Pasta Recipe With Shredded Chicken Breast, Shiitake Mushrooms And Zucchini

This pasta recipe with shredded chicken breast, shiitake mushrooms, and zucchini is a must-try for anyone who loves a hearty yet healthy meal. It’s a great way to sneak in veggies while still indulging in a rich, flavorful pasta dish. Ready in just 30 minutes, this recipe is perfect for busy weeknights or for making ahead and reheating later!

This recipe makes a healthy pasta dish, as it has a lot of vegetables, lean chicken and no cheese. The flavor of this pasta though is certainly not like a typical “healthy” recipe – the flavor is full, complex and very satisfying. In fact, it’s better than most restaurant pastas that I’ve tried!

Why You’ll Love Pasta Recipe With Shredded Chicken Breast, Shiitake Mushrooms, And Zucchini

• This pasta dish is packed with lean protein and vegetables, making it a healthy option without sacrificing flavor. The combination of shredded chicken, shiitake mushrooms, and zucchini creates a delightful texture and taste that’s both hearty and satisfying.
• The dish is easy to prepare and perfect for busy weeknights. You can have a delicious meal on the table in just 30 minutes, making it an excellent go-to for when you need something quick and nourishing.
• The rich tomato sauce brings all the ingredients together, providing a deep, savory flavor that elevates the dish. It feels like a restaurant-quality pasta, but it’s made right in your kitchen with simple ingredients.
• It reheats beautifully, making it a great option for meal prep or leftovers. You can enjoy the same great taste even when you make it ahead of time.
• This recipe is versatile and can be adapted to fit your preferences. Whether you want to swap in different vegetables or add more spice, it’s easy to customize to suit your taste.

Onions, shiitake mushrooms, shredded chicken breast, garlic and tomato sauce dress the pasta and turn it into an outstanding one-dish meal. Try this pasta recipe for dinner, and you’ll want to make it again and again.

Pasta Recipe With Shredded Chicken Breast, Shiitake Mushrooms and Zucchini

Cooking time: 30 minutes

Number of servings: 6

Ingredients:

• 1 lb boneless skinless chicken breast – Lean and full of protein, it’s cooked and shredded for easy mixing into the pasta.
• 8 oz shiitake mushrooms – Adds a deep, earthy flavor that pairs perfectly with the chicken and veggies.
• 5 small zucchini – Provides a fresh, slightly crunchy texture and balances the richness of the sauce.
• 1 onion – Sautéed to add sweetness and depth to the dish.
• 4 garlic cloves – Adds a punch of flavor and enhances the taste of the sauce.
• 1 jar (32 oz) pasta sauce – A jar of tomato-based sauce brings everything together with rich, savory flavor.
• 1 1/2 tbsp oil – Used for sautéing the vegetables and chicken.
• 1 tsp salt – Enhances the natural flavors of the ingredients, helping to balance the overall taste of the dish.
• 1/4 tsp pepper – Adds a subtle kick of spice, bringing warmth and depth to the flavors in the recipe.

See the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Pasta Recipe With Shredded Chicken Breast, Shiitake Mushrooms, And Zucchini

• Non-Stick Frying Pans – You’ll need two pans to cook the sauce and combine the pasta, ensuring nothing sticks while cooking.
• Food Processor – Perfect for shredding the cooked chicken quickly and evenly.
• Colander – Useful for draining the cooked pasta once it’s ready.
• Large Pot – Essential for cooking the pasta.
• Measuring Spoons – To measure the oil, salt, and pepper accurately.
• Knife and Cutting Board – For chopping the zucchini, mushrooms, onion, and garlic.

Directions:

Heat 1/2 tbsp of oil in a large non-stick frying pan over medium-high heat. Add the chicken breasts and cook for 5 minutes. Flip them over and cook for another 5 minutes, or until cooked through (no longer pink in center when cut). Remove the chicken from the frying pan. Let cool for 5 minutes, then shred the chicken in the food processor fitted with the top round “slicer” blade.

While the chicken is cooking, chop the onion and set aside. Remove the stems from shiitake mushrooms and discard the stems. Chop the shiitake mushroom caps and set aside. Peel and chop the zucchini and set aside. Mince the garlic and set aside.

Cook the pasta according the package directions. When it’s done cooking, drain it and set aside.

Heat 1 tbsp of oil in a large non-stick frying pan. Add the chopped onion and cook, stirring periodically, for 4 minutes. Add shiitake mushrooms and cook, stirring periodically, for 5 minutes. Add zucchini and cook, stirring periodically, for 5 minutes, or until zucchini is tender, but still a little crunchy. Add minced garlic, salt and pepper and stir. Add shredded chicken and stir. Add the pasta sauce and mix until combined.

Heat the 2nd non-stick frying pan over medium-high heat (you need 2 frying pans because one frying pan won’t fit all the pasta). Put half of the pasta sauce mixture in the second frying pan (it should be divided between 2 frying pans). Put half of the pasta in one frying pan and half in the other. Stir until the pasta is combined with the pasta sauce mixture. Add salt and pepper if necessary.

Remove from heat and serve! This pasta reheats very well, so you can also make it in advance. Enjoy!

Below is the visual shortcut to making this pasta once all the ingredients are prepared:

 

 

 

And here’s the picture of this pasta with shredded chicken breast, shiitake mushrooms and zucchini in a frying pan:

And here’s another picture of this yummy pasta recipe:

Serving Suggestions

• Serve this pasta with a simple raw shaved side salad dressed in olive oil and balsamic vinegar for a light, refreshing contrast to the rich flavors of the dish.
• Pair it with garlic bread or French bread to soak up the extra sauce for a more indulgent meal.
• For a touch of freshness, sprinkle chopped fresh basil or parsley on top of the pasta just before serving.
• Grated Parmesan cheese can be offered on the side for those who prefer a little cheesy richness, though it’s optional for those keeping the dish dairy-free.
• If you’re serving this dish at a dinner party, plate it in shallow bowls with a drizzle of olive oil on top for a more elegant presentation.

Tips For Success

• Cook the chicken properly: Make sure the chicken breast is fully cooked before shredding. You want it tender but not overcooked. Once cooked through, allow the chicken to cool for a few minutes before shredding it in a food processor, which gives the dish a consistent texture. Avoid over-processing, as you want the chicken to have some texture.
• Don’t overcook the vegetables: When cooking the zucchini and shiitake mushrooms, it’s important to keep an eye on their texture. Zucchini, in particular, should remain slightly crunchy to provide a pleasant contrast to the tender pasta. Shiitake mushrooms add an earthy flavor, and you don’t want to lose that by overcooking them.
• Season as you go: Layering your seasoning throughout the cooking process ensures the final dish has a balanced flavor. Season the chicken while it cooks, and add a bit of salt and pepper each time you add new ingredients to the pan. This technique builds depth and avoids the need for heavy seasoning at the end.
• Pasta cooking tip: Be sure to cook the pasta just until al dente, which means it’s firm to the bite. Overcooking the pasta can make it mushy, especially once it’s combined with the sauce and reheated. If you’re making this recipe ahead of time, slightly undercook the pasta to prevent it from becoming too soft when reheating.
• Use quality pasta sauce: The pasta sauce you use will have a significant impact on the overall flavor of the dish. Opt for a high-quality tomato sauce, preferably one with simple ingredients like tomatoes, garlic, and herbs. You can even make your own if you have time, for a fresher taste.
• Reheating tips: This dish reheats well, so don’t worry about making too much. When reheating, add a splash of water or extra sauce to the pasta to keep it from drying out. Reheat it gently over medium heat, stirring occasionally to ensure even warming.

Variations And Substitutions

• Vegetable substitutions: If you don’t have zucchini or prefer other vegetables, you can easily swap them out for similar options. Bell peppers, broccoli, or even spinach would work well in this dish. Each of these adds its own unique flavor and texture, so feel free to get creative with what you have on hand.
• Mushroom alternatives: Shiitake mushrooms are wonderful for their earthy taste, but you can substitute other mushrooms like cremini, portobello, or white button mushrooms if needed. These alternatives will still bring a rich, umami flavor, though the texture may be slightly different.
• Chicken options: While the recipe calls for shredded chicken breast, you could easily substitute with chicken thighs for a juicier option. If you’re short on time, using pre-cooked rotisserie chicken is a great shortcut. You can shred it the same way and add it in just like the breast meat.
• Protein variations: If you’re looking to switch up the protein, you can replace the chicken with ground turkey, Italian sausage, or even tofu for a vegetarian twist. If using ground meat, brown it in the pan at the beginning, then proceed with the recipe as instructed.
• Make it spicy: For those who love a little heat, consider adding red pepper flakes or a dash of hot sauce to the sauce. You can also incorporate spicy sausage or use a spicy tomato sauce to kick things up a notch.
• Pasta alternatives: While traditional pasta works beautifully, you can opt for whole wheat pasta, gluten-free pasta, or even zucchini noodles for a lighter, low-carb version. Each of these alternatives will change the texture slightly but will keep the dish satisfying.
• Cheese addition: Though this recipe is designed to be dairy-free, you can always add cheese for a richer dish. Parmesan, mozzarella, or even ricotta cheese would complement the flavors nicely. Stir in the cheese before serving, or sprinkle it on top to melt.

Storage and Reheating

• Storage: To store any leftovers, allow the pasta to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 to 4 days. Make sure to label the container with the date to keep track of freshness.
• Freezing: If you want to freeze this pasta, it’s best to do so without the zucchini, as it can become mushy after thawing. You can freeze the pasta and sauce mixture (minus the zucchini) in a freezer-safe container for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight and reheat, then add freshly sautéed zucchini.
• Reheating: For the best results, reheat the pasta on the stovetop over medium heat. Add a splash of water or a bit more pasta sauce to keep it from drying out. Stir occasionally until the pasta is heated through. You can also reheat it in the microwave in short bursts, stirring in between, until warmed to your liking.
• Avoid overcooking: When reheating, be careful not to overcook the pasta, as it may become mushy. Reheating gently and stirring occasionally will help retain the texture and prevent it from becoming too soft.

Frequently Asked Questions

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken, such as rotisserie chicken, works great in this recipe. Simply shred the pre-cooked chicken and add it when the recipe calls for the shredded chicken. It’s a great time-saving option, and the chicken will still absorb the flavors from the sauce and vegetables.

Can I make this dish vegetarian?

Absolutely! You can substitute the chicken with plant-based protein alternatives like tofu or tempeh. Additionally, you could leave out the protein altogether and just increase the amount of vegetables for a veggie-packed pasta dish. If you want to add more flavor without the chicken, consider adding extra mushrooms or a meat substitute like vegan sausage.

Can I make this pasta gluten-free?

Yes, this recipe can be made gluten-free by simply swapping out the pasta for a gluten-free version. There are plenty of gluten-free pasta options available, such as those made from rice, quinoa, or chickpeas. Just cook the gluten-free pasta according to the package directions and proceed with the recipe as usual.

How do I prevent the zucchini from becoming too soft?

To avoid mushy zucchini, make sure not to overcook it. Zucchini should be cooked until it’s just tender but still has a slight bite. This usually takes about 5 minutes. You can also add the zucchini toward the end of the cooking process if you prefer it even firmer.

Can I freeze this pasta?

Yes, you can freeze the pasta and sauce, but it’s best to freeze it without the zucchini, as it may become too soft after thawing. Store the pasta and sauce mixture in a freezer-safe container for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stove, adding freshly sautéed zucchini before serving.

What kind of pasta works best with this dish?

This recipe is versatile and works well with many types of pasta. You can use classic options like spaghetti, penne, or bow-tie pasta. If you prefer something heartier, try rigatoni or rotini, which hold the sauce well. For a healthier option, whole wheat or gluten-free pasta are also great alternatives.

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