Lemon Chicken Pasta Recipe
Introduction
This Lemon Chicken Pasta is a vibrant and comforting dish perfect for any night of the week. It combines tender chicken, fresh vegetables, and a zesty lemon sauce tossed with bite-sized pasta. Enjoy a refreshing twist on a classic pasta dinner that’s easy to prepare and full of flavor.
Ingredients
- 16 oz mini farfalle pasta (or any bite-size pasta of your choice)
- 2–3 boneless, skinless chicken breasts
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 4 tablespoons butter (57 g)
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- ¼ cup fresh lemon juice (60 g)
- 1 cup freshly grated parmesan cheese (95 g)
- ¼ cup fresh parsley, chopped (15 g)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Step 2: Pat the chicken breasts dry. Season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
- Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 3-5 minutes on each side until golden and cooked through. Remove chicken and keep warm covered loosely with foil.
- Step 4: In the same skillet, add the remaining 1 tablespoon olive oil. Add chopped zucchini and yellow squash, season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for about 2 minutes.
- Step 5: Add minced garlic to the vegetables and sauté for 30 seconds until fragrant.
- Step 6: Stir in the cooked pasta, butter, and fresh lemon juice. Toss until butter melts and coats the pasta evenly.
- Step 7: Mix in parmesan cheese until combined. Slice the cooked chicken and return it to the skillet. Toss gently to combine all ingredients.
- Step 8: Garnish with chopped fresh parsley and a sprinkle of extra parmesan cheese before serving.
Tips & Variations
- Use fresh lemon zest and juice for the brightest flavor in the sauce.
- Substitute the vegetables with bell peppers or spinach for a different twist.
- For a lighter version, swap butter for extra olive oil.
- Grill the chicken instead of pan-frying for a smoky depth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water or lemon juice to keep the pasta moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any bite-size pasta like penne, rotini, or shells work well in this recipe. Choose your favorite for convenience or personal taste.
How can I make this dish dairy-free?
Omit the butter and parmesan cheese, then use additional olive oil and nutritional yeast for a cheesy flavor without dairy.
Print
Lemon Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Lemon Chicken Pasta featuring tender pan-seared chicken breasts, sautéed zucchini and yellow squash, tossed with mini farfalle pasta in a zesty lemon butter sauce and finished with freshly grated Parmesan and parsley.
Ingredients
Pasta
- 16 oz mini farfalle pasta (or any bite-size pasta of your choice)
Chicken
- 2–3 pieces boneless, skinless chicken breasts (Pat dry before seasoning)
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon onion powder
Vegetables
- 1 piece zucchini, chopped
- 1 piece yellow squash, chopped
- 3 cloves garlic, minced
Sauce and Garnish
- 3 tablespoons olive oil, divided
- 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
- Boil Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
- Season Chicken: Pat dry the chicken breasts and season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken for 3 to 5 minutes per side until golden brown and thoroughly cooked. Remove and cover with foil to keep warm.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon 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 for about 2 minutes, then add minced garlic and cook for 30 seconds more until fragrant.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the vegetables. Add butter and lemon juice, tossing to melt the butter and coat the pasta evenly. Stir in the parmesan cheese until well combined.
- Add Chicken: Slice the cooked chicken and return it to the skillet. Gently toss all ingredients together to combine flavors.
- Garnish and Serve: Sprinkle with freshly chopped parsley and an extra dash of parmesan cheese. Serve immediately for best flavor.
Notes
- Use freshly squeezed lemon juice and freshly grated parmesan for optimal flavor.
- Substitute the pasta type as preferred; mini farfalle is recommended for bite-size consistency.
- You can replace butter with additional olive oil for a lighter option.
- Patting chicken dry before seasoning ensures better browning.
- Adjust seasoning according to taste for salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Lemon Chicken Pasta, creamy lemon pasta, chicken pasta recipe, easy dinner, weeknight pasta, sautéed vegetables pasta
