Cheesy pasta with rotisserie chicken, zucchini and peas

Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes
Serves 4-6 servings     adjust servings

A fresh, light 20-minute chicken pasta dinner with zucchini, peas and two cheeses!


  • 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 1/4-inch pieces
  • 1 teaspoon kosher salt, divided
  • 3/4 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)
  • 1/2 cup grated Parmesan cheese, plus extra for serving


  1. Cook pasta according to package directions.
  2. 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 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
  3. Add the garlic and saute for another 30 seconds.
  4. Add the chopped cooked chicken and the frozen peas and stir to heat through, 1-2 minutes.
  5. Reduce heat to low.
  6. When pasta is finished cooking, reserve 1 cup of the cooking liquid and drain the pasta. Add the pasta to the skillet along with 1/2 cup of the reserved cooking liquid.
  7. Add cheeses and stir to combine. Stir in extra splashes of the reserved cooking liquid, if needed, to help everything combine.
  8. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, taste and adjust seasoning.
  9. Drizzle with extra tablespoon of olive oil, if desired. Serve with extra Parmesan cheese for passing.

Recipe Notes

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.

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