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
Scale
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.
