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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
