Introduction
comforting, hearty dinner that comes together in just one skillet — no draining, no extra pots, and minimal mess. This Chicken Zucchini Pasta Skillet does exactly that. With savory Italian-style chicken sausage (or you can use chicken), tender zucchini, sweet cherry tomatoes, pasta that cooks right in the pan, and a splash of lemon and Parmesan to brighten and enrich — it’s a balanced, flavorful meal that’s as practical as it is delicious.
Why You’ll Love This Recipe
- One-pan convenience — everything cooks together, so cleanup is a breeze.
- Balanced nutrition — protein, vegetables, and pasta all in one dish.
- Bright, fresh flavor — lemon juice, tomatoes, and basil lighten the richness of the sausage.
- Silky, natural sauce — the starch from the pasta mingles with the broth to create a lightly sauced finish.
- Flexible & customizable — switch sausage to plain chicken, swap pasta shapes, or double up the zucchini to make it even more veggie-forward.
Ingredients (Approx. 4 servings)
- Olive oil
- Italian-style chicken sausage, sliced into rounds
- Diced onion
- Minced garlic
- Crushed red pepper flakes (optional, for a little heat)
- Chicken broth (low-sodium is ideal)
- Small pasta shape (e.g. radiatore)
- Zucchini, chopped
- Lemon juice (fresh)
- Parmesan cheese, freshly grated
- Grape or cherry tomatoes, halved
- Fresh basil, chopped
- Salt, to taste
Step-by-Step Instructions
- Sauté Sausage and Aromatics
Heat the olive oil in a large skillet over medium heat. Add the sausage slices and diced onion, and cook for about 5 minutes until the sausage is golden and the onion softens and becomes translucent. - Build the Flavor Base
Sprinkle in the red pepper flakes (if using), then stir in the garlic. Let the garlic cook just 30 seconds to a minute, until fragrant (but don’t let it brown). - Add the Liquid
Pour in the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pan — those bits are full of flavor. Bring the mixture to a boil. - Cook the Pasta
Add the uncooked pasta directly into the boiling broth. Stir regularly to avoid sticking. Cook for about 10 minutes, or until the pasta is nearly al dente. - Add the Zucchini
Once the pasta is almost cooked through, stir in the chopped zucchini. Continue simmering for another few minutes (around 3 minutes), until the zucchini softens but still retains a bit of bite. By now, much of the broth should be absorbed, leaving a loose sauce. - Finish with Brightness
Remove the skillet from heat. Stir in the lemon juice, most of the Parmesan cheese, and the halved grape tomatoes. The residual heat will warm and slightly soften the tomatoes without turning them mushy. - Garnish and Serve
Sprinkle the chopped fresh basil and the remaining Parmesan over the top. Serve directly from the skillet while it’s warm and fragrant.
Tips & Tricks
- Use a wide, deep skillet so you can fit both the pasta and vegetables comfortably.
- Stir frequently when the pasta is cooking — this helps prevent sticking and ensures even cooking.
- Freshly grate the Parmesan — pre-grated cheese doesn’t melt or flavor quite as well.
- If the sauce becomes too thick (pasta absorbs too much), add a splash more broth or water to loosen it.
- Let the zucchini remain slightly firm — overcooking makes it soggy and less vibrant.
Variations & Options
- Swap the sausage for chicken breast or thighs if you prefer a milder protein.
- Use different vegetables: yellow squash, bell pepper, or spinach would blend beautifully.
- Make it spicy: increase the amount of red pepper flakes, or add a dash of chili powder.
- Low carb: use spiralized zucchini (zoodles) instead of pasta, but reduce the cooking liquid accordingly.
- Extra creamy: stir in a splash of cream or half-and-half at the end for a richer sauce.
Frequently Asked Questions
Can I make this ahead of time?
Yes — cook the skillet as directed, let it cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a little extra BROTH or water if needed to loosen the sauce.
What pasta shapes work best?
Small shapes like radiatore, penne, fusilli, or farfalle work very well because they cook evenly and hold the sauce.
Can this recipe be made vegetarian?
Absolutely. Replace the chicken sausage with a plant-based sausage or omit entirely. Use vegetable broth instead of chicken broth and perhaps add extra veggies or beans for protein.
How can I reduce the sodium?
Use low-sodium chicken broth and choose sausages that are labeled “low sodium” or “reduced salt.” You can also reduce or skip the Parmesan, though it contributes a lot to the flavor.
Final Thoughts
The Chicken Zucchini Pasta Skillet is a weeknight hero — quick, one-pot, healthy-ish, and deeply satisfying. With its combination of protein, pasta, and vibrant summer vegetables, it’s balanced without being boring. Plus, the bright splash of lemon and fresh basil at the end makes it feel light and fresh, even though it’s a hearty meal. Try it when you want something comforting but not over the top — and enjoy how little effort goes into creating something so delicious.