This Creamy Zucchini Mushroom Chicken Pasta is a delicious and hearty meal that is ideal for an easy and quick dinner on a hectic weeknight or relaxing weekends. Rich and creamy pasta sauce coats every bite of pasta and becomes a family favorite dish.
Summer is the ideal time to eat light, fresh, and vibrant meals that highlight the season's abundance. When the weather is warm and the days are long, nothing beats a delicious pasta dish that highlights fresh vegetables, bright flavors, and minimal cooking.
Combine fresh summer veggies with your favorite pasta type, a simple sauce, and a sprinkling of cheese to make a meal suitable for a weeknight dinner, picnic, or get together.
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Ingredients
Pasta: In this recipe, I have used penne pasta. You can use any pasta or spaghetti of your choice.
Vegetables: Summer vegetable like zucchini is a key ingredient of this pasta. I have used green zucchini; you can also use yellow zucchini or both of them in this dish. Added mushroom to this dish to make it more nutritious.
Meat: I have used boneless chicken pieces in this pasta recipe.
Seasonings: Oregano, salt, etc.
Dairy Products: Cream, Milk, Cheese, Butter, etc.
Others: Olive Oil, Garlic, etc.
Instructions
Learn to make this creamy zucchini mushroom chicken pasta by following the step-by-step instructions.
Wash and clean the boneless chicken pieces. You can either use boneless thigh or chicken breast for this recipe.
In my earlier chicken aglio olio recipe, I have marinated the chicken chunks and quickly fried them before adding them to the spaghetti.
Quick stir-fried chicken often turns out little hard and dry in nature.
Recently, I have learnt velveting (a Chinese technique commonly used in restaurants) technique which helps to keep the chicken pieces juicy and tender even after frying.
For that, take chicken pieces in a bowl. Add flour (or corn starch), oil and salt and combine well. Keep aside for 10-15 minutes.
Later, heat oil in a pan and stir-fry the chicken. Once done, keep aside. You can add herbs like oregano or mixed herbs while sauteing the chicken pieces.
This technique is primarily used in Chinese cuisine when chicken is used in various Chinese dishes like fried rice, noodles, etc. However, I tried it in this pasta recipe (Italian cuisine), you may avoid this step. So, I have not mentioned in the recipe card.
Meanwhile, bring water to a boil in a large pot, season generously with salt, and add the pasta. Cook the pasta according to the package instructions.
When the pasta is done, save a cup of the pasta water before draining. Wash the pasta thoroughly under running water and place in a colander to drain any excess water.
Now, heat a pan and add butter. Once the butter has melted, add the chopped garlic and begin sauteing.
After a few minutes, when the garlic begins to brown, add the zucchini and mushrooms and sauté over medium-high heat.
Cook for 5-8 minutes, then add the boiled pasta. Add the salt and oregano and stir thoroughly.
Next, add the cooked chicken and stir thoroughly.
Add the fresh cream and mix well.
At this point, add the milk and saved pasta water (as needed) and combine the ingredients. Adjust the seasoning.
When all of the ingredients are thoroughly blended, sprinkle the grated cheese on top. Now creamy zucchini mushroom chicken pasta is ready to be served.
Storage
If there is any leftover, you can cool it down and keep the cooked pasta in an air-tight container and store in the refrigerator for 2-3days. You can re-heat in microwave and enjoy leftover.
Top tips
- You can add fresh herbs like rosemary or basil to make it more flavorful.
- I have added button mushroom in this recipe, you can use other varieties of mushroom or can use two varieties together.
- Do not forget to add salt while boiling the pasta.
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Creamy Zucchini Mushroom Chicken Pasta
Materials
- 400 gms Chicken bite size pieces
- 3 cups Penne Pasta
- 2 cups Zucchini Diced
- ½ cup Mushroom Sliced
- 1 tablespoon Garlic chopped
- 2-3 tablespoon Olive Oil Extra Virgin
- 2 tablespoon Cheese
- ⅔ cup Fresh Cream
- ½ cup Milk
- Salt to taste
- 1½ teaspoon Oregano
- 2 tablespoon Butter
Instructions
- Wash and clean the chicken pieces.
- After that, heat oil and quickly fry the marinated chicken with dried herbs like oregano and keep aside.
- Meanwhile, boil water in a big pot, add salt generously and add the pasta into it. Cook the pasta following the package instructions.
- Once the pasta is Al Dante, reserve a cup of pasta water before draining the remaining water.
- Thoroughly wash the pasta under running water and keep them in a colander to drain the extra water.
- Now heat a pan and add butter.
- Once the butter melts add chopped garlic and starts sauteing.
- After few minutes when the garlic starts browning, add zucchini and mushroom and cook under medium to high heat.
- Cook for 5-8 minutes and then add boiled pasta into it.
- Add salt and oregano and thoroughly mix.
- Next add cooked chicken and mix well.
- Add fresh cream and combine well.
- At this stage, add milk and reserved pasta water (as required) and mix all the ingredients together. Adjust the seasoning.
- When all the ingredients are well combined, finally add the grated cheese on top and serve immediately.
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