Description
This Lemon Chicken Pasta combines tender chicken, buttery pasta, zucchini, yellow squash, garlic, parmesan cheese, and fresh lemon for a bright and satisfying dinner ready in under 30 minutes.
Ingredients
Scale
- 16 oz mini farfalle pasta
- 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
- ½ teaspoon onion powder
- 3 tablespoons olive oil, divided
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup fresh lemon juice
- 1 cup freshly grated parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Pat the chicken dry and season both sides with salt, pepper, lemon zest, garlic powder, Italian seasoning, and onion powder.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook the chicken for 3 to 5 minutes per side until golden and fully cooked.
- Transfer the chicken to a plate and cover loosely with foil.
- Add the remaining olive oil to the skillet along with zucchini and yellow squash. Season with salt, pepper, garlic powder, and Italian seasoning.
- Cook the vegetables for 2 minutes, then add minced garlic and cook for 30 seconds.
- Add the cooked pasta, butter, and lemon juice to the skillet and toss until coated.
- Stir in parmesan cheese until creamy.
- Slice the chicken and return it to the skillet. Toss everything together.
- Serve warm with parsley and extra parmesan cheese.
Notes
- Cook the pasta only until al dente for the best texture.
- Use freshly grated parmesan cheese for a smoother sauce.
- Zest the lemon before juicing for easier preparation.
- Do not overcook the vegetables to keep the dish light and fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5
- Sodium: 540
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 39
- Cholesterol: 118