Craving a light, flavorful dinner that’s ready in a flash? Chicken Zucchini Pasta Skillet is a Zucchini Sausage Pasta that combines tender chicken sausage, fresh zucchini, and al dente pasta in a vibrant one-pan dish. This summer pasta dish is perfect for busy weeknights or casual gatherings, bursting with seasonal veggies and herbs. With minimal cleanup and bold flavors, this chicken sausage pasta will become a go-to favorite. Let’s make this Chicken Zucchini Pasta Skillet and enjoy a fresh, satisfying meal!
Why You’ll Love Chicken Zucchini Pasta Skillet
- One-Pan Wonder: This Chicken Zucchini Pasta Skillet cooks in one skillet for easy cleanup.
- Light Yet Filling: A perfect balance for warm-weather veggie-packed skillet pasta.
- Quick Prep: Ready in under 30 minutes, ideal for busy nights.
- Veggie-Packed: Fresh zucchini and tomatoes shine in this summer pasta dish.
- Customizable: Swap pasta or add-ins for your own chicken sausage pasta twist.
Ingredients for Chicken Zucchini Pasta Skillet
Here’s what you’ll need for this veggie-packed skillet pasta (serves 4):
For the Dish:
- 8 oz (225g) short pasta (e.g., penne, rotini, or shells)
- 1 tbsp olive oil
- 12 oz (340g) Italian-style chicken sausage, sliced into rounds
- 2 cloves garlic, minced
- 2 medium zucchinis, halved lengthwise and sliced
- 1 cup (150g) cherry tomatoes, halved
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp chopped fresh basil or parsley
- Juice of half a lemon (optional)
Equipment
- Large skillet or sauté pan
- Pot for boiling pasta
- Cutting board and knife
- Wooden spoon or spatula
- Colander
Ingredient Tips
- Sausage: Use mild or spicy Italian chicken sausage for this Chicken Zucchini Pasta Skillet.
- Pasta: Short shapes like rotini hold sauce well in this chicken sausage pasta.
- Zucchini: Swap for yellow squash for a colorful summer pasta dish.
- Parmesan: Pecorino Romano adds a sharper flavor to this veggie-packed skillet pasta.
- Herbs: Fresh basil or parsley brightens this chicken sausage pasta; dried herbs work in a pinch.
Directions for Chicken Zucchini Pasta Skillet
Let’s make this Chicken Zucchini Pasta Skillet—a perfect summer pasta dish!
Cook the Pasta
- I bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, following package instructions (about 8–10 minutes).
- I drain, reserving ½ cup pasta water, and set aside for this veggie-packed skillet pasta.
Brown the Sausage
- In a large skillet over medium heat, I heat 1 tbsp olive oil.
- I add 12 oz sliced chicken sausage and cook for 4–5 minutes per side until browned and cooked through, then remove to a plate for this chicken sausage pasta.
Sauté Veggies and Combine
- In the same skillet, I add 2 minced garlic cloves and ¼ tsp red pepper flakes, sautéing for 30 seconds until fragrant.
- I add 2 sliced zucchinis and cook for 3–4 minutes until just tender, then toss in 1 cup halved cherry tomatoes for 1 minute.
- I return the sausage and pasta to the skillet, adding a splash of reserved pasta water to loosen.
- I season with salt, pepper, and lemon juice, then stir in 2 tbsp basil or parsley and ½ cup Parmesan for a vibrant summer pasta dish.
Serve
- I serve hot from the skillet, sprinkled with extra Parmesan, savoring this veggie-packed skillet pasta.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~25–30 minutes
- Servings: 4 (about 1.5 cups per serving)
- Calories: ~400–450 kcal per serving
- Macros per Serving: 45g carbs, 25g protein, 15g fat, 3g fiber
Variations for Chicken Zucchini Pasta Skillet
Try these twists on this chicken sausage pasta:
- Creamy Version: Stir in ¼ cup cream or mascarpone, inspired by LaylaCooks’ Creamy Garlic Butter Chicken.
- Greens Boost: Add spinach or arugula for a nutrient-packed summer pasta dish.
- Gluten-Free: Use gluten-free pasta for a dietary-friendly veggie-packed skillet pasta.
- Spicy Kick: Increase red pepper flakes or add sriracha for heat.
- Grain Swap: Try farro or orzo instead of pasta for a unique chicken sausage pasta.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a summery dessert.
Storage
I store leftover veggie-packed skillet pasta in an airtight container in the fridge for up to 3 days. I reheat gently in a skillet over medium heat with a splash of water or broth to loosen, ensuring this summer pasta dish stays fresh.
Serving Tips
- Presentation: Serve this Chicken Zucchini Pasta Skillet family-style with extra Parmesan sprinkled over.
- Garnish: Add lemon wedges and basil leaves for elegance.
- Pairing: Pair with crusty bread or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1.5 cups per person for a satisfying meal.
- Occasions: Ideal for weeknights, summer dinners, or casual gatherings.
FAQs About Chicken Zucchini Pasta Skillet
Here are answers to common questions about this dish:
Can I use raw chicken sausage?
Yes, cook thoroughly before slicing for a safe Chicken Zucchini Pasta Skillet.
Can I make it vegetarian?
Swap sausage for plant-based sausage or extra veggies in this summer pasta dish.
Can I prep it ahead?
Chop veggies and sausage in advance for a quick veggie-packed skillet pasta.
Can I use other vegetables?
Bell peppers or eggplant work well in this chicken sausage pasta.
Why reserve pasta water?
It creates a silky sauce for a perfect Chicken Zucchini Pasta Skillet.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Chicken Zucchini Pasta Skillet is a fresh, flavorful dish that’s quick to make and bursting with summer vibes. This veggie-packed skillet pasta is perfect for any night. Whip up this chicken sausage pasta, gather your loved ones, and enjoy its light, delicious flavors!
Chicken Zucchini Pasta Skillet
Ingredients
- 8 oz 225g short pasta (e.g., penne, rotini, or shells)
- 1 tbsp olive oil
- 12 oz 340g Italian-style chicken sausage, sliced into rounds
- 2 cloves garlic minced
- 2 medium zucchinis halved lengthwise and sliced
- 1 cup 150g cherry tomatoes, halved
- ¼ tsp red pepper flakes optional
- Salt and black pepper to taste
- ½ cup 50g grated Parmesan cheese
- 2 tbsp chopped fresh basil or parsley
- Juice of half a lemon optional
Instructions
Cook the Pasta
- I bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, following package instructions (about 8–10 minutes). I drain, reserving ½ cup pasta water, and set aside for this veggie-packed skillet pasta.
Brown the Sausage
- In a large skillet over medium heat, I heat 1 tbsp olive oil. I add 12 oz sliced chicken sausage and cook for 4–5 minutes per side until browned and cooked through, then remove to a plate for this chicken sausage pasta.
Sauté Veggies and Combine
- In the same skillet, I add 2 minced garlic cloves and ¼ tsp red pepper flakes, sautéing for 30 seconds until fragrant. I add 2 sliced zucchinis and cook for 3–4 minutes until just tender, then toss in 1 cup halved cherry tomatoes for 1 minute. I return the sausage and pasta to the skillet, adding a splash of reserved pasta water to loosen. I season with salt, pepper, and lemon juice, then stir in 2 tbsp basil or parsley and ½ cup Parmesan for a vibrant summer pasta dish.
Serve
- I serve hot from the skillet, sprinkled with extra Parmesan, savoring this veggie-packed skillet pasta.
Notes
- Add spinach, kale, or arugula for extra greens.
- Substitute yellow squash or eggplant for zucchini.
- Make it creamy by stirring in mascarpone or ricotta just before serving.
- Use gluten-free or whole wheat pasta if preferred.
Did you Like This Recipe? Please Rate and Comment Below!