Lemon Chicken Pasta

This lemon chicken pasta recipe combines tender chicken, buttery pasta, and fresh lemon for a bright, flavorful meal ready in under 30 minutes. Tossed with zucchini, yellow squash, garlic, and parmesan cheese, it’s a light yet comforting dinner that’s perfect for busy weeknights or family gatherings. A simple creamy lemon chicken pasta that brings fresh flavor and restaurant-quality taste to your table.

This lemon chicken pasta is a bright, flavorful dish combining tender chicken, sautéed vegetables, and pasta tossed in a buttery lemon sauce. It’s light yet satisfying, making it perfect for weeknight dinners or casual gatherings.

Ingredients

• 16 oz (454 g) mini farfalle pasta, or any bite-size pasta
• 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
• ½ teaspoon onion powder
• 3 tablespoons olive oil, divided
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced
• 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

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Season and Cook the Chicken:
   Pat chicken dry and season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
3. Cook the Vegetables:
   In the same skillet, add the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.
   Cook for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.
4. Combine Everything:
   Add the cooked pasta to the skillet along with butter and lemon juice. Toss until the butter melts and everything is evenly coated. Stir in the parmesan cheese and toss to combine.
5. Add Chicken and Finish:
   Slice the cooked chicken and return it to the pan. Toss well to combine all ingredients.
6. Serve:
   Garnish with chopped parsley and extra parmesan cheese before serving.

Tips

• Cook the pasta just until al dente—it will continue to absorb flavor when tossed in the sauce.
• Use freshly grated parmesan cheese for the best flavor and smooth texture.
• Zest the lemon before juicing to avoid losing its outer oils.
• Don’t overcook the vegetables; a slight bite keeps the dish fresh and light.

Variations and Substitutions

• Pasta: Substitute farfalle with penne, fettuccine, or rotini.
• Protein: Replace chicken with shrimp, salmon, or tofu for variety.
• Vegetables: Add spinach, cherry tomatoes, or bell peppers for extra color and flavor.
• Dairy-Free: Use olive oil instead of butter and omit the cheese, or use a dairy-free parmesan alternative.
• Extra Creamy: Stir in a splash of heavy cream or a spoonful of cream cheese for a richer sauce.

FAQs

Can I make this ahead of time?
Yes. Prepare the components separately and combine just before serving to maintain texture and flavor.

Can I use pre-cooked chicken?
Absolutely. Rotisserie or leftover grilled chicken works perfectly—just heat it briefly with the pasta.

Can this be served cold?
Yes, it can double as a pasta salad when served chilled. Simply drizzle with extra olive oil before serving.

Serving Suggestions

• Pair with a fresh green salad or roasted vegetables.
• Serve alongside garlic bread or focaccia for a complete meal.
• Add a sprinkle of red pepper flakes for a hint of spice.
• Finish with extra lemon juice for more brightness.

Why You’ll Love This Recipe

• Fresh and vibrant lemon flavor balanced with buttery richness.
• Quick and easy—ready in about 30 minutes.
• Customizable with your favorite vegetables or protein.
• Perfect balance of creamy, tangy, and savory elements.
• A family-friendly pasta dish that works year-round.

Lemon Chicken Pasta

Servings

5

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 16 oz (454 g) mini farfalle pasta, or any bite-size pasta

• 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

• ½ teaspoon onion powder

• 3 tablespoons olive oil, divided

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 3 cloves garlic, minced

• 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)

Directions

• Cook the Pasta:
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
• Season and Cook the Chicken:
• Pat chicken dry and season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
• Cook the Vegetables:
• In the same skillet, add the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.
• Cook for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.
• Combine Everything:
• Add the cooked pasta to the skillet along with butter and lemon juice. Toss until the butter melts and everything is evenly coated. Stir in the parmesan cheese and toss to combine.
• Add Chicken and Finish:
• Slice the cooked chicken and return it to the pan. Toss well to combine all ingredients.
• Serve:
• Garnish with chopped parsley and extra parmesan cheese before serving.