This creamy lemon chicken pasta delivers restaurant-quality flavors in just 25 minutes. The bright citrus notes perfectly complement the tender chicken and al dente pasta, creating a quick weeknight dinner that feels luxurious.
Ready in less than half an hour, this protein-packed meal (42g per serving!) strikes the perfect balance between comfort and freshness. Whether you’re cooking for family or meal prepping, this recipe consistently impresses with minimal effort.
Ingredients
- Pasta: 16 ounces mini farfalle (butterfly shaped pasta perfect for sauce coating)
- Protein: 2-3 boneless skinless chicken breasts
- Seasonings: Salt, pepper, 1 tsp lemon zest, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp onion powder
- Vegetables: 1 zucchini and 1 yellow squash (chopped), 3 cloves minced garlic
- Sauce components: 3 tbsp olive oil, 4 tbsp butter, 1/4 cup fresh lemon juice
- Finishing touches: 1 cup fresh parmesan cheese, 1/4 cup chopped parsley
Cooking Instructions
- Pasta preparation: Cook pasta following package directions until al dente
- Season chicken: Season both sides with salt, pepper, lemon zest, and half portions of garlic powder, Italian seasoning, and onion powder
- Cook chicken: Heat olive oil in large skillet, cook chicken 3-5 minutes per side until done, then set aside
- Prepare vegetables: In same skillet, sauté zucchini and squash with remaining seasonings for 2 minutes, add garlic for 30 seconds
- Combine: Add cooked pasta, butter, and lemon juice to vegetable mixture, toss until butter melts
- Finish: Mix in parmesan cheese, add chopped chicken back to pan
- Serve: Garnish with fresh parsley and extra parmesan if desired
Quick Cooking Tips
For the juiciest chicken, let it rest under the foil for at least 5 minutes before slicing. This simple step makes all the difference! Keep an eye on your garlic when cooking it with the vegetables – 30 seconds is just right to bring out the flavor without burning.
If you’re new to zesting lemons, use light pressure and only grate the yellow part – the white pith underneath can be bitter.
Easy Swaps
Don’t have mini farfalle? Any short pasta works great here – try penne, rotini, or bow ties! Summer squash can be switched for bell peppers or broccoli if that’s what you have on hand.
For a lighter version, use less butter and add a splash of pasta water to keep things creamy. If you’re out of fresh parsley, dried works too – just use 1 tablespoon instead of 1/4 cup.
Serving Ideas
This sunny lemon pasta shines with a simple side of garlic bread or a fresh green salad. Want to make it extra special? Warm some bread in the oven and rub it with a cut garlic clove.
Keep extra parmesan cheese and lemon wedges at the table – everyone loves to add their own final touch! For a pretty presentation, save some chopped parsley to sprinkle right before serving.
Storage Tips
Pop your leftover pasta in an airtight container and it’ll stay yummy in the fridge for up to 3 days. When you’re ready to enjoy it again, warm it slowly in a pan with a tiny splash of water or chicken broth.
The pasta might soak up some sauce overnight, so a little extra butter or olive oil while reheating brings back that lovely silky texture.
Lemon Chicken Pasta
Equipment
- Large skillet
Ingredients
Main Ingredients
- 16 ounces mini farfalle pasta or your favorite bite-size pasta
- 2-3 boneless skinless chicken breasts
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder divided
- 1 teaspoon Italian seasoning divided
- 1/2 teaspoon onion powder
- 3 Tablespoons olive oil divided
- 1 zucchini chopped
- 1 yellow squash chopped
- 3 cloves garlic minced
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley chopped
Instructions
- Cook pasta according to package instructions.
- While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with lemon zest, and ½ tsp EACH of garlic powder, Italian seasoning and onion powder.
- Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.
- Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, ½ tsp garlic powder and ½ tsp Italian seasoning. Cook, on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.
- Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine.
- Chop the chicken and return to the pan. Serve, garnished with parsley and additional parmesan cheese, if desired.
