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. Add the chicken and cook 3-5 minutes per side until golden and cooked through. Remove from skillet and keep warm covered with foil.

Step 4: In the same skillet, heat 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. Cook for about 2 minutes.

Step 5: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Step 6: Add the cooked pasta, butter, and lemon juice to the skillet. Toss until the butter melts and coats the pasta evenly. Stir in the parmesan cheese until well combined.

Step 7: Slice the cooked chicken and return it to the pan. Gently toss everything together.

Step 8: Garnish with fresh parsley and an extra sprinkle of parmesan cheese before serving.

Tips & Variations

Substitute mini farfalle with penne, rotini, or any preferred pasta shape for variety.

Use fresh garlic and fresh lemon juice to maximize flavor brightness.

Add a pinch of crushed red pepper flakes for a spicy kick.

Swap out zucchini and yellow squash with asparagus or bell peppers depending on what’s in season.

For a lighter option, use olive oil instead of butter or reduce the amount of cheese.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time as thighs may take slightly longer to cook through.

Is this dish suitable for meal prepping?

Absolutely. It stores well and can be refrigerated for several days. Keep the parsley separate during storage to maintain freshness.