Garlic Chicken Pasta

Ingredients

• 8 oz penne pasta
• 1 lb chicken breast, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped for garnish
• Optional: grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add the diced chicken, season with salt, pepper, and Italian seasoning, and cook for 6–8 minutes until golden and fully cooked. Remove from skillet and set aside.
4. In the same skillet, add the remaining olive oil and sauté the zucchini for 3–4 minutes until slightly tender.
5. Add the garlic and cook for 30 seconds until fragrant.
6. Stir in the cherry tomatoes and cook for 2–3 minutes until softened.
7. Return the chicken to the skillet and toss everything together.
8. Add the cooked pasta and gently mix until evenly combined and heated through.
9. Garnish with fresh parsley and optional Parmesan cheese before serving.

Optional Add-Ins

• Red pepper flakes for heat
• Spinach or kale for extra greens
• A splash of cream for a creamy garlic sauce
• Lemon zest for brightness

Tips

• Save a little pasta water to loosen the sauce if needed.
• Rotisserie chicken can be used for a quicker meal.
• Best served fresh, but leftovers reheat well for lunch.