Lemon Chicken Pasta Recipe

Introduction

Lemon Chicken Pasta is a bright and flavorful dish perfect for a weeknight dinner or a casual gathering. Tender chicken and fresh vegetables come together with zesty lemon and parmesan for a creamy, satisfying meal.

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 dry and 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. Transfer 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 the chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.
5. Step 5: Cook the 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 lemon juice. Toss until the butter melts and everything is evenly coated. Stir in the parmesan cheese and toss to combine.
7. Step 7: Slice the cooked chicken and return it to the pan. Toss well to combine all ingredients.
8. Step 8: Garnish with chopped parsley and extra parmesan cheese before serving.

Tips & Variations

• For extra creaminess, add a splash of heavy cream or a dollop of mascarpone cheese when tossing the pasta.
• Swap the zucchini and squash for asparagus or broccoli for a different vegetable twist.
• Use fresh garlic instead of garlic powder for a stronger garlic flavor.
• Try capers or sun-dried tomatoes for a tangy, savory addition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to keep the pasta moist. Avoid microwaving directly to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any bite-sized pasta like penne, rotini, or shells works well. Just cook according to package directions for the best texture.

How do I know when the chicken is cooked through?

Cook the chicken until the internal temperature reaches 165°F (74°C) or until it is no longer pink in the center and the juices run clear.

Lemon Chicken Pasta Recipe

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★★★★★

4.6 from 78 reviews

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

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Description

This vibrant Lemon Chicken Pasta combines tender, seasoned chicken breasts with al dente mini farfalle pasta, sautéed zucchini and yellow squash, all tossed in a luscious lemon butter sauce and finished with freshly grated Parmesan and parsley. It’s a bright, flavorful, and easy one-pan meal perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

Pasta

• 16 oz (454 g) mini farfalle pasta, or any bite-size pasta

Chicken

• 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

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced

Sauce and Garnish

• 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. Add the pasta and cook according to the package directions until al dente. Drain the pasta and set aside.
2. Season and Cook the Chicken: Pat the chicken breasts dry. Season both sides with salt, freshly ground black 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. Once the oil is hot, add the chicken and cook for 3 to 5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.
3. Cook the Vegetables: In the same skillet used for the chicken, 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 for about 2 minutes, then add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Combine Everything: Add the cooked pasta back into the skillet with the vegetables. Stir in the butter and fresh lemon juice, tossing until the butter has melted and the pasta and vegetables are evenly coated. Sprinkle in the Parmesan cheese and toss again to combine all ingredients thoroughly.
5. Add Chicken and Finish: Slice the cooked chicken breasts and return them to the skillet. Toss gently to combine the chicken with the pasta and vegetables.
6. Serve: Garnish the pasta with chopped fresh parsley and extra Parmesan cheese before serving warm.

Notes

• Use mini farfalle or any bite-size pasta for best results.
• Adjust lemon juice to taste for more tanginess if desired.
• Chicken can be substituted with turkey or tofu for variation.
• For a creamier sauce, add a splash of heavy cream when combining pasta with butter and lemon juice.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

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

Keywords: Lemon Chicken Pasta, easy chicken pasta recipe, lemon butter pasta, one-pan dinner, Italian pasta with chicken, zucchini and squash pasta