Lemon Chicken Pasta Recipe

If you’re craving something bright, comforting, and downright delicious, this Lemon Chicken Pasta Recipe is about to become your new go-to. Trust me, it hits that perfect balance of zesty lemon, tender chicken, and creamy parmesan-coated pasta that just comforts the soul. Plus, it’s quick and easy enough for a weeknight dinner but impressive enough to serve when friends pop by. I can’t wait to share all my tips and tricks to help you nail this dish every single time.

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Ingredients & Why They Work

This Lemon Chicken Pasta Recipe leans on ingredients that balance freshness and richness perfectly. The mini farfalle pasta picks up sauce beautifully, while the combo of chicken and summer squash keeps it light yet satisfying. Let me share a few shopping and prep notes to make your life easier.

• Mini Farfalle Pasta: Its small bow-tie shape catches sauce in all the right spots, plus it cooks quickly and makes every bite interesting.
• Boneless Skinless Chicken Breasts: Easy to cook evenly and slice for tossing — just don’t overcook, or it gets dry.
• Fresh Lemon (Zest & Juice): You can’t fake that bright flavor with bottled lemon juice — fresh is a must for zing!
• Garlic Powder & Onion Powder: These add depth without overpowering the fresh garlic you’ll add later, layering the flavors perfectly.
• Italian Seasoning: A blend of herbs that ties the chicken and veggies together in a familiar, comforting way.
• Olive Oil & Butter: Combo of these fats helps with cooking and adds a silky finish to the sauce.
• Zucchini & Yellow Squash: They cook quickly, soak up flavors, and keep things fresh and colorful.
• Fresh Parmesan Cheese: Always go for freshly grated — it melts better and has so much more flavor than the pre-packaged stuff.
• Fresh Parsley: It adds a herbaceous touch that lifts the whole dish right before serving.

Tweak to Your Taste

One of my favorite things about this Lemon Chicken Pasta Recipe is how flexible it is. Feel free to adjust it based on what you love or what you have on hand. I often switch up the veggies depending on the season or swap the chicken for shrimp when I’m feeling indulgent.

• Vegetable Swap: I’ve done this with broccoli and asparagus — just toss in whatever’s fresh or leftover! Keep an eye on cooking times since some veggies take a bit longer.
• Protein Variation: Using cooked shrimp or even rotisserie chicken works great if you’re short on time.
• Herb Boost: Sometimes I add fresh basil or a pinch of red pepper flakes to give it an extra punch.
• Make it Creamier: Stir in a splash of heavy cream or cream cheese for a richer sauce — perfect for colder nights.

Step-by-Step: How I Make Lemon Chicken Pasta Recipe

Step 1: Cook the Pasta Perfectly

Start by boiling salted water and cooking your mini farfalle according to package instructions until al dente. I like to set a timer and taste-test once it hits the lower end of the cooking range — no one wants mushy pasta! Drain and set aside, reserving a bit of pasta water just in case you want to loosen the sauce later.

Step 2: Season and Cook the Chicken

While the pasta cooks, season both sides of the chicken breasts with salt, pepper, lemon zest, garlic powder, onion powder, and Italian seasoning. I find this mix gives the chicken a lively flavor without overwhelming the final dish. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot (you’ll see a slight shimmer), add the chicken and cook for 3–5 minutes per side, depending on thickness. Look for a golden crust and juicy interior — that’s your sign it’s cooked through. Remove the chicken to a plate and tent with foil to keep it warm and juicy while you cook the veggies.

Step 3: Sauté the Veggies

To the same skillet, add another tablespoon of olive oil. Toss in the chopped zucchini and yellow squash, season with salt, pepper, garlic powder, and Italian seasoning again. Cook over medium-high heat for about 2 minutes until veggies start to soften but still hold some crunch. Then, add the minced garlic and cook for another 30 seconds until fragrant — be careful not to burn it; garlic turns bitter fast! This step layers in flavor and texture that brightens the whole dish.

Step 4: Bring it all together

Add the hot cooked pasta straight into the skillet with the veggies. Stir in butter and freshly squeezed lemon juice, tossing everything until the butter melts into a silky sauce that coats your pasta beautifully. Sprinkle generously with freshly grated parmesan cheese and give it another toss, letting the cheese melt into the warm pasta. Finally, slice your rested chicken and add it back to the pan. Stir to combine and get ready for the best part — digging in!

How to Serve Lemon Chicken Pasta Recipe

Garnishes

I love finishing this pasta with a generous sprinkle of fresh parsley and extra grated parmesan. The parsley adds a bright green pop and fresh herby flavor, while the parmesan melts slightly over the warm pasta, adding that salty richness that makes you smile.

Side Dishes

For sides, I keep it simple — a crisp green salad with vinaigrette or some garlic bread pairs perfectly. On weekends, I sometimes serve with roasted asparagus or a colorful tomato and basil salad to play off the lemon’s brightness.

Creative Ways to Present

For a dinner party, try serving this pasta in shallow white bowls to really showcase the vibrant colors. Top each plate with a lemon twist or a small sprig of parsley. If you want to impress, add a drizzle of high-quality olive oil and a sprinkle of crushed red pepper flakes for a little heat.

Make Ahead and Storage

Storing Leftovers

I store any leftover Lemon Chicken Pasta in an airtight container in the fridge. It keeps well for up to 3 days. Just be sure to cool it before sealing to avoid sogginess. When you reheat, add a splash of water or broth to bring back some moisture.

Freezing

While I generally prefer eating this fresh, I have frozen leftovers successfully. Portion into freezer-safe containers, making sure to include some sauce to avoid dryness. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

I like reheating on the stovetop over low-medium heat, stirring often and adding a splash of water or broth to redistribute the sauce. The microwave works in a pinch but tends to dry it out a bit faster.

FAQs

Final Thoughts

This Lemon Chicken Pasta Recipe is one of those dishes I keep coming back to because it’s fresh, satisfying, and ridiculously simple to make. Every time I serve it, I get compliments on how flavorful and light it tastes — yet it fills you up just right. I’m so excited for you to try it because nothing beats a quick meal that feels like a warm hug from your kitchen. So go on, grab some fresh lemons, and whip this up — I promise it’ll become a favorite in your home too!

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