Cheesy Chicken Pasta with Zucchini Recipe

Ingredients

Pasta and Vegetables

• 1 lb. whole wheat pasta (penne or rigatoni)
• 2 teaspoons olive oil
• 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
• 1 cup frozen peas

Protein and Cheese

• 2 cups cooked, chopped rotisserie chicken (skin removed)
• 1 cup shredded mozzarella cheese (or more to your liking)
• ½ cup grated Parmesan cheese, plus extra for serving
• 1 tablespoon olive oil for drizzling (optional)

Instructions

1. Cook the whole wheat pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining.
2. Heat 2 teaspoons of olive oil in a large sauté pan over medium heat. Add the diced onions and sliced zucchini and sauté for 3 to 4 minutes until slightly tender. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the chopped rotisserie chicken and frozen peas to the pan. Stir and cook for 1 to 2 minutes until heated through.
5. Lower the heat to low to prepare for combining pasta and cheese.
6. Add the drained pasta to the skillet along with ½ cup of the reserved pasta cooking liquid. Stir to combine.
7. Mix in the mozzarella and Parmesan cheeses. Stir well to melt the cheese and create a creamy sauce. Add additional reserved cooking liquid as needed to reach desired consistency. Feel free to add more cheese for extra cheesiness.
8. Add the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust seasoning if needed.
9. Drizzle the dish with the optional 1 tablespoon olive oil for extra richness. Serve immediately with extra grated Parmesan cheese on the side.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a microwave until warmed through.
• For a gluten-free option, substitute the whole wheat pasta with gluten-free pasta.
• Add more vegetables like bell peppers or spinach for extra nutrition.
• Use fresh shredded mozzarella and Parmesan for best melting and flavor.
• If the pasta seems dry when reheating leftovers, add a splash of water or chicken broth to loosen the sauce.