Chicken Zucchini Pasta

4 standard portions

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Ingredients

• 8 ounces dried pasta
• 1¼ pounds boneless skinless chicken breasts (diced into bite-size pieces)
• 1 teaspoon kosher salt (divided)
• ½ teaspoon ground black pepper (divided)
• ½ teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion (diced)
• 2 medium zucchinis (diced)
• 2 cloves garlic (minced)
• ¼ cup water (white wine, or chicken stock)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese (plus more for garnish)
• 1 teaspoon lemon zest (plus more for garnish)
• 1½ tablespoons lemon juice
• Fresh basil leaves (for garnish)

Method

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. Season the chicken with ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and Italian seasoning.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, or until browned and cooked through to an internal temperature of 165°F (74°C). Remove the chicken onto a plate and set aside.
4. In the same skillet, add more oil if needed. Add the onion and cook for 1 to 2 minutes until slightly softened.
5. Add the zucchini and ½ teaspoon kosher salt. Cook for about 3 minutes until lightly browned and just tender.
6. Stir in the garlic and cook for 30 seconds until fragrant.
7. Deglaze the pan with water, wine, or chicken stock, scraping up any browned bits.
8. Add the heavy cream, Parmesan cheese, lemon zest, lemon juice, remaining ¼ teaspoon black pepper, and stir to combine. Taste and adjust seasoning if needed. Simmer for 1 to 2 minutes until slightly thickened.
9. Return the chicken and pasta to the pan and toss to coat. Cook for another minute to heat through.
10. Garnish with fresh basil leaves, extra Parmesan, and lemon zest. Serve warm.