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.

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 (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)

Instructions

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.
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.
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.
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.
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.
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.
Mix in Cheese: Stir in freshly grated parmesan cheese until the sauce is creamy and well combined with the pasta.
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.
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