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.
NUTRITION
570 kcal/serving
PHOTOS
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.