Description
A bright and flavorful Lemon Chicken Pasta recipe featuring bite-sized mini farfalle pasta, tender seasoned chicken breasts, sautéed zucchini and yellow squash, all tossed in a buttery lemon sauce and finished with freshly grated parmesan and chopped parsley. Perfect for a quick and delicious weeknight dinner.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta
Chicken
- 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
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, divided
Vegetables
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Sauce
- 4 tablespoons butter (57g)
- 1/4 cup fresh lemon juice (60g)
- 1 cup freshly grated parmesan cheese (95g)
- 1/4 cup fresh chopped parsley (15g)
Instructions
- Cook Pasta: Prepare the mini farfalle pasta according to package instructions until al dente. Drain and set aside while you prepare the rest of the dish.
- Season and Cook Chicken: Season both sides of the chicken breasts with salt, freshly ground black pepper, lemon zest, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and onion powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3-5 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and tent with foil to keep warm.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the skillet. When hot, add chopped zucchini and yellow squash. Season with salt, pepper, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Cook on medium-high heat for 2 minutes, stirring occasionally. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the cooked pasta back into the skillet with the vegetables. Toss in the butter and fresh lemon juice, stirring until the butter melts and coats the pasta and veggies evenly.
- Add Cheese and Chicken: Sprinkle freshly grated parmesan cheese over the pasta and toss again to combine. Slice the rested chicken into bite-sized pieces and return it to the skillet. Toss everything together to blend the flavors.
- Garnish and Serve: Serve the pasta garnished with chopped fresh parsley and additional parmesan cheese if desired. Enjoy warm.
Notes
- Parmesan Cheese: Use freshly grated parmesan for the best flavor and meltability. Pre-shredded or powdered parmesan lacks the same texture and taste.
- Lemon Juice: Freshly squeezed lemon juice elevates the flavor significantly compared to bottled versions.
- Parsley: Fresh chopped parsley adds vibrant color and flavor that dried parsley flakes cannot replace.
- Vegetables: Feel free to swap zucchini and squash with broccoli, asparagus, spinach, or any favorite vegetables you prefer.
- Pasta: Any bite-sized pasta like mini farfalle, penne, or cavatappi works well for this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
