Description
A zesty and creamy Lemon Chicken Pasta featuring tender pan-seared chicken, sautéed fresh vegetables, and a luscious lemon-butter sauce tossed with al dente pasta and topped with parmesan and fresh parsley.
Ingredients
Scale
Pasta
- 16 oz mini farfalle pasta (or any bite-size pasta of your choice)
Chicken
- 2–3 pieces boneless, skinless chicken breasts
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- ½ teaspoon onion powder
Vegetables & Sauce
- 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
- Boil Pasta: Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Season Chicken: Pat the chicken breasts dry with paper towels. Sprinkle both sides evenly with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned chicken breasts. Cook for about 3-5 minutes per side until golden brown and fully cooked through. Remove the chicken and transfer to a plate; cover loosely with foil to keep warm.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and remaining ½ teaspoon Italian seasoning. Sauté the vegetables for about 2 minutes until slightly tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the vegetables. Incorporate the butter and fresh lemon juice, tossing everything until the butter fully melts and coats the pasta evenly. Stir in the grated parmesan cheese and mix until well combined and creamy.
- Add Chicken: Slice the cooked chicken into strips or bite-size pieces. Return it to the skillet and gently toss to combine with the pasta and vegetables.
- Garnish and Serve: Sprinkle freshly chopped parsley and additional parmesan cheese over the pasta for garnish. Serve immediately while warm.
Notes
- Use freshly grated parmesan for best melting and flavor.
- Freshly squeezed lemon juice greatly enhances the brightness of the dish.
- Substitute butter with extra olive oil for a dairy-free version.
- Cook chicken thoroughly to an internal temperature of 165°F (74°C).
- You can swap farfalle for penne, rotini, or any preferred bite-sized pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Lemon Chicken Pasta, chicken pasta recipe, creamy lemon pasta, easy dinner, skillet pasta, lemon butter sauce
