Lemon Chicken Pasta Recipe

Introduction

Lemon Chicken Pasta is a bright and flavorful dish that combines tender chicken, fresh vegetables, and a zesty lemon sauce. This easy-to-make meal is perfect for weeknight dinners or casual gatherings. The refreshing lemon and garlic blend beautifully with parmesan and fresh herbs for a satisfying pasta experience.

Ingredients

• 16 oz mini farfalle pasta (or any bite-size pasta of your choice)
• 2–3 boneless, skinless chicken breasts (pat dry before seasoning)
• 1 teaspoon lemon zest (fresh for enhanced flavor)
• 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) (can substitute with more olive oil if desired)
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced (use fresh for best flavor)
• ¼ cup fresh lemon juice (60 g) (use freshly squeezed for maximum flavor)
• 1 cup freshly grated parmesan cheese (95 g) (can add more if desired)
• ¼ cup fresh parsley, chopped (15 g) (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Step 2: Pat the chicken breasts dry, then 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 chicken and cook for 3-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
4. Step 4: 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 for about 2 minutes, then add minced garlic and sauté for 30 seconds until fragrant.
5. Step 5: Add the cooked pasta to the skillet with the butter and lemon juice. Toss until the butter melts and coats the pasta evenly. Stir in the parmesan cheese until well 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 freshly chopped parsley and an extra sprinkle of parmesan cheese before serving.

Tips & Variations

• Use freshly grated parmesan for the best flavor and texture.
• Substitute farfalle with penne, rotini, or any bite-sized pasta you prefer.
• For a dairy-free version, replace butter with additional olive oil and omit the parmesan or use a dairy-free alternative.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• You can swap zucchini and yellow squash with bell peppers or asparagus according to your preference or seasonality.

Storage

Store leftover Lemon Chicken Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving for too long to prevent the pasta from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts for even cooking. If using frozen chicken, thaw completely in the refrigerator before seasoning and cooking.

Can I make this dish vegetarian?

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

Lemon Chicken Pasta Recipe

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★★★★★

4.6 from 136 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Lemon Chicken Pasta recipe is a vibrant and delicious dish combining tender pan-seared chicken breasts, bite-sized farfalle pasta, sautéed zucchini and yellow squash, and a zesty lemon butter sauce. Finished with freshly grated Parmesan and parsley, it’s a refreshing Italian-inspired meal perfect for weeknight dinners or entertaining guests.

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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 (Pat dry before seasoning)
• Salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon lemon zest (freshly grated)
• 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 (fresh)

Fats & Dairy

• 3 tablespoons olive oil, divided
• 4 tablespoons butter (57 g) (can substitute with more olive oil if desired)
• 1 cup freshly grated parmesan cheese (95 g) (plus extra for garnish)

Finishing Touch

• ¼ cup fresh lemon juice (60 g) (freshly squeezed)
• ¼ cup fresh parsley, chopped (15 g) (for garnish)

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Instructions

1. Cook the 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 the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, freshly ground black pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.
3. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-5 minutes per side until golden brown and fully cooked through. Remove chicken from skillet and cover loosely with foil to keep warm.
4. Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Add chopped zucchini and yellow squash, seasoning with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook for about 2 minutes, then add the minced garlic and sauté for another 30 seconds until fragrant.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with vegetables. Add butter and fresh lemon juice. Toss to melt the butter and coat the pasta evenly. Stir in the grated Parmesan cheese until fully combined and creamy.
6. Finish with Chicken: Slice the rested chicken breasts into strips or bite-sized pieces. Return the chicken to the skillet and gently toss everything together to combine.
7. Garnish and Serve: Sprinkle freshly chopped parsley and extra Parmesan cheese over the top. Serve immediately while warm.

Notes

• Use freshly grated Parmesan cheese for the best flavor and texture.
• Substitute pasta with any bite-size variety such as penne or rotini if farfalle is unavailable.
• For a dairy-free version, replace butter with additional olive oil and omit Parmesan cheese or use a vegan cheese alternative.
• Ensure chicken breasts are patted dry before seasoning to help achieve a golden brown sear.
• Adjust seasoning according to your taste preferences, especially the amount of lemon juice for desired tanginess.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Lemon Chicken Pasta, Italian pasta recipe, quick chicken dinner, lemon butter pasta, sautéed vegetables pasta