Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a bright and satisfying dish combining tender chicken, fresh vegetables, and zesty lemon flavors. It’s perfect for a quick weeknight meal that feels both comforting and refreshing.

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
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced
• ¼ cup fresh lemon juice
• 1 cup freshly grated parmesan cheese
• ¼ cup fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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 brown and cooked through. Remove the chicken, cover loosely with foil, and keep warm.
4. Step 4: In the same skillet, add the remaining tablespoon of olive oil. Add chopped zucchini and yellow squash, seasoning with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for about 2 minutes.
5. Step 5: Add the minced garlic and sauté for 30 seconds until fragrant.
6. Step 6: Add the cooked pasta, butter, and fresh lemon juice to the skillet. Toss until the butter melts and coats the pasta evenly.
7. Step 7: Stir in parmesan cheese until well combined.
8. Step 8: Slice the cooked chicken and add it back to the skillet. Toss gently to combine all ingredients.
9. Step 9: Garnish with chopped parsley and extra parmesan cheese before serving.

Tips & Variations

• Substitute the pasta with penne, rotini, or any favorite bite-sized shape if mini farfalle is unavailable.
• For a lighter option, replace butter with extra olive oil.
• Add a pinch of red pepper flakes when sautéing garlic for a subtle spicy kick.
• Use freshly grated parmesan for the best flavor and texture.
• Swap zucchini and yellow squash with asparagus or bell peppers depending on season and preference.

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 without stirring, as it might cause uneven heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before seasoning and cooking to ensure even cooking and good browning.

Is it possible to make this dish vegetarian?

Absolutely. Simply omit the chicken and add extra vegetables, such as mushrooms, spinach, or artichokes, to keep it hearty and flavorful.

Lemon Chicken Pasta Recipe

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★★★★★

4.8 from 146 reviews

• Author: Sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This vibrant Lemon Chicken Pasta recipe features tender, pan-seared chicken breasts combined with sautéed zucchini and yellow squash, tossed with al dente mini farfalle pasta in a zesty lemon butter sauce, finished with freshly grated parmesan and parsley. It’s a quick and flavorful weeknight dinner that balances freshness and comfort in every bite.

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Ingredients

Scale 1x2x3x

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 (fresh)
• 1 teaspoon garlic powder, divided
• 1 teaspoon Italian seasoning, divided
• ½ teaspoon onion powder

Vegetables & Aromatics

• 1 piece zucchini, chopped
• 1 piece yellow squash, chopped
• 3 cloves garlic, minced (fresh)

Fat & Flavor

• 3 tablespoons olive oil, divided
• 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 Pasta: Bring a large pot of salted water to a rolling boil. Add mini farfalle pasta and cook according to package instructions until al dente. Drain pasta and set aside.
2. Prepare Chicken: Pat chicken breasts dry. Season both sides generously with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder to ensure flavorful meat.
3. Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, add the seasoned chicken breasts. Cook each side for about 3-5 minutes until golden brown and cooked through. Remove chicken from skillet, place on a plate, and cover loosely with foil to keep warm.
4. Sauté Vegetables: In the same skillet, add remaining 1 tablespoon olive oil. Toss in chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and remaining ½ teaspoon Italian seasoning. Sauté for approximately 2 minutes until veggies start to soften.
5. Add Garlic: Add minced garlic to the skillet with the vegetables. Sauté for an additional 30 seconds until fragrant, being careful not to burn the garlic.
6. Combine Pasta and Sauce: Add the cooked pasta back to the skillet with the vegetables. Add butter and fresh lemon juice. Toss everything thoroughly so the butter melts and coats the pasta and veggies evenly.
7. Mix in Cheese: Stir in freshly grated parmesan cheese until the sauce is creamy and well combined with the pasta.
8. Slice Chicken and Toss: Slice the cooked chicken breasts into bite-sized pieces. Return the chicken slices to the skillet and gently toss to combine with the pasta and vegetables.
9. Garnish and Serve: Garnish with freshly chopped parsley and an extra sprinkle of parmesan cheese before serving immediately.

Notes

• Use freshly squeezed lemon juice and fresh lemon zest for a bright, vibrant flavor.
• Substitute mini farfalle pasta with any bite-size pasta such as penne or rotini.
• Adjust seasoning and cheese quantity to your taste preferences.
• To keep chicken juicy, do not overcook; internal temperature should reach 165°F (74°C).
• Butter can be substituted with olive oil for a lighter dish.
• For added heat, consider sprinkling red pepper flakes during sautéing.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Lemon Chicken Pasta, lemon butter pasta, chicken pasta recipe, easy pasta dinner, zucchini pasta, Italian pasta dish