Description
This Lemon Chicken Pasta recipe is a bright and flavorful dish featuring tender chicken breasts sautéed with fresh vegetables and tossed with mini farfalle pasta in a zesty lemon butter sauce. Enhanced with garlic, Italian seasonings, and parmesan cheese, this quick and easy meal is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 16 ounces mini farfalle pasta (or your favorite bite-size 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
- 3 Tablespoons olive oil, divided
Vegetables and Flavorings
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
Sauce and Garnish
- 4 Tablespoons butter
- 1/4 cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to package instructions until al dente. Drain and set aside to keep warm.
- Season Chicken: While pasta is cooking, season both sides of chicken breasts with salt, freshly ground black pepper, lemon zest, and half of the garlic powder, Italian seasoning, and all the onion powder evenly.
- Cook Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook each side for 3-5 minutes until golden brown and cooked through. Remove chicken from skillet and tent with foil to keep warm.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the same skillet. When hot, add chopped zucchini and yellow squash. Season with salt, pepper, remaining garlic powder, and Italian seasoning. Cook for about 2 minutes over medium-high heat. Then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Combine Pasta and Sauce: Add the hot cooked pasta to the skillet with the vegetables. Stir in butter and fresh lemon juice, tossing well until the butter has melted and everything is evenly combined. Sprinkle grated parmesan cheese over the mixture and toss again until uniformly distributed.
- Add Chicken and Serve: Slice the rested chicken into bite-sized pieces and return to the skillet. Gently toss to combine all ingredients. Serve immediately garnished with fresh chopped parsley and extra parmesan cheese if desired.
Notes
- Use freshly grated parmesan for best flavor and texture.
- Adjust lemon juice to taste for a stronger or milder citrus flavor.
- Cook chicken thoroughly but avoid overcooking to keep it tender.
- You can substitute zucchini and yellow squash with other vegetables like bell peppers or asparagus.
- To make it gluten-free, use gluten-free pasta varieties.
