Chicken courgette pasta

    1 hour 10 min

    This is a family friendly pasta recipe that is a great way to get the kids to eat their vegetables. Pasta is tossed with courgettes, chicken breast and carrots for a colourful dish. The sauce is made of chicken stock and is finished with Parmesan cheese.

    29 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 12 cloves garlic, pressed and divided
    • 4 courgettes, thinly sliced
    • salt and pepper to taste
    • 500g chicken breast fillets - cut into bite-size pieces
    • 450g carrots, peeled and thinly sliced
    • 500g farfalle pasta
    • 50g butter
    • 400ml chicken stock
    • 175ml water
    • 2 teaspoons chicken stock granules
    • 40g grated Parmesan cheese

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Heat the oil in a frying pan over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place courgette in the frying pan, season with salt and pepper, and cook until tender. Set aside. Place chicken in the frying pan, and cook 10 minutes, or until juices run clear.
    2. Place the carrots in a saucepan with enough water to cover, and bring to the boil. Cook until tender, drain and set aside.
    3. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. Melt the butter in the frying pan over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken stock and water, and stir in stock granules until dissolved. Gradually stir in Parmesan cheese. Mix in courgette, chicken and carrot, and continue cooking until heated through. Gently toss with pasta to serve.

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    Reviews in English (24)


    The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 pound of carrots and setting them aside I stir-fried 2 zucchini, 1/2lb of carrots and garlic all together then I followed the rest of the recipe and I added a 1/4 cup of cooking wine to give it a boost. It came out very good there were no complaints, not even from my fussy 14 year old that won't eat carrots!  -  12 May 2006  (Review from Allrecipes US | Canada)


    Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they were not mush after being added to the skillet the 2nd time and I'm glad I did so. Also, I seasoned the chix with lemon pepper before browning. Next time I will add the parmesan to the plate instead of the skillet, because it did not melt into the broth.  -  04 Sep 2005  (Review from Allrecipes US | Canada)


    Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth as the sauce. The parmesan cheese wasn't enough to thicken the sauce, so I poured about 3/4 of the sauce over the pasta mixture, tossed, and served with a slotted spoon, thereby draining most of the sauce back into the pan, instead of on our plates. The kids loved it, but I had so much left over "sauce" (broth) that I just tossed (wasted) it. I added the parmesan, and some extra shredded cheddar-jack to attempt to thicken it. All in all, it was very tasty, but I need to figure out a healthy way to thicken the sauce, and decrease the butter.  -  08 Feb 2008  (Review from Allrecipes US | Canada)