Pasta Recipe With Zucchini, Mushrooms And Chicken

This post may contain affiliate links (disclosure). 

This pasta recipe rivals any restaurant pastas.  It also reheats well, and makes a great party dish or a potluck dish.  This recipe makes a pretty big portion – it serves 6-8 people.  If you want to make less, just use half of the ingredients.

pasta with zuccini mushrooms chicken tomato sauce and cheese


1 lb pasta
1 lb skinless boneless chicken breast
1 lb mushrooms
6 zucchinis
4 tbsp extra virgin olive oil
6 garlic cloves, minced
1 package fresh basil leaves
2 cans (15 oz each) crushed tomatoes
1 cup grated Parmesan cheese


Make the tomato sauce:

In a saucepan, put the extra-virgin olive oil and minced garlic.  Heat over medium heat until garlic starts to sizzle.  Add crushed tomatoes and stir.  Chop the basil and add to the tomatoes, and stir.  When it boils, reduce heat to low, cover and simmer for 5 minutes.

Cook The Vegetables:

Peel and chop the zucchinis and chop the mushrooms.  Heat 2 large non-stick frying pans over medium-high heat.  Add mushrooms to one frying pan and zucchinis to the other.  Cook, stirring periodically, for 10 minutes.  When finished cooking, add salt and pepper to taste, then put zucchinis and mushrooms into 1 very large bowl.

Cook The Chicken:

Chop the chicken into very small pieces.  Heat the non-stick frying pan over medium-high heat.  Cook, stirring periodically, for 5 minutes or until cooked through.  Add salt and pepper to taste.

Mix Vegetables, Chicken and Tomato Sauce:

Add chicken to the large bowl with vegetables.  Add tomato sauce to that bowl as well.  Mix chicken, tomato sauce and vegetables in that bowl.

Cook Pasta:

Cook pasta according to package directions.  When the pasta finished cooking, drain it into a colander.

Mix Everything and Add Cheese:

Heat 2 large non-stick frying pans over medium-high heat.  Put half of the pasta into 1 frying pan, the the other half in the other.  Then add half of the zucchini-mushroom-chicken-tomato mixture to the pasta in one frying pan, and the other half to the other frying pan.  Sprinkle the contents of one frying pan with 1/2 of the parmesan cheese, and the other frying pan with the remaining cheese.  Mix until everything is combined and heated through.

Save this for later on your social media:

Get Melanie's FREE Recipes In Your Inbox!

Similar Posts


  1. I love this pasta dish and the ingredients used in it. So healthy, and delish.
    Congratulations on the lovely blog award, by Emma. She also chose my blog too. Such a wonderful way of getting recognition by you foodie blogger friends!

  2. I love pasta recipes like this one. With all the zucchini, mushrooms and basil, I’m thinking it would still be a wonderfully flavorful meal even without the chicken.

  3. This is a great recipe but I think I made it easier. You can saute the zucchini and mushrooms together, then add to tomato sauce and put chicken in former pan. When chicken is done add the sauce back, bring to boil and then simmer. Cook pasta al dente , drain and then add to chicken and sauce. Wha la! Delicious – I added a splash of red wine and some cayenne pepper to the sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *