Description
This refreshing Lemon Chicken Pasta recipe combines tender chicken breasts with bright lemon flavors, sautéed zucchini and yellow squash, and creamy parmesan cheese tossed with mini farfalle pasta. Ready in just 25 minutes, it’s a delightful, quick, and flavorful weeknight meal perfect for spring and summer dinners.
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 & Sauce
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 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, and half of the garlic powder, 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 the chicken is golden brown and cooked through. Remove the chicken from the skillet 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 half teaspoon garlic powder, and half 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 all ingredients are well 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
- Use mini farfalle or any bite-size pasta you prefer.
- Make sure not to overcook the chicken to keep it juicy.
- Fresh lemon juice adds brightness; adjust to taste.
- Use freshly grated parmesan for best flavor and texture.
- Garnish with extra parsley and parmesan for presentation and flavor.
- To make it gluten-free, substitute pasta with gluten-free pasta variety.
