I started making zucchini and chicken spaghetti on a day when I only had a few zucchinis and chicken breast on hand. It's one of those quick recipes that doesn’t require much planning. It works well on a busy day when you want to cook something hearty without spending too much time in the kitchen. If you already have the ingredients at home, it comes together quickly.
Quick Info
Total time: about 35-40 minutes
Servings: 2-3
Difficulty: easy
Recipe type: lunch or dinner for regular days
Ingredients
1/2 zucchini, washed
1 chicken breast, diced
spaghetti for 2-3 servings
2 cloves of garlic
1 can of diced tomatoes
50 ml white wine
50 g butter
basil (dried or fresh)
salt
pepper
ginger (optional, to taste)
grated parmesan, for serving
Instructions
1. Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions. Generally, it takes about 8-10 minutes, but check for al dente.
2. While the pasta is cooking, dice the chicken breast into bite-sized pieces. Cut the zucchini lengthwise into quarters and then slice it thinly.
3. Heat the butter in a large skillet. Add the chicken and sauté over medium heat. Stir occasionally to brown it lightly on all sides.
4. When the chicken starts to color, add the zucchini. Stir and let it cook for 2-3 minutes until the zucchini softens slightly.
5. Pour the white wine over the chicken and zucchini. Let it simmer over medium heat until most of the liquid evaporates. There's no need to cover it.
6. Add the sliced garlic, salt, pepper, a bit of basil, and if desired, a pinch of ginger.
7. Transfer the entire mixture from the skillet to a deeper pot or saucepan. Add the can of diced tomatoes.
8. Let it simmer uncovered on low heat for 10-12 minutes until the sauce thickens. Stir occasionally.
9. When the pasta is ready, drain it well and add it to the pot with the chicken and zucchini sauce. Gently toss to coat the pasta in the sauce.
10. Serve immediately, topped with grated parmesan.
Why I Make This Recipe Often
It saves me when I have leftover chicken breast and zucchini. It’s quick to make and doesn’t require complicated techniques. If you have canned tomatoes in the pantry, the rest comes together easily. It can also be adapted for two or more servings as needed. The flavor is balanced, and nothing feels heavy or greasy.
Tips and Variations
Tips
Don’t cut the zucchini too thick; it cooks more slowly.
If you want a thicker sauce, let the tomatoes reduce well before adding the pasta.
For extra flavor, use freshly grated parmesan instead of pre-packaged.
Substitutions
You can use boneless chicken thighs if you don’t have breast.
Penne or other short pasta can also be used instead of spaghetti.
White wine can be substituted with a bit of lemon juice or even water if you need to avoid alcohol.
Variations
You can add sliced black olives towards the end if you like.
If you have fresh basil, add it directly to the plate when serving.
Serving Ideas
It pairs well with a simple arugula or mixed greens salad.
You can also sprinkle a bit of lemon zest on top for freshness.
Frequently Asked Questions
1. Can I use regular zucchini instead of courgette?
Yes, the taste is quite similar in this recipe.
2. Can I use pre-cooked chicken breast?
Yes, but add it towards the end when adding the tomatoes so it doesn’t dry out.
3. If I don’t have white wine, can I skip it?
Yes, it can be omitted. You can add a bit of lemon juice or just water.
4. Can I make the recipe without butter?
Yes, you can use oil, but butter gives a creamier texture.
5. What can I use instead of parmesan?
Grana Padano or any hard aged cheese will work, even a firmer cheese if you don’t have parmesan.
Nutritional Values
Estimate per serving (out of 3):
Calories: 420-480 kcal
Protein: 32-38 g
Carbohydrates: 45-55 g
Fats: 13-17 g
Values are approximate and depend on the portion size of pasta and how much parmesan you use when serving.
Storage and Reheating
It’s best to eat the pasta immediately after preparation. If there are leftovers, store them in the refrigerator for no more than a day in a sealed container. When reheating, add a tablespoon of water or a splash of oil to prevent drying out. I don’t recommend keeping it longer, as the texture of the pasta will suffer.
Quick Info
Total time: about 35-40 minutes
Servings: 2-3
Difficulty: easy
Recipe type: lunch or dinner for regular days
Ingredients
1/2 zucchini, washed
1 chicken breast, diced
spaghetti for 2-3 servings
2 cloves of garlic
1 can of diced tomatoes
50 ml white wine
50 g butter
basil (dried or fresh)
salt
pepper
ginger (optional, to taste)
grated parmesan, for serving
Instructions
1. Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions. Generally, it takes about 8-10 minutes, but check for al dente.
2. While the pasta is cooking, dice the chicken breast into bite-sized pieces. Cut the zucchini lengthwise into quarters and then slice it thinly.
3. Heat the butter in a large skillet. Add the chicken and sauté over medium heat. Stir occasionally to brown it lightly on all sides.
4. When the chicken starts to color, add the zucchini. Stir and let it cook for 2-3 minutes until the zucchini softens slightly.
5. Pour the white wine over the chicken and zucchini. Let it simmer over medium heat until most of the liquid evaporates. There's no need to cover it.
6. Add the sliced garlic, salt, pepper, a bit of basil, and if desired, a pinch of ginger.
7. Transfer the entire mixture from the skillet to a deeper pot or saucepan. Add the can of diced tomatoes.
8. Let it simmer uncovered on low heat for 10-12 minutes until the sauce thickens. Stir occasionally.
9. When the pasta is ready, drain it well and add it to the pot with the chicken and zucchini sauce. Gently toss to coat the pasta in the sauce.
10. Serve immediately, topped with grated parmesan.
Why I Make This Recipe Often
It saves me when I have leftover chicken breast and zucchini. It’s quick to make and doesn’t require complicated techniques. If you have canned tomatoes in the pantry, the rest comes together easily. It can also be adapted for two or more servings as needed. The flavor is balanced, and nothing feels heavy or greasy.
Tips and Variations
Tips
Don’t cut the zucchini too thick; it cooks more slowly.
If you want a thicker sauce, let the tomatoes reduce well before adding the pasta.
For extra flavor, use freshly grated parmesan instead of pre-packaged.
Substitutions
You can use boneless chicken thighs if you don’t have breast.
Penne or other short pasta can also be used instead of spaghetti.
White wine can be substituted with a bit of lemon juice or even water if you need to avoid alcohol.
Variations
You can add sliced black olives towards the end if you like.
If you have fresh basil, add it directly to the plate when serving.
Serving Ideas
It pairs well with a simple arugula or mixed greens salad.
You can also sprinkle a bit of lemon zest on top for freshness.
Frequently Asked Questions
1. Can I use regular zucchini instead of courgette?
Yes, the taste is quite similar in this recipe.
2. Can I use pre-cooked chicken breast?
Yes, but add it towards the end when adding the tomatoes so it doesn’t dry out.
3. If I don’t have white wine, can I skip it?
Yes, it can be omitted. You can add a bit of lemon juice or just water.
4. Can I make the recipe without butter?
Yes, you can use oil, but butter gives a creamier texture.
5. What can I use instead of parmesan?
Grana Padano or any hard aged cheese will work, even a firmer cheese if you don’t have parmesan.
Nutritional Values
Estimate per serving (out of 3):
Calories: 420-480 kcal
Protein: 32-38 g
Carbohydrates: 45-55 g
Fats: 13-17 g
Values are approximate and depend on the portion size of pasta and how much parmesan you use when serving.
Storage and Reheating
It’s best to eat the pasta immediately after preparation. If there are leftovers, store them in the refrigerator for no more than a day in a sealed container. When reheating, add a tablespoon of water or a splash of oil to prevent drying out. I don’t recommend keeping it longer, as the texture of the pasta will suffer.