Oh, friends, let me tell you about this Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto. It’s one of those weeknight miracles that tastes like you spent all day in the kitchen, but honestly? It comes together in a flash. The way the tender chicken, sweet tomatoes, and crisp zucchini hug the spaghetti, all coated in that bright, herby basil pesto and finished with salty Parmesan… it’s just pure comfort food magic. I’ve made this dish more times than I can count, and it never, ever disappoints. It’s my go-to when I need something delicious and satisfying without the fuss!
Gather Your Ingredients for Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto
Okay, so getting ready to whip up this amazing Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto is half the fun! It’s all about having the right players on your team. Don’t worry, it’s not a complicated list, just good, fresh stuff that comes together beautifully. Trust me, the quality of these few simple ingredients makes all the difference in the final dish.
Chicken and Produce
We’re starting with about a pound of boneless, skinless chicken breasts. I like to cut them into nice bite-sized pieces, about an inch or so, so they cook quickly and are easy to eat with the pasta. Then, grab a medium zucchini – just a simple dice is perfect. And for those bursts of sweetness, some cherry tomatoes, which we’ll halve so they soften up nicely.
Pasta and Sauces
For the pasta, a standard 8-ounce box of spaghetti is what we’re aiming for. You can totally use other shapes if you’re feeling adventurous, but spaghetti just feels right here. The star of the show, besides the chicken and veggies, is definitely the basil pesto. You’ll need about half a cup, and seriously, use the good stuff if you can! A really fresh, vibrant pesto makes this dish sing. For more pesto recipes, check out our collection.
Seasonings and Cheese
Of course, no dish is complete without a little salt and freshly ground black pepper to taste. We’ll also need some Parmesan cheese. About a quarter cup goes right into the pasta to make it all creamy and delicious, plus a little extra for sprinkling on top when you serve it. Make sure it’s grated so it melts in beautifully!
Crafting Your Perfect Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto
Alright, let’s get this deliciousness made! This is where the magic happens, and honestly, it’s super straightforward. You’ll be amazed at how quickly this Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto comes together. Just follow these simple steps, and you’ll have a restaurant-worthy meal in no time!
Prepare the Pasta
First things first, get your pasta water going! Bring a big pot of salted water to a rolling boil. Add your spaghetti and cook it according to the package directions. You want it perfectly al dente – not too soft, not too firm. Before you drain it, though, make sure to scoop out about half a cup of that starchy pasta water. That stuff is liquid gold for bringing the whole dish together! Learning about how to make pasta water sauce can elevate many dishes.
Cook the Chicken and Vegetables
While your pasta is doing its thing, grab a big skillet and heat up a tablespoon of olive oil over medium-high heat. Once it’s shimmering, toss in your bite-sized chicken pieces. Cook them up, stirring occasionally, until they’re nicely browned and cooked all the way through – usually about 5 to 7 minutes. Don’t overcrowd the pan; you might need to do this in two batches if your skillet isn’t huge. Once the chicken’s done, take it out and set it aside on a plate. Now, into that same skillet, add your diced zucchini. Sauté those for about 3 to 4 minutes until they’re tender-crisp, you know, still got a little bite? Then, toss in the halved cherry tomatoes and let them cook for another couple of minutes until they just start to soften and get juicy.
Combine and Finish the Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto
Now for the grand finale! Bring that lovely cooked chicken back into the skillet with the veggies. Pour in your drained spaghetti, add the basil pesto, and that reserved pasta water we saved. Give it all a good toss, making sure everything is coated in that gorgeous pesto. Let it all heat through for a minute or two, just until it’s nice and warm. This is where the pasta water helps create a light, glossy sauce that clings to everything. Stir in that quarter cup of grated Parmesan cheese until it melts into the sauce. Now, taste it! Add salt and pepper as needed – you might not need much salt if your pesto is already seasoned well. And there you have it! Your incredible Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto is ready. Serve it up piping hot, and don’t forget that extra sprinkle of Parmesan on top!
Tips for an Exceptional Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto
Want to make your Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto absolutely unforgettable? I’ve got a few little tricks up my sleeve! First off, if you like a little kick, don’t be shy about adding some red pepper flakes when you sauté the zucchini. It adds a lovely warmth that plays so well with the other flavors. And remember that note about pesto? Seriously, use the freshest, most vibrant basil pesto you can find. It’s the heart of this dish, so good pesto makes a world of difference!
Don’t have chicken or feel like something different? No problem! This recipe is super forgiving. Shrimp cooks up even faster, or you could even use chickpeas for a vegetarian version. And if spaghetti isn’t your jam, any long pasta shape like linguine or fettuccine works beautifully. Just have fun with it! For more easy chicken pasta ideas, explore our recipes.
Serving and Storing Your Delicious Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto
Now for the best part – digging in! Serve this amazing Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto right away while it’s hot and fresh. I love to top each plate with an extra generous sprinkle of grated Parmesan cheese and maybe a little fresh basil if I have some on hand. It just makes it look and taste even more special!
Got leftovers? Lucky you! This dish stores surprisingly well. Let it cool down completely, then pop it into an airtight container in the fridge. It should keep for about 2-3 days. To reheat, I usually give it a little splash of water or broth in a skillet over medium heat, tossing it gently until it’s warmed through. This helps revive the sauce and keep the pasta from getting dry. Avoid the microwave if you can; it tends to make the pasta a bit rubbery sometimes.
Frequently Asked Questions About Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto
Got questions about this delicious Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto? I’ve got you covered! It’s a pretty straightforward dish, but I know sometimes little things pop up.
Q1. Can I make this vegetarian? Absolutely! Just skip the chicken. You can add some extra veggies like mushrooms or bell peppers, or even some canned cannellini beans or chickpeas for protein. It’s still going to be fantastic with just the zucchini, tomatoes, and pesto!
Q2. What if I don’t have basil pesto? Oh no! Well, you could try a different kind of pesto, like sun-dried tomato pesto, but honestly, basil pesto is really key to the flavor profile here. If you can’t find it, you can whip up a quick version yourself with fresh basil, garlic, pine nuts, Parmesan, and olive oil. It’s worth the effort!
Q3. Is this really a quick weeknight dinner? You bet! That’s one of the best things about this easy chicken pasta. Once your water is boiling and you’re chopping veggies, the whole thing comes together in about 35 minutes from start to finish. Perfect for when you’re short on time but craving something yummy.
Q4. How do I adjust the spice level? Super easy! If you love a little heat, just toss in some red pepper flakes along with the zucchini when you’re sautéing. Start with a pinch and add more if you like it spicier. You can always add more at the table too!
Understanding the Nutrition of Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto
Just so you know, the nutritional info for this Parmesan Zucchini Tomato Chicken Spaghetti with Basil Pesto is an estimate, as things can change a bit depending on the exact brands and amounts you use. But generally, one serving comes in around 550 calories, with about 25g of fat and a solid 35g of protein. You’re also looking at roughly 50g of carbs and 5g of fiber. It’s a pretty balanced meal!
Amazing 1-Pan Parmesan Zucchini Spaghetti Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful pasta dish featuring chicken, zucchini, tomatoes, and a vibrant basil pesto, all topped with savory Parmesan cheese.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 8 ounces spaghetti
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
Instructions
- Cook spaghetti according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add zucchini to the skillet and cook until tender-crisp, about 3-4 minutes. Add cherry tomatoes and cook for another 2 minutes until they begin to soften.
- Return chicken to the skillet. Add the cooked spaghetti, basil pesto, and reserved pasta water. Toss to combine and heat through.
- Stir in 1/4 cup Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, topped with additional Parmesan cheese.
Notes
- For a spicier dish, add red pepper flakes with the zucchini.
- You can substitute shrimp or other pasta shapes.
- Ensure your pesto is fresh for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Parmesan, Zucchini, Tomato, Chicken, Spaghetti, Basil Pesto, Pasta, Dinner, Easy