Is your garden overflowing with zucchini yet? Mine suffered a raid from some curious chickens, but I did manage to save a few and turn them into this quick, comforting, and flavorful Chicken and Zucchini Pasta Bake. The homemade basil cream sauce is easy to make and uses simple pantry ingredients you likely already have.
Chicken and Zucchini Pasta Bake
This is exactly the kind of recipe I love: ready in under an hour, made from real ingredients, and family-friendly. It’s a great way to encourage kids to eat vegetables, since the zucchini blends into the creamy sauce and pasta. The dish balances tender, seasoned chicken, lightly caramelized zucchini, and a rich basil cream sauce—all topped with melted mozzarella. It’s ideal as an easy weeknight dinner, a potluck contribution, or a make-ahead meal for busy evenings.
I prefer skillet-based preparations for speed and flavor. Searing the chicken and browning the zucchini in the same pan builds fond—the browned bits that add depth to your sauce. A well-used non-stick or skillet that develops some color works best here; brand-new pans can struggle to develop fond. That little bit of caramelization at the bottom of the pan is what gives the sauce extra savory character, so don’t skip it.
This recipe is flexible. Use rotini, penne, or your favorite short pasta. If you prefer a lighter sauce, swap half-and-half for whole milk and reduce the butter slightly. For extra brightness, finish with a squeeze of lemon or an extra teaspoon of chopped fresh basil before serving. Leftovers reheat well in the oven or on the stovetop over low heat with a splash of milk to loosen the sauce.
If you enjoy this recipe, try other comforting pasta bakes and skillet pastas for variety and inspiration.
Chicken and Zucchini Pasta Bake
Comforting baked pasta with tender chicken, zucchini, and a homemade basil cream sauce. Easy to make and ideal for weeknight dinners.
Ingredients
- 1 lb rotini pasta, par-boiled
- 2 large chicken breasts, cut into 1″ cubes
- 2 small zucchini, sliced on a bias
- 6 tablespoons salted butter, divided
- 1 clove garlic, minced
- Salt & pepper, to taste
- 3 tablespoons flour
- ½ cup dry white wine (Chardonnay works well)
- 2 cups half and half
- 2 teaspoons chopped fresh basil, or ½ teaspoon dried basil
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 325°F (163°C).
- Melt 1 tablespoon of butter in a skillet over medium-high heat until sizzling. Add the zucchini slices and sauté just long enough to develop some color on one side. Remove the zucchini and set aside.
- Add another tablespoon of butter to the pan and heat. Season the chicken pieces generously with salt and pepper and add them to the hot pan. Let the chicken cook undisturbed for several minutes so it can brown. Flip to brown the other sides. Once browned, add the minced garlic and cook for about 1 minute until fragrant.
- Remove the chicken from the pan and set aside with the zucchini. Add the remaining butter to the pan and sprinkle in the flour. Whisk continuously until the mixture is smooth and free of lumps.
- Pour in the white wine and whisk until incorporated. Gradually add the half and half, reduce the heat to medium-low, and simmer until the sauce thickens to a creamy consistency.
- Stir the chicken, basil, and zucchini back into the sauce and simmer together for 5 minutes to blend flavors. Combine the sauce mixture with the par-boiled pasta in a baking dish and stir in 1 cup of mozzarella cheese.
- Bake at 325°F (163°C) for 15–20 minutes, or until the cheese is fully melted and the dish is heated through. Serve hot.
Nutrition Information
Yield: 12 servings
Serving Size: 1
Amount Per Serving:
- Calories: 242
- Total Fat: 13g
- Saturated Fat: 8g
- Trans Fat: 0g
- Unsaturated Fat: 5g
- Cholesterol: 54mg
- Sodium: 170mg
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 3g
- Protein: 12g
Nutrition data provided here is only an estimate. If you need precise values for medical reasons, consult a trusted nutrition resource.