Chicken and Zucchini Orecchiette Pasta

Name: Chicken and Zucchini Orecchiette Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 12- ounce package Orecchiette pasta; 4 tablespoons unsalted butter; 1 tablespoon olive oil; 5 cloves garlic; 3 tablespoons fresh lemon juice; 1 medium yellow squash; 2 medium zucchini squash; 1 bunch green onion; 2 tsp lemon zest; 2 tsp Italian seasoning; 1 pound boneless skinless chicken breasts; 1/3 cup fresh basil; ½ teaspoon sea salt; Parmesan cheese for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 Servings
Calories
563 kcal
Cuisine
Italian

Chicken and Zucchini Orecchiette Pasta

Tyler Espinosa

Report

Chicken and Zucchini Orecchiette Pasta with Lemon-Butter Sauce is a simple, flavorful pasta recipe.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 12- ounce package Orecchiette pasta I used gluten-free
4 tablespoons unsalted butter
1 tablespoon olive oil
5 cloves garlic minced
3 tablespoons fresh lemon juice to taste
1 medium yellow squash chopped
2 medium zucchini squash chopped
1 bunch green onion chopped
2 tsp lemon zest
2 tsp Italian seasoning
1 pound boneless skinless chicken breasts thinly sliced
1/3 cup fresh basil chopped
½ teaspoon sea salt or to taste
Parmesan cheese for serving

Add to Shopping List

Instructions

Cook the pasta according to package instructions (Note: I tend to cook gluten-free pasta for 2 minutes less than the package calls for because I like my pasta al dente). Once cooked, drain the pasta and place it back in the pot. Toss in 1 to 2 tablespoons of olive oil and a sprinkle of salt. Set aside until ready to use.
While pasta is cooking, heat the butter, oil, garlic and lemon juice in a large skillet over medium-high heat. Cook for 2 minutes, or until garlic is very fragrant.
Add the yellow squash, zucchini, green onion, lemon zest and Italian seasoning. Cook for 3-5 minutes, stirring occasionally, just until veggies begin to soften. Move the vegetables over to one side of the skillet and add the sliced raw chicken. Allow chicken to brown for 2 to 3 minutes before stirring everything together. Cook, stirring occasionally, until veggies and chicken are cooked through, about 3 to 5 minutes. (Note: If there is excess liquid at the bottom of the skillet, continue cooking a couple of minutes longer until it cooks off).
Add the pasta to the skillet with the vegetables and chicken and toss everything together. Add the chopped basil and salt and stir well. Taste pasta for flavor, and add more lemon juice or salt to taste. Serve the pasta with freshly grated parmesan cheese.