Description
A zesty and creamy Lemon Chicken Pasta recipe featuring tender seared chicken breasts, sautéed zucchini and yellow squash, and a bright lemon butter sauce mixed with parmesan cheese. This easy one-pan pasta dish is perfect for a flavorful weeknight dinner.
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 (Keep it fresh for enhanced flavor)
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon onion powder
- 3 tablespoons olive oil, divided
Vegetables
- 1 piece zucchini, chopped
- 1 piece yellow squash, chopped
- 3 cloves garlic, minced (Use fresh for best flavor)
Sauce & Garnish
- 4 tablespoons butter (57 g) (Can substitute with more olive oil if desired)
- ¼ cup fresh lemon juice (60 g) (Use freshly squeezed for maximum flavor)
- 1 cup freshly grated parmesan cheese (95 g) (Can add more if desired)
- ¼ cup fresh parsley, chopped (15 g) (For garnish)
Instructions
- Cook Pasta: Start by bringing a large pot of salted water to a boil. Once boiling, add your chosen pasta and cook according to the package instructions until al dente. Drain and set aside.
- Season Chicken: Pat the chicken breasts dry and sprinkle both sides with salt, pepper, lemon zest, ½ teaspoon of garlic powder, ½ teaspoon of Italian seasoning, and onion powder to evenly coat.
- Sear Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken and cook for about 3-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Sauté Vegetables: Using the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped zucchini and yellow squash, and season with salt, pepper, remaining ½ teaspoon of garlic powder, and ½ teaspoon of Italian seasoning. After about 2 minutes, add the minced garlic and sauté for another 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet along with the butter and fresh lemon juice. Toss everything until the butter melts and coats the pasta beautifully. Stir in the parmesan cheese and mix until well combined.
- Add Chicken Back: Slice the cooked chicken and return it to the pan, tossing everything together gently so the flavors meld.
- Garnish and Serve: Garnish with freshly chopped parsley and an extra sprinkle of parmesan cheese before serving hot.
Notes
- You can substitute mini farfalle pasta with any bite-size pasta like penne or rotini.
- Use freshly grated parmesan cheese for the best flavor and melting quality.
- Adjust lemon juice quantity to taste for more or less tanginess.
- To keep chicken moist, avoid overcooking and cover it after searing.
- This dish can be made dairy-free by substituting butter with olive oil and omitting parmesan or using a vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Lemon Chicken Pasta, creamy lemon pasta, sautéed vegetables, one pan pasta recipe, easy chicken pasta, weeknight dinner
