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
Scale
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.
