Cheesy Chicken Pasta with Zucchini and Peas

Cheesy chicken pasta with zucchini and peas is a fresh, light dinner that's budget friendly and ready in 20 minutes!

 

This may have been one of the best holiday seasons yet. ❤️

We had tons of visiting time with family and the kiddos were very into Santa this year, so that made it all seem more magical and joyous.

And now it’s winding down and I can’t believe we are at the end of the year.

Mostly in a shocked way. Cause I wouldn’t change much about this past year and I’m super excited for everything that’s coming our way in 2016.

I’m also ready to slow it way back down on the food front.

We have eaten so well these past few weeks and had so many special dinners and occasions to celebrate with family and friends — not to mention all the cookies and treats.

And I find I’m missing my simple, healthy, home cooked meals.

So I’ll be glad to get back to them - well, at least, after the last few parties and New Years celebrations coming up over the next few days!

And this cheesy chicken pasta with veggies is definitely going to be on my dinner menu for that very first week of January.

Serious goodness going on here, you guys.

It’s got zucchini and peas, which just pair so perfectly in my book. (And I can find them easily all year long. I’m never without a bag of frozen peas in the freezer.)

Beyond those veggies, we’ve got whole wheat pasta, rotisserie chicken (from the store, or leftover if you’ve got some extra on hand) and two cheeses.

It's always a good idea to double up when it comes to things like cheese. ; )

This is a family-friendly dinner winner for sure.

Speaking of family-friendly pasta dishes, you might also want to check out chicken penne pasta with broccoli. Simple but so satisfying. Or this fajita chicken pasta that's a fan favorite!

This dish is light, bright and fresh with the lovely stretchy cheeses that work their way around the pan to grab hold of the veggies and chicken and pasta and bring everything together.

You can’t give me a fork big enough.

And everything else for this dish is ready by the time the pasta cooks, so it’s super fast to make.

Plus, any leftovers keep great for a yummy lunch later in the week.

OK, let's tackle a few quick recipe notes.

Ingredient Notes:

• Pasta: I love using whole wheat penne for some whole grain goodness, but regular penne is fine. You could also substitute a different pasta shape, like rigatoni, if you prefer. Just cook according to the package directions.
• Chicken: The chicken for this recipe needs to be cooked and chopped, so please plan accordingly. You can use a store-bought rotisserie chicken or some crock pot shredded chicken.
• Peas: I adore frozen peas and always have a bag on hand. No need to defrost even, they can be added straight to the pan - they warm through quickly. If you prefer canned peas, you could substitute those.
• Cheese: The recipe calls for just 1 cup of mozzarella cheese to keep this meal on the lighter side, but you could certainly add more if you want a more cheesy pasta. I'd say 1 ½ and up to 2 cups would be just fine.

Finally, as mentioned, the leftovers keep great.

Leftovers can be stored, in a covered container, in the refrigerator for up to 5 days. Reheat in the microwave until warmed through and serve.

Here’s to a happy, healthy, family-filled New Year! Enjoy!

XO,

Kathryn

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4.86 from 7 votes

Cheesy Chicken Pasta with Zucchini and Peas

Cheesy chicken pasta with zucchini and peas is a fresh, light dinner that's budget friendly and ready in 20 minutes!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Yield: 6 servings

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Cook Mode

Ingredients

• 1 lb. whole wheat pasta (I use penne or rigatoni)
• 2 teaspoons olive oil plus 1 tablespoon for drizzling (optional)
• 1 cup onion, diced small
• 2 zucchini, quartered lengthwise and sliced in ¼-inch pieces
• 1 teaspoon kosher salt, divided
• ¾ teaspoon cracked black pepper, divided
• 2 cloves garlic, minced
• 2 cups chopped rotisserie chicken (skin removed)
• 1 cup frozen peas
• 1 cup shredded mozzarella cheese (or more to your liking)
• ½ cup grated Parmesan cheese, plus extra for serving

Instructions

• Cook pasta according to package directions.
• Meanwhile, heat 2 teaspoons of olive oil in a large saute pan over medium heat. Add the onion and zucchini and saute for 3-4 minutes, until slightly tender. Season with ½ teaspoon of salt and ½ teaspoon of black pepper.
• Add the garlic and saute for another 30 seconds.
• Add the chopped cooked chicken and the frozen peas and stir to heat through, 1-2 minutes.
• Reduce heat to low.
• When pasta is finished cooking, reserve 1 cup of the cooking liquid and drain the pasta. Add the pasta to the skillet along with ½ cup of the reserved cooking liquid.
• Add cheeses and stir to combine. Stir in extra splashes of the reserved cooking liquid, if needed, to help everything combine.
• Add remaining ½ teaspoon salt and ¼ teaspoon pepper, taste and adjust seasoning.
• Drizzle with extra tablespoon of olive oil, if desired. Serve with extra Parmesan cheese for passing.

Notes

Pasta: I love using whole wheat penne for some whole grain goodness, but regular penne is fine. You could also substitute a different pasta shape, like rigatoni, if you prefer. Just cook according to the package directions.

Chicken: The chicken for this recipe needs to be cooked and chopped, so please plan accordingly. You can use a store-bought rotisserie chicken or some crock pot shredded chicken.

Peas: I adore frozen peas and always have a bag on hand. No need to defrost even, they can be added straight to the pan - they warm through quickly. If you prefer canned peas, you could substitute those.

Cheese: The recipe calls for just 1 cup of mozzarella cheese to keep this meal on the lighter side, but you could certainly add more if you want a more cheesy pasta. I'd say 1 ½ and up to 2 cups would be just fine.

Skillet: If your skillet isn’t big enough to hold everything (and be able to stir it), add the pasta and other ingredients back to the big pot you cooked the pasta in.

Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 35g | Protein: 33g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 109mg | Sodium: 778mg | Fiber: 5g | Sugar: 5g

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