Ingredients

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

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

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

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

Step 2: Pat chicken dry and season both sides with salt, pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder.

Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm.

Step 4: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped zucchini and yellow squash. Season with salt, pepper, remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.

Step 5: Cook the vegetables for about 2 minutes, then add minced garlic and sauté for another 30 seconds until fragrant.

Step 6: Add the cooked pasta to the skillet along with butter and lemon juice. Toss until the butter melts and everything is evenly coated. Stir in the parmesan cheese and toss to combine.

Step 7: Slice the cooked chicken and return it to the pan. Toss well to combine all ingredients.

Step 8: Garnish with chopped parsley and extra parmesan cheese before serving.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and Italian seasoning for 15 minutes before cooking.

Swap zucchini and yellow squash with asparagus or bell peppers for a different vegetable twist.

Use gluten-free pasta to make this dish suitable for gluten sensitivities.

For a creamier sauce, add a splash of heavy cream or a dollop of ricotta before tossing the pasta.

FAQs

Can I use other types of pasta?

Yes, you can use any bite-size pasta such as penne, rotini, or shells. Just adjust the cooking time based on the pasta you choose.

How do I know when the chicken is fully cooked?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) or until the juices run clear and there is no pink inside. Cooking for about 3–5 minutes per side usually achieves this.