One-Pot Chicken Pasta with Zucchini
- 8 ounces
extra wide egg noodles
- 24 ounce jar pasta sauce
- 1 pound boneless skinless chicken breasts chopped into bite-sized pieces
- 1 zucchini sliced into half-moon shapes
- 1 small onion chopped
- 3.8 ounce can
- 5 cloves garlic minced
- 1/3 cup
finely grated parmesan cheese
- 2 tablespoons butter
Melt butter in a dutch oven or large pot over medium heat.
- Add chicken chunks to the pot. Sauté until their outsides are cooked, about 5 minutes, stirring occasionally.
- Add zucchini and onion to the pot, stirring with the chicken. Cook until starting to soften, about 3 minutes, stirring occasionally.
- Add olives, garlic, and egg noodles to the pot. Stir. Add pasta sauce and enough water so that the noodles are mostly submerged, about 2 cups of water. Stir. Bring to a simmer. Let simmer until noodles are cooked, about 10 minutes, stirring occasionally. Add salt to taste, if necessary.
- Distribute pasta among serving bowls and top with parmesan cheese and optionally chopped parsley.
NOTES & TIPS
This dish is inspired by a “Chicken stew neapolitan” recipe found in a RAGU cookbook in the 1970s — a hearty baked casserole with layers of chicken, zucchini, and sauce topped with parmesan cheese. My chicken pasta recipe includes several of the same ingredients, but with a modern twist as a one-pot pasta dish. It’s also a simpler recipe since it doesn’t require transferring anything to the oven, and uses everyday ingredients that are easy to find. For the sauce, I used a RAGU traditional pasta sauce, which is fitting for this recipe and adds a lot of rich flavor to the pasta.