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This Chicken Zucchini Pasta Skillet became my family’s favorite way to turn fresh summer zucchini and chicken sausage into a dinner everyone races to the table for. The pasta cooks right in the pan, soaking up all the savory flavors from the sausage, broth, and vegetables, while lemon and basil give it an irresistible fresh finish. It is my go-to when I want a homemade meal without a pile of dishes.
When I first made this using zucchini fresh from my garden, I could not believe how quickly it disappeared from the table. Now it is a weekly repeat from the first farmers market squash of the season until the last.
Ingredients
- Olive oil: Provides a rich base for sautéing and never overpowers other flavors Look for extra virgin if possible
- Italian style chicken sausages: Have built in seasoning and protein with leaner results than pork sausage Buy sausage with visible herbs and spices for flavor
- Diced onion: Gives a sweet aromatic depth to the entire skillet Pick onions that are firm with papery skin
- Minced garlic: Brings classic flavor Make sure to use fresh cloves for the best punch
- Crushed red pepper flakes: Add a gentle heat Use as much or as little as your family likes
- Chicken broth: Builds the sauce and helps pasta absorb flavor Choose low sodium so you control saltiness
- Radiatore pasta: Shapes with ridges that hold onto the creamy sauce Any short pasta works if it cooks in about 10 minutes
- Fresh zucchini: Brings color and a tender bite Go for firm medium zucchini free of bruises
- Lemon juice: Lifts and brightens every flavor Fresh squeezed is always best here
- Parmesan cheese: Adds creaminess without needing cream Freshly grated gives the silkiest result
- Grape tomatoes: Little bursts of color and sweetness Slice in half to mix through the pasta
- Fresh basil: Delivers a lovely herbal finish Use the brightest green leaves you can find
Step-by-Step Instructions
- Brown the proteins and aromatics:
- Heat olive oil in a large skillet over medium heat until shimmering Add sliced sausage and diced onion Cook about five minutes until sausage is golden and onions are translucent This step unlocks all the flavor for your sauce
- Season the base:
- Add salt and pepper flakes then stir in minced garlic Cook for only one minute stirring all the time The garlic should smell fragrant but not take on any color
- Create the cooking liquid:
- Pour chicken broth into the skillet Use a wooden spoon to scrape any flavorful browned bits from the pan bottom Those bits make your sauce taste rich Bring everything to a strong boil
- Cook the pasta:
- Add dry pasta right to the bubbling broth Stir often as pasta softens to prevent sticking Cook for about ten minutes until pasta is almost but not quite done
- Add the vegetables:
- Stir chopped zucchini into the skillet Continue cooking about three minutes The zucchini should become just tender and the liquid mostly absorbed enough to leave a silky sauce
- Finish with fresh elements:
- Take the skillet off the heat Stir in fresh lemon juice most of the Parmesan and the halved tomatoes The residual heat will just soften the tomatoes and the cheese will melt into everything
- Garnish and serve:
- Top with torn basil and extra Parmesan before serving Basil releases its fragrance with the heat and stays vibrantly green
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The secret that makes this recipe so silky is the starchy pasta and chicken broth mixing together while it cooks. When I made this for my grandmother who always cooked her pasta separate she was astonished that the sauce tasted so good without a drop of cream.
Make Ahead and Storage
This skillet pasta holds up great for lunches or prep ahead plans. Store leftovers in airtight containers in the refrigerator for up to three days. Pasta continues to soak up sauce as it sits so I add a splash of broth or water when reheating. Doubling the recipe for meal prep is a lifesaver when everyone is hungry after a busy day.
Smart Substitutions
Swap zucchini for yellow squash or toss in whatever soft summer veggies are on hand Bell peppers and mushrooms also do well. Plant based sausage or canned cannellini beans make it vegetarian when paired with vegetable broth. Any small pasta you have will work think rotini penne small shells or bowties. Just keep an eye on cooking time so you catch the perfect bite.
Perfect Pairings
Serve this dish as a standalone meal or make it the centerpiece with a simple green salad dressed with lemon vinaigrette. For hearty appetites add garlic bread to mop up the leftover sauce. White wines with crisp acidity like Pinot Grigio or Sauvignon Blanc bring out the brightness from the lemon and basil.
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Recipe FAQs
- → Can I use a different pasta shape?
Yes, small pasta shapes like penne, rotini, or farfalle work well and will absorb the sauce. Adjust cooking times as needed for doneness.
- → How can I make this dish vegetarian?
Replace chicken sausage with plant-based options or white beans and use vegetable broth. Add extra vegetables like bell peppers or mushrooms for more flavor.
- → Is it possible to prepare this dish ahead of time?
Yes, prepare in advance and refrigerate up to 3 days. Reheat gently, adding a splash of broth to restore moisture, and refresh with fresh basil before serving.
- → What can I substitute for zucchini?
Yellow squash is a great substitute. Other quick-cooking vegetables such as bell peppers, asparagus, or sugar snap peas can also be used, adjusting cooking time accordingly.
- → Can this dish be frozen?
Freezing is possible but pasta and zucchini texture may change. Undercook pasta slightly before freezing and add fresh herbs when reheating for best results.
- → How spicy is this dish?
The crushed red pepper flakes add a gentle heat, which can be omitted or adjusted to taste.