Chicken Pasta with Zucchini

This Chicken Pasta with Zucchini has a delicious blend of diced chicken, pasta, cubed zucchini, and sliced mushrooms mixed with Mozzarella and Parmesan cheese blend, green onion, and creamy white egg sauce seasoned with basil, salt, and fresh ground black pepper.

And you can easily swap out the chicken for shrimp or leave it out completely to convert this to a meatless meal.

If you’re not a fan of zucchini, you can also swap it out for broccoli, green beans, or asparagus.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Equipment needed for this recipe

How to make Chicken Pasta with Zucchini

Preheat the oven to 375 F.

Dice the chicken into bite-sized cubes.

Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.

Melt the butter in a large pan on medium heat.

Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes.

In a bowl, mix together the mozzarella cheese, Parmesan cheese, heavy cream, chicken broth, green onions, beaten egg, basil, salt, and black pepper, until well combined.

Spray an 8×8 baking dish with non-stick spray and pour the chicken and squash mixture in.

Layer the pasta over the chicken mixture.

Pour the cheese mixture over the pasta. Press the pasta until it is all submerged.

Cover with aluminum foil and make sure it is very well sealed around all of the edges.

Bake 35 – 40 minutes.

Remove foil and bake 10 more minutes.

Allow to cool 5-10 minutes before serving.

You may also enjoy

Chicken Zucchini Bake

Spinach Artichoke Chicken Pasta

Creamy Chicken Noodle Casserole

Chicken and Stuffing Casserole

Continue to Content

Yield: Serves 2 - 4

Chicken Pasta with Zucchini

Print

This Chicken Pasta with Zucchini has a delicious blend of diced chicken, pasta, cubed zucchini, and sliced mushrooms mixed with Mozzarella and Parmesan cheese blend, green onion, and creamy white egg sauce seasoned with basil, salt, and fresh ground black pepper.

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 6 ounces boneless chicken
• 4 ounces uncooked pasta
• 4 ounces fresh mushrooms
• 1 medium zucchini
• 2 Tablespoons butter
• Salt and fresh ground black pepper, to taste
• 1 cup shredded Mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1/2 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 2 green onions
• 1 egg (beaten)
• 2 teaspoons dried basil

Instructions

1. Preheat the oven to 375 F.
2. On a cutting board, dice the chicken into bite-sized cubes.
3. Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
4. Melt the butter in a large pan on medium heat.
5. Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes.
6. In a bowl, mix together the mozzarella cheese, Parmesan cheese, heavy cream, chicken broth, green onions, beaten egg, basil, salt, and black pepper, until well combined.
7. Spray an 8x8 baking dish with non-stick spray and pour the chicken and squash mixture in.
8. Layer the pasta over the chicken mixture.
9. Pour the cheese mixture over the pasta. Press the pasta until it is all submerged.
10. Cover with aluminum foil and make sure it is very well sealed around all of the edges.
11. Bake 35 - 40 minutes.
12. Remove foil and bake 10 more minutes.
13. Allow to cool 5-10 minutes before serving.

Notes

Make sure the pasta is completely submerged.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Progressive Prep Solutions Cutting Board with Juice Grooves
• 
  Amazon Basics Hard Anodized Non-Stick 12.5-Inch Skillet, Red
• 
  Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom 
• 
  Sweese Porcelain Baking Dish 8 x 8 inch Steel Blue
• 
  Reynolds Wrap Standard Aluminum Foil - 200 Square Feet

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 468Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 151mgSodium: 499mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 28g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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