Creamy Chicken & Zucchini Casserole
This creamy chicken-and-zucchini casserole is a cozy dish that delivers all the flavors of cacio e pepe with a twist! Instead of pasta, tender chopped zucchini and juicy chicken pieces are folded into a peppery, cheesy sauce, bringing on all the savory flavors that fans of the classic Roman dish love. It’s a simple, crowd-pleasing meal that’s just as satisfying as a traditional creamy pasta dish.
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces
- 3 teaspoons salt-free garlic-and-herb seasoning blend, divided
- 2 medium zucchini, chopped (5 cups)
- 1 tablespoon water plus ¼ cup, divided
- 6 medium cloves garlic, finely chopped
- 1 teaspoon freshly ground black pepper, plus more for garnish
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- ¾ cup unsalted chicken broth
- ½ cup whole milk
- 4 ounces reduced-fat cream cheese, at room temperature
- 1 cup shredded low-moisture part-skim mozzarella cheese, divided
- ½ cup shredded pecorino romano cheese, divided