One-Skillet Chicken Penne Pomodoro with Roasted Zucchini

This one-skillet chicken penne pomodoro is the ultimate comfort food, combining tender chicken, roasted zucchini and al dente penne in a rich marinara sauce. Topped with a melty blanket of mozzarella and Parmesan, it’s a complete meal that’s perfect for busy weeknights.

Serve it straight from the skillet for maximum cheese pull and watch your family’s eyes light up. With simple ingredients and minimal cleanup, this recipe is destined to become a regular in your dinner rotation.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Cut the zucchini into half-moons about 1/2-inch thick. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly browned.
3. Meanwhile, cook the penne pasta according to package directions until al dente. Drain and set aside.
4. Season the chicken cutlets with salt, pepper and Italian seasoning. Heat a large oven-safe skillet over medium-high heat with a tablespoon of olive oil. Cook the chicken for 4-5 minutes per side until golden and cooked through. Remove from skillet and slice into bite-sized pieces.
5. In the same skillet, add the marinara sauce, chili flakes and cooked penne. Stir to combine. Gently fold in the sliced chicken and roasted zucchini.
6. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Transfer the skillet to the oven and bake for 10 minutes, until the cheese is melted and bubbly.
7. Remove from oven and let cool for 2 minutes. Serve directly from the skillet, garnished with additional Parmesan or fresh basil if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I make this recipe dairy-free?

Yes, use dairy-free mozzarella and Parmesan alternatives or omit the cheese entirely. The dish will still be delicious.