Description
This vibrant Lemon Chicken Pasta combines tender seasoned chicken breasts, sautéed zucchini and yellow squash, and bite-size mini farfalle pasta tossed in a buttery fresh lemon sauce with parmesan cheese and parsley for a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta
Chicken
- 2-3 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder, divided
- 1 teaspoon Italian seasoning, divided
- 1/2 teaspoon onion powder
- 3 tablespoons olive oil, divided
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
Sauce & Garnish
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook mini farfalle pasta according to package instructions until al dente. Drain and set aside.
- Season and cook chicken: Season both sides of chicken breasts with salt, pepper, lemon zest, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes on each side, flipping once, until cooked through and no longer pink inside. Remove chicken to a plate and tent with foil to keep warm.
- Sauté vegetables: Add remaining 1 tablespoon olive oil to the same skillet. When hot, add chopped zucchini and yellow squash. Season with salt, pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon Italian seasoning. Cook over medium-high heat for 2 minutes, stirring occasionally. Add minced garlic and cook for 30 seconds until fragrant.
- Combine pasta and sauce: Return cooked pasta to the skillet with the vegetables. Add butter and lemon juice, tossing everything together until butter is melted and pasta is evenly coated.
- Add cheese and chicken: Sprinkle freshly grated parmesan cheese over the pasta and toss to combine. Chop the cooked chicken into bite-size pieces and return it to the skillet, mixing all together thoroughly.
- Garnish and serve: Garnish the pasta with fresh chopped parsley and additional parmesan cheese if desired. Serve immediately while warm.
Notes
- Use freshly grated parmesan cheese for best flavor and meltability; pre-shredded or powdered parmesan lacks the same quality.
- Freshly squeezed lemon juice significantly elevates the brightness and flavor of the dish.
- Fresh parsley adds a vibrant flavor contrast that dried parsley flakes cannot match.
- Feel free to swap zucchini and yellow squash with other vegetables like broccoli, asparagus, or spinach based on preference.
- Mini farfalle pasta can be substituted with any favorite bite-size pasta such as penne or rotini.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
