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 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
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: 6Servings
Calories: 956kcal
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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.
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.