Description

Parmesan Zucchini Tomato Chicken Spaghetti is a delightful, vibrant dish that brings together the best of fresh ingredients. This recipe features tender chicken breast paired with sautéed zucchini and juicy cherry tomatoes, all coated in aromatic basil pesto and topped with rich grated Parmesan cheese. Perfect for busy weeknights or casual gatherings, this pasta dish is not only quick to prepare but also packed with flavor and nutrients. With its colorful presentation and satisfying taste, it’s sure to impress family and friends alike.

Ingredients

Scale

1 tablespoon olive oil
1 zucchini, sliced
Salt
1 lb chicken breast, sliced
8 oz spaghetti (uncooked)
1/2 cup basil pesto (divided)
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
1/3 cup grated Parmesan cheese

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced zucchini and sprinkle with salt. Cook for about 5 minutes until slightly browned. Remove from skillet.
In the same skillet, add sliced chicken breast with an additional teaspoon of olive oil and salt. Cook for 5-7 minutes until no longer pink. Stir in 1/4 cup basil pesto.
Boil water in a large pot, add spaghetti, and cook until al dente according to package instructions. Drain pasta.
Combine cooked pasta with chicken and stir in zucchini and both red and yellow cherry tomatoes along with another 1/4 cup of basil pesto. Mix gently until warmed through.
Serve topped with grated Parmesan cheese.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Sautéing/Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 6g
Sodium: 650mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 34g
Cholesterol: 70mg

Keywords: For added nutrition, feel free to include other vegetables like bell peppers or spinach. To make this dish gluten-free, simply substitute regular spaghetti with gluten-free spaghetti.