Name: Parmesan Zucchini Tomato Chicken Spaghetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz (225g) spaghetti; 2 tablespoons olive oil; 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon salt, divided; ½ teaspoon black pepper, divided; 1 medium zucchini, diced (about 1.5 cups); 1 pint (10 oz/280g) cherry or grape tomatoes, halved; 4 cloves garlic, minced; ½ teaspoon dried Italian seasoning; ¼ teaspoon crushed red pepper flakes (optional, for a kick); ½ cup low-sodium chicken broth; ⅓ cup freshly grated Parmesan cheese, plus more for serving; 2 tablespoons chopped fresh basil (or 2 teaspoons dried)

Hey y'all! Looking for a weeknight dinner that's bursting with flavor, loaded with fresh veggies, and totally satisfying? This Parmesan Zucchini Tomato Chicken Spaghetti checks all the boxes—it’s cheesy, vibrant, and hearty, thanks to the tender Chicken, sweet summer zucchini, and juicy tomatoes. Whether you’re feeding the family or meal-prepping for yourself, this recipe is always a dinnertime winner. Let's get cooking!

Parmesan Zucchini Tomato Chicken Spaghetti

Why You'll Love This

Fresh & Healthy: Packed with zucchini and tomatoes, this dish is a tasty way to sneak more veggies into your meal.
Quick & Easy: Ready in only 40 minutes, making it ideal for busy weeknights.
Crowd-Pleasing Flavors: Cheesy Parmesan melds perfectly with tender Chicken and flavorful veggies.
One-Pan Wonder: Minimal cleanup—most of the cooking happens in a single skillet!
Versatile: Simple swaps (think gluten-free pasta or extra veggies) suit every craving.

Ingredients

8 oz (225g) spaghetti
2 tablespoons olive oil
1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
½ teaspoon black pepper, divided
1 medium zucchini, diced (about 1.5 cups)
1 pint (10 oz/280g) cherry or grape tomatoes, halved
4 cloves garlic, minced
½ teaspoon dried Italian seasoning
¼ teaspoon crushed red pepper flakes (optional, for a kick)
½ cup low-sodium chicken broth
⅓ cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh basil (or 2 teaspoons dried)

Directions

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (about 8-9 minutes). Reserve ½ cup of the pasta water, then drain the pasta and set aside.

Step 2: Sauté the Chicken

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper. Add chicken to the skillet and cook for 5-6 minutes until golden and cooked through. Remove chicken to a plate and set aside.

Step 3: Cook the Veggies

In the same skillet, add the remaining 1 tablespoon olive oil. Stir in the diced zucchini and cook for 3-4 minutes, until just tender. Add the cherry tomatoes, garlic, Italian seasoning, crushed red pepper (if using), and remaining salt and pepper. Cook for 3-4 minutes more, letting the tomatoes become juicy and soft.

Step 4: Finish the Sauce

Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Return the cooked chicken to the skillet and toss everything together for 2 minutes.

Step 5: Combine & Serve

Add the drained spaghetti directly to the skillet. Stir in the Parmesan cheese and fresh basil, tossing well to combine. If the pasta seems dry, add a splash of reserved pasta water. Taste, and adjust seasoning as needed. Plate it up, sprinkle with extra Parmesan and basil, and enjoy hot!

Notes

If you only have larger tomatoes, dice them into ¾-inch chunks before cooking.
For extra creaminess, add 2 tablespoons of heavy cream or a splash of half-and-half with the Parmesan.
Reserve pasta water adds silkiness to the final dish—don't skip this step!

Variations

Vegetarian: Skip the chicken and add another cup of zucchini or mushrooms for a meatless version.
Gluten-Free: Use your favorite gluten-free spaghetti.
Spicy Kick: Swap in hot Italian sausage for chicken or add more red pepper flakes.

Required Equipment

Large pot (for boiling pasta)
Large deep skillet or sauté pan
Chef's knife and cutting board
Wooden spoon or spatula
Colander
Measuring cups and spoons

Storage Instructions

Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. To reheat, sprinkle with a little extra broth or water, then microwave or gently warm on the stovetop until hot. Not recommended for freezing as zucchini gets mushy.

Serving Suggestions

Pair with a crisp green salad or roasted vegetables for a complete meal.
Serve with garlic bread or a warm baguette to soak up the savory sauce.
Top with a squeeze of fresh lemon juice for a bright, zesty finish.

Pro Tips

Dice your chicken and veggies evenly for uniform cooking and best texture.
Don't overcrowd the skillet—sauté chicken in batches if necessary for a good sear.
Always grate your own Parmesan for the creamiest, melt-in-your-mouth results.

FAQ

Can I use a different type of pasta?: Absolutely! This recipe works well with linguine, fettuccine, or penne—use whatever you love or have on hand.
Can I make this dairy-free?: Yes, simply skip the Parmesan or swap in your favorite plant-based cheese alternative.
How do I keep the chicken juicy?: Cut chicken into even pieces and cook just until no longer pink—overcooking is the main culprit for dryness.