Best 4 Cheezy Chicken Parmesan With Zucchini Pasta Recipes

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Searching for a satisfying dish that combines the flavors of crispy chicken, melted cheese, and hearty pasta? Look no further than cheesy chicken parmesan with zucchini pasta! This tantalizing recipe features juicy chicken breasts coated in seasoned bread crumbs, then baked or fried until golden brown. Topped with a layer of melted mozzarella cheese and a rich tomato sauce, the chicken is served atop a bed of sautéed zucchini noodles. This delectable dish offers a perfect balance of flavors and textures that will surely please the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PARMESAN WITH ZUCCHINI PASTA



Chicken Parmesan with Zucchini Pasta image

Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.

Provided by Dale Tadlock

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 9

4 zucchini, cut into spirals using a spiral slicer
1 teaspoon salt
1 tablespoon Italian seasoning
4 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 cup marinara sauce
cooking spray
4 slices mozzarella cheese
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Line a baking sheet with parchment paper.
  • Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
  • Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
  • Heat marinara sauce in a saucepan over low heat.
  • Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
  • Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
  • Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
  • Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10 g, Cholesterol 88.2 mg, Fat 9.5 g, Fiber 2.5 g, Protein 37.2 g, SaturatedFat 4.4 g, Sodium 1190 mg, Sugar 5.4 g

CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"



Cheezy Chicken Parmesan With Zucchini

Another from the "Cook Yourself Thin" series on Lifetime TV. DH loved the cheese and couldn't tell it was "diet food!" I think this would be great for company.

Provided by McGelby

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 garlic cloves, sliced thin
1 1/4 teaspoons salt
1 (28 ounce) can peeled plum tomatoes, in juice
1 sprig fresh basil
1/4 teaspoon pepper
1/4 cup fresh parsley leaves
4 zucchini, thinly sliced
1/4 cup freshly grated parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried breadcrumbs
1 large egg white, lightly beaten with a fork
1 lb boneless skinless chicken breast
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese

Steps:

  • For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
  • Add the onion, garlic and 1/2 teaspoon salt.
  • Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
  • Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
  • Bring to a simmer, cover and simmer gently 5 minutes.
  • Then simmer very gently, partially covered, until thickened, about 20 minutes.
  • Season with 1/8 teaspoon pepper.
  • Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
  • Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
  • Add the zucchini and 1/4 teaspoon salt.
  • Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
  • Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
  • Cut chicken breasts in half to make 6-8 large, thin cutlets.
  • On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
  • Place the egg white on a second plate.
  • Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
  • Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
  • Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
  • Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
  • To serve, re-warm the zucchini in the tomato sauce over medium heat.
  • Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates.
  • Lean chicken cutlets against the side of zucchini.
  • Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
  • To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.

Nutrition Facts : Calories 365.5, Fat 18.4, SaturatedFat 4.3, Cholesterol 82.9, Sodium 1028.5, Carbohydrate 18, Fiber 4.8, Sugar 10.8, Protein 33.9

CHEESY ZUCCHINI AND CHICKEN PASTA



Cheesy Zucchini and Chicken Pasta image

This recipe is very versatile, add more or less garlic, add some pepper, stewed tomatoes, whatever floats your boat. This is a very quick meal for us because I always have already cooked pasta and chicken in the freezer, so all I have to do is pull it out and voila! You could also use canned chicken. This is not a real spicy meal, it's a good base recipe and one I know my kids will enjoy as is when I don't feel like listening to them complain and we are all just hungry and tired :)This makes a lot, so we usually have some left over to serve as a side dish on another night.

Provided by pixieglenn

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups cooked chicken
4 carrots, shredded
1 large zucchini, shredded
3 tablespoons olive oil
3 tablespoons minced garlic
16 ounces whole wheat rotini
12 ounces light sour cream
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese
1/4 cup romano cheese

Steps:

  • I usually have the chicken already cooked, but if you don't, cook three breasts of chicken. Put water on for the pasta (again, if you don't already have this in the freezer).
  • While those two things are cooking, put the oil in a large skillet, shred the carrots and zucchini. Toss them along with the garlic into the pan and saute.
  • By the time the carrots and zucchini are done, your pasta and chicken should be done as well.
  • Toss it all together in the skillet along with the sour cream, mozzarella, parmesan, and romano cheeses. Let it sit for a few minutes to let the cheese melt and serve!

CHEESY LEMON-CHICKEN PASTA



Cheesy Lemon-Chicken Pasta image

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Provided by Cooking44

Categories     Chicken Pasta

Time 35m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 cup frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package button mushrooms, sliced
½ cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
kosher salt and ground black pepper to taste
½ (8 ounce) package reduced-fat cream cheese, cubed and softened
¼ cup fresh lemon juice
2 teaspoons lemon zest
½ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ cup chopped flat-leaf (Italian) parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
  • While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
  • Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
  • Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g

Tips:

  • To save time, use pre-cooked chicken breasts or chicken tenders.
  • To make the zucchini pasta, use a spiralizer or julienne peeler to create long, thin strips of zucchini.
  • If you don't have a food processor, you can chop the zucchini, carrots, and onion by hand.
  • Be sure to season the chicken and vegetables well with salt, pepper, and garlic powder.
  • Don't overcrowd the pan when cooking the chicken. Cook it in batches if necessary.
  • To make the cheese sauce, use a good quality Parmesan cheese. The fresher the cheese, the better the sauce will be.
  • Serve the chicken Parmesan with your favorite pasta, rice, or vegetables.

Conclusion:

Cheesy Chicken Parmesan with Zucchini Pasta is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the zucchini pasta is light and refreshing, and the cheese sauce is rich and flavorful. This dish is sure to please everyone at the table.

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