If you’re craving a dish that feels like a warm hug from the inside, this Lemon Chicken Pasta Recipe is exactly what you need. It masterfully blends bright, zesty lemon flavors with tender chicken and perfectly cooked pasta, all tossed together with fresh vegetables and a creamy parmesan finish. Whether you’re whipping it up on a busy weeknight or making it for friends, this recipe brings together simplicity and sophistication in every bite, turning everyday ingredients into a truly memorable meal.
Ingredients You’ll Need
The magic of this Lemon Chicken Pasta Recipe lies in its straightforward, fresh ingredients that each play a crucial role in flavor, texture, and color. Each component is simple yet essential, creating a perfect balance that makes this dish so delightful and satisfying.
- Mini farfalle pasta (16 ounces): This bite-size pasta is perfect for soaking up the lemony sauce while providing a fun texture.
- Boneless skinless chicken breasts (2-3): Lean and tender, they’re the protein star that soaks up all the seasoning beautifully.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out the flavors of the chicken and veggies.
- Lemon zest (1 teaspoon): Adds a fresh, bright citrus aroma to the chicken before cooking.
- Garlic powder (1 teaspoon, divided): Gives a subtle but irresistible garlic kick to both chicken and vegetables.
- Italian seasoning (1 teaspoon, divided): A blend of herbs that adds depth and a Mediterranean touch.
- Onion powder (1/2 teaspoon): Rounds out the savory profile with a gentle sweetness.
- Olive oil (3 tablespoons, divided): Provides the perfect base for sautéing and adds richness.
- Zucchini (1, chopped): Adds a fresh, slightly sweet crunch and vibrant green color.
- Yellow squash (1, chopped): Brings a mild, buttery flavor and bright yellow hue.
- Garlic cloves (3, minced): Fresh garlic is essential for that unmistakable, fragrant flavor.
- Butter (4 tablespoons): Gives the sauce a creamy, luscious texture and richness.
- Fresh lemon juice (1/4 cup): This is where lemon shine truly brightens the entire dish with a perfect tang.
- Freshly grated parmesan cheese (1 cup): Adds salty, nutty goodness that ties everything together.
- Fresh chopped parsley (1/4 cup): Offers a burst of color and a fresh herbal note on top.
How to Make Lemon Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Adding salt enhances the pasta’s flavor since it will be the base of your dish. Toss in the mini farfalle and cook until just al dente—this texture holds up perfectly when tossed with the sauce and other ingredients. Once done, drain the pasta and set it aside so it’s ready to join the party later.
Step 2: Season the Chicken
While the pasta is boiling, it’s time to prepare your chicken. Pat the chicken breasts dry, then season both sides with salt, freshly ground pepper, lemon zest, half the garlic powder, half the Italian seasoning, and all the onion powder. This step is key because the seasonings infuse the chicken with layers of flavor, setting the foundation for a zesty, aromatic dish.
Step 3: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook 3 to 5 minutes on each side until golden and cooked through, creating a beautiful crust while sealing in the juices. Remove the chicken and tent it loosely with foil to keep it warm while you prepare the veggies and sauce.
Step 4: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped zucchini and yellow squash. Sprinkle with salt, pepper, the rest of the garlic powder, and Italian seasoning. Cook over medium-high heat for about 2 minutes until the vegetables start to soften but retain a pleasant bite. Add the minced garlic and sauté just 30 seconds longer—the aroma will fill your kitchen, signaling deliciousness is underway.
Step 5: Combine Pasta and Sauce
Add the hot, cooked pasta back to the skillet with the sautéed vegetables. Stir in the butter and fresh lemon juice, tossing everything well so the butter melts and creates a silky coating around the pasta and veggies. Sprinkle the grated parmesan cheese over the mixture and toss again until every bite is infused with that creamy, cheesy goodness. The ingredients harmonize beautifully in this vibrant sauce.
Step 6: Add the Chicken and Serve
Slice the rested chicken into bite-sized pieces, and gently fold it into the pasta and vegetable mixture. This step brings everything together visually and flavor-wise, ensuring every forkful has a perfect balance of juicy chicken, bright lemon, and satisfying pasta. Serve immediately, garnished with fresh parsley and extra parmesan if you like, and prepare for your new favorite meal.
How to Serve Lemon Chicken Pasta Recipe
Garnishes
Fresh parsley and extra parmesan cheese aren’t just beautiful—they bring fresh herbal brightness and a salty, nutty depth that elevates your Lemon Chicken Pasta Recipe. A light drizzle of olive oil or a few lemon slices on the side can also make a stunning presentation while enhancing the citrus notes.
Side Dishes
Pairing this pasta with a crisp green salad or garlic bread makes the meal feel complete without overpowering the delicate lemon flavors. Roasted asparagus or a simple arugula salad dressed with balsamic vinegar also complement the dish wonderfully by adding earthiness and a peppery bite.
Creative Ways to Present
For a special occasion, serve the Lemon Chicken Pasta Recipe in individual shallow bowls topped with a sprinkle of colorful edible flowers or microgreens. Alternatively, layering the pasta neatly on the plate with the chicken arranged artfully creates a restaurant-worthy look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Lemon Chicken Pasta Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish before refrigerating to maintain freshness and prevent sogginess. The flavors actually develop a little more overnight, so leftovers can taste even better the next day.
Freezing
While this pasta is best enjoyed fresh, you can freeze portions if needed. Place cooled Lemon Chicken Pasta Recipe in freezer-safe containers and store for up to 2 months. To preserve texture, it’s better to freeze without the parmesan cheese and add fresh cheese when reheating.
Reheating
When reheating leftovers, warm gently on the stovetop over low heat or in the microwave with a splash of water or broth to revive the sauce’s creaminess. Stir occasionally to ensure even heating and avoid drying out the chicken or pasta. Adding a little fresh lemon juice or grated parmesan post-reheat can refresh the flavors beautifully.
FAQs
Can I use a different type of pasta for the Lemon Chicken Pasta Recipe?
Absolutely! While mini farfalle is perfect for this recipe because its shape holds sauce well, feel free to use penne, rotini, or even spaghetti if that’s what you have on hand. Just adjust cooking times accordingly.
Is it necessary to use fresh lemon juice and zest?
Fresh lemon juice and zest are highly recommended because they provide a vibrant, natural brightness that bottled lemon juice just can’t match. The zest especially boosts the citrus aroma, making this recipe shine.
Can I substitute chicken breasts with another protein?
Yes, you can swap chicken breasts for thighs, shrimp, or even tofu. Just adjust cooking times to make sure your protein is properly cooked through and matches the flavor profile.
What if I don’t have Italian seasoning?
No worries! You can create your own blend using dried basil, oregano, thyme, and rosemary. These herbs will give similar aromatic qualities that enrich the Lemon Chicken Pasta Recipe.
Can this recipe be made dairy-free?
To make it dairy-free, simply omit the butter and parmesan cheese. Replace butter with a little extra olive oil, and sprinkle nutritional yeast for a cheesy flavor boost if you like. It will still be delicious but lighter.
Final Thoughts
This Lemon Chicken Pasta Recipe has quickly become one of my absolute favorites because it brings so much flavor with so little fuss. The balance of tangy lemon, tender chicken, hearty pasta, and fresh veggies is a winning combination that’s perfect any day of the week. I truly hope you enjoy making and sharing this dish as much as I do—it’s guaranteed to become a staple in your kitchen!
Print
Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 to 5.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Lemon Chicken Pasta recipe is a bright and flavorful dish combining tender chicken breasts, fresh lemon juice, sautéed zucchini and yellow squash, and mini farfalle pasta tossed in a buttery, garlicky sauce with parmesan cheese. Ready in just 25 minutes, it’s a perfect weeknight meal that balances fresh vegetables, tangy lemon, and comforting pasta for a satisfying and delicious dinner.
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 and 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 breasts. Cook for 3-5 minutes on each side, flipping once, until golden brown and cooked through. Remove from the pan and tent with foil to keep warm.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. When hot, add the chopped zucchini and yellow squash. Season with salt, pepper, the remaining garlic powder, and Italian seasoning. Cook for 2 minutes over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Combine pasta and sauce: Add the hot cooked pasta to the skillet 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 the dish: Chop the rested chicken into bite-sized pieces and return it to the pan. Toss gently to combine all ingredients. Serve immediately, garnished with freshly chopped parsley and extra parmesan cheese if desired.
Notes
- You can substitute mini farfalle with any bite-sized pasta like penne or rotini.
- Use freshly grated parmesan for best flavor and texture.
- Adjust lemon juice amount to your taste for more or less tanginess.
- Resting the chicken after cooking helps retain its juices and keeps it tender.
- Add red pepper flakes for a spicy kick if desired.
- Make sure not to overcook the vegetables; they should remain slightly crisp.
