Description

This Lemon Chicken Pasta recipe features tender, pan-seared chicken breasts tossed with al dente farfalle pasta, sautéed zucchini and yellow squash, and a bright, buttery lemon sauce enriched with parmesan cheese and fresh herbs. A perfect weeknight meal combining vibrant flavors and simple ingredients for a satisfying and fresh pasta dinner.

Ingredients

Scale

Pasta

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

Chicken

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

Vegetables and Other Ingredients

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

Cook the Pasta: Bring a large pot of salted water to a boil and cook the mini farfalle pasta according to the package directions until al dente. Drain the pasta and set it aside.
Season and Cook the Chicken: Pat the chicken breasts dry and season both sides with salt, freshly ground black pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for 3 to 5 minutes per side until they are golden brown and cooked through. Remove from the skillet and keep warm by loosely covering with foil.
Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash, seasoning with salt, pepper, the remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook the vegetables for about 2 minutes until slightly tender, then add the minced garlic and sauté for another 30 seconds until fragrant.
Combine Everything: Add the cooked pasta back into the skillet with the vegetables. Add the butter and fresh lemon juice, tossing everything together until the butter melts and all ingredients are evenly coated. Stir in the freshly grated parmesan cheese and toss well to combine.
Add Chicken and Finish: Slice the cooked chicken breasts and return them to the skillet. Toss gently to combine all the ingredients and allow the flavors to meld for a minute.
Serve: Garnish the pasta with chopped fresh parsley and additional parmesan cheese if desired. Serve immediately for a bright, flavorful meal.

Notes

Use bite-size pasta such as mini farfalle to ensure even coating with the sauce.
To keep chicken moist, do not overcook and let it rest covered after cooking.
Fresh lemon juice and zest add bright citrus flavor; adjust amount to taste.
Parmesan cheese adds a rich, savory depth—grate fresh for best results.
Vegetable options can be swapped or added for more color and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: lemon chicken pasta, easy pasta recipe, chicken pasta skillet, lemon pasta, weeknight dinner, Italian pasta