This one-pan chicken and zucchini pasta is a fast weeknight dinner that combines lean protein and fresh vegetables in a light sauce. It takes about 20 minutes to prepare and requires minimal cleanup since everything cooks in a single skillet.
List of ingredients
- 1 tsp olive oil – used for sautéing.
- 12 oz Italian Style Chicken Sausages – cut into discs.
- 1 cup onion – finely diced.
- ½ tsp salt – for basic seasoning.
- 2 tsp garlic – minced.
- ¼ tsp crushed red pepper – optional for a hint of heat.
- 4 cups chicken broth – the cooking liquid for the pasta.
- 8 oz uncooked Radiatore pasta – or any other small pasta shape.
- 2 cups zucchini – chopped into bite-sized pieces.
- 2 tbsp lemon juice – for brightness and acidity.
- ¼ cup Parmesan cheese – grated, divided into 3 tbsp and 1 tbsp.
- 1 cup grape tomatoes – halved.
- ⅓ cup fresh basil – chopped.
step-by-step instructions
- Sauté the base: Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken sausages and onion, cooking until the sausages are browned and the onion is tender.
- Season the pan: Stir in the salt, red pepper flakes, and minced garlic. Cook for about 1 minute until the garlic becomes fragrant.
- Simmer the pasta: Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Bring the liquid to a boil, then stir in the uncooked pasta and cook for about 10 minutes, stirring frequently, until the pasta is mostly tender.
- Cook the zucchini: Add the chopped zucchini to the skillet. Continue cooking for an additional 3 minutes until the zucchini is tender and most of the broth has been absorbed.
- Finish the dish: Stir in the lemon juice, 3 tablespoons of the Parmesan cheese, and the halved grape tomatoes.
- Garnish and serve: Remove the skillet from the heat. Top the dish with chopped fresh basil and the remaining 1 tablespoon of Parmesan cheese.
Cooking Tips for Best Results
Searing the Sausages for Depth
Use a wide skillet to ensure there is enough surface area for the sausages to brown properly. The browning process creates a savory crust that adds significant depth to the final sauce.
Managing Pasta Texture
Radiatore pasta is ideal because its ridges hold onto the sauce effectively. Stir the pasta every few minutes during the simmering process to prevent it from sticking to the bottom of the pan.
Timing the Zucchini
Zucchini has a high water content and can become mushy if overcooked. Adding it during the final three minutes of cooking ensures it remains tender yet holds its shape.
Deglazing the Pan
When you pour in the chicken broth, use a wooden spoon to scrape the brown bits from the bottom. This process, called deglazing, integrates concentrated flavor into the pasta liquid.
Ingredient Substitutions
Replacing Radiatore Pasta
Small shells, ditalini, or orecchiette are excellent alternatives if radiatore is unavailable. If using larger shapes like farfalle, you may need to increase the simmering time by two minutes.
Alternative Protein Options
Diced chicken breast is a great lean alternative to sausage. If using breast meat, season it well with salt and pepper and sear it thoroughly before adding the broth.
Swapping Zucchini
You can replace zucchini with broccoli florets, green beans, or quartered Brussels sprouts. Since these are denser vegetables, add them at the same time as the pasta to ensure they soften.
Cheese Alternatives
Use a high-quality microbial-rennet Parmesan for a salty and nutty finish. Pecorino Romano is another option if you prefer a sharper and more pungent flavor profile.
Flavor Variations
Adding Lemon Zest
Zest the lemon before juicing it to capture the aromatic oils. Adding a tablespoon of lemon zest at the end provides a fresh citrus boost without adding extra acidity.
Increasing the Heat
Crushed red pepper adds a subtle kick that complements the lemon and basil. For more intensity, add a pinch of cayenne pepper or a few sliced fresh chilies during the sauté step.
Creating a Creamy Sauce
Stir in two tablespoons of heavy cream or a tablespoon of cream cheese at the very end. This creates a richer sauce that balances the tartness of the lemon juice.
Herb Alternatives
If fresh basil is unavailable, fresh parsley provides a clean, grassy taste. You can also stir in a handful of baby spinach at the end until it just wilts.
Serving and Pairing Suggestions
Pairing with Garlic Bread
Warm a sliced baguette with garlic butter in the oven until golden. This provides a crunchy contrast to the tender pasta and soft zucchini.
Serving with a Side Salad
A simple mix of arugula and shaved parmesan with a lemon vinaigrette pairs well. The bitterness of the arugula cuts through the richness of the chicken sausage.
Adding Extra Toppings
Freshly cracked black pepper adds a woody heat to the finished dish. A final drizzle of extra virgin olive oil can enhance the mouthfeel and shine of the pasta.
Storage and Reheating
Refrigerating Leftovers
Store leftover pasta in an airtight glass container in the refrigerator for up to four days. The flavors often meld and improve after resting overnight.
Best Way to Reheat
Heat the pasta in a skillet over medium-low heat rather than the microwave. Add a tablespoon of water or broth to loosen the sauce and prevent the pasta from drying out.
Freezing Considerations
This dish is not recommended for freezing due to the zucchini and pasta. The vegetables often become watery and the pasta may lose its structure upon thawing.
Make-Ahead Advice
Prepping Vegetables in Advance
Chop the zucchini and dice the onions several hours before you plan to cook. Store them in separate containers in the fridge to streamline the active cooking process.
Pre-searing the Protein
Brown the sausage discs and let them cool before storing them in the refrigerator. This reduces the active cooking time during a busy weeknight rush.
Troubleshooting Common Issues
Pasta is Too Dry
If the broth is absorbed too quickly before the pasta is tender, add an extra quarter cup of broth. This keeps the pasta moist and prevents the pan from scorching.
Pasta is Too Mushy
Check the pasta texture at the eight-minute mark. If it is nearly tender, add the zucchini immediately to avoid overcooking the pasta.
Sauce is Too Thin
If the liquid is too watery after adding the zucchini, simmer the pan for an extra two minutes. This allows more broth to reduce and thicken naturally before you add the lemon juice.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, but thaw the frozen zucchini completely and pat it dry with paper towels first. Reduce the cooking time to one or two minutes to prevent the vegetables from becoming mushy.
Do I need to cook the pasta separately?
No, this recipe is designed as a one-pot meal. Cooking the pasta in the broth allows the starch to thicken the sauce and keeps the flavors concentrated.
Which chicken sausage is best?
Use a pre-cooked Italian-style chicken sausage for the best results. Look for varieties with garlic or herb blends to complement the lemon and basil in the recipe.
Print
One-Pan Chicken Zucchini Pasta Skillet
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This quick and easy weeknight dinner is full of plump chicken sausages, zucchini, tomatoes and tender pasta! Ready in about 20 minutes!
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 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
- Step 1: Heat a large skillet over medium heat and add in the olive oil. Once hot, add in the chicken sausages and onion and cook until sausages are browned and onion is tender.
- Step 2: Season with salt, red pepper flakes and garlic and cook until fragrant, about 1 minute. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring mixture to a boil then add in the uncooked pasta. Stir frequently, for about 10 minutes, until pasta is mostly tender, then add in the chopped zucchini.
- Step 3: Continue cooking an additional 3 minutes until zucchini is tender and most of the chicken broth is absorbed into the pasta. Stir in the lemon juice, 3 tbsp of the parmesan cheese and the grape tomatoes.
- Step 4: Remove from heat and top with the fresh basil and remaining 1 tbsp of Parmesan cheese. Enjoy!
Notes
You can swap the zucchini for other veggies like broccoli, green beans, asparagus or quartered Brussels sprouts. Use any small pasta shape such as shells, macaroni, ditalini, or farfalle.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 1423 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 43 mg