Pasta Recipe With Zucchini, Mushrooms And Chicken

If you’re craving a comforting pasta dish packed with vegetables and protein, this pasta with zucchini, mushrooms, and chicken is just what you need. It’s an easy, one-bowl meal that’s full of flavor, nutritious, and perfect for busy weeknights or entertaining guests. The combination of tender chicken, savory mushrooms, and fresh zucchini will leave everyone asking for seconds.

This pasta recipe rivals any restaurant pastas.  It also reheats well, and makes a great party dish or a potluck dish.  This recipe makes a pretty big portion – it serves 6-8 people.  If you want to make less, just use half of the ingredients.

Why You’ll Love Pasta Recipe With Zucchini, Mushrooms, and Chicken

• Flavor-packed and hearty: The combination of juicy chicken, earthy mushrooms, and fresh zucchini, all tossed in a tangy tomato basil sauce, creates an irresistible flavor that everyone will love.
• Perfect for busy weeknights: This recipe is simple and quick to prepare, making it a go-to meal for those hectic days when you need a nutritious and satisfying dinner on the table fast.
• Loaded with veggies: With plenty of zucchini and mushrooms, this pasta dish is not only delicious but also packed with nutritious vegetables, offering a balanced and wholesome meal.
• Great for meal prep or leftovers: The flavors of this dish only get better the next day, making it perfect for reheating. It’s a great recipe to prepare in advance or enjoy as leftovers throughout the week.
• Versatile and customizable: You can easily adjust the ingredients to fit your taste preferences. Try swapping in different veggies, adding more herbs, or making it vegetarian by leaving out the chicken.

Ingredients:

• 1 lb pasta – Choose your favorite type of pasta, such as penne, spaghetti, or bow-tie, for the base of this dish.
• 1 lb skinless boneless chicken breast – Boneless, skinless chicken breast adds lean protein and tender texture to the meal.
• 1 lb mushrooms – Earthy mushrooms (any variety like cremini or button) bring depth of flavor to the dish.
• 6 zucchinis – Fresh zucchini adds a mild, slightly sweet flavor and a great texture to balance the richness of the sauce.
• 4 tbsp extra virgin olive oil – Used to sauté the vegetables and enhance the flavors of the sauce.
• 6 garlic cloves, minced – Minced garlic adds a fragrant, savory taste to the tomato sauce.
• 1 package fresh basil leaves – Chopped basil gives the sauce a burst of freshness and an aromatic touch.
• 2 cans (15 oz each) crushed tomatoes – Canned crushed tomatoes create a rich and tangy base for the sauce.
• 1 cup grated Parmesan cheese – Grated Parmesan adds a salty, nutty flavor that brings everything together.

See the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Pasta Recipe With Zucchini, Mushrooms, and Chicken

• Saucepan – Used to simmer the flavorful tomato basil sauce.
• Two large non-stick frying pans – One for sautéing the zucchini and mushrooms, and the other for cooking the chicken.
• Large bowl – To mix together the cooked vegetables, chicken, and sauce before combining with the pasta.
• Colander – Essential for draining the cooked pasta.
• Measuring cups and spoons – For accurately measuring the ingredients like olive oil and Parmesan cheese.

Directions:

Make the tomato sauce:

In a saucepan, put the extra-virgin olive oil and minced garlic.  Heat over medium heat until garlic starts to sizzle.  Add crushed tomatoes and stir.  Chop the basil and add to the tomatoes, and stir.  When it boils, reduce heat to low, cover and simmer for 5 minutes.

Cook The Vegetables:

Peel and chop the zucchinis and chop the mushrooms.  Heat 2 large non-stick frying pans over medium-high heat.  Add mushrooms to one frying pan and zucchinis to the other.  Cook, stirring periodically, for 10 minutes.  When finished cooking, add salt and pepper to taste, then put zucchinis and mushrooms into 1 very large bowl.

Cook The Chicken:

Chop the chicken into very small pieces.  Heat the non-stick frying pan over medium-high heat.  Cook, stirring periodically, for 5 minutes or until cooked through.  Add salt and pepper to taste.

Mix Vegetables, Chicken and Tomato Sauce:

Add chicken to the large bowl with vegetables.  Add tomato sauce to that bowl as well.  Mix chicken, tomato sauce and vegetables in that bowl.

Cook Pasta:

Cook pasta according to package directions.  When the pasta finished cooking, drain it into a colander.

Mix Everything and Add Cheese:

Heat 2 large non-stick frying pans over medium-high heat.  Put half of the pasta into 1 frying pan, the the other half in the other.  Then add half of the zucchini-mushroom-chicken-tomato mixture to the pasta in one frying pan, and the other half to the other frying pan.  Sprinkle the contents of one frying pan with 1/2 of the parmesan cheese, and the other frying pan with the remaining cheese.  Mix until everything is combined and heated through.

Serving Suggestions

• With a simple side salad: Serve this pasta alongside a crisp green salad with cauliflower and fresh parsley salad with tomato to balance out the richness of the dish.
• Crusty garlic bread: A slice of warm cheesy garlic bread or toasted bread pairs wonderfully with the tomato basil sauce and adds a satisfying crunch.
• Topped with fresh herbs: Garnish the dish with extra chopped basil or parsley for a fresh, vibrant finish.
• Grated Parmesan: Offer extra Parmesan cheese at the table so guests can add as much cheesy goodness as they like.
• For a complete Italian meal: Pair this pasta with a light dessert, like chocolate banana ice cream or blueberry cake, to finish off your meal in true Italian style.

Tips For Success

• Use fresh ingredients: Fresh zucchini, mushrooms, and basil make a big difference in the flavor of this dish. Avoid using canned or pre-cooked vegetables for the best results.
• Cook the pasta al dente: Be sure to cook the pasta until it’s al dente, meaning it’s firm to the bite. This will help it hold up better when mixed with the sauce and vegetables, preventing it from becoming too soft.
• Don’t overcrowd the pans: When sautéing the vegetables and chicken, avoid overcrowding the pans. This allows the ingredients to cook evenly and brown nicely, enhancing their flavor. If necessary, cook the veggies and chicken in batches.
• Season each component: As you cook each part of the dish (the vegetables, chicken, and sauce), make sure to season them with salt and pepper. This layering of seasoning helps bring out the best flavor in each element and keeps the dish from tasting bland.
• Adjust the sauce consistency: If the tomato sauce becomes too thick while simmering, you can add a little water or chicken broth to reach the desired consistency. On the other hand, if you prefer a thicker sauce, let it simmer uncovered for a few extra minutes to reduce.
• Add a kick of spice: If you like a bit of heat, consider adding red pepper flakes or a pinch of cayenne pepper to the sauce for an extra layer of flavor.
• Leftovers: This dish tastes even better the next day! Store leftovers in an airtight container and reheat for a quick, delicious meal. Make sure to save a little extra Parmesan for sprinkling over the reheated pasta.

Variations And Substitutions

• Vegetarian option: To make this dish vegetarian, simply omit the chicken. You can increase the amount of zucchini and mushrooms or add other vegetables like bell peppers, spinach, or eggplant for extra texture and flavor. You could also add plant-based protein alternatives, such as tofu or chickpeas, to keep it filling.
• Use different types of mushrooms: While the recipe calls for standard mushrooms, you can experiment with different varieties. Shiitake or cremini mushrooms will add a deeper, earthier flavor, while portobello mushrooms give the dish a meatier texture.
• Switch up the pasta: While this recipe works well with most types of pasta, you can try different shapes depending on what you have on hand or prefer. Penne, rigatoni, or bow-tie pasta all work wonderfully. For a lower-carb option, consider using a pasta alternative made from chickpeas, lentils, or even zucchini noodles.
• Dairy-free variation: If you’re avoiding dairy, you can skip the Parmesan or use a dairy-free cheese alternative. Nutritional yeast is also a great option to add a cheesy flavor without the dairy.
• Gluten-free: Substitute regular pasta with gluten-free pasta made from rice, corn, or quinoa to accommodate gluten intolerance. Make sure to check the sauce ingredients for any hidden sources of gluten.
• Spicy twist: If you enjoy a little heat, you can spice things up by adding red pepper flakes or a dash of hot sauce to the tomato sauce. For a more complex spice profile, consider adding a small amount of smoked paprika or cayenne pepper.
• Herb swap: If you don’t have fresh basil on hand, don’t worry! You can use dried basil, oregano, or even Italian seasoning in the sauce. Just be sure to adjust the quantity since dried herbs are more concentrated.
• Add a creamy element: If you prefer a creamier sauce, you can stir in a splash of heavy cream or a dollop of ricotta cheese just before mixing the sauce with the pasta. This adds a luscious texture that complements the veggies and chicken beautifully.

Storage and Reheating

• Storage: To store leftovers, place the pasta in an airtight container and refrigerate. It will stay fresh for up to 3-4 days. Be sure to store the pasta separately from any extra Parmesan or garnishes to keep them fresh.
• Freezing: If you want to freeze this dish, transfer the pasta to a freezer-safe container or bag, making sure to remove as much air as possible. Freeze for up to 2 months. When you’re ready to eat, thaw the pasta in the refrigerator overnight before reheating.
• Reheating: To reheat on the stovetop, add a splash of water or chicken broth to the pasta and warm it over medium heat until heated through. If using a microwave, heat the pasta in a microwave-safe dish, stirring every 30 seconds to ensure even heating. You can also reheat the dish in the oven at 350°F (175°C) for about 10-15 minutes. For best results, add a little extra Parmesan before serving.

Frequently Asked Questions

Can I make this pasta dish ahead of time?

Yes, this dish is perfect for making ahead! You can prepare the tomato sauce, cook the chicken and vegetables, and even cook the pasta ahead of time. Store everything separately in the fridge and combine them when you’re ready to serve. When reheating, be sure to add a little water or broth to prevent the pasta from drying out.

Can I use different types of protein in this recipe?

Absolutely! While chicken works wonderfully in this dish, you can easily swap it out for other proteins. Shrimp, turkey, or even sausage would be delicious alternatives. For a vegetarian version, use tofu, chickpeas, or simply omit the protein and add extra veggies.

What type of pasta works best for this recipe?

Any pasta shape will work with this recipe! Penne, spaghetti, fusilli, or rigatoni are all great choices. You can also use whole wheat or gluten-free pasta depending on your dietary needs. If you want a low-carb option, zucchini noodles or spaghetti squash are excellent substitutes.

Can I add more vegetables to the dish?

Yes! Feel free to get creative with the vegetables. Bell peppers, spinach, eggplant, or even broccoli can be added for extra flavor and nutrition. Just be mindful to cook them to the right texture, so they blend well with the rest of the dish.

How can I make the sauce thicker?

If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes to reduce the liquid. Alternatively, you can stir in a little tomato paste or add a splash of heavy cream for a richer texture. Just be sure to taste and adjust the seasoning if needed.

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