Description
Bright and creamy lemon parmesan chicken pasta made in one skillet with fresh lemon juice, tender chicken, and vegetables.
Ingredients
Scale
- 16 ounces mini farfalle pasta
- 2–3 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 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 chopped parsley
Instructions
- Cook pasta according to package directions and drain.
- Season chicken with salt, pepper, lemon zest, garlic powder, Italian seasoning, and onion powder.
- Cook chicken in olive oil until golden and cooked through, then set aside.
- Cook zucchini and squash in the same skillet with remaining seasonings.
- Add garlic and cook briefly.
- Add pasta, butter, and lemon juice, then toss to coat.
- Stir in parmesan cheese.
- Slice chicken and return to the pan.
- Garnish with parsley and serve.
Notes
- Use freshly grated parmesan for best texture.
- Fresh lemon juice gives the brightest flavor.
- Swap vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg