Chicken and Zucchini Spaghetti Bolognese with Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. This chicken spaghetti Bolognese takes comfort food to the next level with tender chicken sausage, broiled zucchini and a rich, flavor-packed tomato sauce. Twirl each bite into a blanket of Parmesan for a dinner that’s both hearty and delicious.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of Italian seasoning, crushed tomatoes and a touch of sour cream creates a creamy, savory sauce that clings to every strand of spaghetti.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a large pot of salted water to a boil. Wash and dry the zucchini. Trim the ends, halve lengthwise, then slice crosswise into half-moons.
2. Toss the zucchini on a baking sheet with a drizzle of olive oil, half the Italian seasoning, salt and pepper. Broil until browned and tender, 5-7 minutes. Watch closely to prevent burning.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the chopped chicken breast and remaining Italian seasoning. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Drain any excess liquid.
4. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta and set aside.
5. While the pasta cooks, stir the crushed tomatoes, chicken stock concentrate and 1 teaspoon sugar into the pan with the chicken. Season with salt and pepper. Bring to a simmer and cook until the sauce thickens, 5-7 minutes.
6. Stir in the sour cream and butter until melted and combined. Add the broiled zucchini and drained spaghetti, tossing to coat. If the pan is too small, transfer everything to the empty pasta pot. Add reserved pasta water a tablespoon at a time if needed to loosen the sauce. Taste and adjust seasoning with salt and pepper. Divide among bowls and sprinkle with Parmesan cheese.

Recipe Tips

FAQ

Can I use ground beef instead of chicken?

Yes, you can substitute ground beef for the chicken breast. Adjust cooking time as needed.

Is this recipe gluten-free?

No, it contains spaghetti made from wheat. Use gluten-free pasta for a gluten-free version.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and broiled zucchini in advance. Reheat and toss with freshly cooked pasta.