You’ve found your new favorite quick and easy dinner in this creamy lemon chicken Zucchini pasta. It has a base of nutritious vegetables, is brimming with flavorful herbs, and is finished with a layer of melted cheese, and it is Tasty and Easy to Make.
In addition, it can be prepared in under half an hour! Now that we’re in August, my garden is bursting at the seams with fresh zucchini (or courgettes, as they’re sometimes called).
Because it can be used in so many different ways, zucchini is one of my favorite vegetables. Smooth into your favorite smoothies or oatmeal; make into noodles to add substance to pasta dishes; air fry; add to recipes like these quinoa cups to increase the vegetable content; etc.
I like to make a list of recipes I want to try during the upcoming months at the start of each season. It stands to reason that as the season progresses, the list will grow longer and longer, as there are so many places from which I can draw inspiration.
Yet, this Creamy Chicken Orzo Cake has been on my “need to make” list for months (aka Chicken Zucchini Pasta). As someone who values convenience above all else, I am always drawn to the idea of simple plates.
In conclusion, I will be eternally grateful to whoever thought of the one-pan meal.
This pasta with chicken and creamy lemon sauce only requires one pan. You can roast zucchini, chicken, and orzo in this pan.
Not only will this prevent you from having to wash a hundred dishes, but it will also give you more command of your cooking environment by eliminating the need to constantly search for additional dishes. This is a one-pan recipe, but please use an oven-safe pan.
My preferred pan (because who doesn’t love a good non-stick pan) isn’t oven safe, so I had to use two separate pans—one on the stovetop, and another in the oven.
If you’re using a cast-iron skillet or another oven-safe dish, however, you can pop it in the oven as soon as the topping is ready.
This chicken zucchini pasta calls for the following ingredients:
You’re going to need zucchini, summer squash, or any other name you want to give it. Personally, when I make this Chicken Zucchini Pasta, I like to use a combination of zucchini and summer squash.
Nonetheless, you’re not limited to using even one! Even if you’re not a fan of pasta, you’ll love orzo.
Orzo is a type of short grain-shaped pasta (a cross between rice and pasta, as I like to think of it). It’s typically shelved with the other types of pasta in the supermarket.
You could probably use any small pasta (macaroni, penne, etc.) in its place if you can’t find orzo, but bear in mind that I haven’t tested the recipe with any other type of pasta.
To season this cooked pasta, you need only garlic, thyme, Italian seasoning, chili peppers, salt, and pepper. If you have access to fresh basil, feel free to include it.
One lemon, squeezed for its juice, is required for this Creamy Lemon Chicken Pasta dish.
If you want to give something a truly authentic lemon flavor, fresh lemon is always better than store-bought lemon juice.
This summertime one-sheet meal is made even better with the addition of zesty lemon. Stock made from chicken carcasses can be substituted for the water normally used to boil the orzo.
Since additional salt is something I keep an eye out for as a dietitian, I recommend opting for low-sodium chicken broth.
Tender and juicy chicken thighs were the inspiration for this Chicken Zucchini Pasta dish. Get the boneless, skinless variety for optimal convenience.
Chopped kale gave this Chicken Zucchini Pasta Bake a healthy dose of dark greens. Spinach, if preferred, also works wonderfully.
In my opinion, cheese improves every situation. In this cheesy chicken orzo cake, I used marble cheese, but any mild cheese like cheddar or Havarti will do just as well. You may leave off the parmesan cheese as I did, but it goes well on top!
Preparing a dish of creamy chicken pasta with lemon and chicken
You don’t have to be a chef to cook meals that will amaze your friends and family with this creamy chicken orzo recipe. As I was saying before, it’s best to use an oven-safe pan. If not, then just use a big pot.
Cook zucchini in a little olive oil, salt, and pepper in a covered pan over medium heat. Leave it to simmer for about 5 minutes while stirring periodically.
Put the squash aside when it has cooked (I add it to the plate). Put some more olive oil, garlic, and onion in the pan you used to cook the chicken, and then cook the chicken. As the onions soften and the garlic takes on a pleasant aroma, you may consider your dish done.
The chicken thighs can be added now. Put them in the pan in a single layer (you need to move the onions a little to make room) Brown the chicken thighs on all sides (about 3 minutes per side).
Orzo, how to make it: Keep the chicken in the same pan and add the orzo, lemon juice, zucchini, and chicken stock.
The liquid should be brought to a boil before being covered. Set the timer for fifteen to twenty minutes and let it boil. As a final step, if you aren’t using an ovenproof dish, combine all the ingredients in a big saucepan. Cover with the remaining cheese, then sprinkle over the greens.
Ten minutes at 400 degrees Fahrenheit, followed by five minutes on the grill to brown the cheese. Sprinkling in some chili flakes will take it to the next level.
Lemon Chicken Zucchini Pasta
The garden was the source of my creativity when it came to preparing this fettuccine recipe that makes use of zucchini.
During the time that you are cooking the veggies and the zucchini, you should think about this Lemon Chicken Zucchini Pasta dish as a possible recipe.
Warm spaghetti is used in this recipe after it has been tossed in olive oil that has been flavored with garlic, and then it has been sprinkled with the zest of a lemon and various herbs.
After being topped off with some grated Parmesan cheese, this dish of grilled chicken, zucchini, and lemon tastes amazing.
It has the coziness and warmth of a home, which makes it perfect for spending the evening at home with the family, but it is also sophisticated enough for guests. During the warmer months of the year, this dish is one that I prepare quite frequently.
One of the many benefits that this dish offers is the flexibility to accommodate the tastes of a wide variety of individuals. This is just one of its many advantages.
Every single plant that I grew in my garden served in some capacity as an asset to my efforts. Basil, oregano, and rosemary are the three types of herbs that I never run out of in my kitchen. Combining and recombining the numerous distinct components is simple.
To begin, I heat some olive oil in a skillet and then add some garlic that has been crushed before adding it to the pan.
After the food has become tenderer to the point where it is no longer crispy, the next thing that I do is turn off the heat and add half of my vegetables to the pan. I then stir everything together.
In my opinion, doing so results in a flavor for the oil that is even more pleasing to the palate.
Char marks are an irresistible flavor profile, and you can achieve them by grilling some zucchini. Grilling the chicken breasts is an additional step in the preparation process.
To achieve the pinnacle of eating during the summer, just assemble all of the ingredients in a single dish, and then serve the dish with some crusty bread as an accompaniment.
Because the meal was produced at home, it is possible to customize it to the preferences of each individual and change it accordingly.
You possibly adjust the flavor by altering the components, such as adding more lime, more cheese, a drop or two of oil at the very end, a different herb mixture, more vegetables, and so on. Changing the components also allows you to change the texture of the dish.
Instructions:
The grill requires that you get it ready to use. Cooking this dish does not need any special skills; all you need is a grill or a cooktop and a skillet.
To make the marinade for the chicken, get a large zipper bag and add the juice of one lime, two teaspoons of olive oil, and two tablespoons of red vinegar. Shake the bag well.
Give the bag a good shake to combine all of the contents. Put the suitcase to the side and focus on packing the rest of your belongings while the bag is sitting there.
(You can marinate the chicken for thirty minutes if you have the time, but if you don’t, you can use whatever you already have on hand instead.)
(I checked on mine after just fifteen minutes in the oven, and it was ready to come out.) Start by bringing a pot of water to a boil on the stove so you can get started on making the sauce for the pasta.
While you wait for the water to boil, you should begin by cutting the zucchini in half lengthwise.
This will help speed up the cooking process. After a thin layer of olive oil has been spread on the food, season it with salt and pepper before serving. Put aside either the garlic cloves should be smashed or they should be sliced into extremely little pieces.
In a modest saucepan on the stove, garlic and a quarter cup of olive oil should be cooked together. Simply turning on the stove will produce a fire that is maintained at a level that is between medium and low.
To prepare this dish, all you need to do is heat the oil over low heat and utilize the fresh garlic you have on hand rather than cooking the garlic in a pot on the stove or frying it.
This is all there is to it! After the water has begun to boil, add the pasta to the saucepan along with a teaspoon’s worth of salt. After you have pulled the chicken from the bag, season both sides of it with salt and pepper. Grill up some chicken and zucchini.
You can cut the herbs and remove the cheese while the pasta is cooking, and while the chicken and zucchini are roasting, you can use that time to prepare the pasta. Roasting the chicken and zucchini takes about the same amount of time as roasting the pasta.
The peel of second lemon needs to be peeled, and its juice needs to be squeezed out. When using garlic in food preparation, practice the utmost caution.
It shouldn’t have a crusty texture, and it shouldn’t be dark in color. It ought to be white. Don’t simply let it sit there; give it a nice shake every once in a while. Take it off the fire as soon as it reaches the point when it looks as though it has been cooked all the way through.
After the chicken and pumpkin have reached their desired doneness on the grill, take them from the grill and coarsely chop them. It is strongly suggested that a portion of the water used to cook the pasta be saved for later use.
The recommended amount is around half a cup. After the pasta has been rinsed and drained, immediately transfer it to a large bowl.
On top of that, arrange the pumpkin and the chicken. Before adding the olive oil and lemon juice, combine the cheese, herbs, and garlic in a mixing bowl. If you think it needs more, you can always add additional pasta water or olive oil to it.
I’ll leave that decision up to you. If desired, serve with more lemon slices and shavings of Parmesan cheese on the side.
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