Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a fresh and flavorful meal perfect for a quick weeknight dinner. Tender chicken and vibrant vegetables come together in a zesty lemon butter sauce, tossed with tender farfalle pasta and finished with parmesan cheese.

Ingredients

• 16 oz (454 g) mini farfalle pasta, or any 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
• ½ teaspoon onion powder
• 3 tablespoons olive oil, divided
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced
• 4 tablespoons butter (57 g)
• ¼ cup fresh lemon juice (60 g)
• 1 cup freshly grated parmesan cheese (95 g)
• ¼ cup fresh parsley, chopped (15 g)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Step 2: Pat chicken breasts dry. Season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
3. Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Remove chicken to a plate and cover loosely with foil to keep warm.
4. Step 4: In the same skillet, add the remaining tablespoon of olive oil. Add chopped zucchini and yellow squash, season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.
5. Step 5: Cook vegetables for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.
6. Step 6: Add the cooked pasta to the skillet along with butter and fresh lemon juice. Toss until the butter melts and the pasta is evenly coated. Stir in grated parmesan cheese and toss to combine.
7. Step 7: Slice the cooked chicken and return it to the pan. Toss gently to combine all ingredients.
8. Step 8: Garnish with chopped fresh parsley and additional parmesan cheese before serving.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and Italian seasoning for 30 minutes before cooking.
• Swap out zucchini and yellow squash with asparagus or bell peppers for a different vegetable mix.
• Use gluten-free pasta to make this dish gluten-free.
• Add crushed red pepper flakes for a bit of heat.

Storage

Store leftover Lemon Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or chicken broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any bite-size pasta like penne, rotini, or shells works well with this recipe.

Is this recipe suitable for meal prep?

Absolutely. It reheats well and can be portioned into containers for easy lunches or dinners throughout the week.

Lemon Chicken Pasta Recipe

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★★★★★

4.4 from 129 reviews

• Author: Zoe
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A bright and flavorful Lemon Chicken Pasta featuring tender chicken breasts, vibrant zucchini and yellow squash, and a luscious lemon butter sauce tossed with al dente mini farfalle pasta and freshly grated parmesan cheese. This easy skillet meal blends fresh citrus with Italian seasonings for a delicious weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta and Chicken

• 16 oz (454 g) mini farfalle pasta, or any 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
• ½ 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 (57 g)
• ¼ cup fresh lemon juice (60 g)
• 1 cup freshly grated parmesan cheese (95 g)
• ¼ cup fresh parsley, chopped (15 g)

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the mini farfalle pasta according to package directions until al dente. Drain thoroughly and set aside to keep warm.
2. Season and Cook the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 3–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and transfer to a plate. Cover loosely with foil to retain warmth.
3. Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped zucchini and yellow squash. Season with salt, pepper, the remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Sauté the vegetables for about 2 minutes until slightly tender. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Combine Pasta and Sauce: Return the cooked pasta to the skillet with the vegetables. Add the butter and fresh lemon juice. Toss the mixture continuously until the butter is fully melted and portions are evenly coated. Stir in the freshly grated parmesan cheese and toss again to combine all ingredients well.
5. Add Chicken and Finish: Slice the cooked chicken breasts into strips or bite-sized pieces. Return the chicken to the skillet and toss gently to combine with the pasta and vegetables, allowing flavors to meld.
6. Serve: Garnish the lemon chicken pasta with chopped fresh parsley and additional parmesan cheese if desired. Serve warm immediately for the best flavor and texture.

Notes

• Cook pasta just until al dente to avoid mushiness when tossed in sauce.
• Use fresh lemon juice for the best bright citrus flavor.
• Chicken breasts can be replaced with thighs if preferred but adjust cooking time accordingly.
• Parmesan cheese adds saltiness; adjust seasoning before adding extra salt.
• This dish pairs well with a light side salad or garlic bread.
• Leftovers keep well refrigerated for up to 3 days and can be gently reheated.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: lemon chicken pasta, easy pasta recipe, chicken dinner, Italian pasta, lemon butter sauce, skillet chicken pasta, zucchini pasta