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!
Yield: 6 servings
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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