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
Scale
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
