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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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