Description
This vibrant Lemon Chicken Pasta recipe features tender chicken breasts, al dente mini farfalle pasta, and fresh vegetables tossed in a luscious lemon butter sauce with parmesan. Ready in just 25 minutes, it’s a bright, flavorful meal perfect for a quick weeknight dinner or casual entertaining.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta (or your favorite 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
- 1/2 teaspoon onion powder
- 3 Tablespoons olive oil, divided
Vegetables & Sauce
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to package instructions until al dente. Drain and set aside.
- Season the Chicken: While the pasta cooks, season both sides of the chicken breasts with salt, freshly ground black pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and all of the onion powder.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Cook for 3-5 minutes per side, flipping once, until golden brown and cooked through. Remove from the pan and tent with foil to keep warm.
- Cook the Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. When hot, add chopped zucchini and yellow squash. Season with salt, pepper, remaining 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook for 2 minutes over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Toss Everything Together: Add the hot cooked pasta to the pan with vegetables. Stir in the butter and fresh lemon juice. Toss well until butter melts and ingredients are combined. Sprinkle in grated parmesan cheese and toss again until evenly distributed.
- Finish & Garnish: Chop the rested chicken into bite-sized pieces and return it to the pan. Gently toss to combine. Serve immediately, garnished with fresh parsley and extra parmesan if desired.
Notes
- Use bite-sized pasta like mini farfalle for the best texture and to hold the sauce well.
- Adjust lemon juice quantity to your taste for more or less tang.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Freshly grated parmesan enhances flavor better than pre-grated options.
- You can substitute zucchini and yellow squash with other vegetables like asparagus or bell peppers for variation.
- To make it dairy-free, substitute butter and parmesan with vegan alternatives.
