If you are craving a dish that bursts with bright, fresh flavors while being comforting enough for any night of the week, this Lemon Chicken Pasta Recipe is absolutely going to win your heart. Imagine tender, juicy chicken nestled among bite-sized farfalle pasta, all coated in a luscious lemon-butter sauce with hints of garlic and a touch of fresh veggies. It’s a meal that’s simple yet elegant, bright yet comforting, and comes together quickly so you can enjoy a delightful homemade dinner without any fuss. This Lemon Chicken Pasta Recipe is just the kind of dish that will become a family favorite in no time.
Ingredients You’ll Need
The magic of this Lemon Chicken Pasta Recipe lies in the simplicity and quality of its ingredients. Each one plays a crucial role in creating layers of flavor and beautiful textures—from the tender chicken and al dente pasta to the fresh zucchini and tangy lemon zest. Here’s what you’ll want on hand:
- 16 ounces mini farfalle pasta: Small bowtie-shaped pasta that holds sauce perfectly and adds a fun texture.
- 2-3 boneless skinless chicken breasts: The star protein that soaks up the seasoning and stays juicy.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing every flavor in the dish.
- 1 teaspoon lemon zest: Provides a fragrant citrus punch that complements the lemon juice.
- 1 teaspoon garlic powder, divided: Adds a deep garlic flavor without overpowering the dish.
- 1 teaspoon Italian seasoning, divided: A blend of herbs that brings classic Italian warmth and aroma.
- 1/2 teaspoon onion powder: Rounds out the savory profile.
- 3 Tablespoons olive oil, divided: For sautéing and adding richness.
- 1 zucchini, chopped: Adds a pop of green freshness and a slight crunch.
- 1 yellow squash, chopped: Provides sweet, tender texture and vibrant color contrast.
- 3 cloves garlic, minced: Gives a fresh, aromatic layer that wakes up the senses.
- 4 Tablespoons butter: Creates a silky sauce that binds everything together with indulgence.
- 1/4 cup fresh lemon juice: The zesty tang that brightens the whole dish.
- 1 cup freshly grated parmesan cheese: Adds cheesy depth and a salty kick.
- 1/4 cup fresh chopped parsley: A fresh herbal finish that adds color and a hint of earthiness.
How to Make Lemon Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Adding salt to the water is key because it seasons the pasta from the inside out. Toss in the mini farfalle pasta and cook it until just al dente—this means it should still have a bite, so it won’t get mushy after mixing with the sauce. Drain and set it aside for now.
Step 2: Season the Chicken
While the pasta is cooking, give your chicken breasts a flavorful makeover. Season both sides generously with salt, freshly ground black pepper, lemon zest, half the garlic powder, half the Italian seasoning, and all the onion powder. This blend infuses the chicken with bright, herby, and savory notes that will marry beautifully with the pasta.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once your oil is hot, add the seasoned chicken breasts. Let them cook for about 3-5 minutes on each side, flipping only once to develop a gorgeous golden crust. Once cooked through, remove the chicken and cover it loosely with foil to keep warm while you prep the veggies.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the skillet. Toss in your chopped zucchini and yellow squash, sprinkle with salt and pepper, the remaining garlic powder, and Italian seasoning. Cook these over medium-high heat for just 2 minutes so they stay a little crisp, then add the minced garlic and sauté for 30 seconds until those wonderful aromas fill your kitchen.
Step 5: Combine Pasta and Sauce
Now for the moment where everything comes together beautifully. Add the hot cooked pasta to the skillet with the sautéed vegetables. Drop in the butter and pour in the fresh lemon juice. Toss everything well, allowing the butter to melt and the lemon to brighten the dish. Sprinkle in the grated parmesan cheese and give it another gentle toss until the cheese melts and coats every bite.
Step 6: Add the Chicken and Serve
Chop the rested chicken into bite-sized pieces and gently fold it back into the pan. Give everything one last toss to combine the flavors. Now, your Lemon Chicken Pasta Recipe is ready to be served immediately. Don’t forget to garnish with a sprinkle of fresh parsley and a little extra parmesan for that perfect finishing touch.
How to Serve Lemon Chicken Pasta Recipe
Garnishes
A sprinkle of fresh parsley not only adds a burst of color but also a fresh, herbaceous note that cuts through the richness of the butter and cheese. A little extra parmesan on top brings that salty, nutty flavor right to the forefront. If you want to get creative, a few thin lemon slices or a light drizzle of good-quality olive oil can elevate the presentation and flavor even more.
Side Dishes
To round out your meal, light and crisp sides work best. Think a simple mixed greens salad with a lemon vinaigrette or roasted asparagus with a sprinkle of sea salt. Garlic bread is also a classic companion that complements the pasta’s buttery, lemony flavors perfectly, offering a satisfying crunch alongside the tender noodles and chicken.
Creative Ways to Present
For a pretty and practical presentation, try serving the Lemon Chicken Pasta Recipe in individual shallow bowls so each serving can be garnished to perfection. Or plate it on a large platter with fresh lemon wedges and parsley scattered on top, perfect for sharing family-style. Using colorful bowls or plates that contrast with the light tones of the pasta will also make this dish look as vibrant as it tastes.
Make Ahead and Storage
Storing Leftovers
Any leftover Lemon Chicken Pasta Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to cool the dish completely before sealing to keep the flavors fresh and the pasta from becoming soggy.
Freezing
Freezing this pasta works fairly well if you want to save some for a later date. Place the cooled pasta in an airtight freezer-safe container or heavy-duty freezer bag and freeze for up to 2 months. Be aware that zucchini may soften a bit after freezing, but the overall flavor will remain delicious.
Reheating
To reheat, gently warm the pasta on the stovetop in a skillet over medium heat, tossing frequently and adding a splash of water or broth to loosen the sauce if needed. Avoid the microwave if you want to keep the texture closer to the fresh-cooked experience but use it as a convenient second option, stirring halfway through reheating.
FAQs
Can I use a different type of pasta for this Lemon Chicken Pasta Recipe?
Absolutely! While mini farfalle works wonderfully because of its size and shape, you can swap it for penne, rotini, or even spaghetti. Just cook according to package instructions and adjust the timing slightly to maintain that perfect al dente texture.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and increase the amount of vegetables, or add in some hearty mushrooms or chickpeas for protein. The lemony sauce is bright and flavorful enough to carry the dish without meat.
How can I make the sauce creamier?
If you love a creamier sauce with your Lemon Chicken Pasta Recipe, stir in a splash of heavy cream or a dollop of cream cheese when you add the butter and lemon juice. This will create a richer texture without overpowering the freshness of the lemon.
What can I substitute for fresh lemon juice?
If you don’t have fresh lemon juice on hand, bottled lemon juice can work in a pinch, but fresh will always give a brighter, fresher taste. You could also try a little lime juice for a slightly different but still delicious citrus twist.
Can I prep parts of this meal in advance?
Definitely! You can chop the vegetables and season the chicken beforehand to save time. Cooking the pasta and chicken just before serving ensures they stay perfectly tender, but everything else can be ready to go so dinner comes together quickly.
Final Thoughts
This Lemon Chicken Pasta Recipe is one of those beautiful, effortless meals that feels special every time you make it. It’s a perfect mix of bright lemony freshness, savory chicken, and comforting pasta that is sure to satisfy your cravings and impress anyone lucky enough to join your table. So go ahead and try it soon—you might just find your new favorite weeknight dinner that’s both delicious and super easy to pull off!
Print
Lemon Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This Lemon Chicken Pasta is a vibrant and satisfying dish featuring tender seasoned chicken breasts, fresh zucchini, and yellow squash sautéed with garlic and herbs, all tossed with mini farfalle pasta in a tangy lemon butter sauce and finished with freshly grated Parmesan cheese and parsley. Ready in just 25 minutes, it’s perfect for a quick, flavorful weeknight meal.
Ingredients
For the Pasta
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
For the Chicken
- 2–3 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 3 tablespoons olive oil, divided
For the Vegetables and Sauce
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 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 the package instructions until al dente. Drain and set aside.
- Season the Chicken: While the pasta is cooking, 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 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 on each side, flipping once, until golden and cooked through. Remove the chicken from the pan and tent with foil to keep warm.
- Sauté the Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. When hot, add the chopped zucchini and yellow squash. Season with salt, pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook for 2 minutes over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Toss Pasta with Vegetables and Sauce: Add the hot cooked pasta to the pan with the vegetables. Add the butter and fresh lemon juice. Toss well until the butter melts and everything is combined. Sprinkle in the grated Parmesan cheese and toss again until evenly distributed.
- Combine Chicken and Serve: Chop the rested chicken into bite-sized pieces and return it to the pan. Toss gently to combine. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Be sure to not overcook the chicken to keep it juicy.
- For a creamier sauce, you can add a splash of heavy cream when tossing the pasta.
- Substitute mini farfalle with any small pasta shape you like.
- Fresh lemon juice is key for the bright flavor, but you can adjust the amount according to your taste.
- Leftovers keep well in the refrigerator for up to 2 days.
