… …

Lemon Garlic Chicken Pasta with Zucchini Recipe

Introducing our latest culinary delight: Lemon Garlic Chicken Pasta with Zucchini Recipe. This dish is a harmonious blend of flavors and textures that will tantalize your taste buds and leave you craving for more. Imagine tender fettuccine tossed with succulent rotisserie chicken, vibrant fresh zucchini, and delicate green cabbage, all kissed with the zing of lemon and the warmth of garlic.

But that’s not all; this recipe takes it up a notch with the addition of tangy rice vinegar, creamy mayonnaise, and a hint of sweetness from honey. Finished off with a generous sprinkle of Parmesan and Asiago cheese, this dish is a true celebration of taste and texture.

Lemon Garlic Chicken Pasta with Zucchini Recipe

30 Minute Homecooked Dinner

By using leftover rotisserie chicken and thinly slicing the cabbage, zucchini and onions for quick cooking, this dish is ready in less than 30 minutes. It’s the perfect easy weeknight meal.

Fettuccine is the pasta of choice for today; however, this works with other pasta choices; angel hair, spaghetti, or vermicelli. You can use a variety of pastas.

30 Minute Rotisserie Chicken and Fettuccine Dinner

Use Fresh Ingredients

This recipe is quite versatile and can accommodate a variety of vegetables to suit your taste preferences or whatever you have on hand. Make this recipe in the summer months when garden produce is plentiful.

This recipe is perfect for using seasonal produce.

  • Parmesan Cheese: Freshly shredded parmesan melts better, which works great when you sprinkle it over the warm pasta and on the chicken.
  • Lemon Juice: Fresh lemon juice and the zest of the lemon makes a big difference in flavor.
  • Seasonal Produce. Swap out the vegetables for shredded carrots or thinly sliced bell peppers, spinach, broccoli florets, cauliflower, asparagus, or snap peas. I use a mandolin to thinly slice the zucchini and yellow squash into very thin discs. I sliced the green cabbage and onion in very thin lengthwise slices. If you prefer, you can make zucchini noodles.
  • Asiago Cheese. We love Asiago cheese in this recipe. However, there are other cheese varieties that bring their own unique flavor profile and texture to the dish. Feel free to experiment with a few of these varieties Parmigiano-Reggiano, Pecorino Romano, Grana Padano, Gruyère, or Fontina.
  • Honey. This recipe uses honey as a sweetener. Use the sweetener of your choosing, maple syrup, granulated sugar, or other sugar substitute.
  • Fresh Herbs. Today, I did not have any, but fresh herbs sprinkled over the top work nicely with this pasta dish. Try fresh parsley, fresh basil, chives, or cilantro.
Lemon Garlic Chicken Pasta with Zucchini Recipe
Pin Recipe
Print Recipe
Save Recipe

Lemon Garlic Chicken Pasta with Zucchini Recipe

Introducing our latest culinary delight: Lemon Garlic Chicken Pasta with Zucchini Recipe. This dish is a harmonious blend of flavors and textures that will tantalize your taste buds and leave you craving for more. Imagine tender fettuccine tossed with succulent rotisserie chicken, vibrant fresh zucchini, and delicate green cabbage, all kissed with the zing of lemon and the warmth of garlic.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, lunch, Main Course
Cuisine: American
Keyword: 30 minute meal, budget recipe, easy meals, easy recipe, One Pot Meal, pasta recipe, rotisserie chicken recipe
Servings: 6 Servings
Calories: 956kcal

As an Amazon Associate I earn from qualifying purchases.

Kitchen Essentials

Ingredients

  • 16 Ounces Fettuccine cooked to al dente
  • 2-3 Cups Rotisserie Chicken diced
  • 2 Small Zucchini thinly sliced
  • 2 Small Yellow Squash thinly sliced
  • 1/4 Head Green Cabbage thinly sliced
  • 1 Small Onion thinly sliced
  • ½ cup Butter 1 stick
  • 3 Tablespoons Garlic or 2-3 cloves garlic sliced
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ¼ Cup Rice vinegar
  • ¼ Cup Olive oil
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 3 Tablespoons Honey
  • 2 Tablespoons Mustard
  • 2 Tablespoons Mayonnaise or miracle whip
  • 8 Ounces Parmesan shredded
  • 3 Ounces Asiago thin sliced on top
  • 10 Ounces Pasta Water

Instructions

  • In a large pot of salted water, begin by boiling water over medium-high heat.
  • While the water is heating, prepare the vegetables. Use a mandolin to slice zucchini and yellow squash into very thin discs. The green cabbage and onion I sliced in very thin lengthwise slices. Set this aside.
    2 Small Zucchini, 2 Small Yellow Squash, 1/4 Head Green Cabbage, 1 Small Onion
  • Dice the rotisserie chicken. Set it aside.
  • While the pasta cooks, begin making the sauce.
    16 Ounces Fettuccine
  • In a large skillet, add the stick of butter. When melted add the garlic and onions. Let cook for about two minutes stirring occasionally.
    ½ cup Butter, 3 Tablespoons Garlic
  • Next add the seasonings, salt, black pepper, rice vinegar, olive oil, lemon zest, lemon juice, honey, mustard, and mayonnaise. Whisk together and continue cooking for 1-2 minutes.
    ½ Teaspoon Salt, ½ Teaspoon Black Pepper, ¼ Cup Rice vinegar, ¼ Cup Olive oil, Juice of 1 Lemon, Zest of 1 Lemon, 3 Tablespoons Honey, 2 Tablespoons Mustard, 2 Tablespoons Mayonnaise
  • Add the cabbage, zucchini, and yellow squash. Continue cooking for 2-3 minutes.
  • Finally, add the chicken pieces and cook for another few minutes. When the pasta is cooked to al dente, use a tongs to add the cooked pasta to the skillet.
    2-3 Cups Rotisserie Chicken
  • Add a cup pasta water or two. Using a tongs, gently toss the fettuccine with the other ingredients.
    10 Ounces Pasta Water
  • Just before serving, add half the shredded Parmesan cheese and mix in.
    8 Ounces Parmesan
  • Serve right away and sprinkle on more parmesan cheese and thinly sliced Asiago cheese.
    3 Ounces Asiago

Your Own Private Notes

Notes

Storing and Reheating Lemon Chicken Pasta

This dish is perfect for leftovers. Cool to room temperature. We like to divide leftovers into smaller portions. Store in the refrigerator in an airtight container or resealable plastic bag. Eat within 3-4 days.
To reheat in the microwave, add a splash of water or a dot of butter and reheat on high for 1-2 minutes until hot. You can reheat the dish in the oven by adding it to a baking dish sprayed with cooking oil to prevent sticking. I also add a dot or two of butter. Bake for 10 minutes at 350 degrees until hot. On the stovetop, add a splash of olive oil or a bit of butter to the pan then add the pasta mixture. Heat over medium heat until hot stirring occasionally.

Nutrition

Calories: 956kcal | Carbohydrates: 72g | Protein: 53g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1537mg | Potassium: 556mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1128IU | Vitamin C: 30mg | Calcium: 691mg | Iron: 3mg

Storing and Reheating Lemon Chicken Pasta

This dish is perfect for leftovers. Cool to room temperature. We like to divide leftovers into smaller portions.  Store in the refrigerator in an airtight container or resealable plastic bag. Eat within 3-4 days.

Lemon Garlic and Cheese Pasta Skillet Dinner Plated

To reheat in the microwave, add a splash of water or a dot of butter and reheat on high for 1-2 minutes until hot. You can reheat the dish in the oven by adding it to a baking dish sprayed with cooking oil to prevent sticking. I also add a dot or two of butter. Bake for 10 minutes at 350 degrees until hot. On the stovetop, add a splash of olive oil or a bit of butter to the pan then add the pasta mixture. Heat over medium heat until hot stirring occasionally.

We hope you enjoyed this chicken pasta dinner with tons of flavor. It’s a family favorite any time of year. Here are other delicious recipes for you to explore.

AboutVictoria

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

How to use balsamic glaze? Juicing Limes Hack Savory Garlic Butter Mushrooms