Summer Skillet Pasta

Summer Skillet Pasta from

This is a great, light skillet pasta I came up with the other night when I wanted a pasta that was creamy but not heavy. This has no heavy cream, no butter, and only a minimal amount of oil… but TONS of flavor. When I made this pasta I actually used the Skinny Cow Creamy Swiss to cut even more calories but of course cream cheese is a little easier to come by. It turned out way better than I had hoped!  You are going to love this. I don’t know if I will ever go back to alfredo again!

Summer Skillet Pasta

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  • vegetable oil, to taste
  • 1 Lb. boneless, skinless chicken breasts
  • Montreal chicken seasoning (to taste)
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1-2 medium-sized zucchini, sliced
  • 1 can diced tomatoes (do not drain)
  • 1 pkg. zesty Italian dry seasoning packet
  • 1 1/2 tsp. dried basil
  • Kosher salt and ground black pepper, to taste
  • 1/2 c. chicken broth
  • 1/4 c. skim milk
  • 1/3 c. Parmesan cheese
  • 3-4 oz. light cream cheese (or 4 wedges of skinny cow creamy Swiss)
  • 1 Lb. pkg. spaghetti, prepared


  • Heat a little vegetable oil in a large skillet. Cut chicken into pieces and add to oil. Sprinkle chicken with Montreal chicken seasoning, to taste.
  • When chicken is cooked through, remove from skillet and set aside.
  • Wipe skillet clean with a paper towel (or two) and add a little more oil to the skillet. When oil is hot again, add garlic, onion, peppers, and zucchini.
  • Saute vegetables until they become bright and tender.
  • Return chicken to skillet along with diced tomatoes. Stir in Italian seasonings, basil, salt and pepper.
  • Add chicken broth and simmer for a minute or two.
  • Add milk, Parmesan cheese, and cream cheese-- stir until cream cheese is completely melted and mixed in.
  • Drain spaghetti and add to skillet. Toss until well combined. Serve immediately.


  1. Haley Reeder says:

    I LOVED this pasta almost more than anything! This is definitely a keeper. I followed the recipe almost exactly, but I did use light cream cheese, and I used Montreal Steak Seasoning for the chicken since I don’t have the chicken version. Seriously, SOOOOO good. We enjoyed it for three nights since it makes a ton and we’re a small family. Oh and I only used one chicken breast and it was plenty especially with so many veggies.

  2. Meghan says:

    WOW this was delicious! My husband had seconds, then ate what was left on my plate! This recipe is definitely a keeper! So simple and fresh. Thanks!

  3. Shannon says:

    How many servings does this make and how much is one serving?

    • Erica says:

      about 6-8 servings. Usually a serving is about 1/8 of a package of noodles.

  4. Junko says:

    How big should the can of diced tomatoes be? Thanks!

    • Erica says:

      Just the standard 12-14 oz…

  5. Jessica says:

    Made this tonight, loved it! I used 1/2 can crushed tomatoes instead of 1 can diced because my husband doesn’t like chunky tomatoes. I was worried it would be too runny if I used the whole can, it turned out delicious!

    • Erica says:

      So glad that you liked it!!! It is one of my hubby’s favs too!

  6. Becky says:

    Our family loves this recipe! I make it about once a week. It is our favorite meatless meal.

  7. Jan says:

    Does “1 pkg. zesty Italian dry seasoning packet” mean Good Seasons Zesty Italian Dressing dry mix?

    • Echo says:

      Yes! We do use the Good Seasons Zesty Italian Dressing mix. You can sometimes find generic brands, but this is the brand we prefer. Thank you for asking!

      • Alison says:

        Is there a substitute for the Zesty Italian Dressing mix? I have been to two stores in my area and can’t seem to find it stocked. Thanks!

        • Echo says:

          You can use regular Italian Dressing Mix, or you can also make your own. I’ve used this recipe before from and it works great. Click here:

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