Name: Chicken Zucchini Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Main Dishes
Ingredients: 1 Large or 2 Small Zucchini; 1 Large or 2 Small Yellow Squash; 1 lb Beefsteak Tomatoes; 2 lbs Boneless, Skinless Chicken Breast; 8 ounces Feta Cheese (save some for topping); 1 Box of Bow Tie Pasta; 2 tbls Olive Oil; 1 tsp salt (more for seasoning); 1/2 tsp Black Pepper (more for seasoning); Fresh Parsley or Basil

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Savor grilled chicken and zucchini pasta, loaded with fresh farmers market vegetables. A delightful and hearty dish that’s sure to be a hit!

pasta dish with zucchini squash tomatoes

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Grilled Chicken Zucchini Pasta

Table of Contents

Craving a light, delicious and simple dish that’s ideal for summer? This grilled chicken zucchini pasta dish checks all the boxes!

It’s a great way to showcase colorful veggies from your local farmers market. Plus, it makes an impressive presentation for family dinners or when friends come over.

What I really love is that this dish is an all-in-one meal packed with cheesy tomato goodness and loaded with fresh zucchini, squash, and chicken.

There is nothing like strolling the local farmers market to find perfectly ripe veggies for dinner. This recipe is all about a light summer dish featuring in season vegetables.

Keep this dish in mind for your next potluck or summer cookout.

There are several steps to this recipe, but it is very simple. I’ve also included a printable recipe card at the bottom of this post to make it even easier for you.

Ingredients for Grilled Chicken Zucchini Pasta

1 Large or 2 Small Zucchini
1 Large or 2 Small Yellow Squash
1 lb Beefsteak Tomatoes
2 lbs Boneless, Skinless Chicken Breast
8 ounces Feta Cheese (save some for topping)
1 Box of Bow Tie Pasta
2 tbls Olive Oil
1 tsp salt (more for seasoning)
1/2 tsp Black Pepper (more for seasoning)
Fresh Parsley or Basil

Kitchen Supplies

I’m sharing this recipe as part of the #farmersmarketweek with a dozen other food bloggers.

Be sure to read to the end of this post so you can get even more yummy summer recipes.

A big thank you to Jolene from Jolene’s Recipe Journal for organizing this yearly event!

How to Make Grilled Chicken Zucchini Pasta

Whether you are trying to eat lighter or simply looking for a flavorful summer pasta dish, this is for you.

Let’s get to it!

Slice the tomatoes

Start by removing any green stems from the tomatoes. Slice them in half from the stem to the bottom.

Cut in half again to create quarters.

Place the sliced tomatoes in a bowl and add olive oil, salt and pepper. Set aside.

The salt helps release the tomato juices which will be used for a light sauce for the pasta.

Slice the Zucchini and Squash

Use a sharp knife to cut the zucchini and squash. Cut in half lengthwise then slice in small pieces about an inch in size.

Place in a mixing bowl and season with olive oil, salt and pepper.

I’m a huge fan of using an air fryer to cook veggies, especially when it is about 90 degrees in the kitchen!

Preheat the air fryer to 375 degrees. Place the vegetables in a single layer in the air fryer basket.

Cook for 8 minutes, turn and cook for another 4 minutes.

If you don’t have an air fryer you can bake them in a preheated oven at 350 degrees for about 15 minutes.

Boil the pasta

While the veggies are cooking you can boil the pasta according to the instructions on the box.

Be sure to reserve a cup of the pasta water to add to the tomato mixture.

Mix tomatoes with feta cheese

Add the container of feta cheese to the tomatoes, keeping a handful aside to use as a topping for your pasta.

Use a fork to squash the tomatoes into the feta. You want to mix it well so you create a nice, hearty sauce.

Add 1 tablespoon of olive oil and blend.

Add cooked vegetables

Now it’s time to mix everything together. Start by adding the cooked zucchini and squash to the tomato feta cheese blend.

It smells so yummy!

Add 1/2 cup of reserved pasta water to the mixture.

Cook the chicken

Season the chicken with salt and pepper. Again, I used my air fryer to cook the chicken at 375 degrees for 12-14 minutes.

Be sure to turn it halfway through. This makes a perfectly juicy and tasty chicken!

You can also grill the chicken or bake it in the oven at 425 degrees for 15 minutes. Just ensure it is cooked through with no pink.

Chicken is considered cooked to a safe temperature when it reaches 165 degrees F.

Slice the chicken in strips.

Add chicken and pasta

Now it’s time to add the chicken and pasta to your veggie and cheese mix. Fold it in gently. You can add more reserved pasta water if you feel it is too dry.

Top with the remaining feta cheese and garnish with fresh parsley or basil. Get ready to dig in!

That’s all there is to it. A quick, delicious dinner packed with fresh farmers market vegetables for a hearty, healthy meal.

I seriously ate this for dinner then enjoyed leftovers for lunch the next couple of days. It is one of those dishes that tastes even better the next day when all the flavors blend together.

Let me know if you give this recipe a try!

If you do, please share it with on Facebook or Instagram by tagging @ourcraftymom. It totally makes my day.

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I’d love it if you would share this with your friends on Pinterest by pinning the below image.

It helps my blog grow and doesn’t cost a thing! 🙂

pasta in large serving bowl with wine and plant

Now it’s time to enjoy all the other #farmersmarketweek bloggers to see what recipes they will be sharing.

I’ve seen a sneak peek and you are in for a treat! Enjoy.

Farmers Market Week

Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
Cucumber Tomato Avocado Salad by Blogghetti
Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
Mediterranean Pasta by A Day in the Life on the Farm
Summer Gazpacho by Palatable Pastime
“Sun”sational Sunshine Platter by Magical Ingredients
Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Quinoa Stuffed Peppers by Art of Natural Living
Grilled Chicken and Zucchini Pasta by Our Crafty Mom
Sautéed Zucchini and Corn by Our Good Life
Roasted Carrots with Vietnamese Sauce by The Spiffy Cookie
Pan con Tomate by A Kitchen Hoor’s Adventures

Thank you for stopping by. Have a great day!

Chicken Zucchini Pasta

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 Large or 2 Small Zucchini
1 Large or 2 Small Yellow Squash
1 lb Beefsteak Tomatoes
2 lbs Boneless, Skinless Chicken Breast
8 ounces Feta Cheese (save some for topping)
1 Box of Bow Tie Pasta
2 tbls Olive Oil
1 tsp salt (more for seasoning)
1/2 tsp Black Pepper (more for seasoning)
Fresh Parsley or Basil

Instructions

Slice the tomatoes in half, then in half again.
Place in a bowl and season with salt, pepper and set aside.
Boil the pasta according to the instructions on the box. Drain.
Reserve a cup of the pasta water for the sauce.
Add the container of feta cheese to the tomatoes.
Use a fork to mash the tomatoes into the feta.
Add 1 tablespoon of olive oil.
Cut the zucchini and squash in half, then in smaller cubes.
Season with salt, pepper and olive oil.
Cook in a preheated air fryer at 375 degrees for 12 minutes, turning after 8 minutes.
Add the cooked zucchini and squash to the tomato feta cheese blend while it is still hot.
Add 1/2 cup of reserved pasta water to the mixture. Season the chicken with salt and pepper. Place in a preheated air fryer at 375 degrees. Cook for 12-14 minutes turning halfway. Slice into strips.
Fold the chicken and pasta into your veggie and cheese mix.
Add more reserved pasta water if you feel it is too dry.
Garnish with fresh parsley or basil.
Serve and enjoy.