Description
A flavorful and hearty Cheesy Chicken Pasta with Zucchini and Peas that combines tender whole wheat pasta with sautéed vegetables, shredded rotisserie chicken, and a blend of mozzarella and Parmesan cheeses for a delicious and easy weeknight dinner.
Ingredients
Scale
Dry Ingredients
- 1 lb. whole wheat pasta (penne or rigatoni)
Sauté Ingredients
- 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
- 2 cups cooked, chopped rotisserie chicken (skin removed)
- 1 cup frozen peas
Cheese
- 1 cup shredded mozzarella cheese (or more to taste)
- ½ cup grated Parmesan cheese, plus extra for serving
Optional
- 1 tablespoon olive oil for drizzling
Instructions
- Cook the Pasta: Cook the whole wheat pasta according to the package directions until al dente. Reserve 1 cup of the pasta cooking liquid before draining.
- Sauté Vegetables: While the pasta cooks, heat 2 teaspoons of olive oil in a very large sauté pan over medium heat. Add the diced onion and zucchini slices. Season with ½ teaspoon kosher salt and ½ teaspoon cracked black pepper. Sauté for 3-4 minutes until the vegetables start to become tender.
- Add Garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Chicken and Peas: Add the chopped rotisserie chicken and frozen peas to the pan. Stir to combine and heat through for 1-2 minutes.
- Lower Heat: Reduce the heat to low to prepare for combining ingredients.
- Combine Pasta and Veggies: Add the drained pasta to the skillet along with ½ cup of the reserved cooking liquid. Stir to combine everything evenly.
- Add Cheeses: Sprinkle in the shredded mozzarella and grated Parmesan cheese. Stir thoroughly to melt the cheese and create a creamy sauce. Add extra splashes of reserved cooking liquid as needed to reach desired consistency. Feel free to add more cheese for an extra cheesy dish.
- Adjust Seasoning: Add the remaining ½ teaspoon salt and ¼ teaspoon cracked black pepper. Taste and adjust seasoning if necessary.
- Finish and Serve: Optionally drizzle with 1 tablespoon olive oil for added richness. Serve immediately with extra Parmesan cheese for sprinkling at the table.
Notes
- Leftovers can be stored in a covered container in the refrigerator for up to 5 days and reheated in the microwave until warmed through.
- Use gluten-free pasta if you need a gluten-free version.
- Add fresh herbs like basil or parsley for extra flavor if desired.
- For a lower-fat version, reduce the amount of cheese or use part-skim mozzarella.
- Drizzle with olive oil at the end to enhance richness and mouthfeel, but this step is optional.
