Are you craving a mouthwatering pasta dish that's packed with flavor, nutrition, and pure comfort? Look no further than this Cheesy Chicken Pasta with Zucchini and Peas! In just 40 minutes, you'll transform simple ingredients into a restaurant-worthy meal that will have your family begging for seconds. Imagine tender chicken, perfectly cooked pasta, and a luxurious cheese sauce studded with vibrant vegetables - this recipe is about to become your new weeknight dinner hero!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 2 cups cooked chicken, shredded
- 1 medium zucchini, diced
- 1 cup peas, frozen or fresh
- 1 cup cheddar cheese, shredded
- 1/2 cup cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 2 cups of cooked shredded chicken, 1 medium zucchini diced, 1 cup of peas (frozen or fresh), 1 cup of shredded cheddar cheese, 1/2 cup of cream, 1 tablespoon of olive oil, and salt and pepper to taste.
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the skillet and let it warm for about 30 seconds.
- Add the diced zucchini to the skillet and sauté for about 3-4 minutes until it starts to soften. If using fresh peas, add them at this stage. If using frozen peas, they can be added later.
- Once the zucchini is tender, add the shredded chicken to the skillet and stir well to combine. Cook for an additional 2-3 minutes until the chicken is heated through.
- If using frozen peas, add them to the skillet now and stir to combine. Cook for another 2-3 minutes until the peas are heated through.
- Reduce the heat to low, and pour in the 1/2 cup of cream. Stir well to combine all the ingredients and allow the mixture to simmer gently for 2-3 minutes. This will create a creamy sauce.
- Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the pasta and add it directly to the skillet with the chicken and zucchini mixture.
- Stir in the shredded cheddar cheese until it melts and coats the pasta evenly. If the mixture seems too thick, add a little of the reserved pasta water until you reach the desired consistency.
- Season the pasta with salt and pepper to taste, stirring well to ensure even seasoning.
- Remove the skillet from heat and let it sit for a couple of minutes to thicken slightly before serving.
- Serve the Cheesy Chicken Pasta with Zucchini and Peas warm, garnished with extra shredded cheese or fresh herbs if desired.
Tips
- Always salt your pasta water generously - it should taste like the sea! This is your only chance to season the pasta from the inside.
- Reserve some pasta water before draining. The starchy liquid is liquid gold for creating smooth, clingy sauces.
- Use freshly shredded cheese instead of pre-packaged for the best melting and flavor.
- Don't overcook the zucchini - you want it tender but still with a slight bite for texture.
- If you want to make this dish ahead, you can prepare the chicken and vegetable mixture in advance and add the pasta and cheese just before serving.
- For extra flavor, try adding a sprinkle of garlic powder or some red pepper flakes when seasoning.
- This recipe is incredibly versatile - feel free to swap chicken for turkey or add different vegetables based on what you have on hand.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
