Lemon Chicken Pasta
A refreshing and vibrant dish featuring chicken, bright vegetables, and zesty lemon, ready in under 30 minutes for a delightful weeknight dinner.
Ingredients
Pasta Ingredients
- 16 oz mini farfalle pasta, or any bite-size pasta You can use any type of bite-size pasta.
Chicken and Seasoning
- 2-3 pieces boneless, skinless chicken breasts Ensure chicken breasts are at room temperature before cooking.
- Salt to taste
- 1 teaspoon lemon zest For a bright flavor.
- 1 teaspoon garlic powder, divided ½ teaspoon for seasoning chicken and ½ teaspoon for vegetables.
- 1 teaspoon Italian seasoning, divided ½ teaspoon for seasoning chicken and ½ teaspoon for vegetables.
- ½ teaspoon onion powder
Cooking Ingredients
- 3 tablespoons olive oil, divided 2 tablespoons for cooking chicken and 1 tablespoon for vegetables.
- 1 zucchini, chopped Substitute with any seasonal vegetables if desired.
- 1 yellow squash, chopped Substitute with any seasonal vegetables if desired.
- 3 cloves garlic, minced Use fresh garlic for the best flavor.
- 4 tablespoons butter (57 g) For melting and mixing with pasta.
- ¼ cup fresh lemon juice (60 g) Use fresh lemon for the best flavor.
- 1 cup freshly grated parmesan cheese (95 g) Optional, for serving.
- ¼ cup fresh parsley, chopped (15 g) For garnish.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package directions until al dente, about 8-10 minutes.
- Drain and set aside, reserving about ½ cup of the pasta water for later use.
Season and Cook the Chicken
- Pat the chicken dry with paper towels and season both sides with salt, 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. When hot, add the chicken and cook for 3–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer to a plate and cover loosely with foil to keep warm.
Cook the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped zucchini and yellow squash, seasoned with salt, pepper, the remaining ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.
- Sauté for about 2 minutes, then add the minced garlic and continue to sauté for another 30 seconds until fragrant.
Combine Everything
- Return the cooked pasta to the skillet along with butter and lemon juice. Toss everything gently until the butter melts and coats the pasta and vegetables.
- Stir in the freshly grated parmesan cheese until everything is well combined, adding a splash of reserved pasta water if needed for extra creaminess.
Add Chicken and Finish
- Slice the cooked chicken and return it to the skillet, tossing well to combine all ingredients.
- Make sure everything is heated through and coated in the sauce.
Serve
- Garnish with chopped parsley and extra parmesan cheese before serving.
- Enjoy your vibrant Lemon Chicken Pasta hot or warm!
Notes
For the best flavor, use fresh ingredients where possible for garlic and herbs. You can store leftovers in an airtight container for up to 3-4 days.