Chicken Zucchini Pasta Skillet Recipe

If you’re like me and love meals that come together quickly but still pack a big flavor punch, this Chicken Zucchini Pasta Skillet Recipe will become your new go-to. What I absolutely adore about this dish is how it marries the savory depth of Italian chicken sausage with the fresh brightness of zucchini and basil, all cooked in one skillet for minimal mess. You’ll find it’s perfect for busy weeknights when you want comfort food without the fuss.

When I first tried this Chicken Zucchini Pasta Skillet Recipe, I was surprised at how perfectly the Radiatore pasta soaked up all those delicious juices, making every bite cozy and satisfying. Plus, it’s versatile and easy to tweak in case you want to experiment or cater to what’s in your fridge. Seriously, this one is a keeper for quick dinners that still impress!

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Ingredients You’ll Need

Each ingredient in this Chicken Zucchini Pasta Skillet Recipe plays a key role, from the savory sausage that jumpstarts the flavor base to the fresh zucchini that keeps it light and bright. I recommend choosing fresh chicken sausage and firm zucchini for the best results.

• Olive Oil: A quality extra virgin olive oil works best for sautéing and adds a subtle fruity undertone.
• Italian Style Chicken Sausages: I love the mix of herbs and spices in these sausages—they bring tons of flavor without needing extra seasoning.
• Onion: Diced onion adds natural sweetness and depth when cooked down with the sausage.
• Salt: Just a pinch helps season the sausages and veggies as they cook.
• Garlic: Freshly minced garlic makes all the flavor pop—it’s worth the extra chopping!
• Crushed Red Pepper: Optional, but I add a little kick to brighten the dish without overwhelming it.
• Chicken Broth: This is the base liquid where the pasta cooks right in the pan, infusing it with incredible taste.
• Radiatore Pasta: I love this pasta shape because it holds sauce beautifully, but feel free to use any small pasta you have on hand.
• Zucchini: Chopped fresh zucchini blends into the pasta for a subtle vegetable boost and lovely texture.
• Lemon Juice: Adds a fresh brightness that cuts through the richness of the sausage and cheese.
• Parmesan Cheese: Grated parmesan is stirred in and sprinkled on top for that perfect cheesy finish.
• Grape Tomatoes: Halved tomatoes add bursts of juicy sweetness and a pop of color.
• Fresh Basil: Chopped basil on top really elevates this dish with herbal aroma and flavor—don’t skip it!

Variations

I love mixing things up with this Chicken Zucchini Pasta Skillet Recipe, whether by swapping protein or adding different veggies depending on the season. Feel free to adapt it to what you enjoy or have around—this dish is incredibly forgiving.

• Use Sausage Alternatives: I sometimes swap chicken sausage for spicy chorizo or turkey sausage to give the dish a different flavor twist.
• Go Vegetarian: Replace the sausage with sautéed mushrooms or plant-based sausage for a vegetarian-friendly version that still feels hearty.
• Add More Veggies: When zucchini isn’t in season, I like adding chopped bell peppers, spinach, or even asparagus for extra color and nutrients.
• Make It Creamy: Stir in a splash of cream or some cream cheese near the end for a rich, decadent twist that my family adores.

How to Make Chicken Zucchini Pasta Skillet Recipe

Step 1: Brown the Sausages and Sauté Onions

Start by heating your skillet over medium heat and adding a teaspoon of olive oil. Once it’s shimmering, add in the chicken sausage slices and diced onions. Cook them together until the sausage is nicely browned and the onions become tender and a little translucent—this should take about 5-6 minutes. I usually stir occasionally to prevent sticking but leave them alone enough so the sausage develops a nice crust, which adds great flavor.

Step 2: Season and Add Garlic

Next, sprinkle in the salt, crushed red pepper flakes (if using), and minced garlic. Stir everything and cook just until the garlic is fragrant, about 1 minute—don’t let it burn! This step wakes up all those wonderful aromas and starts layering the flavor.

Step 3: Pour in Broth and Add Pasta

Pour the chicken broth right into the skillet, using your spoon or spatula to scrape up any delicious browned bits stuck to the bottom—that’s pure flavor gold. Bring the broth to a boil, then stir in the uncooked Radiatore pasta. Keep stirring frequently to prevent sticking and to ensure even cooking. You’ll want to cook it for about 10 minutes until the pasta is nearly tender.

Step 4: Add Zucchini and Finish Cooking

Once the pasta is almost done, stir in the chopped zucchini and cook another 3 minutes or so. The zucchini should become tender but still have a little bite. Most of the broth should be absorbed by now, creating a beautiful sauce that clings to every piece of pasta.

Step 5: Bring it All Together

Turn off the heat. Stir in the fresh lemon juice, 3 tablespoons of grated Parmesan cheese, and halved grape tomatoes. This brightens the dish and gives it that perfect hit of umami and freshness. Transfer to plates or bowls, then sprinkle the remaining Parmesan and chopped fresh basil on top. Serve immediately while it’s warm and comforting!

How to Serve Chicken Zucchini Pasta Skillet Recipe

Garnishes

I swear by extra fresh basil and a generous sprinkle of Parmesan on top. Sometimes, I add a little drizzle of good-quality olive oil and a few cracked black pepper flakes to finish it off. It really makes those flavors sing and adds a nice contrast to the warm, savory skillet.

Side Dishes

My go-to sides with this recipe are simple and light: a crisp green salad with lemon vinaigrette or garlic roasted broccoli. I like something fresh on the side to complement the richness and keep things balanced. Garlic bread or a crusty loaf is also a hit for soaking up any leftover juices!

Creative Ways to Present

For special occasions, I’ve plated this skillet pasta in shallow bowls topped with edible flowers or microgreens for a splash of color. Serving family-style directly from the skillet at the table adds a cozy, rustic charm. I’ve also layered it with mozzarella and broiled briefly for a bubbly baked pasta twist that’s always a crowd pleaser.

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool to room temperature before transferring them into airtight containers. Stored in the fridge, this Chicken Zucchini Pasta Skillet Recipe keeps beautifully for up to 3 days. I find it’s even better the next day as the flavors meld together, which makes for an easy lunch or quick dinner reheats.

Freezing

I’ve frozen this recipe successfully by cooling completely, then portioning into freezer-safe containers. While the texture of zucchini softens a bit after freezing, the rest of the dish holds up well for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

When reheating, I warm the skillet gently over medium-low heat with a splash of water or broth to refresh the sauce. Stir frequently until heated through. This trick keeps the pasta from drying out and helps zucchini stay nice and tender. Microwave works too, just stir well halfway through.

FAQs

Final Thoughts

This Chicken Zucchini Pasta Skillet Recipe is one I keep coming back to because it hits all the marks: quick, comforting, and absolutely delicious. It’s the kind of meal I recommend when friends ask for easy dinner ideas that don’t feel boring or take ages to prepare. Give it a try—you’ll find yourself reaching for this skillet again and again, just like me!

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