Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a bright and flavorful dish that combines tender chicken, fresh vegetables, and zesty lemon in a creamy parmesan sauce. It’s perfect for a quick weeknight meal that feels special without requiring hours in the kitchen.

Ingredients

• 16 oz mini farfalle pasta (or any bite-size pasta of your choice)
• 2–3 boneless, skinless chicken breasts
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder, divided
• 1 teaspoon Italian seasoning, divided
• ½ teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil, divided
• 4 tablespoons butter (57 g)
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced
• ¼ cup fresh lemon juice (60 g)
• 1 cup freshly grated parmesan cheese (95 g)
• ¼ cup fresh parsley, chopped (15 g)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. 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.
3. Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-5 minutes on each side until golden brown and cooked through. Remove the chicken, cover loosely with foil, and keep warm.
4. Step 4: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash, season with salt, pepper, the remaining garlic powder, and Italian seasoning. Cook for about 2 minutes, then add the minced garlic and sauté for 30 seconds until fragrant.
5. Step 5: Add the cooked pasta to the skillet along with the butter and lemon juice. Toss until the butter melts and coats the pasta evenly. Stir in the parmesan cheese until combined.
6. Step 6: Slice the cooked chicken and return it to the skillet. Gently toss everything together to combine.
7. Step 7: Garnish with chopped fresh parsley and an extra sprinkle of parmesan cheese before serving.

Tips & Variations

• For a richer sauce, add a splash of heavy cream along with the lemon juice and butter.
• Substitute chicken with shrimp or tofu for a different protein option.
• Use any bite-size pasta you prefer, such as penne or rotini, to suit your taste.
• Freshly grated parmesan cheese melts best and delivers the best flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwave reheating to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to thaw the chicken completely and pat it dry before seasoning and cooking to achieve the best texture and flavor.

Is it possible to make this dish vegetarian?

Absolutely! Simply omit the chicken and add extra vegetables or a plant-based protein like tofu or chickpeas to keep the dish hearty and satisfying.

Lemon Chicken Pasta Recipe

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★★★★★

4.5 from 108 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A bright and flavorful Lemon Chicken Pasta featuring tender sautéed chicken breasts, fresh vegetables, and a tangy lemon-butter sauce tossed with perfectly cooked farfalle pasta. This easy one-pan meal combines garlic, Italian herbs, and freshly grated parmesan for a satisfying weeknight dinner that’s both comforting and refreshing.

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Ingredients

Scale 1x2x3x

Pasta

• 16 oz mini farfalle pasta (or any bite-size pasta of your choice)

Chicken

• 2–3 pieces boneless, skinless chicken breasts, patted dry
• Salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder, divided
• 1 teaspoon Italian seasoning, divided
• ½ teaspoon onion powder

Vegetables & Aromatics

• 1 piece zucchini, chopped
• 1 piece yellow squash, chopped
• 3 cloves garlic, minced

Liquids & Fats

• 3 tablespoons olive oil, divided
• 4 tablespoons butter (57 g)
• ¼ cup fresh lemon juice (60 g)

Cheese & Garnish

• 1 cup freshly grated parmesan cheese (95 g)
• ¼ cup fresh parsley, chopped (15 g)

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Instructions

1. Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Season Chicken: Pat the chicken breasts dry. Season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
3. Sear Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-5 minutes per side until golden brown and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
4. Sauté Vegetables: In the same skillet, add the remaining tablespoon olive oil. Add chopped zucchini and yellow squash, season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.
5. Add Pasta & Sauce: Add the cooked pasta to the skillet along with butter and fresh lemon juice. Toss until the butter melts and coats the pasta evenly. Stir in the parmesan cheese until well combined.
6. Combine Chicken: Slice the cooked chicken and return it to the skillet. Gently toss everything together to combine.
7. Garnish & Serve: Sprinkle freshly chopped parsley and additional parmesan cheese on top before serving.

Notes

• Use freshly squeezed lemon juice and fresh lemon zest for the best bright flavor.
• Chicken breasts can be substituted with thighs, but adjust cooking time accordingly.
• Feel free to substitute the parmesan cheese with a vegetarian hard cheese if preferred.
• For a dairy-free option, substitute butter and parmesan with vegan alternatives.
• Ensure not to overcook the pasta; al dente texture works best for this dish.

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

Keywords: lemon chicken pasta, lemon pasta, chicken pasta, Italian pasta, easy weeknight dinner, skillet pasta, lemon butter sauce