Creamy Lemon Chicken Pasta with Zucchini and Garlic

Bright, tangy and utterly comforting, this creamy lemon chicken pasta brings together tender chicken, sautéed zucchini and gluten-free fusilli in a luscious Parmesan sauce. The secret? Toasted garlic and a splash of lemon juice and zest add layers of flavor that make every bite sing.

Ready in just 25 minutes, this dish is perfect for busy weeknights when you crave something special without the fuss. Serve with extra lemon wedges for a fresh squeeze of sunshine.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Peel and thinly slice garlic. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon. Finely chop parsley.
2. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add garlic and cook, stirring occasionally, until golden and fragrant, 1 minute. TIP: Keep a close eye on the garlic to avoid burning. Remove from heat as soon as it turns a pale golden color. Turn off heat; using a slotted spoon, transfer garlic to a paper-towel-lined plate. Wipe out pan.
3. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain and set aside. While pasta cooks, heat a drizzle of oil in pan used for garlic over medium-high heat. Add zucchini and cook, stirring, until tender and lightly golden, 5-6 minutes. Season with salt and pepper. Transfer to a plate.
4. While zucchini cooks, open package of chicken and drain off any excess liquid; season with salt and pepper. Once zucchini is done, heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat to medium.
5. Stir in cream sauce base, ¼ cup reserved pasta cooking water (½ cup for 4 servings) and a big squeeze of lemon juice; cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in another splash or two of pasta cooking water.
6. Add drained penne, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest (use all the zest if desired) and 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce. Toss to combine. Season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce. Divide pasta between bowls. Top with remaining Parmesan and remaining parsley. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute any pasta you like. Cook according to package directions until al dente.

What can I use instead of cream sauce base?

You can make a quick cream sauce by whisking together 1/2 cup heavy cream, 1/4 cup chicken broth and 1 tablespoon flour. Simmer until thickened.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.