Parmesan Zucchini Tomato Chicken Spaghetti
Indulge in the vibrant flavors of Parmesan Zucchini Tomato Chicken Spaghetti, a delightful dish that effortlessly combines tender chicken, fresh zucchini, and juicy cherry tomatoes, all enveloped in rich basil pesto. Perfect for weeknight dinners or gatherings, this pasta recipe is not only quick to prepare but also bursting with Mediterranean goodness. The creamy Parmesan cheese adds a luxurious finish, making it a meal that appeals to both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Skillet and Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 tablespoon olive oil
- 1 zucchini (sliced)
- Salt (to taste)
- 1 lb chicken breast (sliced)
- 1/4 cup basil pesto
- 8 oz spaghetti (uncooked; gluten-free option available)
- 1 cup red cherry tomatoes (halved)
- 1 cup yellow cherry tomatoes (halved)
- 1/3 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced zucchini, season with salt, and cook for about 5 minutes until softened. Remove from skillet.
- In the same skillet, add another teaspoon of olive oil and sliced chicken. Season with salt and cook for 5-7 minutes until no longer pink. Stir in basil pesto.
- In a separate pot, boil water and cook spaghetti according to package instructions until al dente. Drain.
- Combine the cooked spaghetti with the chicken mixture in the skillet. Add cherry tomatoes and cooked zucchini. Stir in additional basil pesto and heat gently.
- Serve topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg