Use up the summer abundance of zucchini in this one pan, creamy, zucchini pasta. This simple, comforting dish combines fork-tender chicken thighs, a boat load of squash and zucchini, pantry staples, cream, cheese and herbs. Perfect for a weeknight meal or for a special occasion.

Why you will love this zucchini pasta.

#1 reason: There is meat in it. Tender, juicy chicken thighs are tossed with the creamy veggies and noodles. Meat turns this pasta into a meal. Or at least that’s what my husband says.

Fresh flavors. There is no denying there is a healthy dose of cream and cheese in this pasta. However, lemon, zingy condiments and fresh herbs balance out the richness of the dish. This is comfort food without the heavy feeling. Also, I’m not messing around when I say, use a boat load of zucchini. A magical thing happens when you slice tender squash thinly and cook it in butter– it turns saucy in a way that will make you feel all Chef-y inside. We eat our veggies round here while appreciating cheese and butter. I am from the Midwest, after all.

One pan and easy! I honestly feel good about myself when I manage to make something in one skillet that looks multifaceted. I suppose if you count the pot for boiling pasta I’m up to 2 pots– but don’t be that person.

Key ingredients:

Chicken thighs: Boneless, skinless chicken thighs create wonderful flavor that really can’t be accomplished with chicken breasts. I’m not saying you can’t, but I kindly suggest you stick with the thighs. Plus, thighs are cheaper.

Zucchini and summer squash: Use small, tender squash to avoid large seeds. Cut the ends off and slice each squash thinly with a mandolin for uniformity.

Condiments: To create balance and add freshness, lemon juice, roasted red peppers, marinated artichoke hearts and black olives are added.

Cream and cheese: To make this pasta indulgent, creamy and absolutely delicious, don’t skimp on the good stuff.

How to make chicken thighs fork tender.

Salt the thighs liberally while oil heats up. If you have the time to let the meat sit out at room temperature for 30 minutes, even better.

Sear both sides of the chicken then set aside. The meat should release from the skillet easily when flipping. If it doesn’t, give it another minute.

Squirt the chicken while it’s resting in a bowl with lemon juice and Worcestershire sauce. The chicken is NOT cooked through yet. It will be added later with the cream and rest of ingredients.

Once the veggies are cooked down, condiments, cheese and cream are added along with the chicken. With the heat turned low, chicken nestled in the sauce, cover the skillet and braise for around 10-15 minutes. This ensures the chicken does not dry out and it also gets a warm infusion of flavor.

Fork tender chicken thighs in a veggie packed pasta sauce

Cooking tips.

Once thighs are seared and set aside into a bowl, add butter to the skillet and scrape up any brown bits (AKA: Flavor) before adding the zucchini and squash.

It may look at first like way too much squash, but soon enough, with frequent stirring, it will cook down and eventually, become a delicate sauce.

At this point, everything comes together quick. The drained and chopped condiments join the party along with cream, parmesan cheese and lemon juice. The thighs are nestled within, like islands in a sea of sauce.

Set the heat to low to ensure the cream doesn’t curdle. I’ve never actually curdled cream before, so I’m thinking it’s not as common of a mistake as the internet would make you believe. Regardless, the heat should be set to low to braise the chicken and not dry it out.

The time it takes for the chicken to braise is basically the exact time needed to boil noodles. Always salt your pasta water. I rarely drain my noodles. Instead, I nudge the two pans close to avoid boiling water spillage and use trusty tongs to transfer the noodles. The pasta water that came along for the ride makes the pasta creamier and thickens it up a bit.

Chop up the thighs, no need to rest. I know not resting meat is basically a sin but truly– it doesn’t make a difference in this instance. Add the thighs back to the skillet along with more cheese (because, why not?), lemon and fresh herbs.

I may lose some here, but I love fresh marjoram in my pasta. Some of you can’t even create a mental picture of marjoram. Well, it’s basically oregano but sweeter and with citrus notes. A little goes a long way but it gives the pasta a little pep. Also, I have never seen marjoram at the grocery store in all my 28 years. With that said, you can easily grow your own.

Serving.

Enjoy this pasta all by yourself with one of those forks that should be nailed to the wall as decoration.

Kidding. (Well, kind of. I’d love to hear if you did eat in that manner) Enjoy this zucchini pasta right away or at room temperature. Serve with more parmesan and cracked pepper. Leftovers are excellent for up to 3 days.