Description
This vibrant Lemon Chicken Pasta recipe features tender, seasoned chicken breast and a medley of sautéed zucchini and yellow squash, all tossed with mini farfalle pasta in a zesty lemon butter sauce. Finished with freshly grated parmesan and parsley, it’s a bright, flavorful meal that’s easy enough for weeknights but impressive enough for guests.
Ingredients
Units
Scale
Pasta & Chicken
-
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
- 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, and 1/2 teaspoon each of 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 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
- Parmesan Cheese: Freshly grated parmesan has superior flavor and melts better than shredded or powdered cheese.
- Lemon Juice: Always use freshly squeezed lemon juice for the best flavor impact.
- Parsley: Fresh parsley adds color and a burst of fresh flavor; dried parsley is not recommended as a substitute.
- Vegetable Options: Try swapping in broccoli, asparagus, or spinach for the squash.
- Pasta Choice: Any small, bite-size pasta shape works great in this recipe.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 490
- Sugar: 5g
- Sodium: 490mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
