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

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Step 2: Pat the chicken breasts dry. Season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.

Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 4: In the same skillet, add the remaining tablespoon of olive oil. Add chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.

Step 5: Cook the vegetables for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.

Step 6: 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 mix well.

Step 7: Slice the cooked chicken and return it to the pan. Toss gently to combine all ingredients.

Step 8: Garnish with chopped parsley and extra parmesan cheese before serving.

Tips & Variations

Use any bite-size pasta you like, such as penne or rotini, if farfalle is not available.

Try adding cherry tomatoes or spinach for extra color and nutrients.

For a creamier sauce, stir in a splash of heavy cream or cream cheese along with the butter and lemon juice.

Marinate the chicken briefly in lemon juice and Italian seasoning for more intense flavor.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to be juicier. Adjust cooking time as needed to ensure they are cooked through.

Is this recipe freezer-friendly?

It is best enjoyed fresh, but you can freeze cooked pasta and chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.