If you are craving a dish that perfectly balances zesty brightness with comforting creaminess, this Lemon Chicken Pasta Recipe is your new go-to. It’s bursting with fresh lemon juice and fragrant herbs, complemented by tender, juicy chicken and a medley of sautéed vegetables all tossed together with al dente pasta and a generous sprinkle of Parmesan cheese. The flavors dance harmoniously, creating an inviting plate that’s as delightful to look at as it is to eat. Whether you’re whipping up a quick weeknight dinner or impressing friends at a casual gathering, this recipe proves that simple ingredients can create an unforgettable meal.
Ingredients You’ll Need
This Lemon Chicken Pasta Recipe relies on straightforward ingredients that are easy to find yet essential to achieving the perfect balance of flavor, texture, and color. Each element plays a role, from the tender chicken and fresh veggies to the bright lemon and rich Parmesan.
- 16 ounces mini farfalle pasta: Choose bite-sized pasta like mini bowties because they hold sauce beautifully and are easy to eat.
- 2-3 boneless skinless chicken breasts: These provide a juicy, protein-packed base for the dish.
- Salt and freshly ground black pepper: Essential seasonings that bring out all the other flavors.
- 1 teaspoon lemon zest: Adds intense citrus aroma and flavor without extra liquid.
- 1 teaspoon garlic powder, divided: Brings a mild garlic undertone, perfect for chicken and veggies.
- 1 teaspoon Italian seasoning, divided: A fragrant blend of herbs that enhances the overall taste.
- 1/2 teaspoon onion powder: Adds a subtle sweetness and depth.
- 3 tablespoons olive oil, divided: For sautéing the chicken and vegetables while lending richness.
- 1 zucchini, chopped: Provides freshness, color, and a slight bite.
- 1 yellow squash, chopped: Adds a tender texture and vibrant contrast to the zucchini.
- 3 cloves garlic, minced: Delivers sharp, aromatic flavor when sautéed.
- 4 tablespoons butter: Creates a luscious, silky sauce coating the pasta.
- 1/4 cup fresh lemon juice: Injects the signature tang that makes this recipe shine.
- 1 cup freshly grated Parmesan cheese: For that irresistible, cheesy finish.
- 1/4 cup fresh chopped parsley: Adds a burst of color and herbaceous brightness to the final dish.
How to Make Lemon Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the mini farfalle pasta and cook according to the package instructions until it’s perfectly al dente—tender but still with a slight bite. Once cooked, drain the pasta and set it aside, ready to be combined with all the luscious flavors coming up next.
Step 2: Season the Chicken
While the pasta is cooking, take your chicken breasts and generously season both sides with salt, freshly ground black pepper, lemon zest, half of the garlic powder, half of the Italian seasoning, and the onion powder. This seasoning combo infuses the chicken with a depth of savory and citrusy tastes that complement the pasta beautifully.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken breasts in the pan and cook for about 3 to 5 minutes per side until golden brown and cooked through. There’s nothing like that satisfying sizzle and golden crust! Once done, remove the chicken and tent it with foil to keep warm while you prepare the vegetables.
Step 4: Cook the Vegetables
To the same skillet, add the remaining tablespoon of olive oil. Toss in your chopped zucchini and yellow squash, then sprinkle with salt, pepper, the last half teaspoon of garlic powder, and the remaining Italian seasoning. Sauté for about 2 minutes on medium-high heat so the vegetables retain a tender-crisp texture. Add the minced garlic last and cook for about 30 seconds until fragrant, filling your kitchen with intoxicating aromas.
Step 5: Toss Everything Together
Now it’s time for the magic moment: add your cooked mini farfalle into the skillet with the vibrant sautéed vegetables. Drop in the butter and pour the fresh lemon juice over everything. Toss vigorously so the butter melts evenly, coating every piece of pasta and vegetable in a glossy, tangy sauce. Sprinkle in that freshly grated Parmesan cheese and toss again until it melts into the sauce, creating a rich, cheesy finish.
Step 6: Finish & Garnish the Lemon Chicken Pasta Recipe
Slice the rested chicken into bite-sized pieces and return them to the pan. Give everything one final gentle toss to combine all the flavors. Serve immediately, garnished with fresh chopped parsley and extra Parmesan if you’re feeling indulgent. This final touch adds a fresh, vibrant note that perfectly balances the richness of the dish.
How to Serve Lemon Chicken Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens every bite and adds a pop of green that makes this dish as pretty as it is delicious. For an extra savory bonus, a little extra Parmesan on top never hurts—its salty, nutty flavor perfectly complements the lemony sauce.
Side Dishes
This Lemon Chicken Pasta pairs wonderfully with simple sides like a crisp green salad with a light vinaigrette or a crusty garlic bread to soak up every last bit of the delicious sauce. Roasted asparagus or steamed green beans also make excellent vegetable accompaniments to round out the meal.
Creative Ways to Present
For a fun twist, try serving this dish in individual pasta bowls or even hollowed-out lemon halves to emphasize the citrus theme. You might also garnish with thin lemon slices or a few fresh basil leaves for a fragrant, colorful presentation that will impress any guest.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Lemon Chicken Pasta Recipe, store it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making for a tasty next-day meal.
Freezing
Freezing this pasta is possible but with a little caution: the texture of zucchini and squash may soften upon thawing. If you want to freeze it, consider freezing the chicken and pasta separately from the vegetables. Place them in freezer-safe containers or bags for up to 2 months.
Reheating
To reheat leftovers, warm them gently on the stovetop over medium-low heat with a tablespoon of water or chicken broth to prevent drying out. You can also reheat in the microwave, covered, stirring halfway to distribute heat evenly. Adding a little extra Parmesan or fresh lemon juice when reheating freshens the flavors beautifully.
FAQs
Can I use a different type of pasta for this Lemon Chicken Pasta Recipe?
Absolutely! While mini farfalle works wonderfully, feel free to swap in penne, fusilli, or even spaghetti depending on what you have on hand—just make sure to cook it al dente for the best texture.
How do I make this recipe dairy-free?
You can easily make this dish dairy-free by swapping the butter for olive oil and using a dairy-free Parmesan alternative or nutritional yeast to get that cheesy flavor without dairy.
What can I substitute if I don’t have lemon zest?
If you don’t have lemon zest, finely grated lemon peel works just as well. Just be careful to avoid the bitter white pith underneath. Alternatively, a little extra lemon juice can boost the lemon flavor without the zest.
Is it okay to use pre-cooked chicken for this recipe?
Yes! If you have pre-cooked chicken, you can add it in during the final tossing step just to warm through. Just be mindful since pre-cooked chicken won’t need as much cooking time and won’t develop the same crust.
Can I make this recipe vegetarian?
Definitely. Simply omit the chicken and add extra vegetables like mushrooms, bell peppers, or even chickpeas for a hearty vegetarian version of this Lemon Chicken Pasta Recipe.
Final Thoughts
This Lemon Chicken Pasta Recipe is a true crowd-pleaser that brings together fresh, vibrant flavors with comforting, satisfying ingredients. It’s a dish that’s as quick to make as it is delightful to eat, perfect whether you’re feeding family or guests. Give it a try, and I promise it will become a beloved staple in your kitchen that you’ll want to make again and again.
Print
Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
This bright and flavorful Lemon Chicken Pasta recipe combines tender chicken breasts, fresh zucchini and yellow squash, and al dente mini farfalle pasta, all tossed in a buttery lemon sauce and topped with parmesan cheese and parsley. Ready in just 25 minutes, it’s a perfect weeknight meal that’s both refreshing and satisfying.
Ingredients
Pasta
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
Chicken
- 2–3 boneless skinless chicken breasts
- Salt and freshly ground black pepper (to taste)
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- 1/2 teaspoon onion powder
- 3 Tablespoons olive oil, divided
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
Sauce & Garnish
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to the package instructions until al dente. Drain and set aside.
- Season the Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt, freshly ground black pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and all the onion powder.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for 3-5 minutes on each side, flipping once, until golden and cooked through. Remove the chicken from the pan and tent with foil to keep warm.
- Cook the Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. When hot, add the chopped zucchini and yellow squash. Season with salt, pepper, the remaining 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook for 2 minutes over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Toss Everything Together: Add the hot cooked pasta to the pan with the vegetables. Add the butter and fresh lemon juice. Toss well until the butter melts and everything is combined. Sprinkle in the grated parmesan cheese and toss again until evenly distributed.
- Finish & Garnish: Chop the rested chicken into bite-sized pieces and return it to the pan. Toss gently to combine. Serve immediately, garnished with fresh parsley and extra parmesan if desired.
Notes
- For a creamier sauce, you can add a splash of heavy cream or half-and-half when tossing the pasta with butter and lemon juice.
- Use fresh lemon juice for the best bright flavor, avoiding bottled lemon juice which can be more acidic and less fresh.
- Adjust seasoning to taste, especially salt and pepper, as different brands of pasta and cheese vary in saltiness.
- Feel free to substitute the zucchini and yellow squash with other vegetables like asparagus or bell peppers based on preference.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
