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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Combine Chicken: Slice the cooked chicken and return it to the skillet. Gently toss everything together to combine.
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