Description
A comforting and hearty Cheesy Chicken Pasta with Zucchini and Peas, made with whole wheat pasta, fresh vegetables, succulent rotisserie chicken, and a blend of mozzarella and Parmesan cheeses for a creamy, flavorful dish perfect for a quick weeknight meal.
Ingredients
Scale
Pasta and Vegetables
- 1 lb. whole wheat pasta (penne or rigatoni)
- 2 teaspoons olive oil
- 1 cup onion, diced small
- 2 zucchini, quartered lengthwise and sliced in ¼-inch pieces
- 1 teaspoon kosher salt, divided
- ¾ teaspoon cracked black pepper, divided
- 2 cloves garlic, minced
- 1 cup frozen peas
Chicken and Cheese
- 2 cups cooked, chopped rotisserie chicken (skin removed)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for serving
- 1 tablespoon olive oil for drizzling (optional)
Instructions
- Cook pasta: Cook the whole wheat pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining the pasta.
- Sauté vegetables: While pasta cooks, heat 2 teaspoons olive oil in a large sauté pan over medium heat. Add diced onion and sliced zucchini, seasoning with ½ teaspoon salt and ½ teaspoon black pepper. Sauté for 3-4 minutes until vegetables are slightly tender.
- Add garlic: Stir in minced garlic and sauté for an additional 30 seconds until fragrant.
- Heat chicken and peas: Add the cooked, chopped rotisserie chicken and frozen peas to the pan. Stir well and heat through for 1-2 minutes.
- Reduce heat: Lower the heat to low to prepare for combining all ingredients.
- Combine pasta and liquids: Add the drained pasta to the skillet along with ½ cup of the reserved pasta cooking liquid. Stir to combine thoroughly.
- Add cheeses: Incorporate shredded mozzarella and grated Parmesan cheeses into the pasta mixture. Stir well, adding extra splashes of reserved pasta water as needed to create a creamy consistency. Add more cheese if a cheesier dish is desired.
- Season to taste: Sprinkle remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper over the pasta. Taste and adjust seasoning if needed.
- Finish and serve: Drizzle with the optional 1 tablespoon olive oil for extra richness. Serve immediately, offering extra Parmesan cheese for passing.
Notes
- Leftovers can be stored in a covered container in the refrigerator for up to 5 days. Reheat gently in the microwave until warmed through.
- Use whole wheat pasta for added fiber and nutritional value; rigatoni or penne work best to hold sauce and ingredients.
- Feel free to swap frozen peas for fresh or other vegetables like spinach or bell peppers for variation.
- Extra cheese can be added to make the dish creamier and cheesier according to preference.
- Reserve some pasta cooking water to help bind the sauce and keep the dish moist.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 65 mg
