Chicken and Zucchini Pasta

    35 minutes

    With zucchini, chicken and pasta this is a complete meal on a plate. Lots of extra flavours too and enough light cream cheese for a creamy edge.

    227 people made this

    Serves: 4 

    • 250g uncooked pasta shells
    • 1 teaspoon olive oil
    • 1/2 onion, chopped
    • 3 cloves garlic, sliced
    • 1 zucchini, chopped
    • 1/2 teaspoon dried oregano
    • 1 teaspoon salt and freshly ground black pepper to taste
    • 1/4 teaspoon crushed red chilli flakes
    • 3/4 cup chicken stock
    • 1/2 cup chopped cooked chicken
    • 2 tablespoons diced roasted red capsicums (from a jar)
    • 2 tablespoons light cream cheese
    • 1/4 cup chopped fresh basil leaves
    • 1/4 cup grated Parmesan cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
    2. meanwhile, heat the olive oil in a frypan over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and chilli flakes. Cook 10 minutes, until tender.
    3. Stir the chicken stock into the frypan, and cook 5 minutes, until heated through. Mix in the chicken, roasted red capsicums and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.

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    Reviews in English (191)


    This is an awesome recipe. Thanks! I added 1 cup of sliced, fresh mushrooms & some white wine to the zucchini saute & used more cream cheese to make a thicker sauce. Also added a little chopped fresh parsley to the fresh basil. Yummy over noodles or pasta!  -  12 Mar 2006  (Review from Allrecipes USA and Canada)


    This was really good! I did a few things different. I took 3 costco frozen chicken breasts and boiled them in a bit of water. Then I used the water the chicken boiled in and used that in place of chicken broth the recipie called for and also added 1/2 boullion cube. I did add the broth when I added the zuchinni since I had cubed them in large pieces and needed them to have some liquid to become tender. I ommited the red pepper and added a bit extra cream cheese to make the sauce thicker. Very good and will make again with all the zucchini growing in the garder!  -  23 Aug 2006  (Review from Allrecipes USA and Canada)


    This was really good, and the family loved it - even the kids! I doubled the zucchini and chicken mixture (except for the stock) and used 3oz cream cheese. Worked well for 8oz of pasta. The cream cheese came through subtly w/o overpowering the dish.  -  29 May 2008  (Review from Allrecipes USA and Canada)