mostly tender, then stir in the chopped zucchini.
3. Step 3: Continue cooking for an additional 3 minutes until the zucchini is tender and most of the broth has been absorbed by the pasta. Stir in the lemon juice, 3 tablespoons of the Parmesan cheese, and the halved grape tomatoes.
4. Step 4: Remove from heat. Top with chopped fresh basil and the remaining 1 tablespoon of Parmesan cheese. Serve immediately and enjoy!

Tips & Variations

• For a vegetarian option, substitute chicken sausages with plant-based sausages or extra vegetables like mushrooms and bell peppers.
• Use vegetable broth instead of chicken broth for a lighter taste or to accommodate dietary preferences.
• Add a splash of cream or a dollop of ricotta cheese at the end for a richer, creamier sauce.
• Feel free to swap Radiatore pasta with fusilli, rotini, or small shells for similar texture and bite.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of broth or water to loosen the pasta. Avoid microwaving to keep the sausage and vegetables firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the skillet a day in advance and store it in the refrigerator. Reheat gently on the stovetop before serving to maintain the best texture and flavor.

What pasta can I use if I don’t have Radiatore?

Any small pasta shape like fusilli, rotini, or small shells will work well as they hold the sauce and mix easily with the other ingredients.

Chicken Zucchini Pasta Skillet Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Chicken Zucchini Pasta Skillet is a flavorful and hearty one-pan meal featuring Italian-style chicken sausages, tender zucchini, and perfectly cooked radiatore pasta in a garlicky chicken broth. Enhanced with fresh basil, lemon juice, and Parmesan cheese, this dish offers a balanced blend of protein, veggies, and zesty flavors – all ready in under 30 minutes.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tsp olive oil
• 12 oz Italian Style Chicken Sausages, sliced into discs
• 1 cup onion, diced
• ½ tsp salt
• 2 tsp garlic, minced
• ¼ tsp crushed red pepper flakes (optional)
• 4 cups chicken broth
• 8 oz uncooked Radiatore pasta (or any other small pasta shape)
• 2 cups zucchini, chopped
• 2 tbsp lemon juice
• ¼ cup Parmesan cheese, grated (divided)
• 1 cup grape tomatoes, halved
• ⅓ cup fresh basil, chopped

Instructions

1. Cook Sausages and Onions: Heat a large skillet over medium heat and add the olive oil. Once hot, add the sliced chicken sausages and diced onions. Cook until the sausages are browned and the onions are tender, stirring occasionally for about 5-7 minutes.
2. Add Seasonings and Broth: Season the mixture with salt, crushed red pepper flakes (if using), and minced garlic. Cook until fragrant, about 1 minute. Pour in the chicken broth, and use a spoon to scrape any browned bits off the bottom of the pan to add flavor.
3. Cook Pasta: Bring the broth mixture to a boil, then add the uncooked radiatore pasta. Stir frequently for approximately 10 minutes, until the pasta is mostly tender but still slightly firm.
4. Add Zucchini and Finish Cooking: Stir in the chopped zucchini and continue cooking for an additional 3 minutes until the zucchini is tender and most of the chicken broth is absorbed by the pasta.
5. Incorporate Flavorings: Remove the skillet from heat, then stir in the lemon juice, 3 tablespoons of the grated Parmesan cheese, and the halved grape tomatoes to combine evenly.
6. Garnish and Serve: Top the pasta skillet with the chopped fresh basil and the remaining 1 tablespoon of Parmesan cheese. Serve immediately and enjoy your flavorful one-pan meal.

Notes

• You can substitute the Italian chicken sausages with turkey or pork sausages if preferred.
• For a spicier kick, increase the amount of crushed red pepper flakes.
• Feel free to swap radiatore pasta with any small pasta shapes like penne or rotini.
• Use low-sodium chicken broth to reduce sodium content if desired.
• To make it vegetarian, replace chicken sausages with plant-based alternatives and use vegetable broth instead of chicken broth.

Keywords: chicken sausage pasta, zucchini pasta skillet, one-pan pasta, Italian sausage recipe, quick stovetop meal