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Melted Zucchini Pasta with Chicken

Melted zucchini linguine topped with sliced seared chicken, Parmigiano-Reggiano and parsley.

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I wanted the zucchini to be the sauce here, not just something tossed into the pasta.

Two pounds of grated zucchini cook down with onion, garlic and Calabrian chili until they’re soft and concentrated, then butter, Parmigiano-Reggiano and pasta water turn everything silky. A little lemon keeps it bright, and well-seasoned seared chicken thighs make it a full dinner.

It’s one of those recipes where a lot of zucchini practically disappears into the pasta, in the best way.

Why you’ll love it

  • The zucchini becomes the sauce, giving you a silky pasta without adding cream.
  • Calabrian chili adds just enough heat without overpowering the zucchini.
  • Well-seasoned chicken thighs make it hearty enough for dinner.
  • Parmigiano, butter and lemon give you richness, saltiness and brightness in every bite.
  • It uses simple ingredients but tastes much more special than a basic weeknight pasta.

Melted Zucchini Pasta with Chicken

Linguine tossed in a silky sauce made from two pounds of melted zucchini, Calabrian chili, Parmigiano and lemon, topped with golden seared chicken thighs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

For the Chicken

  • 1–1½ lb boneless skinless chicken thighs, about 5
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sweet paprika
  • ½ tsp dried oregano
  • 1 Tbsp olive oil

For the Melted Zucchini Pasta

  • 8 oz linguine
  • 2 lb zucchini, coarsely grated
  • 1 small yellow onion finely chopped
  • 4 garlic cloves minced, or 4 frozen garlic cubes
  • 2 tsp Calabrian chili paste
  • 1 Tbsp olive oil
  • 1 tsp kosher salt, plus more for the pasta water
  • ½ tsp freshly ground black pepper
  • ½ cup finely grated Parmigiano-Reggiano, plus more for finishing
  • 2 Tbsp unsalted butter
  • Zest of 1 lemon
  • 1 Tbsp fresh lemon juice, plus more to taste
  • 1 to 1½ cups reserved pasta water
  • Chopped fresh parsley, for finishing
  • Calabrian chili oil, optional, for finishing

Instructions
 

  • Bring a large pot of generously salted water to a boil.
  • Pat the chicken thighs dry. Season all over with the salt, black pepper, garlic powder, onion powder, sweet paprika and oregano.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without moving it for 5–6 minutes, until deeply golden.
  • Flip and cook for another 4–5 minutes, or until cooked through. Transfer the chicken to a plate and let it rest. Leave the browned bits in the skillet.
  • Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion and cook for 3–4 minutes, until softened.
  • Add the garlic and Calabrian chili paste and cook for about 30 seconds, stirring until fragrant.
  • Add the grated zucchini, 1 teaspoon kosher salt and black pepper. Increase the heat to medium-high and cook for 7–10 minutes, stirring occasionally, while the zucchini releases its moisture.
  • Once most of the liquid has evaporated, reduce the heat to medium and continue cooking for another 8–10 minutes, until the zucchini is very soft, concentrated and almost jammy.
  • Meanwhile, cook the linguine about 2 minutes shy of al dente. Before draining, reserve at least 1½ cups pasta water.
  • Add the linguine to the zucchini along with about ½ cup pasta water. Toss over medium heat for 1–2 minutes until the zucchini begins coating the pasta.
  • Reduce the heat to low. Add the butter and Parmigiano-Reggiano and toss until glossy and silky, adding additional pasta water a splash at a time as needed.
  • Add the lemon zest and lemon juice. Taste and adjust with additional salt, lemon or Calabrian chili if needed.
  • Slice the rested chicken thighs and arrange them over the pasta.
  • Finish with extra Parmigiano-Reggiano, chopped parsley and a light drizzle of Calabrian chili oil, if using.

Notes

  • Give the zucchini time. It should no longer look like grated zucchini by the time the pasta goes in. You want it soft, concentrated and almost sauce-like.
  • Don’t add all the pasta water at once. Start with about ½ cup and add more only as needed. You can loosen the sauce, but you can’t easily take the water back out.
  • Keep the heat low when adding the Parmigiano. This helps it melt smoothly into the butter and pasta water instead of clumping.
  • No cream needed. The zucchini, Parmigiano, butter and starchy pasta water create the silky texture on their own.
  • Keep the chicken on top. Slicing it after it rests preserves the golden sear and makes for a much better finished plate.

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