Creamy Chicken and Zucchini Pasta
This recipe came together on one of those “what’s in the fridge?” nights. I had extra zucchini to use up (because summer), a box of angel hair pasta in the pantry, and some leftover chicken. And let’s be honest—you really can’t go wrong when pasta’s involved. What makes this dish extra good? Taking just a few minutes to stir up a simple cream cheese sauce. It’s not complicated, but it does take it up a notch and makes the whole thing feel a little more put together. Plus, angel hair pasta goes far, which is great when you’re feeding a crew or stretching leftovers.
❤️ Why You’ll Love This Recipe:
Quick and easy: From pantry to plate in about 30 minutes.
Flexible: Use regular or dairy-free cream cheese, rotisserie chicken, or leave it out for a veggie version.
Summer-friendly: A great way to use up zucchini and cherry tomatoes.
Creamy and comforting: That simple sauce pulls everything together.
Kid-friendly: Mild flavors and angel hair = always a win.
🛒 Ingredients:
8 oz angel hair pasta
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1–2 tablespoons olive oil
2 cloves garlic, minced
1 (8 oz) package plain cream cheese or Kite Hill dairy-free cream cheese
¾–1 cup reserved pasta water (as needed for creaminess)
1½ cups cooked shredded chicken (rotisserie works great)
Salt and pepper, to taste
3/4 cup grated parmesan ( omit for dairy free)
Optional: fresh basil or parsley for garnish
👩🍳 Instructions:
Preheat the oven to 425°F. On a sheet pan, toss zucchini and cherry tomatoes with olive oil, salt, and pepper. Roast for 15–20 minutes, until tender and lightly golden.
Cook the pasta in salted water according to package directions. Reserve about 1 cup of the pasta water before draining.
In a large skillet, heat a drizzle of olive oil and sauté the minced garlic for 1–2 minutes until fragrant (don’t let it burn!).
Add the cream cheese (or Kite Hill for dairy free option) to the skillet with a splash of pasta water. Stir until melted and smooth, adding more pasta water as needed to create a creamy sauce.
Stir in the shredded chicken, roasted zucchini, and tomatoes. Season with salt and pepper to taste.
Add the cooked angel hair pasta to the skillet and toss everything gently to coat. If the sauce is too thick, add another splash of pasta water.
Serve warm, topped with fresh herbs if desired.
📝 Tips & Variations:
Use rotini, penne, or spaghetti if you don’t have angel hair.
Add a handful of spinach or arugula in the final step for a green boost.
For a little brightness, finish with a squeeze of lemon juice or lemon zest.
Pair with garlic bread and greens for a complete crowd pleasing meal.
