Ingredients

16 oz mini farfalle pasta (or any bite-size pasta of your choice)

2–3 pieces 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 piece zucchini, chopped

1 piece 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 of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely to keep warm.

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

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

Step 6: Add the cooked pasta, butter, and fresh 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 add it back to the pan. Gently toss everything together to combine.

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

Tips & Variations

Substitute farfalle with penne or rotini for different pasta shapes that hold sauce well.

Use fresh lemon zest and juice for the best bright flavor in the sauce.

Add crushed red pepper flakes if you like a bit of heat.

Replace zucchini and yellow squash with asparagus or bell peppers depending on the season.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and the best texture. If using frozen chicken, thaw completely before seasoning and cooking.

Is this dish suitable for meal prep?

Yes, this Lemon Chicken Pasta holds up well for meal prep. Keep the parsley garnish separate and add it fresh before serving for the best presentation and flavor.