Easy Chicken Tomato Zucchini Pasta (30 Minutes)

Name: Easy Chicken Tomato Zucchini Pasta (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb skinless boneless chicken thighs; 1 lb spaghetti; 2 zucchinis (sliced into 1/4-inch-thick rounds); 2 cups marinara sauce; 1 cup cherry tomatoes (halved); 1 cup fresh basil (loosely packed); 1 tbsp extra virgin olive oil; 2 garlic cloves (minced); salt (for seasoning pasta water and to season to taste); black pepper (season to taste)

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Tender chicken, zucchini, and juicy cherry tomatoes tossed with spaghetti in a savory tomato basil sauce. This easy chicken tomato zucchini pasta recipe is ready in just 30 minutes. I add a splash of reserved pasta water to loosen the marinara sauce so it coats the spaghetti evenly.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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📖 Recipe

Chicken tomato zucchini pasta is an Italian-inspired dish made with spaghetti, seasoned chicken thighs, zucchini, cherry tomatoes, and marinara sauce.

I love making this pasta for my husband and myself, especially during zucchini season when fresh zucchini is plentiful. It also makes a large batch, so we can enjoy the leftovers throughout the week for lunch or dinner.

I've made this many times and found that cooking the cherry tomatoes until they release their juices adds fresh tomato flavor to the marinara sauce without needing to make it from scratch.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Skinless Boneless Chicken Thighs: I prefer boneless, skinless chicken thighs because they stay tender and juicy during cooking. Boneless chicken breast also works, but avoid overcooking it as it can dry out.
Spaghetti: Spaghettini, linguine, or fettuccine also work.
Marinara Sauce: Use a good-quality marinara sauce that you enjoy, as it forms the flavorful tomato base of this pasta dish.
Extra-Virgin Olive Oil: Regular olive oil also works. Or substitute with a neutral cooking oil, like refined avocado oil or canola oil.
Garlic: Use fresh garlic for the best flavor.
Yellow & Green Zucchini (aka Courgette): Both varieties work well and become tender when sautéed. You can use just one color if you wish.
Cherry Tomatoes: These release their juices as they cook, adding fresh tomato flavor to the marinara sauce. Grape tomatoes also work. Avoid larger tomatoes, which can release more liquid and make the sauce watery.
Fresh Basil: Adds a fresh, aromatic flavor that complements the tomato sauce. I recommend using fresh basil rather than dried for this recipe because it's more flavorful.
Salt and Black Pepper

Expert Tips

Cook the spaghetti 1 minute less than package directions because it will continue softening when tossed with the hot sauce.
Prevent the spaghetti from sticking by tossing it with 1 teaspoon of olive oil after draining. Use just enough to lightly coat the noodles so the sauce can still cling to them.
Use a large pan to give the chicken and vegetables enough space to cook evenly, allowing excess moisture to evaporate instead of steaming the ingredients.
Don't fully cook the chicken before adding the vegetables and sauce, as it will continue cooking and stay juicy.
Avoid overcooking the zucchini because it will continue softening as the sauce simmers and can become mushy.
Reserve the starchy pasta water right before draining to loosen the marinara sauce and help it coat the spaghetti evenly.
Add the fresh basil last to preserve its fresh flavor and aroma.

Instructions

Below are step-by-step instructions on how to make chicken tomato zucchini pasta:

Spaghetti boiling in salted water until al dente.

Cook the spaghetti: Bring a large pot of water to a boil over high heat and season with 1 tablespoon of salt. Add the spaghetti and cook for 1 minute less than the package directions so it's slightly undercooked, about 9 minutes. Reserve 1⁄4 cup (60 ml) of pasta water, then drain the spaghetti well. Set aside.

Sliced chicken thighs seasoned with salt and black pepper.

Season the chicken: Slice the chicken thighs against the grain into ¼-inch-thick pieces. Transfer to a medium bowl and season the sliced chicken thighs with a pinch of salt and black pepper. Set aside.

Sliced chicken thighs cooking in a pan until white on the outside but still pink in the center.

Cook the chicken: Heat extra-virgin olive oil in a large pan over medium heat. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, until the outside turns white but the center is still slightly pink. The chicken will finish cooking in the sauce.

Sliced zucchini and minced garlic sautéing with chicken.

Cook the zucchini and garlic: Add the sliced zucchini and sauté for 2-3 minutes until slightly softened. Add the minced garlic and cook for another 10-15 seconds or until fragrant.

Cherry tomatoes and marinara sauce simmering with chicken and zucchini.

Add the tomatoes and sauce: Add the cherry tomatoes and cook for 3 minutes until they soften and release their juices. Pour in the marinara sauce and reserved pasta water. Stir well and simmer until the sauce is heated through and the chicken reaches an internal temperature of 165°F (74°C).

Cooked spaghetti tossed with chicken, zucchini, tomato sauce, and fresh basil.

Toss the pasta: Add the cooked spaghetti and fresh basil leaves. Toss gently until the spaghetti is evenly coated in sauce. Remove from the heat and season with salt and black pepper to taste. Serve immediately.

Storage & Reheating

Refrigerator: Store leftover chicken tomato zucchini pasta in an airtight container in the refrigerator for up to 4 days.
Freezer: I don't recommend freezing this pasta because the zucchini and tomatoes can become mushy, and the spaghetti may lose its texture after thawing.
Reheating: Microwave the pasta in a microwave-safe bowl for 2-3 minutes until heated through, stirring halfway. Alternatively, reheat in a pan over medium-low heat with a splash of water to loosen the sauce, stirring occasionally until hot throughout.

Pairing Suggestions

Serve chicken tomato zucchini basil pasta with:

Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up extra tomato sauce.
Caesar Salad: Crisp romaine lettuce with creamy Caesar dressing balances the savory pasta.
Roasted Broccoli and Cauliflower: Tender, lightly crispy vegetables make an easy side dish.

FAQ

How can I make this chicken tomato zucchini pasta gluten-free?

Substitute regular spaghetti with gluten-free spaghetti and cook until slightly firm, following the package instructions as a guide. Also, check that your marinara sauce is labeled gluten-free.

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