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
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 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.
