Description
This Lemon Chicken Pasta Recipe combines tender seared chicken breasts with fresh mini farfalle pasta, sautéed zucchini and yellow squash, and a bright lemon-butter sauce. Enhanced with garlic, Italian seasoning, and freshly grated parmesan cheese, this quick and flavorful dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta (or your favorite bite-size pasta)
Chicken Seasoning
- 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
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
Other Ingredients
- 3 tablespoons olive oil, divided
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook 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 Chicken: While the pasta is cooking, season both sides of the chicken breasts with salt, freshly ground black pepper, lemon zest, and 1/2 teaspoon each of garlic powder, Italian seasoning, and all the onion powder.
- Cook 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 Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. When hot, add the chopped zucchini and yellow squash. Season with salt, pepper, the remaining 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.
- Combine Pasta 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.
- Finish Dish: 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
- Use bite-size pasta like mini farfalle to ensure good texture and ease of eating.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Fresh lemon juice and zest intensify the lemon flavor in the sauce.
- For a richer flavor, use freshly grated parmesan cheese rather than pre-grated.
- This dish pairs well with a light green salad or garlic bread.
