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Lemon Chicken Pasta Recipe

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3.9 from 12 reviews

This vibrant Lemon Chicken Pasta is a quick and flavorful dish combining tender chicken breasts, fresh vegetables, and tangy lemon-infused pasta. Perfect for a weeknight dinner, it features sautéed zucchini and yellow squash, parmesan cheese, and a hint of garlic, all tossed in a buttery lemon sauce to create a refreshing and satisfying meal.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

Pasta

  • 16 ounces mini farfalle pasta (454g), 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

  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 3 cloves garlic, minced

Sauce & Garnish

  • 4 tablespoons butter (57g)
  • 1/4 cup fresh lemon juice (60g)
  • 1 cup freshly grated parmesan cheese (95g)
  • 1/4 cup fresh chopped parsley (15g)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the mini farfalle pasta according to package instructions until al dente. Drain and set aside.
  2. Season and Cook Chicken: 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 onion powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 3-5 minutes per side, flipping once, until fully cooked through and golden brown. Remove the chicken to a plate and tent with foil to keep warm while it rests.
  3. Cook Vegetables: Add the remaining tablespoon of olive oil to the same skillet. When hot, add the chopped zucchini and yellow squash. Season lightly with salt, pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook on medium-high heat for 2 minutes to soften slightly. Add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Combine Pasta and Sauce: Add the hot cooked pasta back to the skillet with the vegetables. Stir in the butter and fresh lemon juice, tossing to combine until the butter is fully melted and the pasta is coated in the sauce. Sprinkle in the grated parmesan cheese and toss again to evenly distribute the cheese throughout the dish.
  5. Finish and Serve: Chop the rested chicken into bite-size pieces and add back to the skillet, tossing to mix everything evenly. Serve the lemon chicken pasta garnished with fresh chopped parsley and additional parmesan cheese if desired.

Notes

  • For best flavor, use freshly grated parmesan cheese rather than pre-grated.
  • If you prefer a creamier sauce, you can add a splash of heavy cream or reserved pasta water while tossing the pasta.
  • This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Feel free to swap zucchini and yellow squash with other veggies like bell peppers or asparagus.
  • Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://dishiary.com/lemon-chicken-pasta-recipe/